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Smoked Beef Jerky
Snack American

Smoked Beef Jerky

4.5

Prep
10 min
Cook
360 min
Total
850 min

Instructions

  1. 1 Combine soy sauce, black pepper, vinegar, hot pepper sauce, and Worcestershire sauce in a large, nonporous bowl; add sirloin slices and mix well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
  2. 2 Arrange sirloin slices, unstacked, onto wire racks; discard marinade. Place the racks into an outdoor smoker. Add wood chips according to manufacturer's directions.
  3. 3 Smoke over low heat until edges of sirloin slices appear dry with just a slight hint of moisture in the center, 6 to 8 hours.

By Doug Patrick

Dried Beef Cheese Ball
Snack American

Dried Beef Cheese Ball

4.6

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream cheese, dried beef, and green onions in a medium bowl. Mix until evenly blended.
  3. 3 Stir in Worcestershire sauce, onion salt, and MSG (if using). Mix well until smooth.
  4. 4 Form into a ball and refrigerate for at least 30 minutes before serving to firm up.
  5. 5 Just before serving, roll in bacon bits and garnish with additional green onion, if desired.

By Kristi Demanette

Air Fryer Steak Jerky
Snack American

Air Fryer Steak Jerky

3.0

Prep
10 min
Cook
135 min
Total
1105 min

Instructions

  1. 1 Combine steak strips, soy sauce, steak seasoning, brown sugar, Worcestershire sauce, and liquid smoke in a resealable plastic bag. Marinate for at least 8 hours, or overnight.
  2. 2 Measure skewers to fit across the air fryer basket, slightly overlapping the edge. Trim off excess length.
  3. 3 Preheat the air fryer to 200 degrees F (95 degrees C) for 10 minutes.
  4. 4 Thread beef strips onto skewers, leaving room in between each strip, while the air fryer is preheating.
  5. 5 Air fry for 2 hours. Adjust cooking time as most air fryers have a maximum setting of 30 minutes. Rearrange the skewers during the reset time.
  6. 6 Reduce temperature to 180 degrees F (80 degrees C). Air fry for an additional 15 minutes.
  7. 7 Remove strips to a paper towel-lined storage container. Seal. Allow to rest overnight before serving.

By thedailygourmet

Best Beef Jerky
Snack

Best Beef Jerky

Prep
10 min
Cook
300 min
Total
1810 min

Instructions

  1. 1 Place beef brisket in the freezer for 1 hour to make slicing easier.
  2. 2 Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
  3. 3 Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
  4. 4 Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
  5. 5 Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.

By Culinary Envy

Deer Jerky
Snack American

Deer Jerky

4.7

Prep
20 min
Cook
360 min
Total
860 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
  3. 3 Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
  4. 4 Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
  5. 5 Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.

By MIKE SHELTON

Beer-Marinated Deer Jerky
Snack American

Beer-Marinated Deer Jerky

5.0

Prep
15 min
Cook
Total
855 min

Instructions

  1. 1 Trim and discard any fat or gristle from venison.
  2. 2 Combine beer, soy sauce, Worcestershire sauce, salt, garlic, curry powder, black pepper, and ginger in a medium stainless steel bowl; add venison and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight.
  3. 3 Remove venison from marinade and shake off excess. Discard remaining marinade.
  4. 4 Place venison on the racks of a dehydrator leaving room for air to circulate.
  5. 5 Dehydrate venison according to manufacturer's instructions until reaches desired consistency, 6 to 8 hours.

By Phillip Miller

Spicy Salmon Jerky
Snack American

Spicy Salmon Jerky

4.8

Prep
10 min
Cook
Total
610 min

Instructions

  1. 1 Slice salmon into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near center of fillet.
  2. 2 Whisk soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, liquid smoke, black pepper, and hot sauce together in a large glass or ceramic bowl. Add salmon and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
  3. 3 Remove salmon from marinade and shake off excess. Pat salmon dry using paper towels. Discard remaining marinade.
  4. 4 Place salmon strips in a dehydrator; run according to manufacturer's instructions until desired doneness reached, about 6 hours. Check every few hours for doneness.

By Allrecipes Member

Tiffany's Sauteed Mushrooms
Snack American

Tiffany's Sauteed Mushrooms

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat; add mushrooms, onion, garlic, balsamic vinegar, Worcestershire sauce, salt, and black pepper. Bring mixture to a simmer and cook until liquid is 2/3 reduced, about 10 minutes; sprinkle with sugar. Cook and stir until sugar is dissolved, 1 to 3 minutes.

By TIFFSPA1

Matt's Jerky Recipe
Snack American

Matt's Jerky Recipe

4.7

Prep
15 min
Cook
480 min
Total
1595 min

Instructions

  1. 1 Freeze beef about 20 minutes to make it easier to slice. Slice beef, against the grain, into strips about ¼-inch thick.
  2. 2 Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne pepper, and black pepper together in a large bowl. Add beef strips; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, stirring at least twice, for 18 to 24 hours.
  3. 3 Preheat a dehydrator to 160 degrees F (70 degrees C) according to manufacturer's instructions.
  4. 4 Remove beef strips from marinade and shake off excess; arrange on dehydrator trays. Discard remaining marinade. Dehydrate beef strips until dried, about 8 hours.

By Mattey

Doc's Best Beef Jerky
Snack American

Doc's Best Beef Jerky

4.7

Prep
20 min
Cook
240 min
Total
740 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl.
  3. 3 Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
  4. 4 Remove beef strips from the bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
  5. 5 Arrange pounded beef strips in a single layer on the trays of a dehydrator. Dry at the dehydrator's highest setting until jerky is done to your liking, at least 4 hours.
  6. 6 Enjoy!

