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This recipe was provided by www.JerkyRecipes.com

Ingredients:

* 4 pounds of beef (or any meat type)
* 1/2 tsp. cayenne pepper
* 1/2 c. Tabasco sauce
* 1/2 c. dried parsley
* 1/2 c. tiger sauce
* 1/2 c. Tony Chachere’s seasoning
* 1 1/2 c. Worcestershire
* 4 Tb. garlic powder
* 4 Tb. onion powder
* 4 Tb. black pepper

Directions:

1. Cut meat into 1/4” thick strips.
2. Combine ingredients for marinade.
3. Cover and let meat marinate in refrigerator overnight.
4. Pre-heat your Weston Food Dehydrator to 145 – 155 degrees.
5. Lay out on dehydrator trays and dehydrate for 6-12 hours.

Jerky should bend but not break or be too chewy. Enjoy!

This recipe was provided by www.JerkyRecipes.com

Ingredients:

* 10 lb beef - round steak (or any meat type)
* 10 ounces of Worcestershire
* 6 ounces of soy sauce
* 1/2 small bottle of onion salt
* 1/2 small bottle of liquid smoke
* 1/2 of a small bottle of hot sauce
* 1/8 cup of lemon juice
* 1/8 cup of Cayenne pepper

Directions:

1. Combine ingredients for your marinade
2. Cover and marinate overnight or to your preference.
3. Pre-heat your Weston Food Dehydrator to 145 – 155 degrees.
4. Lay out on dehydrator trays and dehydrate for 6-12 hours.

Jerky should bend but not break or be too chewy. Enjoy!

This recipe was provided by www.JerkyRecipes.com

Ingredients:

* 2 pounds of beef - flank steak (or any meat type)
* 1/2 cup of hone

* 1/2 cup of soy sauce

* 1 tablespoon of cayenne pepper

* 4 tablespoon of lemon juice

* 1 minced garlic clove

* 1 pinch of pepper and salt

Directions:

1. Before slicing meat, you may want to put it in the freezer for about half an hour and then cut into 1/4” thick strips.
2. Mix ingredients, marinate, leave strips in the bowl, cover and refrigerate as long as you’d like.
3. Take out, rinse off and pat dry with paper towels.
4. Pre-heat your Weston Food Dehydrator to 145 – 155 degrees.
5. Lay out on dehydrator trays and dehydrate for 6-12 hours.

Jerky should bend but not break or be too chewy. Enjoy!

This recipe was provided by www.JerkyRecipes.com

Ingredients:

* 3 lb. of beef (or any meat type)

* 1 cinnamon stick

* 5 crushed allspice berries

* 1/4 c. of hot water (put in last to soften up honey)

* 1/4 c. of apple cider vinegar

* 1/4 c. of Worcestershire

* 1/2 c. of fresh garlic - chopped

* 3/4 c. of red hot sauce

* 1 c. of brown sugar

* 2 c. of honey

* 3 c. of soy sauce

* 1 Tb. of Kosher salt

* 2 tsp. of habanero powder

Directions:

1. Mix everything together until salt and sugar are dissolved.
2. Cover and marinate meat for 24 hours in the fridge, stirring occasionally.
3. Pre-heat your Weston Food Dehydrator to 145 – 155 degrees.
4. Lay out on dehydrator trays and dehydrate for 6-12 hours.

Jerky should bend but not break or be too chewy. Enjoy!

This recipe was provided by www.JerkyRecipes.com

Ingredients:

* 3 pounds beef - flank or steak (or any meat type)

* 2 tablespoon of Worcestershire sauce

* 1/2 cup of red wine vinegar

* 1/4 cup of brown sugar

* 1 cup of ketchup

* 1/4 teaspoon of cracked black pepper

* 1 teaspoon of onion powder

* 1 teaspoon of salt

* 2 teaspoon of dry mustard

* A dash of hot pepper sauce

Directions:

1. Cut meat into 1/4” thick strips.
2. Combine ingredients for marinade.
3. Cover and let meat marinate in refrigerator overnight.
4. Pre-heat your Weston Food Dehydrator to 145 – 155 degrees.
5. Lay out on dehydrator trays and dehydrate for 6-12 hours.

Jerky should bend but not break or be too chewy. Enjoy!

This recipe was provided by www.JerkyRecipes.com

Ingredients:

* 8 lb. of beef (or any meat type)

* 1 c. of beef stock

* 4 Tb. of lime juice

* 4 Tb. of fish sauce (nam pla)

* 4 tsp. sugar

* 1/2 c. of mint leaves (loosely packed)

* 1/2 c. of shallots - thinly sliced

* 4 Scallions; sliced in half lengthwise and cut into 1/4″ lengths

* 2 fresh hot chili peppers - seeded and chopped

* 4 tsp. of pepper

* 1 tsp. of cayenne pepper

* 4 tsp. of liquid smoke

* 1/2 c. of soy sauce

Directions:

1. Trim fat and cut strips into 1/4 inch strips.
2. Bring sugar, lime juice, beef stock, and fish sauce to a boil over high heat.
3. Once to a boil, add mint, shal¬lots, scallions and peppers. Cool and strain.
4. Combine the beef stock, other ingredients, meat and cover. Marinade overnight, turning meat periodically.
5. Pre-heat your Weston Food Dehydrator to 145 – 155 degrees.
6. Lay out on dehydrator trays and dehydrate for 6-12 hours.

