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Vinegar- Marinade Preparation Method

Course: Snack
Author: Leathers and Jerkies. CSU Bulletin 9.311; P. Kendall and J. Sofos, Colorado State University, March 2003 and updated July 2006.


  • 2 pounds lean meat

Pre-treatment Dip

  • 2 cups vinegar

Marinade Ingredients

  • 1/4 cup soy sauce
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp hickory smoked salt


  • Place 2 cups vinegar in 9” x 11” cake pan or plastic storage container. Add meat strips to container making sure vinegar covers all strips. Let soak 10 minutes, stirring occasionally to ensure distribution of vinegar on strips.
  • Combine all marinade ingredients and place in a 1-gallon resealable plastic bag. Add lean meat slices to bag; seal bag and massage pieces to thoroughly distribute marinade over all meat strips. Refrigerate bag 1 to 24 hours.
  • Remove meat slices from bag, and place flat without touching each other on clean dehydrator trays, oven racks, or other drying trays. Place trays in preheated dehydrator, and dry at 145°F for 10 to 14 hours or until slices are adequately dry.