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Ronco FD5 Food Dehydrator, Yogurt Maker and Beef Jerky Machine	Nesco American Harvest, BJW-1, Beef Jerky Works Kit	Country Smoker	D-10 Stainless Steel, Food Dehydrator	Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl
Mother load beef jerky The Mother Lode - Jerky sampler	Salmon jerky Alaska Smokehouse Smoked Salmon Jerky	Beef jerky strips Premium Hickory Smoked Beef Strips - Traditional and Teriyaki	Beef, Elk and Buffalo jerky Natural Smoked Game Combo	Elk jerky Elk Jerky (8oz.)
* All of our house brand beef jerky, beef sticks and naturally smoked summer sausage packages are approximately 1 LB. each Original Beef Jerky Our beef jerky is made by Wisconsin Artisan butchers with a select cut of beef and spices. Spicy Beef Jerky Our Spicy beef jerky is made by Wisconsin artisan butchers with a select cut of beef and spices. A dash of cayenne pepper gives this beef jerky a little heat. Original Beef Sticks Our beef sticks are made with 100% pure beef. We add a special blend of spices to give them a great taste. Spicy Beef Sticks Our beef sticks are made with 100% pure beef. We add a special blend of spices to give them a great taste. We add a dash of cayenne pepper to kick up the heat. Summer Sausage Our summer sausage is made with our special blend of beef. We add our secret spice blend and naturally smoke them. Garlic Summer Sausage Our garlic summer sausage is made with our special blend of beef. We add our secret spice blend with garlic, and naturally smoke them. Beef jerky recipes We know you will enjoy these beef jerky recipes; check back often to see the recipes that we add. Beef jerky safety Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison jerky. The USDA Meat and Poultry Hotline’s current recommendation for making jerky safely is to heat meat to 160 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 °F. After heating to 160 °F, maintaining a constant dehydrator temperature of 130 to 140 °F during the drying process is important because: Recipes - Spicy beef jerky 8 Tbs Soy Sauce 8 Tbs Worcestershire Sauce 2 Tbs Ketchup 1/2 tsp Hot sauce 1/2 tsp Garlic powder 1 tsp Salt 1/2 tsp Onion Salt Pepper Flakes (Optional. Add more or less to make it more or less spicy) 1/4 tsp Liquid Smoke Read safety instructions at Food Safety and Inspection Service. Buy a 5 lb rump roast. Slice it into 3/16 inch slices (you can have your butcher do this).. Arrange beef slices in a shallow pan and pour marinade mixture over the beef. Marinade for at least 4 hours. Place slices on dehydrator trays and dehydrate at 160 degrees. Cook until dry and tender. One hint the dehydrator book says is to absorb the excess oils from the meat occasionally as it dries and to wrap in paper towels for a couple of hours prior to packaging, to absorb the oils as, this extends shelf life. Recipes - peppered beef jerky 2 TBS course ground black pepper 1/2 tsp Garlic powder 1 tsp Salt Read safety instructions at Food Safety and Inspection Service. Buy a 5 lb rump roast. Slice it into 3/16 inch slices (you can have your butcher do this). Sprinkle beef with black pepper, garlic powder and salt. Place slices on dehydrator trays and dehydrate at 160 degrees. Cook until dry and tender. One hint the dehydrator book says is to absorb the excess oils from the meat occasionally as it dries and to wrap in paper towels for a couple of hours prior to packaging, to absorb the oils as, this extends shelf life. Recipes - Hungarian beef jerky 2 TBS paprika powder 1/2 tsp Garlic powder 1 tsp Salt Read safety instructions at Food Safety and Inspection Service. Buy a 5 lb rump roast. Slice it into 3/16 inch slices (you can have your butcher do this). Sprinkle beef with paprika powder, garlic powder and salt. Place slices on dehydrator trays and dehydrate at 160 degrees. Cook until dry and tender. One hint the dehydrator book says is to absorb the excess oils from the meat occasionally as it dries and to wrap in paper towels for a couple of hours prior to packaging, to absorb the oils as, this extends shelf life. Recipes - cajun beef jerky 2 tsp cayenne pepper 2 tsp cumin 2 TBS paprika powder 1/2 tsp Garlic powder 1 tsp Salt Read safety instructions at Food Safety and