crowsnest2002
Member
Anyone willing to share some jerky recipes that they think are good? I got a jerky maker for christmas and I was wondering if you folks had and good recipes...
Jerky Recipes?
- Thread starter crowsnest2002
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Zorro
Member
2 to 1 mix of Kikkoman Soy Sauce and Lea & Perrins Worcester Sauce + Whatever extra Flavors you like.
I suggest these Additions:
Garlic and Pepper.
Or just Plain Garlic OR Pepper!
Oregano.
Thyme.
Comino and Red Chili Powder.
Oregano and Lemon.
Then soak your thin sliced meat in the refrigerator for MINIMUM! 24 Hours in the Mixture. 48 Hours isn't to long!
At this point your jerky is pretty much enbalmed by the Vinegar, Salt, and preservatives. Few germs will survive.
Remove and dry with Paper Towels.
Dry for 4-5 hours till Hard! In either a dehydrator, or a oven at the LOWEST! setting with the door cracked!
You can Steal a "TEST" piece from here on!
Place in Zip lock Bags for final drying.
After a day or so the surface will become wet again. This is because the center of the jerky drys much slower than the outside. Also the dryer outside pulls out the inner moisture.
Crack open the Zip Lock bags and let them dry in the sun, or in your oven with no heat and the door open a little.
Jerky is Firm when ready.
Bend at thickest part to see if it is dry enough.
NOTE! Using Kikkoman and Lea And Perrins adds a lot of preservatives to the jerky. It's going bad before you eat it isn't REALLY possible!
I suggest these Additions:
Garlic and Pepper.
Or just Plain Garlic OR Pepper!
Oregano.
Thyme.
Comino and Red Chili Powder.
Oregano and Lemon.
Then soak your thin sliced meat in the refrigerator for MINIMUM! 24 Hours in the Mixture. 48 Hours isn't to long!
At this point your jerky is pretty much enbalmed by the Vinegar, Salt, and preservatives. Few germs will survive.
Remove and dry with Paper Towels.
Dry for 4-5 hours till Hard! In either a dehydrator, or a oven at the LOWEST! setting with the door cracked!
You can Steal a "TEST" piece from here on!
Place in Zip lock Bags for final drying.
After a day or so the surface will become wet again. This is because the center of the jerky drys much slower than the outside. Also the dryer outside pulls out the inner moisture.
Crack open the Zip Lock bags and let them dry in the sun, or in your oven with no heat and the door open a little.
Jerky is Firm when ready.
Bend at thickest part to see if it is dry enough.
NOTE! Using Kikkoman and Lea And Perrins adds a lot of preservatives to the jerky. It's going bad before you eat it isn't REALLY possible!
ENC
Member
That is pretty close to the same thing I use.
I will sometimes add some Teriyaki to the mix. Also it is important that if you don't use fresh garlic, pepper, or onions.
Use Powder not salt. There will already be enough salt in the mix.
Preservatives HAA That stuff never lasts a single day around here. If the windows are open I will have complete strangers knocking on the door.
I will sometimes add some Teriyaki to the mix. Also it is important that if you don't use fresh garlic, pepper, or onions.
Use Powder not salt. There will already be enough salt in the mix.
Preservatives HAA That stuff never lasts a single day around here. If the windows are open I will have complete strangers knocking on the door.
Edward429451
member
Here's my variation of the same recipe..
2 teasspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
4 tablespoons woschtershire (?) sauce
2 tablespoons liqued smoke
1/2 cup water
2 pounds or so of thinly sliced meat
Mix ingrediants, marinade meat 12 hours stirring occasionally. Dehydrate until done.
2 teasspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
4 tablespoons woschtershire (?) sauce
2 tablespoons liqued smoke
1/2 cup water
2 pounds or so of thinly sliced meat
Mix ingrediants, marinade meat 12 hours stirring occasionally. Dehydrate until done.
Zorro
Member
Yes but who else pounds the meat with a 22 Ounce can of Tomatoes to tenderize it?
Zorro
Member
One other Tip.
Fat goes rotten faster than the meat!
Use the leanest possible meat and trim it!
Fat goes rotten faster than the meat!
Use the leanest possible meat and trim it!