Jerky should bend but not break or be too chewy. Enjoy!

This recipe was provided by www.JerkyRecipes.com.

Ingredients:

* 1 lb. beef (or any type of meat)

* 1 Tb. of onion powder

* 1 Tb. of garlic powder

* 5 Tb. liquid smoke flavoring

* 1/4 c. Worcestershire sauce

* 1/4 c. teriyaki sauce

* 1/3 c. balsamic vinegar

* 1/2 c. pineapple juice

* 1/2 c. brown sugar

* 2/3 c. soy sauce

* 1 tsp. red pepper flakes

* 2 tsp. pepper

Directions:

1. Season the meat with just a little of the garlic powder, pepper and onion powder. Reserve the remaining spices.
2. Cover and refrigerate.
3. Over medium heat, combine the soy, teriyaki and Worcestershire sauce, brown sugar, balsamic vinegar, liquid smoke & pineapple juice. Heat until the brown sugar dissolves completely.
4. Coat meat. Recover and refrigerate for another 3 hours.
5. Pre-heat your Weston Food Dehydrator to 145 – 155 degrees.
6. Lay out on dehydrator trays and dehydrate for 6-12 hours.

Jerky should bend but not break or be too chewy. Enjoy!

This recipe was provided by the North Dakota State University Extension Service, originally published in The Art and Practice of Sausage Making by Martin Marchello, Ph.D. and Julie Garden-Robinson, Ph.D., L.R.D., Food and Nutrition Specialist.

Ingredients:

*90 pounds pork trim (70 percent lean)

*3 quarts water

*3 cups salt

*1 cup sugar

*6 tablespoons cure

*7 tablespoons plus 3 teaspoons cracked fennel seed

*3 ounces paprika

*1/3 cup black pepper

*1/3 cup cayenne pepper

*1/3 cup garlic powder

*2 tablespoons oregano

*1 tablespoon sweet basil

Directions:

Coarse-grind meat trimmings. Add salt, water, sugar, cure and spices. Regrind through ¼-inch diameter plate and using a Weston Sausage Stuffer or sausage funnel attachment for your Weston Grinder, stuff into pork casings. As this is a fresh sausage, no smoking is necessary. Product must be cooked before serving.

This recipe was provided by the North Dakota State University Extension Service, originally published in The Art and Practice of Sausage Making by Martin Marchello, Ph.D. and Julie Garden-Robinson, Ph.D., L.R.D., Food and Nutrition Specialist.

Ingredients:

*5 pounds pork trim 60/40

*5 pounds lean beef trim

*20 cloves garlic, crushed

*4 teaspoons red pepper

*4 teaspoons fennel seeds, crushed

*2 teaspoons thyme

*8 bay leaves

*3 tablespoons salt

*1 tablespoon black pepper

*½ teaspoon nutmeg

Directions:

Grind meat through a coarse plate, then add spices and mix thoroughly. Grind again through a medium plate. Using a Weston Sausage Stuffer or sausage funnel attachment for your Weston Grinder. Smoke at 140 °F for proper color development and then raise temperature to 170 °F until internal temperature of product reaches 155 °F. NOTE: This is a very hot, spicy product. Excellent on pizza and will substitute for pepperoni.

This recipe was provided by the North Dakota State University Extension Service, originally published in The Art and Practice of Sausage Making by Martin Marchello, Ph.D. and Julie Garden-Robinson, Ph.D., L.R.D., Food and Nutrition Specialist.

Ingredients:

*12 pounds pork trim 60/40

*10 pounds venison trim

*2 pounds beef trim

*1 pint water

*1½ tablespoons cure

*2/3 cup salt

*4 tablespoons black pepper

*2 teaspoons marjoram

*5½ teaspoons mustard seed

*2 cloves garlic or ½ teaspoon garlic powder

Directions:

Coarse-grind meat trimmings. Add salt, water, cure and spices; mix thoroughly. Regrind through ¼-inch diameter plate. Using a Weston Sausage Stuffer or sausage funnel attachment for your Weston Grinder, stuff into pork casings. Smoke product to desired color and heat to an internal temperature of 141 °F. Product must be cooked before serving.

This recipe was provided by the North Dakota State University Extension Service, originally published in The Art and Practice of Sausage Making by Martin Marchello, Ph.D. and Julie Garden-Robinson, Ph.D., L.R.D., Food and Nutrition Specialist.

Ingredients:

*15 pounds venison

*10 pounds 50/50 pork trimming

*2/3 cup salt

*1½ tablespoons cure

*2½ tablespoons mustard seed

*½ cup black pepper

*½ cup sugar

*1 tablespoon marjoram

*1 tablespoon monosodium glutamate (optional)

*3 tablespoons garlic powder

Directions:

Mix salt and cure with coarse-ground product. Pack in shallow pan and place in cooler for three to five days. Mix in remainder of spices, regrind and using a Weston Sausage Stuffer or sausage funnel attachment for your Weston Grinder, stuff in 3-inch fibrous casings. Smoke at 140°F for 2 hours; raise temperature to 160 °F for 2 hours, and finish product at 170 °F until internal temperature reaches 155 °F.

NOTE: Can substitute lamb or beef for the venison.