Was fortunate enough to recently pick up a nice dehydrator and am interested in making jerky (as gun show jerky is so expensive ). Did a search on MDS and came up empty. Anyone on this great forum have some rockin' recipes?
I have done it with soy, worcestershire, black pepper before and it is very good once you experiment a little. My favorite is the stuff you buy at BassPro and some other places. It is called Hi Mountain Jerky Cure. This stuff has never failed me.
http://www.basspro.com/webapp/wcs/s...alogId=10051&langId=-1&searchTerm=hi+mountain
2# very lean meat (beef or turkey preferred), sliced thin
large pan (for marinating)
2/3 Cup Bullseye Barbecue (original works well)
1/3 Cup Worcestershire sauce
powdered garlic
ground black or red pepper (your choice)
dried minced onion
water
mix barbecue, worcestershire, garlic, a little pepper, and onion in the pan
add sliced meat and water to just cover the meat--mix to thin the sauce evenly
place in refrigerator 24 hours to marinate
put strips in dehydrator--if desired, sprinkle pepper over the strips before drying
I have done it with soy, worcestershire, black pepper before and it is very good once you experiment a little. My favorite is the stuff you buy at BassPro and some other places. It is called Hi Mountain Jerky Cure. This stuff has never failed me.
http://www.basspro.com/webapp/wcs/s...alogId=10051&langId=-1&searchTerm=hi+mountain
If you don't already have one, don't waste money on a dehydrator. Everything can be done right in your kitchen oven.
I buy my seasoning from Bass Pro, it's called Hi Mountain Seasonings.
1. Buy a 5 pound top round or bottom round and slice 1/4" thick.
2. Season and leave in refrigerator for at least 24 hours.
3. Lay meat on oven rack at 200 degrees, with oven door cracked open (to allow moisture to exit)
4. Cook for about 1 1/2 hours, or until meat is reddish color
That's it. It really is that simple!
Well considering this is in the outdoor sports forum....
We use venison. Any leg roast is good. Slice thin or pound them thin.. pick a marinade.
Some will grind the meat and only season with spices.. (to easy for us)
FYI our marinade is ...for 2lbs lean meat.. At least an hour...........
1/2 soy sauce.. low sodium if you desire
2 tbs Worcestershire sauce
1/2 tsp pepper
1/2 tsp garlic powder or 3 cloves crushed.
1 tsp onion powder
2 tsp hickory smoke flavor
It dries at about 150 degrees,,or,until its done.
Any recommendations on a jerky gun?