What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 garlic jerky recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Garlic Jerky Recipe
Garlic Black Pepper Beef Jerky Recipe
Garlic Beef Jerky
Spicy Garlic Beef Jerky Recipe
Garlic Honey Beef Jerky
Garlic Teriyaki Beef Jerky Marinade
The Best Homemade Beef Jerky Recipe
Cajun Garlic Jerky
Herb & Garlic Ground Meat Jerky
Chili Garlic Jerky
Doc’s Best Beef Jerky
How to Make The Best 5-Ingredient Beef Jerky at Home (Try This!)
Spicy Garlic Beef Jerky
Cracked Pepper N’ Garlic Ground Beef Jerky on the Nesco Snackmaster Pro
Peppered Beef Jerky
How do you make spicy garlic jerky?
Marinade
- ¼ cup soy sauce.
- ¼ cup water.
- 1 teaspoon cane sugar.
- ½ teaspoon chili powder.
- 1 teaspoon red pepper flakes.
- 1 tablespoon chili garlic sauce.
How do you make honey garlic jerky?
Instructions
- Put honey, garlic and ginger in a small saucepan and heat to boil. Immediately turn to simmer and add salt and Mountain Meadow Bone Broth. …
- Let marinade cool. …
- Place the marinated strips of beef on dehydrator trays. …
- Place dried jerky in a 275 degree preheated oven for 10 minutes.
How long do you marinate jerky before dehydrating?
Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action. The most convenient process is to simply refrigerate overnight and start your next step, the drying process, on the following day.
How do you make jerky more flavorful?
The pepperier, the better if you ask me. If you do happen to like sweeter beef jerky, just add 1/4 cup of maple syrup to the marinade. And if you like a spicier beef jerky, I recommend sprinkling some crushed red pepper flakes on top of the jerky as it cooks.
What is Bohemian garlic?
Garlic (Bohemian) sausage is a flavorful seasoning blend containing black pepper and garlic for fresh or smoked link sausage. The seasoning blend also makes and excellent seasoning for jerky and brisket rub. CONTAINS: Salt, Spices, Dehydrated Garlic, and Sugar.
What is curing salt for jerky?
Pink curing salt—also known as Prague powder—is a high-sodium product used to preserve smoked and dehydrated meats. It also tends to impart its rosy color to the meat itself, which is why ham and commercially prepared corned beef products have that pinkish hue.
Can you use honey to make jerky?
You’ll want one that’s large enough to hold all the meat you’ll be marinading as well. To make your marinade, combine 2 minced cloves of garlic with 5/8 cup of soy sauce, ½ teaspoon of black pepper, ½ teaspoon of salt, 1 teaspoon of liquid smoke, 5 tablespoons of lemon juice, and ½ cup of honey.
How do you make sweet and spicy jerky?
Ingredients
- 1 tablespoon onion powder.
- 1 tablespoon garlic powder.
- 2 teaspoons cracked black pepper, or to taste.
- 1 pound lean beef sirloin tip, sliced into 1/8 inch strips.
- ½ cup brown sugar.
- ⅔ cup soy sauce.
- ¼ cup teriyaki sauce.
- ¼ cup Worcestershire sauce.
Should you pat dry jerky before dehydrating?
It comes down to personal preference with patting down the jerky. On most recipes, I pat the jerky strips dry as long as it won’t rub off most of the ingredients. The reason I pat it dry is because I hate having jerky that is sticky and messy.
Do you cut jerky with or against the grain?
jerky is always cut
- The knifes blade follows the natural lines of the meat.
- The eater must then chew through the fibres when eating the final product.
- Jerky (or steak) cut with the grain will be relatively chewy/tough.
What happens if you put too much cure in jerky?
Too much cure will make the jerky salty. How long did you let it cure for? Recommended curing time is 24 hours for stripped meat and 12 hours for ground meat. Letting it cure too long will make it too salty as well.