Craving for meat jerky or just want to produce a long-lasting source of food supply for the family? Learn what the best jerky meats are and how to make them below!
Best Jerky Recipes to Try
Jerky, or dried meat, has been eaten and enjoyed for centuries. Long ago, meat was thinly sliced and dried in the sun; these days, dehydrators make the process much faster and safer.
Removing the moisture from meats can make them last for months, allowing our ancestors to reap the benefits of a hunt or catch long after it occurred. Now, jerky makes for a great portable snack that is high in protein and low in fat.
Most of us are familiar with the beef jerky that you can buy in any convenience or grocery store, but there are plenty of animals that make for great jerky.
Best Meats for Jerky
Next time you decide to make or buy jerky, look for these tasty alternatives to beef:
- Fish (Tuna, Trout, Shark)
- Wild Boar
When you catch your own wild game, you can ensure that your jerky is top-quality, free from nitrates and other additives. Wild game is also free from steroids and growth hormones that can negatively affect your health.
Great Jerky Recipes
So now that you’ve decided to branch out and try some new types of jerky, what recipes should you go with? There are so many flavor profiles that can complement different types of meat, and even simple marinades can elevate your jerky.
Make sure that you soak your meats in white vinegar for 10 minutes prior to marinating it. This will reduce bacteria that can cause illness. Meat for jerky should be cut into ¼” thickness. These recipes are portioned for 2 lbs of meat unless otherwise noted.
- ½ cup kombucha, vinegary older brew
- ½ cup rosemary-infused white balsamic vinegar
- 2 tablespoon maple syrup
- ½ cup fire cider (cider vinegar infused with hot pepper, horseradish, ginger, onions, garlic, lemon peel)
- 1 teaspoon grated lime zest
- 2 fresh garlic cloves, peeled and crushed
- 1 teaspoon chili-lime salt
- ½ teaspoon applewood smoked salt
Ideal for Autoimmune Diseases
- ¼ cup Coconut Aminos
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. liquid smoke
- 3 minced or crushed garlic cloves
- 2 ½ tsp. onion powder
- 2 tsp. hot chili powder (optional)
- ½-1 tsp. each of salt and black pepper
2. Salmon Jerky
- 1 1/4 pound side of salmon, skin on, pin bones removed
- 1/2 cup soy sauce
- 1 tablespoon molasses
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons freshly ground black pepper
- 1 teaspoon liquid smoke
- 1 ¼ lb Fresh salmon
- 1 ¼ lb Fresh Saskatoon berries or ½ cup dried berries
- ⅞ cup rendered fat or bacon grease, room temperature, as needed
- ⅛ teaspoon salt, or more, to taste
- freshly ground black pepper, to taste
- dried mushroom powder, to taste
- dried herbs, to taste
- 1/2 cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon liquid smoke
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon seasoned salt
- ½ cup soy sauce
- ⅓ cup sugar
- ½ cup chopped onion
- ½ head garlic, peeled and roughly chopped
- 3 oz of chipotles in adobo
- Juice of 1 lime
- ½ teaspoon of Instacure No. 1
- 1 tablespoons salt
Get creative when making jerky! Nuance matters and your specific preferences will help you craft mouth-watering marinades. Jerky is the perfect snack for hiking, camping, road trips, and more, and can be kept for up to six months in the freezer.
Do you have your own best jerky recipe? Do share it with us in the comments section!
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