Jerky is a fabulous food for snacking or if you are prepping for an emergency. Jerky can also be used to flavor bean soups.
Buffalo Chicken Jerky
Irresistable Beef Jerky
Peppered Beef Jerky
Flavorful Jerky
Simple Turkey Jerky
Western Barbecue Jerky
Southwestern Jerky
Hot and Tangy Jerky
Hawaiian Jerky
Fiesta Jerky (hot and spicy)
Middle Eastern Jerky
Korean Jerky
* Follow standard directions (above), but leave out the sesame seeds. Those get sprinkled on as the wet meat is put into the dehydrator.
Teriyaki Jerky 1
Teriyaki Jerky 2
Mild Mexican Jerky
Frontier Jerky
Curried Jerky
Sweet and Sour Jerky
Terrific Jerky
Standard Instructions
Beef:Â Either slice beef yourself about 1/8-inch thick or have your butcher slice it using the #2 setting on their slicer. Slice beef against the grain. This makes the jerky easier to chew and eat. Cutting with the grain will result in a chewier beef jerky.
Cut all visible large pieces of fat from the meat.
Marinades:Â Select your marinade from the list above. In a small bowl, combine all ingredients except meat. Stir to mix well.
Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning mixture over each layer. Cover tightly.
Marinate for 6 to 12 hours in the refrigerator, stirring occasionally and keeping mixture tightly covered.
Find it online: https://simplygreatrecipes.com/jerky-with-variations/