Jerky recipes exotic jerkey and food recipes summary
Crocodile jerky I Kangaroo jerky I Emu jerky I Mixed packs I Beef jerky I Wholesale & Export

• Jerky needs to be dried at a temperature between 140 and 150 degrees for at least four hours to keep it from spoiling. 
  Uniform thickness & size are very important if you want that perfect batch of jerky. The slices should be no larger than 5 inches long by 2 inches wide and 1/4' thick. Cut thin slices against the grain. This is really important for lean cuts of meat. Otherwise some will be like leather, others like paper and some ok.
  Take the time to get rid of all tendons & gristle. They're impossible to chew all dried up. Trim all visible fat, it can prevent the jerky from drying properly and can go rancid. Be careful with pepper. It dehydrates, too YEOW.
• Marinades make all the difference. This approach works best for me: Marinate the meat up to 8 hrs in the refrigerator, poking it well with a fork, then partially freeze it before you slice it thinly against the grain. You don't necessarily have to marinate the meat before drying it-it will do that as it dries. The leanest cuts benefit most from the above procedure.
• Always turn and rearrange the slices in the marinade several times.
• If you over dry your jerky add 2 slices of bread to it in a plastic bag . The moister from the bread goes into the jerky. It makes it soft again

SEVEN STEP JERKY (Posted by Anatolii)
Basic ingredients are: garlic powder, onion powder, onion powder, black pepper, soy sauce, Worcestershire sauce, seasoned salt, Accent. Also knife and pan or bowl.

Slice three pounds of venison into strips about 3/8 inch thick to ensure total saturation of the meat while it's marinating. In container, combine 1/2 cup soy sauce, 1/2 cup Worchestershire, 2 tsp. Accent, 2 tsp. seasoned salt, 2/3 tsp. garlic powder, 2 tsp. onion powder, adn 2/3 tsp. black pepper.

Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinade is ready to be used.

Place the strips of meat in the marinade be sure they're completely submerged. Marinate overnight, turning if necessary.

Lay marinated meat strips on oven rack. Cook for 6 to 8 (6 is better) at 150 degrees. They get crisper the longer they bake.

Store finished jerky in zip-lock bags or other airtight containers to seal in freshness. Jerky will keep up to two years.

Jerky - 1 (Posted by Amanda)
We cut the meat into thin strips, the thinner the strips the crunchier the jerky comes out, maybe 1/4 " thick will make chewy jerky. By the way, cut all the fat off the meat as you're stripping.

Lay out the strips on a cookie sheet lined with foil, turned up at the edges so juice won't get over everything. Lay out in rows and a single layer. Sprinkle liberally with black coarse ground pepper and seasoned salt, or spices that you like the taste of.

Set the oven to WARM, and leave in the oven overnite, or 8-10 hrs. This causes very slow drying. Store in a plastic container, jar, or can after well cooled. Too much moisture left in the meat will cause mold, and putting it away while warm will cause sweating inside the container.

Jerky - 2
1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp powdered ginger
1/4 tsp Chinese Five-Spice Powder
3 lbs lean beef brisket, eye-of-round or flank steak, trimmed completely of fat and cut across grain into slices 1/8 inch thick

Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight.

Oven method: Preheat oven to lowest setting (preferably 110 F).
Place several layers of paper towels on baking sheets.
Arrange meat in single layer on prepared sheets and cover with additional toweling. 
Flatten meat with rolling pin. Discard towels and set meat directly on oven racks. 
Let dry 8 to 12 hours (depending on temperature of oven).

Store jerky in plastic bags or in tightly covered containers in cool, dry area.

