Beef Jerky, Smoke Salmon Recipes

Country Living and Cooking

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Beef jerky

Linda Kessel's Beef Jerky Recipe

I soak my beef overnight in a sauce consisting of liquid smoke, teriyaki baste & glaze, and a small amount of soy sauce. When I put it on the dehydrator, I sprinkle a little garlic powder and red hot peppers. It is delicious.

Boneless Venison

1 1/2 lb. 2 1/4 tsp. Tenderizing Salt 2 1/4 tsp. Pickling Salt 1 1/2 tsp. Garlic Powder 1 1/2 tsp. Pepper(any kind)

Combine all the seasoning ingredients in a bowl or, if you have one, a spare spice bottle with a shaker top. Slice the venison with the grain into strips about 1/8 inch thick. Lay the slices on a cutting board and sprinkle evenly with the seasoning mix, as though you were salting the hell out of them. Pound the strips lightly with a meat mallet, flip 'em over and repeat. Cold smoke the strips for 5 hours or more. The jerky will become more brittle as it cools. Refrigerate when done. I only know how to cook these babies in a smoker. If you are using a dehydrater, your manual will probably give some times and stuff like that. If you are going to try this in the oven, I suggest very low heat for a long time, and you might want to sprinkle the strips with some liquid smoke.

The Best Vension Jerky Recipe Ever

3 lbs. Venison, sliced 1/4 " thick by 3/4" wide. 1/4 c. Liquid Smoke 1/2 c. Soy Sauce 1/2 c. Worchestershire Sauce 1/2 tsp. Cayenne Pepper 1 tsp. Accent meat tenderizer 1 tsp. Garlic Powder 2 tsp. Onion Powder 1/2 c. Warm Water chili pepper seeds, to taste

Mix ingredients together well and soak meat in it for 24 hours (a zip lock bag works great). Insert toothpicks through top of meat slices and hang on oven grates. Heat oven to 190 degrees and prop oven door open slightly and slow cook jerky for 5 hours and 15 minutes.

Rockey Whipkey's Beef Jerky Recipe

4lbs round steak marinate in mixture of 1/2 cup water 1/4 cup worchestershire sauce 1 tsp coarse ground black pepper 1/2 tsp garlic powder 1/4 tsp onion powder 1/4 tsp nutmeg 1 tsp salt marinate overnight put in food dehydrater 135-140 degrees until dry ummm good!

Wild Game Jerky

2 lb Sliced venison 1/8" thick 2 tb Worcestershire sauce 2 tb Soy sauce 1 tb Salt 1 ts Ground red pepper 2 Cloves garlic, sliced 1 cup Corn whiskey 1 cup Water

Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle Jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red Wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow Moisture to escape. Meat should be dark, dry and store Jerky in a cool, airtight container.

Western Barbecue Jerky

1 ts Salt 3 tb Brown sugar 1/4 ts Pepper 1/3 cup of Red wine vinegar 1/8 ts Cayenne pepper 1/3 cup of Ketchup 1 ts Onion powder 1 lb Lean meat 1/2 ts Garlic powder 1 ts Dry mustard

Slice meat into long strips 3/16 to 1/4 inch thick. Uniform slices will shorten the drying time, so use a Meat slicer or have your butcher slice it for you. Cut across the grain for increased tenderness. Remove Excess fat. 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 vinegar mixture Over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Place the meat strips on drying racks. Do not overlap the strips to ensure good air circulation. Oven temperature should be 140 to 160 F (60 to 70 C) for the first 8 to 10 hours. After that it may be lowered to 130 F (55C) until dry. Place aluminum foil or a baking sheet underneath the drying tray to catch the drippings. Occasionally blot the Jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break. There should be no moist spots.

Turkey Jerky

1 Turkey meat sliced thin 2 tbsp. Liquid smoke 3 tbsp. Soy Sauce 10 Ds Tabasco sauce 1/3 cup Worcestershire sauce 1-1/2 ts Hickory seasoning Liquid 1 tb Onion salt

Mix all ingredients together in a marinade dish. Mix together and Add strips of turkey or beef into marinade. Marinade for 8-24 Hours, depending upon how often you shake mixture and how Flavorful you want it. Take strips out of marinade and lightly Dampen with towel to try excess liquid off. Place in dehydrator Or on sheets for oven. Dehydrate till jerky is tough/crisp. Time Varies based on method of dehydration, use your best judgement (12-36 hours). Add extra Tabasco for spicier flavor.

