Jerky Recipe

Below is the Burlap "not-so-famous, somewhat-salty" jerky recipe.

Warning: This jerky is salty.  It may throw you into cardiac arrest if you are not


  • 2 cups soy sauce (Kikkoman is a good brand)
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1/4 cup worchester sauce
  • 1 tablespoon liquid smoke
  • 1 1/2 teaspoon Tobasco sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/3 teaspoon cayenne pepper
  • 2 teaspoon Schilling Caribbean Jerk seasoning (I recommend using mostly Schilling products)
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1 cup of red cooking wine


  1. Cut beef or game (elk makes really good jerky) into about 1/4" to 3/8" slices
  2. To make the marinade, mix all the ingredients except the wine and the meat in a pan and heat them until the salt and sugar are dissolved
  3. Put the mixture in a bowl and let it get cold (probably in the fridge)*
  4. When the mixture is cold, stir in the wine.  The marinade is ready for the meat**
  5. Put the meat in the marinade and let it sit a long time.  A day is good.
  6. Dehydrate the meat following your dehydrator's instructions***

*If you do not dissolve the salt and sugar completely, some of the jerky will not taste good. 

**If you put the meat in the marinade before the marinade is cooled down, you will cook the meat before you dry it and it will not taste good.

***I use an American Harvest dehydrator and it takes about 11-13 hours.

If you have jerky recipes or links you want to share, please email them.  The editor will try to get them published.

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