1 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
2 tbsp. Worcestershire sauce
2 tbsp. Liquid Smoke

In case you cannot find garlic powder, garlic salt can replace the salt and powder.

1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cinnamon
1/16 tsp. ground cloves
1/8 tsp. ground cumin
1 1/2 tsp. curry powder
1/2 tsp. garlic powder
1 tsp. ground ginger

1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dry mustard
3 tbsp. brown sugar
1/3 c. red wine vinegar
1/3 c. ketchup

1 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. coriander
1/4 tsp. chili powder
1/4 tsp. ground ginger
1/4 tsp. turmeric
1/8 tsp. ground cumin

1/2 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
1 tsp. monosodium glutamate, optional
1/4 c. soy sauce
1 tbsp. dry cooking sherry, optional
2 tbsp. sesame seeds

1 tsp. salt
1 tsp. ground ginger
1 tbsp. brown sugar
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1 crushed garlic clove
1/4 c. pineapple juice
1/4 c. soy sauce

Mix all ingredients separately from meat. Stir mix well. Generously sprinkle over meat. Give ample time for meat to absorb ingredients before baking.

With all Jerky recipes, cut meat into 1/16 inch strips as long as you prefer. Soak meat in sauce. Meat will absorb the sauce and take on coloring of the sauce. Continue making sauce until all the meat being used has taken on the color of the sauce. Example - you may have a total of 6 teaspoons of garlic salt, 1 1/2 teaspoons of pepper, 12 tablespoons of Worcestershire sauce and 12 tablespoons of liquid smoke for 1 pound of sliced meat.

Next, let soak in sauce overnight, about 8-12 hours. Dehydrator is best for drying, but an oven may be used. Lay Jerky across the rack. Turn oven on around 150-160 degrees. Drying time will take about 3-4 hours in the oven and about 6-8 hours in a dehydrator.