Jerky recipe seasonings # 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Curried Jerky--- | ||
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Ground cloves |
| 1½ | teaspoon | Curry Powder |
| ½ | teaspoon | Garlic powder |
| 1 | teaspoon | Ground ginger |
| ⅛ | teaspoon | Ground cumin -Frontier Jerky--- |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Liquid smoke |
| 1 | teaspoon | Garlic powder -Great Jerky--- |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Cracked pepper |
| 1 | tablespoon | Brown sugar |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Worcestershire sauce |
| 1 | each | Clove Garlic, crushed -Teriyaki Jerky--- |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Brown sugar |
| ¼ | cup | Soy sauce |
| ½ | teaspoon | Ground ginger -Bob's Beef Jerky--- |
| 4 | tablespoons | Soy sauce |
| 4 | tablespoons | Teriyaki sauce |
| 1 | tablespoon | Corriander |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Ketchup (May use hot ketchup if desired) |
| 4 | tablespoons | Worcestershire sauce |
| ½ | teaspoon | Liquid smoke |
| ¼ | teaspoon | Garlic powder -Mild Mexican Jerky--- |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Crushed oregano |
| 1 | teaspoon | Paprika |
Directions
You may have to alter the ingredient list depending upon the amount of meat you intend on using.
As you can see, these are a basic ingredient list that you may use for the different types of jerky.
Play around with it until you find something you really like. All of it will turn out good. Just compare it to the store bought jerky prices......You will love these recipes.
Also see Jerky Recipe Seasonings # 2 Formatted for Compu-Chef v2.01 by Jess Poling Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By JESS POLING On 01-03-95