Does anyone have a good jerky recipe that they would be willing to share? The kids want to make a batch tomorrow, and I'd like to try mixing up our own seasoning instead of the premade stuff. Any help would be greatly appreciated.

We are going to be making a batch. I sliced a tub full thats about 22" x 14" last night for jerkey. Cant help you on exact measurements the wife has no clue on measurements. Its all done by eye or tast. Makes it hard for me to cool the family favorites if she is sick. I ask and get some like a cup and half or so of this and just a little more. Im a man what is just a little more?

I can give you ingredients we use. Soy, Worcester, brown sugar, salt, garlic and onion powder, and if you want some spice chili flakes( or some of our home grown dried cayenne peppers.

Edit my wife just informed me I sliced some of it the wrong way. lol. With the grane not across it. It was getting late when I was cutting it.

I use the exact same ingredients, except for onion powder. I like onions, but thought it tasted a little bit funky. And NO salt. The soy makes it plenty salty for me.

I also toned back on my brown sugar over time. It was leaving a little bit of a sticky residue on the jerky when done.

I put enough soy (probably 85%) and Worcestershire (15%) to thoroughly cover the meat. Add the amount of sugar and garlic powder that you think you’d like. Shake or mix it up every 3 - 6 hours. I Generally marinate overnight.

This is from my Grandfather. Its a simple one but we sure like it around here.

Thank you guys. I appreciate it.

Really simple...
Marinade
2 oz Worchestershire Sauce
2 oz Cider Vinegar
2 oz Soy Sauce
2 oz Liquid Smoke

Place marinade and jerky slices into a gallon sealable freezer bag(dont use the ones with the tab zipper). Put bag in refrigerator for 12-24 hours

Remove and drain the slices.

Season slices with favorite rub, I prefer cajun style rubs.

Put in dehydrator/oven/smoker until slices start to crack when you bend them.

Allow to cool to room temperature before placing into storage containers. Though jerky at is best to me is when its still warm.

The guys here told me add a splash of liquid smoke and it made a big difference. I don’t mind the stickiness from the brown sugar as mentioned above but you may want to add less.
I don’t measure and tend to add more of the sauces and spices

Please let us know what you choose to do and how it turns out. Jerky is a treat for everyone