Jerky recipes for folks who want to do it on their own. If you are a fan of great jerky, be sure to try Arrowhead buffalo jerky. |
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| Regular Jerky 1 1/2 lbs. Buffalo Sirloin Tip Roast 1 tsp liquid smoke 1/3 tsp garlic powder 1/4 C soy sauce 1/2 tsp pepper 1 tsp onion powder 1/4 C Worcestershire sauce Semi-freeze meat, slice 1/8 inch thick strips Marinate overnight in refrigerator. Turn occasionally. Drain well on paper towels, pat dry. Lay on an oven rack. Do NOT overlap. Place a cookie sheet on lower oven rack to catch drips. Roast at 125 to 140 degrees for 8 to 10 hours. Leave oven door slightly ajar , taste for desired doneness |
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| Soy Jerky3lb. Buffalo Rump Roast 1tbsp Garlic Powder 1tbsp Onion Powder 2c Soy Sauce Freeze roast partially for easy slicing. Slice across the grain into 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy sauce to cover meat. Toss onion powder and garlic powder to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain well and air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175F to 200F) or slowly smoke-cook in smoker until meat is completely dried. |
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| Barbeque Jerky (quick)2 lbs. Buffalo Chuck Roast Sliced Thin
1 cup of your favorite barbecue sauce If necessary, roll out meat slices as thin as possible. Trim off any fat. Set oven at 220 degrees and line cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8-9 hours. Turn meat after six hours of cooking and brush with sauce. |
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| Barbeque Jerky (scratch)3lb. Buffalo Rump Roast 1 cup Catsup 1/2 cup Red wine vinegar 1/4 cup Brown sugar 2 tbsp Worchestershire sauce 2 tsp Dry mustard 1 tsp Onion powder 1 tsp Salt 1/4 tsp Cracked pepper 1tsp Tabasco Cut roast into strips 1/2 inch thick while meat is partially frozen. Combine all marinade ingredients into a glass baking dish. Add strips of meat, cover and refrigerate overnight. Drain meat slices. Dry in an electric dehydrator at 145F until pliable or bake in oven at 200F until dry. |
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