Over the 2020 Christmas holiday season, we purchased a new dehydrator; a 9-tray Excalibur. I still have both of my Nesco dehydrators, but we thought having this one specifically for jerky, snack sticks and other non-herb/flower/fruit/vegetable items was a good idea to avoid cross-contamination of foods.
Every week, I take one of the numerous beef roasts (we get from our son who is a beef & cattle farmer) or a venison roast (from hubby's previous hunting seasons), and make jerky. This is our favorite recipe for homemade jerky.
The finished jerky
Teriyaki (Base) Marinade Recipe
- 2/3- cup low sodium soy sauce
- 6- tbls brown sugar
- 4- tbls AVC- Apple cider vinegar
- 2- tbls ginger- fresh crushed or 3- tbls ginger powder
- 1 clove minced garlic
- 1/2- tsp crushed red pepper flakes
Combine all ingredients together and marinade select choice of meat cut for a minimum of four hours. I prefer to do this overnight for optimum flavor. This is just the base recipe and you can personalize it to your own specifications and taste. For this jerky recipe I also added 2/3- cup of pickled jalapeno juice, 1-teaspoon of Liquid Smoke and 1-teaspoon of cayenne pepper (powdered).