Edward429451
member
Fat. That reminds me. Who knows the real scoop on pemmican. What I've heard is that 'jerky' has no fat, and is no balanced meal (something like that.) So you add animal fat to it, grind, smush and jerk, then you have your important animal fat too. It has a very short shelf life but is important to have as opposed to just jerky...
True? False? Comments?
(Recipes?)
True? False? Comments?
(Recipes?)
Balog
Member
Hmm, that's a good question. How does one go about makin' pemmican?
Dorrin79
Member
I'll offer my mostly uninformed thoughts here -
I thought pemmican also contains other non-meat stuff, like berries, nuts, etc.
You sorta pound it all together and dry it in strips.
Doesn't keep as long as jerky, but it will sustain you longer in the bush.
(also, if you're carting it around in the winter up north, it probably wouldn't go bad for a long time)
I thought pemmican also contains other non-meat stuff, like berries, nuts, etc.
You sorta pound it all together and dry it in strips.
Doesn't keep as long as jerky, but it will sustain you longer in the bush.
(also, if you're carting it around in the winter up north, it probably wouldn't go bad for a long time)
NRA4LIFE
Member
You can make a real tasty teriyaki jerky by simply marinating the strips of meat overnight in a mixture of about 2/3 teriyaki sauce and 1/3 water. I add a little black pepper and liquid smoke too. I dry mine in the dehydrator.
standingbear
Member
I get some round steak cut into quarter inch slices.set it in a liquid made with a1 steak sauce,teraki sauce and a can of that powdered cajun seasoning.set it in the fridge a day in a pot and lay the slices on the dehidrator.WARNING; the smell from it slowly cooking will fill the house and when you check on it...itll be gone.
Brian Williams
Moderator Emeritus
I take my meat, defat it, and freeze it
then I thaw it almost.
while it is still semi frozen I slice it around 1/8 to 1/4 thick
Then I marinate it in;
3/4 c soy sauce
1/4 c br sugar
1 tsp ginger
3 Tsp Worcestershire sauce
Then I stir it every 6 to 12 hours for 36 to 48 hours.
Then I put it in the oven at the lowest temp with the door just open. I dry it till hard. I store it in a large ziploc.
This marinade is great for steaks and Londonbroil if you add 2 Tsp oil, particurlarly Hoisin oil. I leave out the oil for jerky to prevent spoilage.
then I thaw it almost.
while it is still semi frozen I slice it around 1/8 to 1/4 thick
Then I marinate it in;
3/4 c soy sauce
1/4 c br sugar
1 tsp ginger
3 Tsp Worcestershire sauce
Then I stir it every 6 to 12 hours for 36 to 48 hours.
Then I put it in the oven at the lowest temp with the door just open. I dry it till hard. I store it in a large ziploc.
This marinade is great for steaks and Londonbroil if you add 2 Tsp oil, particurlarly Hoisin oil. I leave out the oil for jerky to prevent spoilage.
Balog
Member
Can you make jerky from hog meat, or is it too fatty?
NRA4LIFE
Member
I've always been a little gun shy with making jerky out of pig meat because of the trichinosis. However, I have read some FDA guidelines on freezing meat at certain temperatures for a certain time period that will kill the little worms that cause it. Plus, a buddy of mine says he's been making and eating bear jerky his whole life and he's not too abnormal because of it (or anything else). So I guess you could use hog meat after taking certain precautions.
Interesting topic.
Made my first jerky not too long ago, and Kcustom45's first batch should be done today.
Another thing you might try adding is brown sugar. Not sure how that affects how long it will keep, but it adds to the flavor.
What I use has already been listed here, but I don't really measure the ingredients ... just make sure I have enough to cover all the meat and start throwing it on.
Made my first jerky not too long ago, and Kcustom45's first batch should be done today.
Another thing you might try adding is brown sugar. Not sure how that affects how long it will keep, but it adds to the flavor.
What I use has already been listed here, but I don't really measure the ingredients ... just make sure I have enough to cover all the meat and start throwing it on.
Kingcreek
Member
pemmican used added fat but only fat rendered from boiling the bone marrow. This is much different than fat from muscle or organ meat. dried meat, marrow fat, and berries were pounded together into a thick paste, then caked and further dried for stability and portability.
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