Jerky - 3 (Posted by Killer Keller)
mix can of beer
bottle of liquid smoke
onion powder
garlic powder
pepper large pinch
salt large pinch
tablespoon of brown sugar
tablespoon of lemon pepper
bring to boil, let cool and soak meat overnight
dry

Great Jerky
3/4 tsp. salt
1/4 tsp cracked pepper
1 TBLSP brown sugar
1 garlic clove-crushed
2 TBLSP. soy sauce
1 TBLSP. worchestershire sauce
1 lb. lean meat
3/16 -1/4 in thick

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INGREDIENTS:
2 pounds ground alligator
2 pounds ground pork
1/2 pound ground pork fat
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup diced garlic
1/4 cup chopped red bell pepper
1/4 cup chopped parsley
1/4 cup sliced green onions
1/4 cup chopped sage
1/4 cup chopped basil
salt and black pepper to taste
Louisiana Gold Pepper Sauce to taste
15 feet casing for stuffing

METHOD:
In large mixing bowl, combine all of the above ingredients with the exception of the casing. Add one cup of ice water to the mixture and using both hands, blend the ingredients well. Continue to mix in a rolling motion until the fat content of the pork coats the surface of the mixture. This is imperative if the sausage is to be moist and juicy since alligator by nature is quite dry. Once the ingredients are well blended, you may wish to check the seasonings by sauteing a small patty in a frying pan. Correct seasonings if necessary. Stuff the sausage mixture in the hog casing using sausage stuffer and tie off in six inch links. To cook, poach the sausage in lightly salted water for three to five minutes. Grill over pecan wood or bake in a 375 degree F oven until golden brown, approximately ten to twelve minutes.

PREP TIME: 1 Hour

MAKES: 25-6 inch links
 

Where can I find crocodile jerky ?

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1.melt butter in large heavy frying pan
2.Gently fry garlic and shallots until tender. Remove from pan, leaving butter.
3.Turn heat up to hot, and quickly sear both sides then fry kangaroo fillets until red inside and brown outside, turning only once.
4.Set aside fillets to rest.
5.Return garlic and shallots to hot pan along with red currant jelly and sherry.
6.With mixture boiling, add cream and stir until of even consistency. Do not allow to boil.
7.Serve fillets with sauce poured over.

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Method
Combine bacon, onion and garlic in shallow dish, cook for five minutes. Stir in flour, steak, tomato paste, wine, crumbled stock cube and mushrooms. Cover. Cook for 35 minutes, or until steak is tender. Serve sprinkledwith parsley.

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Beef Jerky Hot and Spicy
2 lb lean beef
1/4 c soy sauce
1/4 c Worcestershire sauce
1/4 c Cayenne pepper sauce
1 t garlic powder
1 t onion powder
1-2 t black pepper
1 t chile powder
1 c water

I USE A RECIPE ABOUT LIKE THIS BUT I USE FRESH WHOLE CLOVE GARLIC SMASH IT AND IF YOU WANT IT HOT COURSE GROUND BLACK PEPPER IS THE BEST!!!

REGULAR JERKY RECIPE
1-1/2 to 2 lb lean beef, sliced 1/4 inch
Marinate for 12-24 hours with
1/4 c soy sauce
1/4 c Worcestershire Sauce
2-3 drops of liquid smoke (optional)
1 TB seasoned salt
1 t garlic powder
1 t onion powder
1 t black pepper (more if you like)
1 c water
Always turn and rearrange the slices in the marinade several times during the 12-24 hours.

Chinese Beef Jerky, Posted by Amanda
3 Lbs. Flank Steak or London Broil

MARINADE
1/2 Cup Light Soya Sauce
4 1/2 Tbs Honey
4 1/2 Tbs Dry Sherry
6 Large Cloves Garlic Minced
1 1/2 Tbs Ginger Fresh Minced
1 1/2 Tbs Red Pepper crushed
1 1/2 Tbs Sesame Oil
Dash White Pepper

Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).

Preheat oven to 250 F. Line two large baking sheets with foil and set wire racks on top of each baking sheet. Arrange meat on racks in single layer. Bake 30 minutes.

Reduce heat to 175 F and continue drying meat another 40 minutes. Meat should be lightly brown but not burnt. Let meat  continue to dry on racks at cool room temperature overnight before packing into jars.

Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes about 36 pieces.

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Combine ground venison and all spices. Mix VERY THOROUGHLY. Roll mixture out between 2 sheets of plastic wrap or wax paper until it is about 1/8 inch thick. Use a butter knife and cut meat into 1 inch wide strips 4-6 inches long.

Place strips on a rack or broiling pan (something that can drain) and dry in the oven at 150 degrees for about 10 hours, turning after the first 2 hours.
Prop the oven door open about 3 inches with an oven mitt to promote better circulation and drying. Periodically blot the jerky strips with a paper towel if beads of grease appear.

Test the jerky after 8 hours or so by taking a piece out of the oven and letting it cool. Take a bite and test for texture. It should be good and chewey, not mushy, not brittle.

If you are using a dehydrator, set to 140 degrees F; it should take about 6-8 hours

Deer Meat Chili
4 lb Chili cut deer meat
1/2 ts Oil
2 Mdm chopped onions
3-4 stalks celery, chopped fine (optional)
Chili powder to taste
Cumin to taste
Salt and pepper to taste
1 lg Can tomato paste
Cooked rice

Brown meat in a well seasoned black cast iron Dutch oven. Remove all of the water in the meat. Add oil to meat and brown onions and celery. Season to taste with chili powder, cumin, salt, and pepper. Add tomato paste and cook until tender. Serve over rice.****************************

Venison Steaks with Mushrooms
4 deer steaks (6 ounces-200 g)
1 tablespoon of green pickled peppercorn drained
2 tablespoon of softened butter
1 tablespoon of oil
1 tablespoon of butter
1 clove of garlic, finely chopped
1/2 pound fresh mushrooms or wild mushrooms (chanterelle or cepe)
1/4 cup dry red wine

1. Heat oven to warm. Crush or chop green peppercorns and mix with softened butter. Put aside.
2. Heat leftover butter and oil and sautй deer steaks on each side until medium rare. Set aside in warm oven. By the time you will proceed with the recipe, cooking should become medium.
3. Sautй mushrooms in skillet until lightly golden. Add garlic and cook for 30 seconds. Set aside in oven.
4. Pour wine in skillet and reduce volume by half. Place deer steak in warm plates, pour cooking juice on top of it, place a spoonful of green peppercorn butter and garnish with mushrooms. Serve immediately. ************************

Chicken Fried Venison
2 pounds meat (may be nice slices 1/4-inch thick, or the small bits you get when trimming out hocks) then beat flat with board
13 ounces evaporated milk
salt and pepper
flour
garlic powder, optional
onion powder, optional

Put the meat in a large bowl with the evaporated milk and enough water to completely cover the meat. Allow to stand for 1 hour. Take the meat out, drain only slightly and then season to taste and roll in the flour. Drop into hot grease (375 degrees F) and fry until brown. Do not overcook or the meat will become dry and tough. Serve with gravy made from flour and some of the milk left over and good hot bread. ****************

Curried Venison
1 1/2 medium onion, minced
3 stalks celery, chopped
2 apples, minced
1/4 cup vegetable oil, or shortening
2 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon Tabasco sauce
1/2 tablespoon Worcestershire sauce
2 cups stock or bouillon
1/8 cup Flour
2 pounds cooked Elk or Deer, cubed
1 cup evaporated milk
1 egg yolk, well beaten
3 cups cooked rice

Saute onions, celery and apples in oil until slightly brown. Stir in curry powder and simmer 5 minutes. Add remaining seasonings and stock and cook 20 minutes. Stir in flour mixed with water and cook 5 minutes, stirring until thickened. Remove from heat and allow to stand one hour. Reheat and add cooked meat, evaporated milk, and egg yolk just before serving. Heat just to boiling point, stirring constantly. Serve over rice.*******************

Hawaiian Venison
1 # boneless elk or deer round steak
1/4 c flour
1/4 c marg or butter
1/2 c boiling water
1 teas salt
2 or 3 green peppers
1.2 c pineapple chunks

Cut steak in 1 inch cubes and dredge with flour. Brown meat cubes on all sides in hot oil. Place in crock add water and salt. Place on high one hour, low for approx 6 hours. Add green peppers and pineapple chunks to meat. Cook one hour longer.

