Recipe: Collection - Jerky Seasonings/Cajun Spice Mixes (20)

Title: Barbeque Spice Mixture
Categories: Spice mix
Yield: 1 batch

1/2 c Chili powder
1/4 c Hickory flavored salt
3 T Onion Powder
2 T Cumin
1 T Paprika
1 T Garlic
1 T Brown sugar
1 t Cayenne pepper
1/2 t Dry Mustard
1/2 t Lemon Zest

Mix thoroughly
Title: Beef Jerky
Categories: Spice mix
Yield: 1 servings

1 Flank steak
1 Clove garlic, minced
1/2 c Honey
1 Pinch pepper
4 tb Lemon juice
1/2 c Soy sauce
1 Pinch salt

Put steak in freezer for about half an hour, just until firm. Slice steak
across grain, about 1/4-inch thick. Combine remaining ingredients and
marinate steak strips in this for at least 2 hours. Place slices on rack in
pan and dry in oven at 150 degrees, 12 hours.


Title: Beef Jerky #7
Categories: Beef, Spice mix
Yield: 1 servings

3 lb Flank steak - or London
-broil
-MARINADE:
1/2 c Light soy sauce
4 1/2 tb Honey
4 1/2 tb Dry Sherry
6 Large garlic cloves -
-minced
1 1/2 tb Ginger - fresh, minced
1 1/2 tb Sesame oil
1 1/2 tb Red pepper - crushed
2 tb Freshly ground 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 250F. Line two large baking sheets with foil and set wire
rack(s) on top of each. Arrange meat on racks in single layer. Bake 30
minutes. Reduce heat to 175F and continue drying meat another 40 minutes
(meat should be lightly browned but not burned). 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.



Title: Beef Jerky - Timpson
Categories: Beef, Spice mix
Yield: 1 servings

5 lb Beef (roast)
1/4 c Soy sauce
1 tb Worstershire sauce
1 ts Garlic powder
1 ts Onion powder
1 ts Black pepper (cracked if pos
Red pepper flakes; optional
1 tb Liquid smoke

Recipe by: timpson@acetek.cs.mci.com (Steven D. Timpson) I make Jerky by
buying about 5+ lbs of beef. Usually a roast. I then remove the fat.
Place the strips of meat into marinade and let soak for about 24 hours.
Remove from marinade and allow to air dry for at least one hour. If you
have a meat smoker then omit the liquid smoke and smoke meat at a low
temperature.
Title: Bob's Beef Jerky
Categories: Spice mix
Yield: 1 servings

4 tb Soy sauce
4 tb Teriyaki sauce
1 tb Corriander (cilantro)
1/4 ts Pepper
1 tb Ketchup
4 tb Worcestershire sauce
1/2 ts Liquid smoke
1/4 ts Garlic powder

Title: Cajun Seasoning Mix (Rubs)
Categories: Rubs, Spice mix
Yield: 1 servings

1 tb Dried basil leaves
1 tb Dried oregano
1 tb Paprika
2 ts Salt
2 ts Dried thyme
1 ts Ground allspice

Blend all ingredients together. Use to season tender cuts of meat before
grilling. Makes enough to season 2-4 pounds of meat(depending on personal
taste).

Title: Cajun Spice
Categories: Spice mix
Yield: 2 cup

9 ts Pepper, cayenne
4 1/2 ts Pepper, black
4 1/2 ts Salt, sea
6 ts Oregano, dried, ground
6 ts Thyme, dried
6 ts Fennel, dried
6 ts Cumin, ground
6 ts Cardamon, ground
6 ts Garlic powder
6 ts Chile powder
6 ts Coriander, dried

Whirl in blender or mix all together by hand and fill up jar to store.
Source: A Vegetarians Ecstasy, by Natalie Cederquist and James Levin,
M.D./MM by DEEANNE, reposted by DonW1948@aol.com
MMM
Title: Dry Cure Southwest Jerky
Categories: Spice mix
Yield: 1 servings

1 ts Salt
1 ts Pepper
1/2 ts Cayenne pepper
3 tb Chili powder
2 ts Cumin
2 Cloves garlic minced
2 lb Steak sliced thinly

Combine ingredients and thoroughly mix together. This is a dry marinade so
there is no liquid. Sprinkle the spice mixture on the meat slices and work
into the grain with your fingers. Cover and marinate overnight. Place trays
in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F. until
dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat
that appears with paper towels. *For a chewy texture, slice the meat with
the grain, or across the grain for more tender jerky. Thats all! It may
take a few trys to figure out exactly how long to dry the meat, but you're
still eating while you're trying so it's not that bad.