Inspection Service. Buy a 5 lb rump roast. Slice it into 3/16 inch slices (you can have your butcher do this). Sprinkle beef with cayenne pepper, cumin, paprika powder, garlic powder and salt. Place slices on dehydrator trays and dehydrate at 160 degrees. Cook until dry and tender. One hint the dehydrator book says is to absorb the excess oils from the meat occasionally as it dries and to wrap in paper towels for a couple of hours prior to packaging, to absorb the oils as, this extends shelf life. Recipes - south west beef jerky 2 tsp cayenne pepper 2 tsp cumin 2 TBS chili powder 1/2 tsp Garlic powder 1 tsp Salt Read safety instructions at Food Safety and Inspection Service. Buy a 5 lb rump roast. Slice it into 3/16 inch slices (you can have your butcher do this). Sprinkle beef with cayenne pepper, cumin, chili powder, garlic powder and salt. Place slices on dehydrator trays and dehydrate at 160 degrees. Cook until dry and tender. One hint the dehydrator book says is to absorb the excess oils from the meat occasionally as it dries and to wrap in paper towels for a couple of hours prior to packaging, to absorb the oils as, this extends shelf life. Recipes - lemon pepper beef jerky 2 TBS lemon-pepper 1/2 tsp Garlic powder 1 tsp Salt Read safety instructions at Food Safety and Inspection Service. Buy a 5 lb rump roast. Slice it into 3/16 inch slices (you can have your butcher do this). Sprinkle beef with lemon-pepper, garlic powder and salt. Place slices on dehydrator trays and dehydrate at 160 degrees. Cook until dry and tender. One hint the dehydrator book says is to absorb the excess oils from the meat occasionally as it dries and to wrap in paper towels for a couple of hours prior to packaging, to absorb the oils as, this extends shelf life. Recipes - oriental five spice beef jerky 2 TBS five spice seasoning(you can purchase this at the grocery store) 1/2 tsp Garlic powder 1 tsp Salt Read safety instructions at Food Safety and Inspection Service. Buy a 5 lb rump roast. Slice it into 3/16 inch slices (you can have your butcher do this). Sprinkle beef with five spice seasoning, garlic powder and salt. Place slices on dehydrator trays and dehydrate at 160 degrees. Cook until dry and tender. One hint the dehydrator book says is to absorb the excess oils from the meat occasionally as it dries and to wrap in paper towels for a couple of hours prior to packaging, to absorb the oils as, this extends shelf life. Recipes - jamaican jerk beef jerky 5 pounds rump roast (sliced into 1/8 inch slices) 1 teaspoon 2 cups finely chopped scallions 2 Scotch bonnets, seeded and minced (please wear gloves) 2 tablespoons soy sauce 4 tablespoons fresh lime juice 5 teaspoons ground allspice 2 bay leaves 6 cloves garlic, minced 1 tablespoon salt 2 teaspoons sugar 1 1/2 teaspoons dried thyme, crumbled 1 teaspoon cinnamon 2 cups Jamaican Barbecue Sauce, to serve, recipe follows Read safety instructions at Food Safety and Inspection Service. In the bowl of a food processor combine 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce. Marinate beef in jerk marinade for 2 hours. Place slices on dehydrator trays and dehydrate at 160 degrees. Cook until dry and tender. One hint the dehydrator book says is to absorb the excess oils from the meat occasionally as it dries and to wrap in paper towels for a couple of hours prior to packaging, to absorb the oils as, this extends shelf life. Recipes - Teriyaki beef jerky Cut a 5 Lb. rump roast into 3/16 inch slices. Put the slices into a large mixing bowl and add the following. 1/2 bottle of worcestershire sauce 1/2 a bottle of teriyaki sauce 1 bottle of soy sauce. 