Marinated Spicy Jerky

8 lb Beef or caribou round - or flank steak 6 ts Salt 4 ts Pepper 4 ts Chili powder 4 ts Garlic powder 4 ts Onion powder 2 ts Cayenne pepper 2 ts Liquid smoke 1 cup Water 3/4 cup Soy sauce 1/2 cup Worcestershire sauce

Trim all fat off the meat and cut into 1/4" thick Strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Remove from Marinade and let dry on a rack. Line a cookie sheet With foil and arrange meat on it in a single layer. Dry for 6 or more hours at 175, turning after 3 hours. Cool and bag it.

Grandma's Jerky

1/2 cup Dark soy sauce 2 tb Worcestershire sauce 1 ts MSG (opt) 1/2 ts Onion powder 1/2 ts Garlic powder 1/4 ts Ginger, powdered 1/4 ts Chinese five-spice powder 3 lb Lean beef brisket, eye of round or flank steak

Trim meat completely of fat and cut across grain into slices 1/8 inch thick. To aid in slicing meat thinly, freeze until ice crystals are formed. Blend all ingredients except meat in small bowl. Dip each piece Of meat into marinade, coating well. Place in shallow dish. Pour Remaining marinade over top, cover and refrigerate overnight. Oven method: Preheat oven too lowest setting (preferably 110 F). Place several layers of paper towels on baking sheets. Arrange Meat in single layer on prepared sheets and cover with additional toweling. Flatten meat with rolling pin. Discard towels and set meat directly on oven racks. Let dry 8 to 12 hours (depending on temperature of oven). Dehydrator method: Arrange meat on trays in single layer and Dehydrate 10 to 12 hours, depending on thickness. Store jerky in plastic bags or in tightly covered containers in cool, dry area

Home Style Jerky

1 lb Round steak, cut in strips 4 -"x1/8 " thick 1/4 cup Soy sauce 1 tb Worchestshire sauce 1/2 ts Onion powder 1/2 ts Garlic powder 1/2 ts Black pepper 3/4 ts Hot sauce 1/2 ts Hickory salt

Fat grams per serving:Approx. Cook Time: 8 hrs Slice round steak, cut in strips about 4 in. long and 1/8 in. thick. (The slicing is easier if The steak is partially frozen.) Combine all the Ingredients and marinate in the fridge for at least 8 hrs, mixing occasionally. Then skewer the marinated strips on bamboo skewers or toothpicks and hang the strips in the oven with a pan below to catch the drippings. Set the oven on it's lowest setting (l00-150 F) and use something to keep the door ajar. The jerky should be dry after 8-10 hours. This was my First time making jerky and the product come out surprisingly good, but perhaps a bit too salty. You might want to try low salt soy .

Hawaiian Jerky

Serving: 1 servings 1 lb Lean meat, thinly sliced 1 ts Salt 1 ts Ground ginger 1 tb Brown sugar 1/4 ts Pepper 1/8 ts Cayenne pepper 1 Crushed garlic clove 1/4 cup Pineapple juice 1/4 cup Soy sauce

General jerky method: All recipes use 1 lb lean meat, thinly sliced. (3/16-1/4 in thick) In a small glass bowl, combine all ingredients except meat. Stir to mix well. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer. Cover tightly and marinate 6-12 hours in the 'fridge, stirring occasionally and Keeping the mixture covered. Layout on trays, 24 to 36 Hours in dehydrator. I used a couple of cans of pineapple chunks with the juice in the marinated. Just dehydrated them with the meat. Very interesting.

Jeff Boyd's Beef Jerky Recipe

Slice up 2 lbs of either beef or venisen into 1" strips,pound with a meat malet.Then season with season salt,a pinch of garlic,and then add liquid hickory smoke and let sit for 24 hours.Then heat up 1 cup of honey,and coat the strips and then place in over at 250 in your oven for 8-10 hours or get a food dehyderator . Tastes great and even the kids will like it.

