Beef Jerky Marinade Recipes

Beef Jerky (Asian Style) - Marinate 4 hrs (too long and it gets salty)

 ½ cup tamari or soy sauce

1/8 cup sesame oil

1/8  cup brown sugar

1 Tablespoon sesame seeds

1 teaspoon ground pepper

¾ teaspoon powdered ginger

1 lb sirloin, flank or London Broil steak, cut into thin strips

Beef Jerky (Smoky Chipotle Style) - Sounds good, haven't tried yet

2 ½ Tablespoons minced canned chipotle chilis in adobo (can be found in Latin foods sections of most supermarkets)

1 teaspoon smoked sea salt (can be found in most gourmet markets)

1 teaspoon onion powder

1 teaspoon garlic powder

1 lb sirloin, flank, or London Broil steak, cut into thin strips

Beef Jerky (Boubon)

2 to 3 pounds sirloin, flank, London Broil - cut into think strips
1 cup soy sauce
1/2 cup honey
1/4 cup Bourbon, Scotch, dark rum, brandy, or other dark whiskey
5 tablespoons fresh ginger, peeled and grated on a box grater
3 tablespoons BBQ sauce (sweet)

1/8 cup firmly packed dark brown sugar
1/8 cup white sugar
1 tablespoon paprika
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground ginger powder
1 teaspoon onion powder
1 tablespoon hot sauce

Teriyaki Jerky - Go easy on the Cayenne/red pepper

3 lbs beef flank steak (or cut of your choice, just ensure you trim the fat)

1 1/3 cups Worcestershire sauce

1 cup teriyaki sauce

2 teaspoons liquid smoke

2/3 cup soy sauce

1 tablespoon onion powder

4 teaspoons garlic powder

1/2 teaspoon cayenne powder

1 tablespoon black pepper

2/3 tablespoon sea salt

1 tablespoon red pepper flakes

3 tablespoons brown sugar

1 tablespoons honey

1 tablespoon maple syrup

Beef Jerky

Ingredients

• 2-3 pounds flank steak
• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 1 tablespoon honey
• 2 teaspoons freshly ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 1 teaspoon red pepper flakes
• Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Directions

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat against the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for at least 8 hours or overnight.

Use food dehydrator to dry the meat 6-8 hours, depending on personal preference.  

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months