Jerky Recipe thread

CSS · Apr 13, 2015

wilcam47 said:
depends how much you want to spend... I went the cheap route...I got an Oster. works good. cheap price.

I'd like something high quality that is going to last. Just checked out the Oster on Amazon. Says, "designed to last" right on that box. Winner!!

wilcam47 · Apr 13, 2015

CSS said:
I'd like something high quality that is going to last. Just checked out the Oster on Amazon. Says, "designed to last" right on that box. Winner!!

that means quality...

haha

Weston makes good products.

this looks decent.

http://www.meatprocessingproducts.com/37-0101-w.html

CSS · Apr 13, 2015

Ended up buying The Judge by JerkySpot. Used some rewards points and got it for free. Amazon Prime is probably the best thing ever. Looking forward to trying some of the recipes in this thread.

hi3cho · Apr 17, 2015

This is the best recipe I have found which is similar to some of the one already posted. I found it with a google search the first time I made jerky and have tried others since and this has been my favorite.

http://www.food.com/recipe/mondos-hot-spicy-venison-jerky-can-substitute-beef-65008

RB5082 · Apr 17, 2015

Anyone ever tried to make it on a Big Green Egg?

Seagrave1963 · Apr 17, 2015

hi3cho said:
This is the best recipe I have found which is similar to some of the one already posted. I found it with a google search the first time I made jerky and have tried others since and this has been my favorite.

http://www.food.com/recipe/mondos-hot-spicy-venison-jerky-can-substitute-beef-65008

Thanks - looks good.

First batch came out pretty good. Seems less salty than commercial jerky. Was pretty easy other than cutting the beef by hand to a uniform 1/4". Made enough to fill 4 quart Mason jars and it is going fast - here at home and at work!

iggy · Apr 17, 2015

Overboost44 said:
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

I use the high mountain spicy mixed about 50/50 with the regular, I find the spicy a little to hot on its own. I then put it in the smoker for a couple hours and finish in the oven. Adding real smoke makes all the difference IMO. In any case, the high mountain stuff actually cures the meat so it stores nicely.

ShoreShooter · Apr 17, 2015

http://amazingribs.com/recipes/beef/beef_jerky.html

This is my default. I just do it in the oven on racks laid over cookie sheets to catch drips.

The marinade probably costs as much as the meat.

CypherPunk · Apr 17, 2015

Black Pepper or hot jerky from http://www.jandjmeats.com

No equal.

mdknighthawk · Apr 17, 2015

I use kosher salt, cracked black pepper, crushed juniper berry's, red pepper flakes.
Sprinkle some in the bottom of a glass lasagna pan and layer the meat sprinkling each layer.
Cover with plastic wrap and weight down refrigerate overnight.
Then dehydrate in dehydrator or oven.
I then take mine and smoke it on the grill with hickory chips.
Never lasts long enough for a shelf life report.
Its good.

Overboost44 · Apr 17, 2015

iggy said:
I use the high mountain spicy mixed about 50/50 with the regular, I find the spicy a little to hot on its own. I then put it in the smoker for a couple hours and finish in the oven. Adding real smoke makes all the difference IMO. In any case, the high mountain stuff actually cures the meat so it stores nicely.

That is a good idea. I am not crazy about smoky jerky. My favorite is the black pepper one. I may try your mix next time.

ShoreShooter said:
http://amazingribs.com/recipes/beef/beef_jerky.html

This is my default. I just do it in the oven on racks laid over cookie sheets to catch drips.

The marinade probably costs as much as the meat.

I have done it the way you do in the oven. It is pretty easy over racks. I know have a smoker where I can keep the temp exactly where I need it to be, so that is my preference as I can use hickory and other hard woods.

J Beard · Apr 19, 2015

We used to make it in camp from the first deer dropped. Hand sliced, never very even, so any given slice could be both chewy and crunchy, but always tasty.
Haven't made it in years but IIRC
water, vinegar, liquid smoke, cayenne powder, garlic powder, black pepper, worchestershire.
I may have forgotten something over the years, but then we probably never made it the same way twice, it was always an experiment.
Come to think of it, we had no clue what the hell we were doing, but it was good!
Marinate overnight then into the dryer.
And a few slices into the frying pan with with breakfast.

Seagrave1963 · Apr 19, 2015

J Beard said:
We used to make it in camp from the first deer dropped. Hand sliced, never very even, so any given slice could be both chewy and crunchy, but always tasty.
Haven't made it in years but IIRC
water, vinegar, liquid smoke, cayenne powder, garlic powder, black pepper, worchestershire.
I may have forgotten something over the years, but then we probably never made it the same way twice, it was always an experiment.
Come to think of it, we had no clue what the hell we were doing, but it was good!
Marinate overnight then into the dryer.
And a few slices into the frying pan with with breakfast.

My customary method of "cooking" too! :innocent0

Archeryrob · Apr 25, 2015

Jerky is not made with a "Gun" its made with one of these.

I have made jerky with the guns before when I first started and your spices get lost inside the meat. Sliced jerky puts the marinade and spices right on your tongue. Nom Nom! Slice the meat across the grain, marinade a long time (days) and then dehydrate.

My wife was experimenting with new recipes. Whine and Chile was a failure, but the dog loves it.

The rest are good. Can't give out any recipe or the wife will take my cahones!!

Speed3 · Apr 25, 2015

I agree I'm not a fan of jerky guns...but to each there own, as long as your enjoying it, who cares.

wilcam47 · Apr 25, 2015

I limit the jerky making in my house simply because it gets eaten quick or my step-daughter tells her friends about it and they all want some....but none want to hunt to provide wild game for the jerky.... :sad20:

Seagrave1963 · Apr 26, 2015

Another batch in this morning.................

using the Worchestershire, soy and Frank's Hot Sauce (with some garlic, onion powders and cracked black pepper and red pepper too).

Also picked up the Judge Jerky gun to see how that works out.

Overboost44 · Apr 27, 2015

IS that venison or beef? Nice rack!

Seagrave1963 · Apr 27, 2015

Overboost44 said:
IS that venison or beef? Nice rack!

Beef.

...................and "Thanks" for the compliment but I'm not Bruce Jenner :innocent0

Overboost44 · Apr 27, 2015

Seagrave1963 said:
Beef.

...................and "Thanks" for the compliment but I'm not Bruce Jenner

We all can't be Belinda :lol:

Jerky Recipe thread

The #1 community for Gun Owners of the Northeast

Member Benefits:

Active Member

Ultimate Member

Active Member

Ultimate Member

Member

Still learnin'

Banned

Ultimate Member

Opinions Are My Own

Member

6th gear

Deplorable Member

Still learnin'

Undecided on a great many things

Ultimate Member

Ultimate Member

Still learnin'

Attachments

6th gear

Still learnin'

6th gear

Users who are viewing this thread

Log in

Forum statistics