Please post your FAVORITE jerky recipies here!

[Hope]

Alright, just curious... what are some of your favorite jerky recipies?

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The most wild, crazy, shootin' gal in Mid-Michigan! :)

[Salmonsmoker]

Hope,

Good question - particularly now that many of our members have a fresh supply of Venison to work with.

If you click on "Search" (at the top of each fourm listing) then enter "Jerky" you will find that many recipe's and variations on recipe's have been previously listed.....probably why no one has posted them under this thread.

ss

[This message has been edited by Salmonsmoker (edited 12-16-2000).]

[boehr]

Here is one that I found and haven't tried yet but will be trying soon.

This is for venison or beef. Cut meat in thin strips.

1 lb. meat
1/2 teaspoon liquid smoke.
1 garlic clove
1/2 teaspoon hot sauce
3/4 teaspoon salt
1/4 teaspoon cracked pepper
1 tablespoon brown sugar
1 tablespoon wochester sauce
2 tables soy sauce

Combine everything in bowl except meat. Dip both sides of meat in mixture. Place meat in glass bowl and cover tightly and refrigerate for 12 hours.

In dehydrator @ 150 for 5 hours
or
in oven @ 140 for 8 hours
or
smoker till done.

Times may vary.

[This message has been edited by boehr (edited 12-29-2000).]

[Salmonsmoker]

Boehr,

That is a very different procedure than anything I have ever seen before. Please let us know how it turns out.

Thanks and Happy New Year.

ss

[HemlockNailer]

Hope....and anyone interested.
Here is a receipe that I have used many times and never have been disappointed.

Wild Game Jerkey Receipe
1/4 cup Kosher Salt
1/4 C Sugar
2 C Water
1 c Apple Cider
1 c Soy Sauce
1 oz. Bourbon, or brandy,rum,
etc..
1/2 tea. onion powder
1/2 t garlic powder
1 t ground ginger
1 t orange peel (opptional)

2# of meat (venison, beef,caribou,
duck, goose etc.)
Refrigerate overnight. Remove from brine put on wire rack and drip dry.

Smoke until firm but not dry sometimes I smoke it for 12 hours depending on thickness.

My 4 year old granddaughter loves this receipe and says "Sit down PaPa and bring the bag".

[Salmonsmoker]

HemlockNailer,

Sounds like an excellent recipe. Do you have any objections to my copying it to the recipe book on this site?

ss

[HemlockNailer]

SALMONSMOKER,
Be my guest using the receipe,hope everyone enjoys it as much as my family. I have a batch in the smoker right now,it is great to take ice fishing. Hope it lasts til then!

[Moron]

Larry's
Venison Jerky Brine

4 cups water
11/2 tbs tender quick
2 tbs sugar cure
1 tbs garlic powder
2 tbs brown sugar
1 tbs worcestershire sauce
3 tbs liquid smoke
1 tsp celery seed
1 tsp ground cloves
1/2 tsp allspice
1/2 tsp garlic & herb
1 tsp spice mix that comes with sure cure.

Mix all brine ingredients, add meat(10 lbs or so), mix well. Let marinate 48 hours in refrigerator, stirring occasionally.
Dry with dehydrator preferrably, or oven at lowest temperature setting. You don't want to cook it. It's already chemically cooked by brine.

A three or four gallon plastic container with lid works great. Weather permitting I just set container outside. Don't let it freeze to hard, as you'll want to be able to stir it occasionally.

It doesn't hurt to leave meat in the brine for longer then 48 hours. The thinner you cut the meat the faster it gets full penetration. It's better cut thin then thick, it will dry faster, taste better and go farther. :)

[Hunter333]

Measuring devices? What the heck? Looks like I will have to try measuring the stuff that I throw in from now on :) Thanks for the ideas everyone.

[Shoeman]

Hey guys
I've been playing around trying to get a sweet/spicy Jerky.

After a few attempts, I'm almost there.

Cranberry Juice
Pine Honey
Kosher Salt
Gates Seasoning (rub)
Chipote Tabasco

Amounts you ask? I don't measure. I mix the ingredients in a shaker bowl and when it gets almost too salty and spicy to taste, it should do the job.

[Salmonsmoker]

Shoeman,

When I first started outdoor cooking, I just threw things together and they turned out very good. Then, one year, I made a batch of baked beans that turned out to be exceptional .... took them to a party .... had a lot of requests for the recipe (which I could not give). That was 30 years ago. Also, that was the reason that I started keeping very accurate records. In some recipies, minor changes in the amount of key ingredients can change the flavor from excellent to not-so-good. It took almost 10 years of experimenting (with a lot of not-so-good results) to come up with a close approximation of the recipe that turned out so well.

[Shoeman]

You're absolutely right. I just find it difficult to keep track of the amounts, when constantly adding more to obtain a certain flavor.

I really need to condition myself and keep records. I have learned to simplify many of my recipes. This has been made much easier with combo spices, such as Gates and many Canadian steak seasonings. Many of these already have a blend of garlic, onion, paprika and others that I used to piece together. Although using them, one must use caution, since they are very powerful and can overwhelm the more delicate ingredients that some recipes call for. I have noticed this, especially when trying to obtain a certain sweetness as a secondary flavor. Many of my turkey/poultry marinades (for smoking), that contain either honey, maple syrup or orange juice, can be screwed up in a minute by overspicing with these blends.

For over a decade, I've used saffron. Man, what a spice. The price makes many reluctant to use it, but in all actuality it's very economical, since a pinch will go a long way. That certain sweetness will enhance many a recipe. Do you use it?
Try it on some grilled fish. AWESOME....

[Moron]

Salmonsmoker

I can relate to that. Took me a few years to zero in on the recipe I use. Had some not so good results with using too much clove and celery seed. Used in moderation they can be excellent additions, when overdone they have a bitter bite.:)

Don't judge the recipe I posted by my screenname. ;)

Never had any complaints. Most who try it say it's better than any store bought jerky(beef or venison). Aside from the backstraps all of every deer I've gotten for the last 15 years goes to this recipe.

It took me a while to get it back after stumbling unto it 20 years ago while not keeping accurate records of ingredients.

I noticed a typo in my recipe (My brain is slow but my fingers are even slower):) Replace SURE CURE with Sugar Cure.

In some areas Morton Sugar Cure is a little hard to locate. Most likely place to find it would be a butcher supply store or meat market. It can be purchased online also at www.theingredientstore.com. It's worth the effort to locate.

Morton Tender Quick is alot easier to locate, most grocery stores carry it.

[Salmonsmoker]

Shoeman,


Have never tried Saffron, but I will after reading your post. Also, just a note on the Lox recipe that you posted last year. I put a chunk of the Lox into the blender, and when it was in small pieces, added softened cream cheese. Made an excellent cracker dip. Tried one batch with sour cream - not as good as the cream cheese.


Moron,

The only way that I judge recipies is when I taste the final product.

Thanks for the post.

[Salmonsmoker]

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