# Making Jerky tips advice

**URL:** https://forums.speedlife.net/t/making-jerky-tips-advice/191071
**Category:** PittSpeed Off Topic
**Created:** [July 10, 2007, 2:15pm UTC](https://forums.speedlife.net/t/making-jerky-tips-advice/191071 "2007-07-10T14:15:10Z")
**Posts on this page:** 1
**Showing post:** 12

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### Author: ![eurodad](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/eurodad/32/5988_2.png) [@eurodad](https://forums.speedlife.net/u/eurodad)
#### Post date: [July 10, 2007, 7:34pm UTC](https://forums.speedlife.net/t/making-jerky-tips-advice/191071/12 "2007-07-10T19:34:46Z")

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> [@Wannabe racers @ Dunville (or.... more BS than your nose can stand)](https://forums.speedlife.net/t/wannabe-racers-dunville-or-more-bs-than-your-nose-can-stand/31221/98):
>
> Well here is the recipe I use for Jerky:
> 
> 4 tablespoons of soy sauce  
> 4 tablespoons of Worcestershire sauce  
> 1 tablespoon of ketchup  
> 1/4 teaspoon of garlic powder  
> 1/4 teaspoon of onion salt  
> 1/2 teaspoon of salt  
> 1 tablespoon of liquid smoke  
> 1/4 teaspoon of pepper (add more for hotter jerky)
> 
> Marinate the meat (1pound) for at least an hour. Drain off the marinate and place on trays. Follow the drying instructions from your dehydrator.
> 
> Good Luck, let me know how it turns out for you!
> 
> This is the closest I have ever tried that tastes like wild bill’s. If i make 5 pounds, in a day they are gone. My kid and wife love it. The key is to let it marinade a LONG time…

pretty close to mine except i don’t use anywhere near that much liquid smoke. it ruins the flavor when you use to much.

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