To make spicier jerky, try sprinkling fresh-cracked pepper on marinated meat. For even spicier jerky -- cayenne pepper, or a cajun seasoning.


  • 1/4 cup soy sauce
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon Worcestershire suace
  • 1/4 teaspoon garlic powder
  • 1 teaspoon seasoning salt


Cut a couple of pounds of meat into 1/4-inch strps and marinate at minimum of one day in the above mixture.

Shake excess moisture from the strips, string them out on cake racks or oven racks (or in a dehydrator) and let cook for 5 to 6 hours at 175 degrees (or according to dehydrator directions). Remove from oven, blot with paper towels. When cool, you can store this in old mayonnaise jars or plastic bags.

Increase the marinade ingredients for larger batches of jerky.


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Submitted 6/13/05.
Source: The News Tribune
Submitted By: Lori A
Home Run Beef Jerky