Title: Fiesta Jerky
Categories: Spice mix
Yield: 1 servings

1 ts Salt
1/4 ts Pepper
1 tb Chili powder
1 ts Onion powder
1/4 ts Cumin, ground
1 ts Garlic powder
Title: Jerky Seasoning (Curry)
Categories: Spice mix
Yield: 1 servings

1 ts Salt
1/4 ts Pepper
1/8 ts Cinnamon
1 1/2 ts Curry Powder
1/2 ts Garlic powder
1 ts Ground Ginger
1/8 ts Ground Cumin
Title: Korean Jerky
Categories: Spice mix
Yield: 1 servings

1/2 ts Salt
1/4 ts Pepper
2 ts Sugar
1 ts MSG (if desired)
2 tb Sesame seeds
1/4 c Soy sauce

Title: Lauries Jerky
Categories: Spice mix
Yield: 1 servings

1/3 c Liquid smoke
1/3 c Soy sauce
4 tb Worcestershire sauce
1/2 ts Pepper ( i use 1/4 tsp peppe
1/2 ts Garlic salt
1 ts Accent

Recipe by: tenclayl@ins.infonet.net Pour over sliced beef(1 lb.). Marinate
at least 2 hours. Drain and then dehydrate.
Title: Steak Seasoning Salt
Categories: Spice mix
Yield: 1 servings

1/4 c Table salt
1/4 ts Red pepper flakes
1 tb Black pepper, coarse
1 ts Paprika
1 ts Dry minced garlic, hammered
1 ts Dry minced onion, hammered
1/4 ts Caraway seeds

Hammer the garlic and the onion bits until reduced to bit sized pieces.
Mix together well and use during grilling.
Title: Mild Mexican Jerky
Categories: Spice mix
Yield: 1 servings

1 ts Salt
1/4 ts Pepper
1 ts Chili powder
1/2 ts Garlic powder
1/2 ts Oregano, crushed
1 ts Paprika

Title: Steak Seasoning Salt
Categories: Spice mix
Yield: 1 servings

1/4 c Table salt
1/4 ts Red pepper flakes
1 tb Black pepper, coarse
1 ts Paprika
1 ts Dry minced garlic, hammered
1 ts Dry minced onion, hammered
1/4 ts Caraway seeds

Hammer the garlic and the onion bits until reduced to bit sized pieces.
Mix together well and use during grilling.


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Title: Middle Eastern Jerky
Categories: Spice mix
Yield: 1 servings

1 ts Salt
1/8 ts Pepper
1 1/2 ts Corriander (cilantro)
1/4 ts Ginger, ground
1/4 ts Tumeric
1/8 ts Cumin, ground
1/4 ts Chili powder
Title: Jerky Seasoning (Frontier)
Categories: Spice mix
Yield: 1 servings

1 ts Salt
1/4 ts Pepper
2 tb Worcestershire sauce
2 tb Liquid smoke
1 ts Garlic powder

Title: Western Barbecue Jerky
Categories: Spice mix
Yield: 1 servings

1 ts Salt
1/4 ts Pepper
1/8 ts Cayenne pepper
1 ts Onion powder
1/2 ts Garlic powder
3 tb Brown sugar
1/3 c Red wine vinegar
1/3 c Ketchup
1 lb Lean meat
1 ts Dry mustard

Recipe by: "John J. Maasen III"
Slice meat into long strips 3/16 to 1/4 inch thick. Uniform slices will

Title: Hot and Tangy Jerky
Categories: Spice mix
Yield: 1 servings

1 ts Salt
1/4 ts Pepper, cracked
1/4 ts Cayenne pepper
1 ts Onion powder
2 ea Garlic, cloves, crushed
2 tb A-1 sauce
3 tb Worcestershire sauce
1/2 ts Paprika

Title: Thyme-Lemon Zent Herb Paste
Categories: Spice mix
Yield: 1 servings

4 tb Chopped shallots
(about 4 shallots)
3 tb Ground almonds
(about 24 almonds)
Grated peel of 4 lemons
2 tb Fresh thyme (heaping)
2 tb Chopped parsley
1 tb Chopped shives
3/4 ts Salt
1/2 ts Ground white pepper
3/4 c Olive oil

1. In a food processor or blender, blend the shallots, almonds, lemon
peel, thyme, parsley and chives.

2. Mix in the salt and white pepper. SLOWLY drizzle in the oil while the
blade is turning. Transfer to tempered glass jars and store in the
refrigerator (8-10 weeks) or freezer for a year.

NOTE: You may wish to include up to 4 T. minced garlic in step 1.

This goes well in tomato-based sauces.