3tbl spoons of garlic salt 2 tbls of onion salt - 3 or 4 tbls of cayenne pepper 1 table spoon of smoke flavoring. Mix the ingrediants together, cover with plastic wrap, and place in refrigerator for 2 hours to marinade (mix twice during this time). Read safety instructions at Food Safety and Inspection Service. Set oven to 160 degrees. Cover the bottom of the oven with aluminum foil to make oven cleaning easier. Place jerky strips on oven racks. Keep the oven door open one inch to help circulate the air. Cook until dry and tender. Recipes - "Beef Jerky" Chili 1 - pound beef jerky 1 - 15 Oz. can pinto beans 1 - 15 Oz. can stewed tomatoes 1 - 15 Oz. can water 3 TBS. Chili Powder 1 tsp. Cumin 1 tsp. salt Chop beef jerky into bite size pieces. Combine all ingredients and simmer 30 minutes Recipes - "Beef Jerky" stew 1 - pound beef jerky 2 - pounds potatoes 1 - pound carrots 1 - small onion 1 - 15 Oz. can stewed tomatoes 1 - 15 Oz. can water 1 tsp. salt 1/2 tsp. black pepper 1 TBS. Oil 2 tsp. flour Chop onion, carrots, potatoes and beef jerky. Put oil in stock pot and add onions, carrots, potatoes, beef jerky and flour; saute for 5 minutes. Add tomatoes, water, salt and pepper. Simmer for 45 minutes. Recipes - "Beef Jerky" Goulash 1 - pound beef jerky 1 tsp. salt 2 onions, white or yellow 2 Tbsp. lard or shortening 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor) 2 bay leaves 1 Qt. water 4 peeled and diced potatoes 1/4 tsp. black pepper Cut beef jerky into 1 inch pieces, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter. 1 egg 6 Tbsp. flour 1/8 tsp. salt Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream. Serves 6 Recipes - "Beef Jerky" potato salad 8 whole red potatoes washed 1 small onion 1/2 lb. beef jerky - chopped 3 Tbl. vinegar 2 Tbs. flour 2 tsp. sugar 1 tsp. salt 1 cup water Cook potatoes in boiling water until tender. Peel, cut into slices, not too small, and place in mixing bowl. Peel and dice onion; saute a few minutes in oil. Remove sauted diced onion with slotted spoon and place into mixing bowl. Into at least 2 Tbs. oil, cook 2 Tbs. flour until smooth and bubbly, add 3 Tbs. vinegar and 2 teaspoon sugar, 1 tsp. salt, and enough water to make a medium sauce. (About 1 cup or more). Bring to a boil and cook until sauce is thickened. Pour over ingredients in mixing bowl, and toss and mix. Taste, if needed add more salt. Salad serves 4 Recipes - "Beef jerky" sandwich Rehydrate beef jerky in beer, water or beef broth. let soak for 30 minutes. Pace rehydrated beef jerky on your favorite bread and add your favorite condiments. (Hearty breads work best for these sandwiches.) Recipes - Beef jerky and beans Soak beef jerky in water for 30 minutes; drain and add to your favorite canned beans. Recipes - Beef jerky and dried bean Soak beef jerky in water for 30 minutes. Soak beans according directions on the package. Cook the beans until tender and add soaked beef jerky and season to taste. Recipes - Beef jerky dip 1 - 8 Oz. package cream cheese 2 Oz. beef jerky 1 - Tbs. chili powder 1 - tsp. cumin Finely chop beef jerky and combine all ingredients. Recipes - Beef jerky salsa Combine your favorite brand of salsa and 4 ounces of finely chopped beef jerky. Papa Dan's Peppered Beef Sticks 10 count Our peppered beef sticks Are made from 100% all beef. We use no fillers. This means less fat and grease. Peppered is a good choice for those of you who like traditional jerky. Papa Dan's Hot Beef Sticks 10 count Our hot beef sticks are made from 100% beef. We use no fillers, which means less fat and no grease. Sticks make a great snack when you are on the run. Hot Sticks are a great choice for those of you who like a little spice in their lives Papa Dan's Teriyaki Beef Sticks 10 count All our teriyaki sticks are made from 100% beef no fillers, which means there is less fat and grease. These are a great choice when you are on the run and dont have time to make breakfast or lunch. Beef Sticks Bonanza Beef & Cheddar Pick and choose your assortment of savory Smokehouse Beef Sticks. Select your favorites from Beef, Pepperoni, Honey Ham, Hot 'n Spicy, and Beef & Cheddar. Each 3/4 lb. snack is vacuum-packed for freshness, tied in a fabric gift bag. Ship to any one Address and SAVE!Any 1... $10.99 Any 2... $20.99 Any 3... $28.50 Any 4... $36.99 Each Additional $9.25 each Pawnee Bill Old Fashioned Smoked Beef Sticks 20ct. Bag Pawnee Bill's original heavy smoked, extra thick, extra chewy, old fashioned beef stick. This one isn't for the faint of heart, mild flavor but lots of smoke and lots of good ol' smoked beef. 20 sticks per bag. Remember,this one isn't for the faint of heart, mild flavor but lots of smoke and lots of good ol' smoked beef Papa Dan's Teriyaki Lime Beef Jerky 8 oz. A very unique beef jerky flavor. This is a Papa Dan's exclusive, no one else has it. It's a good combination, it is not too sweet and not too tart. It has a perfect blend. Pawnee Bill Old Fashion Beef Jerky 15oz. 30ct. Bag Pawnee Bill's old fashioned heavy smoked beef jerky. 