Food Dehydrator and Jerky Recipes.

[Wh1teW0lf]

Hi all my fellow Bushcrafters, I hope to be getting a food dehydrator next month for the purpose of making jerky since I don't enjoy the jerky from the store too much and prefer the more home made jerky I have enjoyed from family and friends making thier own, but I have never used one before. I'm sure it would not be hard but finding the right ingredients for recipes is my problem. I want to experiement with some flavors and all but I don't want every batch going straight to the trash, so any jerky recipes you wouldn't mind sharing would be greatly appreciated. Also a buddy of mine told me you can dehydrate alot of stuff, he was telling me fruits and making chips and fruit roll up type things, I didn't know you could make so much stuff with a dehydrator! So any dehydrator recipes would be appreciated! I'm willing to try whatever I can make. Meat, Fruit, vegetables, it all sounds good!

[Gii shi kan dug]

My favorite is also the most simple. Kikoman Teriyaki sauce. Works great for beef, venison, or turkey. I also like it with salmon, but most people think its to fishy. Just marinate for a couple hours to overnight and dehydrate until dry. When you buy your dehydrator get one with a temp. control, veggies need to be done at a much lower temp than meat.

[Arcadia]

I use a lot of cajun seasoning, pepper, crushed red pepper, cayenne, worchestershire, liquid smoke, garlic powder and salt. Usually add a little vinegar to it. I like mine peppery, not sweet like with teryaki. It's all up to you. I also let mine marinate 24-48 hours in the fridge. Sent some to YTSESoldier for christmas wish list and he liked it.

[MrBuhl]

Greetings all - amazing site you've built here - lots of good info and glad to be able to contribute something useful hopefully!

For a beef jerky - I use half a bottle of Kikkoman Teriyaki, half a bottle of Kikkoman low sodium soy sauce, and then add the key ingredient, Liquid Smoke - about three lidfuls - mix it all together and slice as thin as you can - marinade for not too long surprisingly - half hour or less - then slap it on the drying racks.

I make it by the gallon bag and it gets demolished wherever I bring it. Hope you enjoy. Have no fear - making great jerky is easier than you think - have at it!

[jaredpetro]

I agree with MrBuhl, it's pretty easy to make.

My recipe is;
1 c. teriyaki
1 c. worchestershire
1/4 c. honey
1 tbsp liquid smoke - this is the important part
garlic powder to taste
pepper to taste
onion powder to taste
Cayenne - the more the merrier

1.5 - 2 lbs thinly sliced beef

marinate overnight.
dehydrate until its the consistency you like, I usually do it for about 8 hours.

[trailhead12]

Ya homemade jerky is any day better than the ones from market. You are right dehydrators are the best way to store them. Infact jerky is a very healthy food. You can always try these homemade recipes.

Beef jerky

[Shnick]

Heres my recipe:
http://bushcraftusa.com/forum/showth...=1#post1529011
I now use Eye of Round for all my jerky. Less fat...
Thinking of trying mango juice as a sweetener next time.

[GreyOne]

I use London Broil roast or venison , marinate in red wine vinegar for a night, and season with cayenne, garlic salt, Tony Chachere Cajun seasoning, and chili powder.
(We like it spicy.)

Pretty low salt content, and it keeps really well. Great flavor as well.

[rdec]

With meats, trim off all visible fat (it will go rancid) and slice - crossgrain - in about 1/4" slices. Season and marinate to taste. Don't over-dry. When warm it should be sort of leathery-limp to make a nice chewy jerky. Overdry and it become brittle. (Brittle jerky can be used in pemmican. Pound to a fine powder before mixing with other ingredients.)

[neverfinished]

Garlic salt and pepper... I'm not as fancy as these other folks I guess lol.