On stove top prepare sauce of :
2 1/2 TBLS cornstarch
1/2 C pineapple juice
1/4 C vinegar
1/4 C sugar
2 1/2 TBLS soy sauce

Cook until sauce is clear and thick. Pour over meat mixture and heat until ready to serve. Serve over chinese noodles or cooked rice. *************************

Venison Sloppy Joes
2 pounds ground venison
1 pound ground pork
vegetable oil
1 onion, chopped
1 cup ketchup
1 cup tomato juice
1 cup cheddar cheese, shredded
salt and pepper, to taste

Heat oil in a large skillet; brown meat and onion. Pour off excess oil and add remaining ingredients. Simmer for about 1 hour. Serve on open hamburger buns. *********************

Venison Teriyaki Meatballs
1 pound venison, ground
1/4 cup onion, chopped
1/4 cup flour
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
1 tablespoon oil
1 tablespoon sherry
1/2 cup water
2 tablespoons brown sugar
1/8 teaspoon ground ginger
1 teaspoon garlic salt
2 teaspoons cornstarch

Combine meat, onion, flour, egg, salt, pepper and 1 tablespoon soy sauce. Shape into meatballs. Heat oil in a large skillet and cook meatballs.
Combine the remaining ingredients in a Dutch oven; add meatballs and simmer for about 30 minutes. ***********************

Venison Bigos
1/2 pound venison, cubed
1/2 pound lean pork, cubed
1/2 pound venison sausage, sliced 1/2" thick
1/2 pound bacon, diced
1 can beef broth, (10 1/2 oz)
1 large onion, diced
8 ounces fresh mushrooms, sliced
1 cup red wine
1 tablespoon mild paprika
salt and pepper, to taste
2 cans sauerkraut, (32 oz total)

In a Dutch oven, fry the bacon until crisp, then remove and drain, leaving grease in pan. Saute onion and mushrooms in drippings until softened, then remove and drain them. Pour off all but 1/4 cup of drippings. Brown the meats. Add the bacon, onions, mushrooms, and remaining ingredients, except sauerkraut. Bring to a simmer, stirring. Cover and simmer for 2 hours. Add drained sauerkraut and simmer 20 more minutes. **************************

Venison-Vegetable Bake
2 pounds smoked venison sausage
1 small onion, thinly sliced
1 can stewed tomatoes, (14 1/2 oz)
1 teaspoon dried whole oregano
1/4 teaspoon pepper
4 medium potatoes
4 medium carrots

Remove casing from sausage, and discard. Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and drain well, reserving drippings in skillet. Saute onion in drippings; drain well, and discard drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer until thoroughly heated; remove from heat.
Arrange potatoes in a lightly greased 13- x 9- x 2-inch baking dish. Top with carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage. Cover with aluminum foil. Bake at 350 degrees for 45 minutes. Serves 8.
Note: Thinly sliced Polish sausage may be substituted for venison sausages, if desired.

Venison Summer Sausage
5 lb. hamburger or venison mixed with beef tallow
6 tsp. curing salt (or pickling salt)
2.5 tsp. mustard seed
2.5 tsp. coarse ground pepper
2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used)
1 tsp. hickory smoke salt (Some liquid smoke may be used)

First day: Mix in a large bowl, cover and refrigerate.
Second day: Mix again and refrigerate.
Third day: Leave in refrigerator and do not stir.
Fourth day: Form into 5 rolls with the sausage filler. Place on broiler pan and rack. Place on lower rack of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally. Refrigerate or keep in freezer.*********************

