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Dried Meat: Jerky Recipes

Page Contents: See my pictures on Making Jerky and then Pemmican
Also see chapter on Marinades and Dry Rubs

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Paleo Jerky Seasonings

Some good spices for jerky include: cumin, ground chipolte, garlic powder,
marjoram, chili powder, you can even use a good quality taco or fajita
seasoning mix (such as Spice Hunter brand, no MSG). I like to coat only one
side of the meat with seasoning otherwise the flavors are too overpowering.
I always vary spices when I make jerky; I haven't found an exact formula
that I love, in fact I have found that I actually prefer it plain or with
just a little cracked pepper.

For the ginger, I'd marinate the meat with slices of ginger before drying.
Or you could rub ginger juice into the meat. There are special Japanese
grates made of ceramic which are used for grating ginger. Just squeeze the
grated ginger to extract the juice. FYI: You can peel fresh ginger safely
and effectively using a teaspoon! If your ginger doesn't peel easily with
a teaspoon, it's not fresh.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001
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Hans' Jerky Recipe

My main food is jerky made from ordinary ground meat ("organic" 10 % fat,
or game) as I buy it in the shop (sometimes frozen). I mix cautiously with
a little olive oil and seasoning (herb) or grated raw carrots. NO SALT.
Then I just spread "meatballs" onto the dehydrator wire mesh with the help
of a fork. Dry at 30 degrees C (=centigrades). Can be stored (above the
fridge) for at least a month without any spoilage.
Cheap, easy, practical, tasty!

From: Hans Kylberg
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Hans' Recipe for Dried Meat

You can certainly dry meat in any dehydrator. In fact it is easier than
most veggies/fruits. Just cut thin slices, or do as I do: Buy lean
ground meat, mix with herbal spices (such as thyme), and smear with
a fork directly on tray mesh, making flakes 1 - 2 inches across and
1/16 - 1/8 inch thick.

From: Hans Kylberg
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Jerky Recipe

   To make jerky, take a raw piece of beef round or chuck, quite lean
and slice it thin, across the grain. Lay the slices across the racks
of the dryer for two days and nights -- test it by breaking a piece,
it is dry enough when it cracks in two when you break it. The smaller
and thinner you cut the pieces of meat before drying them, the quicker
they will get tender as you soak and cook them
(remember, its easier to slice thinly if the steak is partially frozen)
    One pound of sliced beef dries to 4 ounces of jerky, making
    A ratio of undried to dried meat of about 4:1.
Before drying the meat, you can season it with some combination of the
following spices: paprika, pepper, salt, or other concoctions. Garlic is
wonderful on jerky. I recommend
rubbing the meat with cut cloves of garlic before slicing it.
A marinade will change the taste slightly, and cause the meat to take
longer to dry. Marinating tenderizes the meat however.

From: The Hungry Hikers Book of Good Cooking by Gretchen McHugh
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book cover image

General Jerky Method

All recipes use 1 lb lean meat, thinly sliced. (3/16-1/4 in thick)
In a small glass bowl, combine all ingredients except meat. Stir to mix
well. Place meat 3-4 layers deep in a container, spooning sauce mixture
over each layer. Cover tightly and marinate 6-12 hours in the 'fridge,
stirring occasionally and keeping the mixture covered.
I can't really help with drying instructions, but i'd say somewhere between
7-10 hours, depending on how you like it.

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Salmon Jerky Recipe

I slice the filets in 1/2 cm thin slices leaving the skin on (most of the
oil is underneath the skin so you don't waste it neither oxydise it that
way ) put in the drier at body temperature and dry hard for storage and
half dried for delicacy to eat on the spot.
No need for anything else that will spoil the taste that is superb on its
own especially with coho or sockeye (the best species of salmon).
Dried that way the salmon keep its "instinctive stop" sharp and clear. If
your body metabolism don't want salmon you will know it clearly if it want
it the taste is sublime.
When you season you can bypass this instinctive response and eat something
that will become a burden on your metabolism.
I am under the impression that putting salmon in Brine or lemon juice or
whatever which interfere in the osmotic balance between inside and outside
of the cells, will use up Enzymes as well as heat, triggering all kinds of
chemical reactions  altering the originel nutrient content. By adding
honey or sugar  even more so (proteins and sugars combine)
The oil is highly oxydable, so to store dry salmon keep in air tight jar
inside the fridge in darkness.. (it is why it is so important to leave the
skin on while drying .
Once dried insert a round ended knife between the skin and the flesh, you
can easily separate the two and scrape the skin to get the fat layer. (The
best when you need that kind of fat.)

From: jean-claude on the PaleoFood list. Posted 7 Aug 2000.
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Basic Beef Jerky Recipe

Use lean beef with as much of the fat trimmed off as possible.
     (Actually, just about any meat should work -- the original
     recipe calls for buffalo.)
Cut into strips about 1/8" thich and 1" wide. (I tend to cut
     mine a little thicker.  Doesn't really matter, just be
Marinate strips in sauce for at least 30 minutes. This
     gives it a slightly salty taste and helps bring out the
     flavor when dried.
"Jerk" or pull strips lightly and lay out on an ungreased cookie
     sheet in a single layer.
Set oven at the lowest temperature, and keep it propped open
     while drying the meat. It should not get above 140-150F
     during the drying process. If you have a gas stove, you
     might be able to get away with the heat generated from the
     pilot light.
Dry the meat until it is tough and chewy. The original recipe
     says 12 hours or overnight, but I've found that around 4
     hours is sufficient in my oven. The drying time is really
     dependent on your oven. I suggest testing a small piece
     every hour or so until it gets to the right consistency.
DO NOT over-dry the meat. It tends to powder and loses flavor
     if it's over-dried.
	I've experimented with spices a little - I've found that a mix
of curry powder, cumin, garlic powder, turmeric, and white pepper adds
quite a punch to the flavor. After marinating, coat the meat on ONE
side ONLY with the spice mix and then place on the cookie sheet.
	(Since curry is rather over-powering, dipping both sides loses
the meat jerky flavor and all you taste is spice.)
	The jerky keeps very well in an airtight container, or it can
be frozen (make sure it's _very_ airtight).

(The basic recipe is from The Frugal Gourmet Cooks American)
Posted by Brian Bankler to on Feb 23, 1994.
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book cover image

Beef Jerky Recipe

   For each pound of meat:
   1 tsp. salt
   2 tsp. FRESH black pepper - Fresh flavor is important!
   3 tsp. marjoram
     Garlic powder - Optional

Sprinkle above ingredients onto a *THICK* steak. Pound in with mallet. Cut
beef into strips and lay on oven rack with aluminum foil underneath to
catch drips (If available, an arrangement like a roasting pan is perfect.
Heat oven to 150 degrees F and open oven door slightly to allow water to
escape. Cook 7 to 8 hours, or until the meat is dry and slightly brittle --
It should "splinter" when bent.

From: Albert in on Aug 14, 1997.
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Jerky Recipe

We've made Jerky for years from beef and venison, and I believe this will
work for almost any kind of meat.
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, 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.

From: (Richard Moynes) in rec.backcountry
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