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  • Author: Chris Dalziel
  • Prep Time: 60 min
  • Cook Time: n/a
  • Total Time: 60 min


Preserve extra meat by making homemade jerky, works with beef, goat, sheep, and wild game.


  • 1kg+ meat
  • 4 garlic cloves, crushed
  • 1 cup of wine, beer or  soy sauce
  • 2 tsp. sea salt (omit if you are using soy sauce)
  • 1 cup cider vinegar or lemon juice
  • 1/4 c. Worcestershire sauce
  • 1/4 c. brown sugar
  • 1/4 tsp. pepper
  • 1 tsp. dry mustard
  • 1 tbsp. liquid smoke
  • 1/2 tsp. ground chili (optional)
  • 2 tsp. spices (oregano, mint, basil, tarragon, thyme, sage, tumeric, cumin, chives, parsley, etc)


  • Debone the meat.
  • Remove excess fat.
  • Slice your meat into 1/4 inch strips.
  • Place in a casserole dish or deep bowl.
  • Prepare your marinade.
  • Alternate spices for different batches to achieve variety in taste.
  • Pour marinade over meat in deep bowl or casserole.
  • Cover.  Refrigerate overnight or at least 4 hours.
  • Lay out on dehydrator trays.
  • Dry at 155 degrees F. for 6 to 8 hours, turning after 3 hours.
  • Move dehydrator trays as necessary to ensure even drying.
  • Continue drying until meat is dry and crisp, with no moist or soft spots.
  • If you don’t have a dehydrator, you can dry jerky in your oven.
  • Lay the meat on baking sheets.  Put the oven temperature at the lowest setting (150F in my oven), turn on oven light, and keep oven door propped open for ventilation.
  • Turn meat after 3 hours and again after 6 hours.  Leave over night.
  • This uses a lot of electricity.
  • Store in a covered jar, in a cool, dry place.


Homemade jerky is a perfect high protein snack, and is good to keep in your emergency kit.

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