Gluten-Free Teriyaki Jerky

This recipe works great with whole cut meats.  You can use, pork, beef, turkey, or wild game such as venison, Elk, Moose, etc.  In our house, it’s venison that is always used for this recipe.  Begin by freezing the meat so that it is  partly frozen this will helpjerky to get consistent thin slices.  Slice the meat thin and according to the type in the direction that is best for tender jerky (i.e. with or against the grain).


  1. 2-3 lbs of meat sliced thin
  2. 1 ½ tsp of Tender Quick Salt per pound of meat
  3. ½ cup of Allegro Seasoning or Allegro Game Tame (either works fine)
  4. ½ cup of gluten-free soy sauce
  5. ¼ cup of water
  6. 2 tablespoons of sweet rice wine or rice vinegar (they’re the same thing)
  7. 1 Tbsp and 2 tsp of brown sugar
  8. ¼ cup of sugar
  9. 1 ½ tsp garlic powder
  10. 1 ½  tsp of ginger powder


Prepare meat as stated above and allow to thaw.  Next, combine ingredients 4 – 10 in a small saucepan and bring to a boil stirring constantly.  Next, add Allegro Seasoning to Teriyaki sauce and allow to cool.  Drain and rinse meat in a colander and pat dry.  Place meat in a zip top bag and coat with Tender Quick Salt.  Then add Teriyaki marinade and allow to marinate for 24 hours.  Finally, place meat in a dehydrator and dehydrate overnight about 6-8 hours depending on how dry you want your jerky.  After the meat has been dehydrated place in a 170-degree oven for 30 – 45 minutes. Package meat in zip-top bags and refrigerate or freeze jerky that will not be eaten in 2-3 days.  


Mexican Hot Dog


Hot Dog

Flour Tortilla


Sour Cream

Pico De Gallo


Grated cheese (cheddar  or Mexican blend)



Cook hot dogs on the grill, microwave or however you prefer.  Heat flour tortillas in microwave for 10-15 seconds.  Place hot dog on a flour tortilla and add remaining ingredients then wrap like a burrito.  Heat burrito in microwave for 10-15 seconds to melt cheese.

Copyright 2011, Todd Vick

Muffuletta Sandwich


1 16 oz jar pickled mixed vegetables

¼ cup chopped pimiento stuffed green olives

1 clove garlic minced

1 tbsp. olive oil

1 16 oz. loaf unsliced French bread

6 oz. thinly sliced salami, pepperoni, summer sausage, cooked ham, prosciutto, or a combination

6 oz. sliced provolone, Swiss, or mozzarella cheese

1/8 teaspoon of coarsely ground pepper


Drain vegetables, reserving 2 tbsp. liquid, chop.  Combine reserved liquid, vegetables, olives, garlic, and oil.  Split bread and hollow out inside to make a shell.  Top the bottom half of the bread with meats and cheese and finally top with vegetable mix then pepper to taste.