jerkey
- Thread starter CJ87
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mrbill
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marinade in a mixture of liquid smoke, soy sauce, terryaki sauce, worchestershire sauce, onion powder, garlic powder, salt, pepper, hot sauce and crushed red pepper(vary the amounts based on your tastes). then dry it. i use a dehydrator i got from Wal-Mart for about $20 not fancy or expensive, but works just fine for me.
Simple one
I saw one a couple years ago on Martha Stewart's show (believe it or not) and haven't tried anything else. Just cut your meat and sprinkle with a mix of 3 parts salt, 2 parts pepper, and 1 part garlic powder. I usually make quite a bit of jerky, so I mix it up using 1/4 cup measures for each part. After seasoning with the mix (I use quite a bit), I let the meat sit in the fridge overnight. You can let it sit for a couple days if you want. Then about 8 hours in the dehydrator (~1/8"-1/4" thick slices), and it is done. Kind of spicy with all the black pepper. You can adjust of course, depending on your tastes, and I think I may try some with cayenne or those crushed red pizza peppers in the future, since I like hot food. Anyway, hope this helps.
Keo
I saw one a couple years ago on Martha Stewart's show (believe it or not) and haven't tried anything else. Just cut your meat and sprinkle with a mix of 3 parts salt, 2 parts pepper, and 1 part garlic powder. I usually make quite a bit of jerky, so I mix it up using 1/4 cup measures for each part. After seasoning with the mix (I use quite a bit), I let the meat sit in the fridge overnight. You can let it sit for a couple days if you want. Then about 8 hours in the dehydrator (~1/8"-1/4" thick slices), and it is done. Kind of spicy with all the black pepper. You can adjust of course, depending on your tastes, and I think I may try some with cayenne or those crushed red pizza peppers in the future, since I like hot food. Anyway, hope this helps.
Keo
I like it oven dried and I don't have a dehydrator anyway. Lay all the strips of meat across racks after marinating overnight and set the oven to 140-160 degrees. Crack the oven door open by putting a cork or a spoon or something in it and cook the meat for anywhere from 5 to 8 hours. You have to check the meat every couple of hours to see how it's coming along. It should be completely dry throughout when it's done. Do a google search for good jerky recipes. We've also had other discussions on recipes here at THR before so do a search here too.
brad cook
brad cook
Here's my favorite recipe. I use it for elk, deer, and beef.
1 lb meat, 1/8†– ¼†thick
3 tsp uniodized salt
½ tsp black pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne pepper
crushed red pepper (as much as you like)
3 dashes liquid smoke
½ cup water
Marinate overnight or longer.
1 lb meat, 1/8†– ¼†thick
3 tsp uniodized salt
½ tsp black pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne pepper
crushed red pepper (as much as you like)
3 dashes liquid smoke
½ cup water
Marinate overnight or longer.
Jerky suggestion
I hate to admit it, but I use a commercial marinade that I get at gunshows. It is called "Crockett Creek" and it makes the best jerky that I have ever tasted. You can get a lot of recipes, but I suggest you try this purchased product too. My kids eat it like candy. I use a dehydrator from Walmart, and it keeps forever. Check out:
www.crockettcreek.com
I hate to admit it, but I use a commercial marinade that I get at gunshows. It is called "Crockett Creek" and it makes the best jerky that I have ever tasted. You can get a lot of recipes, but I suggest you try this purchased product too. My kids eat it like candy. I use a dehydrator from Walmart, and it keeps forever. Check out:
www.crockettcreek.com
mfree
Member
Gunpacker,
Crockett Creek has bankrupted me a couple of times. I used to live a handful of miles from their factory
I remember when I was a young'n, my father going to the back of this house up above hwy 411 in maryville where this guy had set up a little shop. He'd get a full pound bag of that jerky for $10 then... that was the beginning of something beautiful It's still the best jerky I've *ever* had.
Crockett Creek has bankrupted me a couple of times. I used to live a handful of miles from their factory
I remember when I was a young'n, my father going to the back of this house up above hwy 411 in maryville where this guy had set up a little shop. He'd get a full pound bag of that jerky for $10 then... that was the beginning of something beautiful
It's still the best jerky I've *ever* had.Northslope Nimrod
Member
Look at first reply!
I use almost the exact recipe as the first reply. However, I also put in mollasses and brown sugar. You can trade teryaki (spelling?) with Bar-BQ sauce. I made deer jerky this year and it was great. I used a smoker for some and a dehydrater for some. The end result is basically the same...hardly any difference once you freeze it. The smoker does give it a good smell...but once you freeze it...the smell seems to leave. Also, a buddy of mine uses Hi-mountain mix that you buy. I hear it is really good.
I use almost the exact recipe as the first reply. However, I also put in mollasses and brown sugar. You can trade teryaki (spelling?) with Bar-BQ sauce. I made deer jerky this year and it was great. I used a smoker for some and a dehydrater for some. The end result is basically the same...hardly any difference once you freeze it. The smoker does give it a good smell...but once you freeze it...the smell seems to leave. Also, a buddy of mine uses Hi-mountain mix that you buy. I hear it is really good.
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