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Smoked Salmon or Trout Fillets Submitted by: Bill & Brenda Miller

Ingredients: Salmon or Trout fillets (we prefer Steelhead or Rainbow Trout) Italian dressing (not Creamy style) Old Bay Seafood Seasoning Alder chips (others could be used but it wouldn't be the same)

Directions: Marinate the fillets in the Italian dressing for 30 minutes or so. Sprinkle Old Bay Seasoning, to taste, on the fillets for the last 10 minutes or so. While fillets are marinating, soak a couple of handfuls of Alder chips in water or white wine. The choice is yours. Light the Egg and allow it to come to 225°. A Daisy Wheel Top and precision thermometer help here. Add the Alder chips, install the porcelain grid and place a drip pan on the grid. Place the fillets, skin side down, on a fish grid and the fish grid on the drip pan. The drip pan serves to shield the fish from the direct heat of the fire and allows the smoke to circulate around the fish. Allow 30 to 45 minutes, depending on the thickness of the fillets. When the fillets flake easily with a fork, they are done. Enjoy!

If you have any fillets left over, not likely unless by design, they can be wrapped in aluminum foil, refrigerated, and re-heated for another treat.

Cheater Smoked Salmon Pate

1 (15 1/2 oz.) can salmon, drained and flaked 1 (8 0z.) package cream cheese, softened 1 tbsp. lemon juice 1 tbsp. onion, minced 1 tbsp. horseradish 1/2 tsp. liquid smoke 1/4 tsp. Tabasco 2 tbsp. fresh parsley, chopped

Combine all but parsley, spoon into serving bowl, cover and chill several hours or overnight. Sprinkle with parsley prior to serving. Serve with melba rounds or crackers.

Penne Pasta With Heart Smart Smoke Alaska Salmon Cream Sauce

1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked 1 lb. penne pasta 1 tsp. liquid smoke 1/2 cup white wine 1 cup clam juice 1 tsp. garlic, minced 1 shallot, minced 3/4 cup evaporated skim milk1/2 tbsp. cornstarch fresh dill, chopped, to taste olive oil cooking spray.

Mix cornstarch with 2 tbsp. of evaporated skim milk, hold aside. Spray a saute pan with cooking spray, add garlic, dill, shallot and 2 tbsp. of wine and cook for 2 minutes. Add the clam juice, liquid smoke and 3/4 of the salmon; cook for 5 minutes. Remove to a blender or food processor and process to your desired consistency. Add the cooked pasta and toss; cook to heated through. Taste, adding salt and pepper as needed. Serve, garnished with additional dill. Makes 6-8 servings.

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Steak Sauce

Melt 3 tablespoons of butter in a sauce pan, add 2 tablespoons of chopped onion, stir in 1 tablespoon of flour and 1 cup of dry red wine bring to a boil, add 1 garlic clove mashed, 2 tablespoons of tomato sauce, salt, pepper, simmer over low heat for 15 minutes.

Shrimp Marinara

Heat 2 tablespoons of Olive Oil in a deep frying pan. Add 1 clove of garlic chopped, 1 small onion chopped, 1 Bay Leaf and 2 tablespoons of Parsley, stir until onions are soft. Add 18 washed cleaned and devein shrimp. Cook for 3 minutes. Add 1 cup of dry white wine and 1/2 teaspoon of salt, bring to a boil, reduce heat cook for 5 to 7 minutes.

Basting sauce for chicken / roast, broil, or grill.

1/2 cup dry white wine, 1/2 cup melted butter, 1 garlic clove, 1 teaspoon dried Rosemary.

Lamb Marinade / roast, broil, or grill.

1/4 cup Olive Oil, 1/2 cup dry white wine, 1/2 teaspoon salt, 1/8 teaspoon ground pepper, 1 teaspoon dried thyme. Mix well, rub into cubed lamb chunks and mix, let stand for 2 hours at room temperature.

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