HomeALERTS1st Steps to PreppingAreas of PreparednessPrepper Terminology
TrainingBlogNews Meet The Prepper Chicks! Free Downloads
ListsFood StorageRecipesEssential OilsCBD products
Listen to Us on the Radio!Preparedness with Special NeedsAuthor Annie BerdelContact Us

Prepping for Survival...... 
                    A Girl's Point of View!


Advertise With Us!

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 
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

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

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

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
3 Lbs. Flank Steak or London Broil

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.

1 lb. ground venison (the less fat the better)
2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1/2 tsp. garlic powder
1 tsp. dry mustard
2 Tbsp. brown sugar
3 tsp. liquid smoke
2 tsp. cure (optional)
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

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

Goose Jerky
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 trip

Duck Jerky
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.

 Sweet & Sour Jerky 
1 teasp salt
1 tablesp soy sauce
1/4 teasp pepper
1/4 cup red wine vinegar
1/2 teasp onion powder
1/4 cup pineapple juice
1 clove garlic, crushed
1 lb lean meat, thinly sliced
3 tablesp brown sugar

Hot & Tangy Jerky 
1 tsp salt 2 cloves crushed garlic
1/4 tsp cracked pepper 2 tbs A-1 sauce
1/4 tsp cayenne pepper 3 tbs Worcestershire sauce
1 tsp onion powder 1/2 tsp paprika

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

Cured Jerky 
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.

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