Flash Point Jerky!

Our Favorite Jerky Recipes!

Todd’s Blazin’ Jerky:

Ingredients:

For each of 2 lbs London Broil

• 1 – Cup Soy Sauce (not low sodium and not hydrolyzed soy protein)
• 1 – 1/4 Cup Worcestershire Sauce
• 1 – 1/2 TBS Honey
• 2 – TSP Blazin’ Mustard
• 2 – TSP Black Pepper
• 2 – TSP Onion Powder
• 1 – TSP Garlic Powder
• 1 – TSP Red Pepper Flakes
• 2 – TSP Liquid Smoke

Directions:

Marinate no more than 24 hours.
Dehydrate 160f for 3 hours then 115f until done

Chad’s Spicy Jerky Recipes w/Variations!

Ingredients:

• 2 -3 lbs London Broil or Venison
• 1-1/3 Cup Soy Sauce
• 1 Cup Worcestershire Sauce
• 2 Tbs Agave (Honey or Brown Sugar
• 2 Tsp Black Pepper
• 2 Tsp Onion Powder
• 2 Tsp Garlic Powder
• 2 Tsp Red Pepper Flakes
• 2 Tsp Liquid Smoke (Hickory or Mesquite)
• 1 Tsp Chili Powder
• 1 Tsp Cumin Powder
• 2-4 Tbs Hot Sauce Choices below.

Variations:

Choose what type you want and use one of the sauces listed. Obviously, using more sauce or a hotter sauce gives you a hotter Jerky. You can also combine the sauces to adjust the heat level to your liking!

• Mustard
  • Smokin’ Mustard
  • Blazin’ Mustard
  • Combination of Both
• Chipotle
  • Smolderin’ Chipotle
  • Fired-Up Chipotle
• Peach
  • Peachanero
  • Screaming Banshee
  • Grim Peacher

Directions:

Slice the meat along the grain into long slender strips about a 1/8 to 1/4 inch thick (it is easier to slice the meat if you place the meat in the freezer for 1 to 2 hours to allow it to firm up). Place the strips into 1-gallon plastic zip top freezer bag.

Combine all ingredients in a blender and mix well to make the marinade (I usually run the marinade in the blender for 2-4 minutes to mix the ingredients well). Once marinade is blended, then pour into freezer bad with the sliced meat. Mix the meat with the marinade and proceed to seal the bag (try to remove as much air as possible from the bag before sealing).

Place freezer bag with marinade and meat into a bowl and place in the refrigerator. Allow the meat to marinade for a minimum of 9 hours (I usually allow 24 to 48 hours). During the marinade process, you can squeeze the freezer bag every 2 to 3 hours to ensure the marinade is mixed and adequately absorbed.

Place marinated meat on the racks of your dehydrator. Begin the drying process with the setting between 135 to 155 degrees for 1 to 2 hours then reduce the heat to 115 or 125 for the remainder of the drying time. Total drying time can be 10 to 24 hours depending on how moist or dry you want my jerky to be.

If you make a large batch, you can freeze the jerky and eat right out of the freezer.

Products Used: