I'm looking at making my own jerky for snacks because the stuff in stores has WAYYYY more sodium in it than I'd like. Just wanting to make a fairly cheap, easy to carry protein snack. I'm tired of having to tote around a shaker of protein powder.

Do you just use a regular food dehydrator like you'd use to dry fruit? And what is the best cut of meat to use? Also, what are some good marinades that don't use too much teriaki or soy sauce?

Thanks.

I make jerky all the time. I own 2 dehydrators and a smoker, but rarely use them for jerky, they take too long IMO. I use my oven, at about 170-200 degrees with the door very slightly cracked open, with the meat hung in strips over the racks, with foil in the bottom. It's the best I have found for small batches @ home.

As for the best type of cut, I get what is called in the trade cow rounds and slice it myself. But any lean roast will work, just trim of as much fat as possible, because that is what makes jerky get a rancid taste. You could even use tri-tip or flank steak. Something along those lines. It also slices better slightly frozen. But I have a slicer so...

Here's some of the jerky recipes I use that may help you.

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1 1/2 lbs beef
1/4 cup soy sauce
1 tablespoon worcestershire sauce
1 tablespoon A-1 Steak Sauce
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon liquid smoke

1. After cutting the meat into thin strips, marinate for one day in the refrigerator in the mixture of soy sauce, Worcestershire sauce, A-1 sauce, pepper, garlic powder, onion powder, salt and liquid smoke flavoring. After marinating, put on racks and dry in overnwith the door ajar.

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1 lb lean meat, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
1 teaspoon garlic powder

1. Combine all ingredients except meat in a large ziploc bag.
2. Shake to combine.
3. Add sliced meat and marinate in the refrigerator for 4 hours or overnight.
4. Dry

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Burt's Jerky

1 tablespoon lemon pepper seasoning
1 tablespoon garlic powder
1 teaspoon black pepper
1 cup worcestershire sauce
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon liquid smoke
1-1 1/4 lb thin sliced beef

1. Stir together 1st 7 ingredients in a large bowl with lid.
2. Seperate beef slices and add to liquid mixture 1 piece at a time.
3. Stir around to coat.
4. Cover and refrigerate 24 hours, stirring a couple times.

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1-5 lb beef, strips
1 tablespoon black pepper
1 tablespoon club house la grille montreal steak spice
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon chopped garlic
1/3 cup worcestershire sauce
1/3 cup soya sauce
1/3 cup frank's redhot xtra hot sauce

1. Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
2. Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs

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3 lbs top round steaks or beef eye
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon salt
1/3 teaspoon onion powder
1/3 teaspoon garlic powder
1/3 teaspoon msg, preservative (mono sodium glutamate)
1/3 teaspoon black pepper
1/3 teaspoon cayenne pepper

1. Mix all ingredients in a large pot covered with saran wrap.
2. Marinate in refrigerator overnight.

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Hot and Tangy Jerky

1 lb lean meat, thinly sliced
1 teaspoon salt
1/4 teaspoon cracked pepper
1/4 teaspoon cayenne pepper
1 teaspoon onion powder
2 cloves crushed garlic
2 tablespoons A-1 Steak Sauce
3 tablespoons Worcestershire sauce
1/2 teaspoon paprika

1. Combine all ingredients except meat in a large ziploc bag and shake to combine.
2. Add sliced meat.
3. Marinate 4 hours or overnight.

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Dry Cure Southwest Beef Jerky

1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
3 tablespoons chili powder
2 teaspoons cumin
1/2-3/4 teaspoon garlic powder
2 lbs sliced lean beef

In a bowl, combine all ingredients and really rub the dry ingredients into the grain of the meat; really get it worked in Cover and marinate overnight.

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Hot & Sweet Beef Jerky

3 lbs lean yet cheap cut beef (flank steak or brisket works great)
1 cup brown sugar
1 tablespoon tone's brand fajita seasoning mix (dry)
1 tablespoon Tony Chachere's Seasoning
1 teaspoon kosher salt
1 teaspoon tone's brand mesquite powder (dry)
1/2 teaspoon ground black pepper
1-2 dried jalapeno pepper or 1 tablespoon red pepper flakes

1. Slice meat across the grain 1/4" slices.
2. If using whole dried jalepeno's put them into food processor and pulse until well chopped.
3. Add remaining ingredients into food procesor and mix well.
4. Transfer dry ingredients to a gallon ziplock bag
5. Add meat slices to bag, close and shake making sure meat is well coated. Let sit 30 min. refrigerated then start drying.

Kick ass jerky Marinade

3 lbs boneless inside round roast
1/4 cup liquid smoke
1 teaspoon sesame oil
1 teaspoon tempura dipping sauce
1 1/2 cups soy sauce
6 garlic cloves, minced
1 teaspoon granulated garlic powder
3/4 cup brown sugar (light or dark)
1/4 cup pancake syrup, of your choice
1 teaspoon fresh ground black pepper
3/4 cup beer, of your choice


1. If using fresh fresh purchased meat, freeze partially for easy slicing.
2. Slice meat approximately 1/8 inch thickness.
3. In a large mixing bowl, mix together liquid smoke, soy sauce, sesame oil, tempura dipping sauce, minced garlic, garlic powder, brown sugar, pancake syrup and black pepper, mix well to blend using a whisk.
4. Add beer to mixture and mix gently using a spoon.
5. Place sliced meat into marinade and marinate for at least 2 hours and even up to 4 hours.

Maryland Jerky

1 teaspoon salt
1/4 cup worcestershire sauce
1 tablespoon brown sugar
1 tablespoon vinegar
1 teaspoon liquid smoke
1/4 cup soy sauce
1 tablespoon hot sauce
2 lbs lean beef
1/4 teaspoon garlic, chopped
1/2 teaspoon onions, chopped

1. Trim off all fat from meat.
2. Freeze meat until solid enough to slice easily.
3. Cut across grain into 1/8-inch slices.
4. Cut slices into 1 ½-inch wide strips.
5. Combine remaining ingredients and pour over meat.
6. Marinate overnight in refrigerator.