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Vinegar-Marinade Jerky

Ingredients per two pounds of lean meat slices (not recommended for game meat)

Ingredients

Pre-treatment Dip:

  • 2 cups vinegar

Marinade Ingredients:

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

Instructions

  • Place 2 cups vinegar in 9×11-inch pan or plastic storage container. Add meat strips to the container, making sure vinegar covers all of the strips; let soak 10 minutes, occasionally stirring to ensure the distribution of vinegar on strips.
  • Combine all marinade ingredients and place them in a 1-gallon re-sealable plastic bag. Add lean meat slices to bag; seal bag and massage pieces to thoroughly distribute marinade over all of the meat strips. Refrigerate bag for 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.
  • Dry in a dehydrator or oven. Dry meat at 145°F for 10 to 14 hours or until slices are adequately dry.