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Nesco Easy Beef Jerky
Quick-and-Easy beef jerky
Ingredients list:

Mix meat and spice. Cure together thoroughly in a bowl. Form into 1/4" thick strips using the Nesco/American Harvest Jerky Works Kit, or by rolling between sheets of wax paper. Place meat strips on your American Harvest dehydrator trays, and dry at your dehydrator's highest temperature setting (if adjustable) for 5–8 hours, or to taste. This yields 2–3 trays of jerky, or about 1/2 pound, when dried. Double the recipe for more jerky. Add a few dashes of cayenne pepper for an added kick.
 

Jerky Marinade
Use for beef, venison, or other game meats
Ingredients list: 

  • 4 Tbsp soy sauce 
  • 4 Tbsp Worcestershire sauce 
  • 1 Tbsp tomato sauce 
  • 1 Tbsp grated ginger root (optional) 
  • 1/2 tsp black pepper (more pepper for hotter jerky) 
  • 1 Tbsp curry powder (optional) 
  • 2 cloves garlic 
  • 1 packet Nesco/American Harvest jerky cure mix 

Marinate meat 4–6 hours, then drain. Place on trays to dry. Dry in your Nesco/American Harvest Food Dehydrator until properly dried and chewy, normally 6–12 hours.
NOTE: All wild game meat should be frozen for 60 days at sub-zero temperatures to make certain all bacteria is killed.
 

Grandpa's Venison Jerky
Ingredients list:

  • 3/4 cup soy sauce 
  • 1 Tbsp brown sugar 
  • 1 tsp liquid smoke 
  • 1 tsp salt 
  • 1/2 tsp minced garlic 
  • 1/2 tsp grated ginger 
  • 1/2 tsp freshly ground black pepper 
  • 1 pound venison strips 

Mix all ingredients together with the exception of the venison strips. Allow the ingredients to sit 15 minutes for flavors to blend. Add strips. Marinate at least one hour. For longer marinating sessions, place in the refrigerator in a covered container or an air-tight plastic bag. Remove from marinade and place in your dehydrator until dry.
A special thank-you to Mary Bell for this recipe, author of "Just Jerky" ©1996
 

Chicken Jerky
Ingredients list:

  • 1/4 cup pineapple juice 
  • 2 Tbsp olive oil 
  • 1 Tbsp teriyaki sauce 
  • 1 Tbsp minced onion 
  • 1 packet Nesco/American Harvest jerky cure mix 
  • 1/2 tsp freshly ground black pepper 
  • 1 bay leaf 
  • 1 pound chicken strips 

Mix all ingredients together with the exception of the chicken strips. Allow the ingredients to sit 15 minutes for flavors to blend. Add strips. Marinate at least one hour. For longer marinating sessions, place in the refrigerator in a covered container or in an air-tight plastic bag. Remove from marinade and place in your food dehydrator until properly dry and chewy (normally 6–12 hours).
Special thanks to Mary Bell for this recipe.
 

Barbecue Jerky
Ingredients list:

  • 2 Tbsp brown sugar 
  • 2 Tbsp white sugar 
  • 1 Tbsp oil 
  • 1/4 cup minced onion 
  • 1 cup beer 
  • 2/3 cup ketchup 
  • 2 Tbsp cider vinegar 
  • 2 Tbsp Worcestershire 
  • 2 Tbsp ground ginger 
  • 1 packet Nesco/American Harvest jerky cure mix 
  • 1 tsp minced garlic 
  • 1 tsp Dijon mustard 
  • 1 tsp liquid smoke 
  • 1/2 tsp freshly ground black pepper 
  • Dash of cayenne 
  • 1 pound of meat strips

Combine sugars, oil, and onion in a hot pan. Stir. Reduce heat and cook until onions caramelize. Add beer. Simmer. Cool. Mix remaining ingredients together with the exception of the strips. Allow at least 15 minutes for flavors to blend, then grind in a blender. Add strips. Marinate at least one hour. For longer marinating sessions, place in the refrigerator in a covered container or in an air-tight plastic bag. Remove from marinade and place in your food dehydrator. Dry until properly dried and chewy, normally 6–12 hours.
Special thanks: Mary Bell
 

Turkey Jerky
Ingredients list:

  • 2 Tbsp lemon juice 
  • 2 Tbsp freshly grated onion 
  • 2 Tbsp teriyaki sauce 
  • 1 Tbsp white sugar 
  • 1 Tbsp olive oil 
  • 1 Tbsp fresh grated lemon peel 
  • 2 tsp paprika 
  • 1 tsp crushed garlic 
  • 1 tsp salt 
  • 1 tsp freshly ground black pepper 
  • 1/2 tsp liquid smoke 
  • 1/4 tsp Tabasco 
  • 1 pound ground turkey 
  • Salt to sprinkle 

Mix all ingredients together with the exception of the ground meat. Allow the ingredients to sit at least 15 minutes for flavors to blend. Add ground meat. Marinate at least one hour. For longer marinating sessions, place in the refrigerator in a covered container or in an air-tight plastic bag. Remove from marinade container. Form into shapes and place in a food dehydrator of other drying environment. Sprinkle salt on top of the jerky while it is still moist.
Special thanks to Mary Bell for these recipes. “Just Jerky” ©1996 Mary Bell