Jerky Marinade

Recipe by Marty G.

He provided his samples at the 2007 Food Storage Seminar as well as 2009 Personal Storehouse Conference.

· 1 1/2 - 2 pounds of lean meat (beef, pork or venison)
· 1/4 cup soy sauce
· 1 tablespoon Worcestershire sauce
· 1/4 teaspoon each of black pepper and garlic powder
· 1/2 teaspoon onion powder
· 1 teaspoon hickory smoke-flavored salt

Recipe found @ www.uga.edu/nchfp/index.html and search for jerky

Note:

Anytime you can find a liquid form of a flavor the meat absorbs it better then a powder, but mixing the powders with the liquids before mixing with the meat will work fine in distributing the flavors evenly.

If other flavors are desired substitute the flavor with the Worcester sauce, 1 tablespoon of salt to every pound of meat also works for the cure.

Teriyaki Jerky

Recipe by Marty G.

He provided his samples at the 2007 Food Storage Seminar as well as 2009 Personal Storehouse Conference.

· 1 lb of lean ground meat
· 1 TBS salt or ¼ cup soy sauce
· 1 TBS Teriyaki Marinade
· ½ to 1 tsp of liquid smoke

For best results after the jerky has been formed and placed on the dehydrator brush marinade on top and then again when you flip it over

Note: Any marinade works depending on your likes and dislikes experiment and see what you come up with. I like to use ¼ cup of a close related flavor of Juice with the marinade to help out the meat obtain get a sweeter taste also good for tuff meat (wild game).

Black Peppercorn Jerky

Recipe Marty G.

He provided his samples at the 2007 Food Storage Seminar as well as 2009 Personal Storehouse Conference. Excellent!

· 1 TBS fresh ground peppercorn
· ½ to 1 TBS Worcestershire sauce (optional)
· ½ to 1 tsp liquid smoke

Note: I also like to sprinkle the ground peppercorn on the Jerky after it has been formed and placed in the dehydrator to help it look like the store bought Jerky.