30 large pieces(15 oz.) of jerky. This is the real deal. Our new every day price is $10.00 below retail! 1g total carbohydrate per serving, great for the Atkins Diet. Pawnee Bill's old fashioned heavy smoked beef jerky. 30 large pieces of jerky. This is the real deal. Whole cuts from the beef round, marinated and slow smoked to perfection. Pawnee Bill's jerky is really the next best thing to having a smokehouse in your backyard. Half Pound sampler This is outstanding beef Jerky! Virtually fat-free with no additives or fillers. Terribly addictive. Our Famous Hickory Smoked Beef Strips are smoked s.l.o.w.l.y over natural hickory chips. We use only 30 month and younger top rounds for our hand-crafted beef strips. These strips are unlike any jerky you have had before. Incredibly moist and tender, they are great served heated. Try some with your favorite beverage. Omaha Steaks Beef Jerky, (1) 8 Ounce If you're looking for big, bold flavor... Omaha Steaks Beef Jerky has it. This customer favorite is perfect for snacking, party mixes and more! Original-Style Beef Jerky - Party Pack! 6 packages of slow smoked Original Recipe Beef Jerky - all natural ingredients, no preservatives! Ronco FD5 Food Dehydrator, Yogurt Maker and Beef Jerky Machine This Ronco dehydrator dries everything from fruits and vegetables to meats and seafood to flowers and herbs to flour and water dough for crafts. It makes beef jerky and other jerkies and, with the aid of a little unpasturized yogurt as a starter, it also makes yogurt. This 5 tray model is a medium size convection air dehydrator, as opposed to the 10 and 15 tray models that use motorized fans, and runs silently. It can take a day or two to dry apple slices, which may be longer than a motorized fan unit. Up to five trays can be stacked on the base, and then the unit plugs into a wall socket. The included trays are 12 1/2 inches in diameter, the unit is 12 3/4 inches high, and instruction recipe booklets come with it. For fruit rollups and dried herbs and flowers, special trays and screens can be ordered separately. Fred Brack Nesco American Harvest, BJW-1, Beef Jerky Works Kit Make perfect jerky sticks and strips with ease every time using the Jerky Works! This kit contains everything you need to start making flavorful beef jerky. The jerky gun includes three attachments: a flat tip for making jerky strips and 2 round tips for making large and small jerky sticks. Kit includes five jerky spices and cures in original, Cajun, and pepperoni flavors. Country Smoker America's finest Country Smoker for you home. Designed by a professional sausage maker. This smokehouse is insulated with 1" board and made of textured aluminum.Specifications: 4 chrome-plated shelves for jerky 3 hickory hardwood dowels to hang sausage Stainless steel sawdust pan 30 minute instructional video Heating element: 6" diameter, 120V, 1000W Outside dimensions: 18-3/4" wide, 17-1/4" deep, 38-1/2" high Inside dimensions: 16-1/2" wide, 15" deep, 20" high.Made in the USAUPS Ground Only. D-10 Stainless Steel Food Dehydrator Great for drying jerky, fruit, herbs and vegetables. Comes with: Rear mounted fan 800 watt 110 volt heating element adjustable thermostat (10) chrome plated shelves 16" x 14 1/2" Dimensions: 18" x 15" x 16 1/2" 16 square feet of drying spaceMade in USA by The Sausage Maker, Inc.Ground Shipping Only Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl Whether you are a big fan of jerky, or a fan of big (lots) of jerky, this book has something for you. I never knew there were so many different recipes for jerky until I bought this book. The results taste far better than anything I've ever bought in a store. I highly recommend the book. Recipes frequently call for several pounds of meat, but you can either scale them down, or just use less meat and make more marinade than you need. The novice chef needn't worry: The recipes are very simple. The Mother Lode - Jerky sampler A tremendous Sampler of each of the Beef Jerky types we make: slabs, smoked strips, and our pepperoni sticks. 