Venison Shashliks
For 1.5 lbs of venison:
3 tsp. Olive Oil
1 tsp. ground Cumin
1 tbsp. salt reduced Soy Sauce or plain Soy Sauce

Mix ingredients into a marinade. Pre-soak kebab sticks in water. Then place bell pepper, onion, or pineapple between skewered chunks of venison and marinade for 1-2 hours. Charbroil on grill or barbecue, 1 minute per side (venison should still be pink in the center).******************

Chargrilled, Panfried, or Barbecued Venison Steaks
2 tsp. Olive Oil
1/2 tsp. ground Black Pepper

Brush steaks lightly with oil and pepper (or your favorite seasoning) and leave for 30 minutes at room temperature. Grill or panfry steaks over high heat, 1-2 minutes per side. Remove from heat while still rare. Let rest for 4 minutes, covered with foil. Serve with your favorite vegetable.
To barbecue: heat grill, then brush with oil to prevent steaks from sticking. Cook venison steaks quickly, searing the outside. Leave pink in the middle.****************************

The Farm House, Montrose, West Virginia Specialty Recipe
Deer Jerky, Posted by Marlen
1-1/2 pounds deer steak
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/3 teaspoon garlic powder
1/3 teaspoon pepper
1 teaspoon onion powder
Red pepper to taste

Slice steak across grain 1/3 inch thick. Blend sauces and seasonings in bowl. Add steak slices. Marinate for 24 hours. Arrange on baking sheet. Bake at 150 degrees with oven door ajar for 8 to 10 hours or until completely dry, turning every 2 hours.
Serves: 10

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Goose Jerky
Ingredients
4 pounds of Goose breast sliced thin
2 Cups Teriyaki Sauce
2 Tbs. Black Pepper
2 Tbs. Garlic powder
2 Tbs. Liquid Smoke
2 Tbs. Tabasco Sauce
1 Tbs. Red Pepper
1 Tbs. Meat Tenderizer
1 Tbs. Mrs. Dash Seasoning
Mix all ingredients together in a large covered bowl. Add the Goose strips and mix to make sure all the Goose is covered. Refrigerate over night. Remove Goose from marinade and put in Smoker or Dehydrator. Cook on Medium until Jerky is dry but not hard. Freeze to store for extended periods of time. This is a great snack for hunting and fishing trips!

Ed Broskey’s Duck Jerky
Just when I was working on a good duck jerky recipe, along comes Ed Broskey, one of our Sporting Chef friends.  Seems Ed had a few duck breasts on hand and he figured out a way to use them up, presumably so that he could go shoot some more.  Ed claims that he has picked up a few good ideas from the Sporting Chef pages and we’re glad he was able to return the favor.  Ed offers this tip – try slicing the breasts with an electric knife when still a bit frozen.  It will keep the slices more uniform and won’t tear up the meat.  We both agree that this recipe would work great with just about any type of wild game.  Ed has tried it with both goose and venison. Thanks for sharing Ed.

1 1/2  pounds duck breast, sliced thinly into 1/4-inch slices
1/4  cup soy sauce
1  tablespoon Worcestershire Sauce
1/4  teaspoon each garlic powder and black pepper
1/2  teaspoon onion powder
1  tablespoon liquid hickory smoke flavoring
dash Tabasco
2  tablespoon cream sherry
1/4  teaspoon red chili flakes

Combine all ingredients and meat into a zip lock bag.  Refrigerate overnight, knead and turn bags several times during marinating process to mix in.  Drain off liquids and put into dehydrator. Follow dehydrator instructions or to your meat textured liking.

If you don't have a dehydrator, you can turn your oven on to 150-200 degrees and dry for 5-7 hours or until meat feels hard, pat off excess fat beads and let cool. When using the oven, prop the door open slightly with a wooden spoon to allow moisture to escape.

