Post by trappingtime0 on Apr 4, 2016 11:25:16 GMT -5
I was at the sportsman show yesterday and I bought a couple slabs of herky and now I'm in the jerky making mode I want to make some good jerky soon. Who has a good recipe for flavor and what's you process?
Post by put'n the dog on on Apr 5, 2016 19:46:13 GMT -5
I've tried a ton of different home made recipes. But I always find that I like the store bought ones better. I use the sweet and spicy one a lot. However I always add a little more red pepper flakes to it. I'm not sure where they think it is spicy. It's not to me.
I use a meat slicer now since Christmas. I freeze whole muscle meat for a few hours to get it firmed up. slice it and marinate it for a few days. Then into the smoker at 100 degrees. No smoke for the first hour or so to help it dry a little. I keep about 100 deg until its as dry as I want.
I did use this recipe on some goose jerky last year. It was pretty good. This will make 4 pounds
1/2 cup soy sauce 2/3 cup worcestershire 1/4 cup pineapple juice 1/4 cup brown sugar 2-3 tsp Tobasco 1 tsp coarse grind black pepper 1 tsp garlic powder 1 tsp onion powder 3 tsp crushed red pepper 1-2 tsp ground cayenne pepper
Here is one for using ground venison that my Grandmother passed down. Where she got it from, I can't say, but it is good. I like it because you don't use prime cuts for making it, unless you want to that is. I prefer the the prime cuts on the grill. 5 lbs ground venison. 8 teaspoons salt 2 teaspoons black pepper 1 teaspoon red pepper 1 1/2 teaspoon cardamon 1 teaspoon marjoram 3 teaspoons accent 2 teaspoon garlic salt 1 1/2 teaspoon tender quick 1 ounce liquid smoke 1 ounce water Mix all ingredients in a large bowl and stuff into jerky gun and lay out evenly on trays for the dehydrator. dehydrate for 3 to 4 hours or until as dry as you like. If you leave them somewhat moist you should refrigerate for storage.