19 ounces total. This is outstanding Jerky! Virtually fat-free with no additives or fillers. Terribly addictive. Our Famous Hickory Smoked Beef Strips are smoked s.l.o.w.l.y over natural hickory chips. We use only 30 month and younger top rounds for our hand-crafted beef strips. These strips are unlike any jerky you have had before. Incredibly moist and tender, they are great served heated. Try some with your favorite beverage. Alaska Smokehouse Smoked Salmon Jerky Alaska Smokehouse Salmon Jerky delivers a wonderful healthy on the go meal or snack. Experience and taste Salmon Jerky directly from the crystal clear waters of Alaska. You will taste the energy in this healthy high protein salmon snack food. Salmon Jerky is made from 100 percent Wild Salmon and loaded with the all important Omega 3 fatty acids. Containing no MSG, the snacks provide a healthy alternative with your on the go lifestyle. Salmon Teriyaki Sticks make a quick, healthy snack for you and your family... carry it in the car as you go on trips to avoid fast food. Pack for success and take these wonderful Salmon Stixs on your next adventure. Wild Alaskan Salmon will give you the energy you need for your busy, on the go lifestyle. The sticks also make a great alternative snack when you sit back to watch a ball game. And if your on a protein diet, what better snack than Wild Alaska Smokehouse Salmon Teriyaki Sticks! Premium Hickory Smoked Beef Strips - Traditional and Teriyaki 2 half pound jerky pouches in your choice of flavors. Virtually fat free with no additives or fillers. Terribly addictive. Our Famous Hickory Smoked Beef Strips are smoked slowly over natural hickory chips. We use only 30 month and younger top rounds for our hand crafted beef strips. These strips are unlike any jerky you have had before. Incredibly moist and tender, they are great served heated. Try some with your favorite beverage. Natural Smoked Game Combo Premium exotic game Jerky at its best. These are top round elk and bison steak strips slowly smoked over hickory chips. Nothing artificial. We start with all natural product; no hormones, steroids or antibiotics. We use simple products in our marinade, and we cut no corners. Sweet and tender. Elk Jerky (8oz.) This chewy jerky is cut just a little thicker than our beef jerkies and has an almost sweet lightly peppered taste. We have wide selection of beef jerky and beef sticks; including original beef jerky, spicy beef jerky, peppered beef jerky, terriyaki beef sticks, teriyaki lime beef sticks, hot beef sticks and many more. Try some of our beef jerky recipes; including beef jerky stew, beef jerky goulash, beef jerky chili and many more recipes. We also sell a wide variety of gourmet foods, we have gourmet meats, cheese, coffee, tea, chocolate, seafood and many more gourmet foods. History of beef jerky When the first Europeans arrived in the New World, they found the indigenous peoples making and eating jerky from any kind of meat they hunted that could not all be eaten immediately. Dried meat was added to either dried fruit or animal fat and called “pemmican” by some of the American Indian tribes. The meat, which could be anything from buffalo to whale, was cut into strips and hung on racks to dry in the sun. This method of preserving meat was convenient for the nomadic lifestyle of native tribes. The European pioneers quickly learned to make jerky for themselves, realizing the importance of being able to easily make and transport such an important addition to their diet and recipes. And meat could be hunted anywhere along the trails that led these brave settlers to the West. Those early travelers came west on the Chisholm Trail, the Santa Fe Trail, the Oregon Trail, moving slowly but surely in Prairie Schooner wagons drawn by horses or oxen, often stopping and making homes for themselves along the way. Beef jerky nutrition Amount Per Serving % Daily Values Calories 349 Protein 28g 56% Carbohydrate 9g 3% Total Fat 22g 33% Saturated Fat 9g 46% Monounsaturated Fat 10g Polyunsaturated Fat 0.86g Cholesterol 41mg 14% Sodium 1,881mg 78% Zinc 7mg 46% Vitamin B12 0.84µg 14% Selenium 9µg 13% Phosphorus 346mg 35% Niacin 1mg 7% Vitamin B6 0.15mg 8% Iron 5mg 26% Riboflavin 0.12mg 7%   FastCounter by bCentral