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Commander's Palace Turtle Soup au Sherry
10 ounces (2-1/2 sticks) unsalted butter
3/4 cup all-purpose flour
1 pound turtle meat, cut into 1/2-inch cubes
1 cup minced celery (4 stalks)
2 medium onions, minced (2 medium)
1-1/2 teaspoons garlic, minced
3 bay leaves
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon freshly ground black pepper
1-1/2 cups tomato purйe
1 quart beef stock
NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish
Salt and freshly ground black pepper to taste, as needed
1/2 cup lemon juice
5 hard-boiled eggs, finely chopped
1 tablespoon minced parsley
6 teaspoons dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.

Add tomato purйe, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.

Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.

Arnaud's Turtle Soup au Sherry
1/4 cup salt
3/4 cup fresh or frozen turtle meat
3/4 cup ground veal shank meat
6 cups veal stock
2 cloves garlic, chopped
2 bay leaves
1 pinch whole dried thyme
3 tablespoons tomato pureй
1/2 cup celery, chopped
1 cup green onions, chopped
1/2 cup white onions, chopped
1 tablespoon fresh parsley, chopped
2 lemons, halved
3 tablespoons sherry
2 eggs, hard-boiled and chopped
2 tablespoons roux
Salt and white pepper to taste
Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.
Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pureй, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.

Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.

Add a final splash of sherry to each individual bowl when serving, if desired.

Serves six.

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Hot and Spicy Posted by Lionel
1/4 c soy sauce
1/4 c Worcestershire sauce
1/4 c Cayenne pepper sauce
1 t garlic powder
1 t onion powder
1-2 t black pepper
1 t chile powder
1 c water

Hot and smokey Posted by Doug
1 part liquid smoke
2 parts Worchestershire suuce
4 parts soy sauce
lots of (freshly) ground black pepper

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Cured Jerky Posted by Marlen
1 pound lean meat
1 tablespoon commercial curing salt (IE. Morton Tender Quick Mix)
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

This method will produce the typical reddish color associated with commercial jerky. Trim fat from meat. Cut into 1/4 thick slices, about 1 - 1 1/2 inches wide. Mix together curing salt, and seasoning. Rub all surfaces of meat stirps with salt mix. Place in plastic bag and refrigerate for 1 hour. Rinse cured meat under running water. Pat dry with paper towels. Arrange on drying rack, oven racks, etc., dry at 150 degrees.

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Teriyaki Marinade Posted by Jerky Eater
1/4 c soy sauce
1/2 t smoke flavoring
2.packets of artificial sweetener
3.1/2 t ground ginger
1 t garlic powder
1/4 c black coffee
1/4 t white pepper
1/2 t salt
About 11 carbohydrates in the marinade.

Teriyaki Jerky
1/2 tsp. salt
1/8tsp. pepper
1 TBLSP ground ginger
2 TBLSP brown sugar
1 clove garlic -crushed
1/4 cup soy sauce
1 lb. meat ,3/16-1/4 in thick

Combine all ingredients except meat; mix well. Place meat 3-4 layers deep in container, spooning sauce mixture over each layer. Cover tightly and marinate 6-12 hours, stirring occasionally. Dry

Teriyaki Marinade
2 pounds lean meat
1/4 cup soy sauce
1 teaspoon fresh grated ginger root or 1/2 teaspoon ground ginger
2 teaspoons sugar
1 teaspoon salt

Teriaki
1 cup soy sauce
1 t ginger powder
1 t garlic powder
1/2 t sugar
1/2 t white pepper
sliced scallions (optional)

Cut lean beef (london broil) about 1/4" thick and marinade for several hours.
Dehydrate at 145 degrees until pliable
Eat :-)

Teriaki Marinade:
1/4 c soy sauce
1/2 t smoke flavoring
2.packets of artificial sweetener
3.1/2 t ground ginger
1 t garlic powder
1/4 c black coffee
1/4 t white pepper
1/2 t salt
About 11 carbohydrates in the marinade.

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