Marinade Recipes for Beef Jerky

Basic "Pioneer" Brine

Ingredients

1/2 cup non-iodized salt
1/2 cup white sugar
1 qt. water

Fill a large container with 1/2 quart of cool water. Add salt and sugar. Mix thoroughly until well dissolved. Add the remaining 1/2 quart of water.

Slice meat very thin (as thin as possible) with the grain. Immerse meat and marinate overnight in the refrigerator. Marinate for at least 12 hours. Rinse meat and let dry for 1 hour on paper towels before smoking.

Good for up to 5 lbs. of sliced meat.

Classic Beef Jerky Marinade

Ingredients

1/4 cup non-iodized salt
1/3 cup sugar
2 cups soy sauce
1 cup water
1 cup red wine
1 T garlic powder
1 T onion powder
1 T black pepper
1 t Tabasco sauce

Fill a large container with above ingredients. Mix thoroughly until well dissolved.

Slice meat 1/4" to 1/2" thick. Place meat in marinade and refrigerate for no less than 8 hours.

DO NOT rinse but allow chunks/strips to air dry on a paper towel for at least one hour prior to smoking. Try using alder or fruit wood chips when smoking this recipe to enhance the flavors.

Good for up to 5 lbs. of sliced meat.

Wild West Jerky

Ingredients

1/4 cup non-iodized salt
1/4 cup sugar
2 cups water
1 cup soy sauce
1 cup apple cider
1 "shot glass" of bourbon or brandy
1 T onion powder
1 T garlic powder
1/2 T fresh grated ginger
1/2 T fresh grated orange peel
6 cloves

Fill a large container with above ingredients. Mix thoroughly until well dissolved.

Slice meat 1/4" to 1/2" thick. Place meat in marinade and refrigerate for no less than 8 hours.

DO NOT rinse but allow chunks/strips to air dry on a paper towel for at least one hour prior to smoking.

Good for up to 5 lbs. of sliced meat.

Poker Jerky

Ingredients

1/2 cup non-iodized salt
1/3 cup sugar
2 cups soy sauce
1 cup water
1 cup red wine
1 T Worcestershire sauce
1 T onion powder
1/2 T black pepper
1 T Tabasco sauce

Fill a large container with above ingredients. Mix thoroughly until well dissolved.

Slice meat 1/4" to 1/2" thick. Place meat in marinade and refrigerate for no less than 8 hours.

DO NOT rinse but allow chunks/strips to air dry on a paper towel for at least one hour prior to smoking.

Try using Hickory or Mesquite wood chips when smoking. After smoking loosely wrap meat in aluminum foil and put in the refrigerator for 24 hours or more to let the flavors settle. Thinly slice cross the grain, then serve with cheese, crackers and various sauces.

Good for up to 5 lbs. of sliced meat.