Great question! I'm actually going to make some this week, it will be my first time attempting this - excited! Been craving a chewy meaty snack :) and look forward to what the other comments will be.

The one I'm going to use I was given by my friend Kat, I made a few adjustments:

Marinade: Plums minus the skin and pit, garlic, fresh ginger, honey, some ketchup - my recipe is below, lemon juice, avocado oil, pepper, dry mustard, red pepper flakes. Run through a processor so it's super smooth, taste and adjust seasonings.

Ketchup: tomato paste, canned tomatoes with juice strained out and the tomatoes squeezed, honey, a little lemon juice, chopped onion, chopped garlic, some salt/pepper. I simmer so all the flavours meld then run through a chinois so it's super smooth. Pop in a jar and into the fridge.

My favorite:

Game meat (deer) marinated in:

whisky (preferably Single Malt from Islay), cognac may also be used Fresh ground pepper chili flakes 'bit salt mashed garlic

I just got my Excalibur dehyrdrator in, wanted to do some jerky as well, but no beef due to allergy. Let me know if you have any proven jerky for other meats? whats best?

This is my basic recipe:

1/2 cup coconut aminos

a few cloves of minced garlic

salt and pepper to taste

cayenne pepper to taste

a little bit of anchovy paste

1/2 cup water

Sometimes I throw in other stuff for variety like horseradish or tomato paste or thyme. When I want a sweeter jerky I use a tablespoon of molasses or maple syrup. I generally leave it in the marinade for around 18 hours in a plastic bag, making sure to give it a shake every so often.

Anyone use gluten free soy sauce? I use that with a little salt, pepper, garlic, ginger, tiny bit of honey

We typically follow two methods for our homemade jerky: A marinade and a dry rub. Since the marinade is in question here, thats what we'll post!

[Ingredients]

• 2-3 lb piece of lean beef or venison
• 3-4 cloves of garlic, minced or pressed
• 1 cup Coconut Aminos
• 1 tsp each, Salt and Pepper

[Process]

1. Partially freeze meat for 2-4 hours, until mostly frozen but not so solid you cannot cut it.

2. Slice meat into thin strips across the grain.

3. Mix the coconut aminos with minced garlic in a bowl.

4. Toss sliced beef into with the coconut aminos and minced garlic in a ziplock back. Allow meat to marinate from 2-24 hours in refrigerator.

5. Preheat oven to 170 degrees. If using an oven, set up wire racks over cookie sheets lined with aluminum foil (for easier cleanup). Lay strips of beef out on wire racks, add salt and pepper if desired, and place racks in oven.

6. Cook at 170 for about 4 hours. Thinly sliced meat will take less time, thicker slices will take longer. Open oven door slightly for last +/- 2 hours.

I make tons of the stuff - this is my closest favorite, my wannabe Carne Seca. It also re-hydrates well in tomato stock for a pretty good chili.

For 3lbs of raw meat - mix the following, slice beef and massage mixture in, let it sit overnight, then dehydrate.

1/4 cup Coconut Aminos

Juice of 1 lime

1/8 cup honey (or slightly more (+1tbps?) agave nectar, if you, like me, were silly enough to buy it when it first came out and you have a need to dispose of it, but can't bring yourself to throw it away)

1 chipotle pepper

2 tablespoons Smoked Paprika

1 tsp. roasted cumin

1 tsp. oregano

1 tablespoon minced cilantro

1/2 tablespoon black pepper

1 crushed clove of garlic

2 spring onions

1 tablespoon (or more) sea salt (depending on taste/goals)