Lean ground or thin strips of fresh meat are best for jerky.
Jerky is meat that has been cured, marinated or rubbed and dried in a smoker, dehydrator, grill or oven. Drying meat is a common food preservation method used all over the world, and jerky is a tasty, high-protein snack low in fat and cholesterol. Beef, chicken, turkey, fish and wild game can be used to make jerky. Buy or make marinade or dry rubs and experiment with different spices until you find a blend that suits your taste.
Common Spices
Spices used to make jerky vary widely, but some are commonly used in most jerky recipes. A teaspoon of salt per pound of meat is generally used, including sea salt, Kosher salt and common salt. A balance of other spices, such as a teaspoon each of black or white pepper, onion powder and garlic powder, is frequently used. The ingredients used most often for marinade are soy sauce and steak or teriyaki sauce. Cooks who use an oven or a food dehydrator rather than a smoker often add liquid smoke.
Hot Spices
Many jerky-makers like to spice up meat with hot seasonings. Use crushed chili, jalapeno, habenero or cayenne pepper, curry powder, Cajun mix or Caribbean jerk seasoning along with mesquite or hickory flavoring to heat up jerky. Commercial hot sauce or chipotle sauce can be used as a marinade.
Other Flavorings
Many people add a teaspoon each of other spices, including rosemary, parsley, thyme, oregano, basil, caraway and dill. Lemon pepper, chives, cloves, cinnamon or ginger add different flavoring. For an Indian flavor, you can add coriander, cumin, turmeric and cardamom. Sweeten your jerky by marinating it in fruit juice such as orange, apple, cherry or pineapple juice or use various combinations of barbecue sauce, ketchup, brown sugar and honey as a marinade. A favorite beer or liquor such as bourbon or sherry is often used to marinate jerky.
Tags: jerky Jerky, make jerky, other spices, teaspoon each, used make, used make jerky, used most