By Doc the WV Gourmet

Sara's Beef Jerky
Snack American

Sara's Beef Jerky

4.4

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C).
  2. 2 In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste.
  3. 3 Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer.
  4. 4 Bake at 200 degrees F (95 degrees C) for 8 hours.

By Sara

Sweet and Spicy Venison Jerky
Snack American

Sweet and Spicy Venison Jerky

4.7

Prep
15 min
Cook
240 min
Total
1695 min

Instructions

  1. 1 Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
  2. 2 Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
  3. 3 Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.

By Kristi Whittington

Midg's Mouth Watering Beef Jerky
Snack American

Midg's Mouth Watering Beef Jerky

4.0

Prep
15 min
Cook
300 min
Total
1065 min

Instructions

  1. 1 Cut beef into 1/4-inch thick slices. Combine soy sauce, water, Worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. Pour marinade into heavy-duty resealable bag. Add beef and mix well; seal bag and refrigerate 12 hours.
  2. 2 Remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. Discard used marinade. Meanwhile, soak wood chips.
  3. 3 Preheat smoker for 10 minutes.
  4. 4 Arrange beef on drying racks. Smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

By Midg

Amazing Turkey Jerky
Snack American

Amazing Turkey Jerky

3.5

Prep
25 min
Cook
Total
445 min

Instructions

  1. 1 Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
  2. 2 Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
  3. 3 Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

By PJB

Mike's Peppered Beef Jerky
Snack American

Mike's Peppered Beef Jerky

4.6

Prep
25 min
Cook
600 min
Total
2065 min

Instructions

  1. 1 Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
  2. 2 Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
  3. 3 Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
  4. 4 Preheat oven to 300 degrees F (150 degrees C).
  5. 5 Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
  6. 6 Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
  7. 7 Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
  8. 8 If desired, sprinkle strips with more coriander seeds and black pepper.
  9. 9 Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded.

By Michael D

Jerky Lover's Jerky - Sweet, Hot and Spicy!
Snack American

Jerky Lover's Jerky - Sweet, Hot and Spicy!

4.8

Prep
15 min
Cook
300 min
Total
510 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix together onion powder, garlic powder, and black pepper in a small bowl or cup. Season beef lightly, using only part of the spice blend and reserving the rest. Place beef into an airtight plastic container or bowl, and refrigerate.
  3. 3 Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce, Worcestershire sauce, and liquid smoke flavoring. Heat until brown sugar has completely dissolved. Refrigerate marinade until cool.
  4. 4 Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
  5. 5 Arrange beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes. Dry for 5 hours, or to your desired dryness.

By DIXYCHIK

West Indies Guava Barbecue Sauce
Caribbean

West Indies Guava Barbecue Sauce

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.

By Sue Lau

Fried Chicken Chunks (Chicharrones De Pollo) Dominican
Dinner Caribbean

Fried Chicken Chunks (Chicharrones De Pollo) Dominican

4.3

Prep
20 min
Cook
20 min
Total
280 min

Instructions

  1. 1 Combine chicken, rum, lemon juice, minced garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, black pepper, coriander, and sazon seasoning in a large bowl; stir. Cover and allow to marinate in the refrigerator for 4 hours.
  2. 2 Heat oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
  3. 3 Spread flour into the bottom of a shallow dish. Remove chicken from marinade to flour in the dish; discard marinade. Toss chicken pieces with flour until evenly coated.
  4. 4 Fry coated chicken pieces in hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Tracie

Bermuda Fish Chowder
Dinner Caribbean

Bermuda Fish Chowder

4.4

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
  2. 2 Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
  3. 3 Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

By Star Pooley

Puerto Rican Beef Stew
Dinner Caribbean

Puerto Rican Beef Stew

4.9

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Mix together flour, salt, and pepper in a resealable plastic bag; add beef. Seal the bag and shake to coat beef evenly.
  2. 2 Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add coated beef and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to a slow cooker.
  3. 3 Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazón, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
  4. 4 Cook on Low for 8 to 10 hours or High for 4 to 6 hours until meat is no longer pink and vegetables are tender.

By Michelle Molina

Instant Pot Jamaican Oxtail Stew
Dinner Caribbean

Instant Pot Jamaican Oxtail Stew

4.5

Prep
20 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
  3. 3 Pour 2 tablespoons beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.
  4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release the pressure using the natural-release method according to the manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
  6. 6 Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Sauté function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Return oxtails and vegetables back to the pot, and mix to combine.

By Katie Woodford

The Easiest Blackened Chicken
Dinner

The Easiest Blackened Chicken

3.7

Prep
Cook
Total

Instructions

  1. 1 In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.

By Andrea Wilcox

Air Fryer Oysters on the Half Shell
Dinner American

Air Fryer Oysters on the Half Shell

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  2. 2 Place 8 oyster halves in the basket of the preheated air fryer; cook 4 minutes. Transfer to a serving plate; top each oyster with a dash of Worcestershire and hot sauce.
  3. 3 Repeat with remaining 8 oyster halves.

By Soup Loving Nicole

Salmon Marinade

Salmon Marinade

3.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
  2. 2 Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

By Dustin Hafer

Tender Flank Steak

Tender Flank Steak

4.2

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Whisk soy sauce, Worcestershire sauce, and garlic together in a bowl; pour into a resealable plastic bag. Add flank steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove flank steak from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook steak on the grill until slightly pink in the center and beginning to firm, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
  5. 5 Slice against the grain to serve.

By Renee Manz

Yummy Pineapple Beef Steak Marinade
Pantry American

Yummy Pineapple Beef Steak Marinade

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk Worcestershire sauce, pineapple juice, olive oil, and brown sugar together in a large glass or ceramic bowl.
  2. 2 Add meat of your choice, toss to coat, cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 2 hours, then cook as desired.

By kelsey