ALL recipes are for 1 pound of meat.  Most of these you must add enough water to cover the meat.  Also, you should add 1 tablespoon of  Tender Quick per pound of meat to get that nice salty taste and to cure it so it lasts longer.  If you do not choose to use Tender Quick, use 1 Tablespoon of salt per pound of meat.  Follow the technique on my jerky page to make.

Mild Mexican Jerky

1/2 tsp crushed oregano

1/4 tsp pepper

1 tsp paprika

1 tsp chili powder

1/2 tsp garlic powder

Hawaiian Jerky

1 crushed garlic clove

1 tsp ground ginger

1/4 cup pineapple juice

1 tbs brown sugar

1/4 cup soy sauce

1/4 tsp pepper

1/8 tsp cayenne pepper

Korean Jerky

1 tbs dry sherry or Sake

1/4 tsp pepper

2 tbs sesame seeds

2 tsp sugar 1

1/4 cup soy sauce

Hot & Tangy Jerky

2 cloves crushed garlic

1/4 tsp cracked pepper

2 tbs A-1 sauce

1/4 tsp cayenne pepper

3 tbs Worcestershire sauce

1 tsp onion powder

 1/2 tsp paprika

High Plains Jerky

½ cup Worcestershire sauce

½ cup soy sauce

¼ cup brown sugar

4 garlic cloves

2 tsp.  Fresh ground Black pepper

2 tsp. Red chili powder

1 tsp. Onion powder

 

Bob’s Own Beef Jerky

4 tbs soy sauce

4 tbs Worcestershire sauce

4 tbs teriyaki sauce

1 tsp corriander

1/4 tsp garlic powder

1/4 tsp pepper

1 tbs ketchup (he uses hot ketchup)

Middle Eastern Jerky

1/4 tsp turmeric

1/8 tsp pepper

1/8 tsp ground cumin

1–1/2 tsp coriander

1/4 tsp chili powder

1/4 tsp ground ginger

Fiesta Jerky

1 tsp onion powder

1/4 tsp pepper

1/4 tsp ground cumin

1 tbs chili powder

1 tsp garlic powder

Frontier Jerky

1/4 tsp pepper

1 tsp garlic powder

2 tbs Worcestershire sauce

Great Jerky

2 tbs soy sauce

1/4 tsp cracked pepper

1 tbs Worcestershire sauce

1 tbs brown sugar

1 clove crushed garlic

Teriyaki Jerky

1/4 cup soy sauce

1/8 tsp pepper

1/2 tsp ground ginger

2 tbs brown sugar