Honey Barbecue
For 4lbs.
2 tsp coarse grind black pepper
2 tsp chili powder
2 tsp garlic powder
½ tbsp onion powder
½ cup Apple juice
¼ cup brown sugar
¼ cup Soy Sauce
¼ cup burgundy
1.5 tsp Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] per pound of meat.(please read jerky notes about cure)
¼ c. Honey
1 cup Barbecue sauce
Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.
After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Brush one side with honey and the other side with Barbecue sauce, crack some pepper on each side and place in smoker or
dehydrator.
Pepper Jerky
For 1-1.5lbs.
1 Tbl. Worcestershire
¼ cup Soy Sauce
3 Tbl. Captain Morgan
1 tsp onion powder
1 tsp garlic powder
1 Tbl coarse grind black pepper
1.5 tsp Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] per pound of meat.(please read jerky notes about cure)
Slice the meat to your preferred thickness
Mix all ingredients.
Place meat in a Ziploc bag and refrigerate for 24 hours.
After 24 hours remove from refrigerator, place meat in a colander remove meat and crack some pepper on each side and place in smoker or
dehydrator.
Spicy Orange
For 1-1.5 lbs.
zest from 1 orange
Juice from orange
1 tsp orange extract
2 teaspoon red pepper flakes
2 Tbsp. brown sugar
1 tsp garlic powder
¼ cup Soy Sauce
1 Tbsp. Worcestershire
¼ cup cider vinegar
1 teaspoon Chili Powder
1.5 tsp Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] per pound of meat. (please read jerky notes about cure)
Slice the meat to your preferred thickness
Mix all ingredients.
Place meat in a Ziploc bag and refrigerate for 24 hours.
After 24 hours remove from refrigerator, place meat in a colander remove meat and crack some pepper on each side and place in smoker or
dehydrator.
Honey Mustard
For 1-1.5 lbs.
¼ cup apple cider vinegar
1 heaping teaspoon dry mustard
1/4 cup Soy Sauce
1 Tbsp. Mustard Seed
1/2 tsp. chili powder
1 tsp Rosemary
1 tsp coriander
1.5 tsp Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] per pound of meat. (please read jerky notes about cure)
¼ cup honey
¼ c. Dijon mustard
Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.
After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Brush one side with honey and the other side with Dijon mustard, crack some pepper on each side and place in smoker or
dehydrator.
Burgundy Jerky
For 1-1.5 lbs.
1/4 cup Merlot or burgundy
1/4 red wine vinegar
1/4 brown sugar, if using Dark Brown Sugar omit the molasses
1 Table liquid smoke
1/4 cup soy sauce
1 tbsp Worcestershire
3 garlic cloves chopped
3 tbls Molasses, if not using Dark Brown Sugar
1 Teaspoon garlic
1 Teaspoon onion powder
1 Teaspoon red pepper
1 Teaspoon Coarse Black Pepper
1.5 tsp Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] per pound of meat. (please read jerky notes about cure)
Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.
Coconut Jerky
For 1-1.5 lbs.
1 tsp ground ginger
1 tsp ground coriander
½ tsp chili powder
3 tbsp brown sugar
1 tsp coconut extract
½ c. coconut milk
3 Tbsp Malibu coconut rum.
1 cup Pineapple Juice
1/4 cup Soy Sauce
1.5 tsp Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] per pound of meat. (please read jerky notes about cure)
Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.
Teriyaki Jerky
For 1-1.5 lbs.
1/2 cup of Teriyaki
1/4 cup Red Wine Vinegar
1 cup Pineapple Juice
1/4 cup Soy Sauce
1 Teaspoon Coarse Black Pepper
1.5 tsp Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] per pound of meat. (please read jerky notes about cure)
Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.
I use 1.5 teaspoon of Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] to each 1lb of ground or thin sliced meat 1/4". Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] suggests 1 tablespoon per/lb for thin sliced meat 1/2", but their curing process is for a dry cure and for 1 hour which is different than what is outlined here. This is your decision!