Buffalo Beef Jerky- Free Recipes

5 Gold Stars Wild ox Jerky Formula

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2 pounds of meat

1/4 measure of nectar

1/2 measure of soy sauce

1 tablespoon of ground ginger

1/2 tablespoons of red pepper drops

6 minced garlic clove

Then again

30 toils of naturally ground dark pepper

1/2 teaspoon of fluid smoke

1 teaspoon of Worcestershire

1 teaspoon of sesame oil

1 teaspoon of onion powder


Marginally stop and after that cut meat into 1/4″ thick strips, trimming all fat as you go.

Blend fixings and let meat marinate overnight.

Dry as per your dehydrator’s guidelines or in broiler on least temperature with the entryway marginally open for ventilation.

Mrs. Butterworth’s Bison Jerky Formula

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5 pounds of bison (or any meat sort)

1 teaspoon of fluid garlic

2 quarts of water

1 measure of curing salt

2 measures of Mrs. Butterworth’s (you’re decision)

4 tablespoons of pepper


Trim fat and cut into strips.

Make marinade and let meat marinade for 6 – 12 hours, or to your inclination.

Wash off and pat dry with paper towels.

Sprinkle on more seasonings.

Smoke on least temp. for 6 – 10 hours or to your inclination. Appreciate!

Kenny’s Bison Jerky Formula

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1 pound of meat

1/some lemon juice

1/2 measure of soy sauce

1/2 measure of nectar

1 teaspoon of onion powder

1 teaspoon of Worcestershire

1/2 teaspoon of salt

1/4 teaspoon of dark pepper

2 substantial garlic cloves – pounded


In the wake of firming meat in the cooler for 60 minutes, trim fat and cut into strips around 1/4″ – 1/8″ thick.

Blend fixings and let meat marinate in cooler for a couple of hours.

Prepare at 180 degrees for 12 hours or until jerky is bendable without breaking however being excessively chewy. Appreciate!

Angie’s Wild ox Jerky Formula

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5 pounds meat

1 ounce fluid smoke

1 teaspoon cardamon – cinnamon

1 teaspoon Marjoram

1 teaspoon cayenne

1 teaspoon pepper

2 teaspoon garlic powder

3 teaspoon accent a.k.a. natural product new

1 tablespoon curing salt

3 tablespoons salt


Cut meat into 1/4″ thick strips.

Blend fixings and marinate strips for whatever length of time that you need in the ice chest.

Put in broiler on hottest temp. for around 11 – 12 hour. Keep in mind to invite ventilation.

Caribbean Wild ox Jerky Formula

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3 lbs. of incline meat

1/4 c. of scallions – slashed

1/4 c. of juice – pineapple

1/4 c. of vinegar – white

1/2 c. of water

1/2 tsp of onion powder

1/2 tsp. of cayenne pepper

1 tsp of mustard

1 tsp. dried thyme

1 tsp of dark pepper

1 tsp. dried basil

1 tsp. salt

2 tsp. of hot sauce – Caribbean


Blend elements for the marinade and start to include your meat.

Cover and let the meat marinate in the frige for 12 – 17 hours.

Pat dry with paper towels and cook meat at 175 degrees.

Turn meat following 2 hours or once the meat quits dribbling and take out anywhere in the range of 4 – 6 hours.

Bison Juice Jerky Formula

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2 containers salt

1 container chestnut sugar

1 container juice (on the off chance that you can’t get juice, curtail to some sugar and utilization squeezed apple)

1 teaspoon cloves

1 teaspoon dark pepper

½ teaspoon garlic powder

2 quarts water


Blend it all in a substantial pot and convey to moving bubble. Try not to over-burden the pot. Make a few bunches if necessary.

Leave the meat in until around one moment after the moving bubble returns.

Pat dry and dry as indicated by your dehydrator’s guidelines.

Low Sodium Meat/Wild ox Jerky Formula

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2 lb. of hamburger (or any meat sort)

1/4 c. of soy sauce

3 peeled and crushed garlic clove

1 tsp. of curing salt

1 tsp. of dark pepper

2 tsp. of red pepper chips

2 tsp. of onion powder

2 tsp. of stew powder

3 tsp. of chestnut sugar

1 Tb. of fluid smoke

2 Tb. of Worcestershire


Cut the meat around 1/4″ thick up to 1/8″. Solidifying before for around 30 mins may make cutting simpler.

Blend elements for marinade and let the meat marinate for whatever length of time that you need, the more extended the better.

Prepare strips on the least temperature on top of a major bit of foil straightforwardly on top of the broiler rack.

When meat quits dribbling, turn over, however don’t permit the strips to touch.

Let cook for a decent 10 hours or until you think the jerky is done which would be bendable yet won’t snap. Appreciate!

Kid’s Most loved Bison Jerky Formula

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5 tsp. salt

3 tsp. curry powder

5 tsp. dark pepper

1/2 tsp. cinnamon

3 tsp. ground ginger

1/4 tsp. ground cloves

1/2 tsp. cumin

4 cloves squeezed garlic

1 container cream sherry


Combine the greater part of the fixings that are recorded in the formulas and after that marinade for 12-24 hrs.

Every one of the fixings can be changed in accordance with taste.

Cover firmly and marinate in cooler overnight or from 6 to 12 hours.

Expel from marinade and let dry on a rack. Line a treat sheet with foil and organize meat on it in a solitary layer. Then again put meat straightforwardly on broiler racks, line base of stove with foil. Alternately on rack in shallow skillet Dry for 6 or more hours at 175, turning following 3 hours. Keep on drying in warm stove if fundamental. Gas broilers with pilot lights work