longwinters
Handloader
- Oct 10, 2004
- 1,476
- 1
Well I want to try making some jerky this fall. Anyone have a good jerky recipe or two?
Long
Long
How about some good jerky recipes
- Thread starter longwinters
- Start date
- Oct 30, 2004
- 24,344
- 3,185
There are thousands out there. Liquid Smoke is the secret.
6mm Remington
Ammo Smith
- Feb 27, 2006
- 5,255
- 626
Hi-Country Jerky is made in Lincoln Montana, and they make mix packages for jerky, sausages, and more. Look them up on the internet. I love their mixes.
Regular mix- great Smokey blend- great Spicy- Have not tried yet Teryaki- good, not my favorite, but good
So far I would say my favorite is their regular mix, but they make a Smoky blend that is very good as well, and is completely different from the regular mix. I am thinking about my next batch mixing the two together to see what that would do. I have a Spicy blend from them that I have not used yet, but I suspect it is good too. Teryaki is good, but you kind of have to have a taste for that one.
Sausage: German- great Italian- great Breakfast sausage- great
I like my jerky and sausage with just a bit more zip than what the standard recipe is, so if the jerky package says it will make up to 16 pounds of jerky, I might only put 14 pounds or just a bit less meat in the mix. Try it, I think you will like it very much :!: :!: :wink:
Regular mix- great Smokey blend- great Spicy- Have not tried yet Teryaki- good, not my favorite, but good
So far I would say my favorite is their regular mix, but they make a Smoky blend that is very good as well, and is completely different from the regular mix. I am thinking about my next batch mixing the two together to see what that would do. I have a Spicy blend from them that I have not used yet, but I suspect it is good too. Teryaki is good, but you kind of have to have a taste for that one.
Sausage: German- great Italian- great Breakfast sausage- great
I like my jerky and sausage with just a bit more zip than what the standard recipe is, so if the jerky package says it will make up to 16 pounds of jerky, I might only put 14 pounds or just a bit less meat in the mix. Try it, I think you will like it very much :!: :!: :wink:
6mm Remington
Ammo Smith
- Feb 27, 2006
- 5,255
- 626
Little more info. I make my jerky on a dehydrator. I cut my strips of meat about 1/4 inch thick or just slightly thinner and I mix the jerky blend in by hand and I make sure it's completely mixed up really good. Since I will do the amount of jerky that the package calls for at one time, such as 16 pounds, I cut and weigh my meat to match. I like it stronger so I would put 14 pounds or just slightly less meat in with the jerky mix.
I use a plastic bucket that is my MEAT CUTTING BUCKET that is about 3 gallons and is round and short so it fits in my refridgerator downstairs. After it's mixed, I pat the meat down in the bucket to try and get it tight so there is not a lot of air mixed in, and I then cover it with plastic wrap and push the wrap down over the sides of the meat and the edge of the bucket on the inside. I let it sit for 24 hours in my fridge before I start drying it. I only have 8 racks for my dehydrator right now so I have to do two batches. I have found that 8 racks will hold about 10 or 11 pounds of meat, so I have to dry two batches. Letting the meat sit and soak/flavor until the first batch is done has NOT been any problems at all. I also like to not dry mine quite as much as the book calls for and like it just a little moister, not much though. I'm sure it will not keep in the fridge in a gallon zip-lock for as long, but it never lasts long enough to find out.
:lol: :lol: 8)
I use a plastic bucket that is my MEAT CUTTING BUCKET that is about 3 gallons and is round and short so it fits in my refridgerator downstairs. After it's mixed, I pat the meat down in the bucket to try and get it tight so there is not a lot of air mixed in, and I then cover it with plastic wrap and push the wrap down over the sides of the meat and the edge of the bucket on the inside. I let it sit for 24 hours in my fridge before I start drying it. I only have 8 racks for my dehydrator right now so I have to do two batches. I have found that 8 racks will hold about 10 or 11 pounds of meat, so I have to dry two batches. Letting the meat sit and soak/flavor until the first batch is done has NOT been any problems at all. I also like to not dry mine quite as much as the book calls for and like it just a little moister, not much though. I'm sure it will not keep in the fridge in a gallon zip-lock for as long, but it never lasts long enough to find out.
:lol: :lol: 8)
- Thread starter
- #7
longwinters
Handloader
- Oct 10, 2004
- 1,476
- 1
6mm,
Thanks for the great info. I will ck them out.
Long
Thanks for the great info. I will ck them out.
Long
6mm Remington
Ammo Smith
- Feb 27, 2006
- 5,255
- 626
http://www.hicountry.com/index.html
Just doing Hi-Country will get you there, but here's the site as well. I hope you try it. You will be impressed.
Just doing Hi-Country will get you there, but here's the site as well. I hope you try it. You will be impressed.
I go to costco or sams club and get the yoshidas gourmet sauce and marinate the meat in that for a day or 2. I fyou want a little kick mix in about 3-4 tablespoons of siracha ( the hot red stuff with the rooster on the bottle)
then before I dry it I sprinle some garlic pepper on it!
keep it in the freezer since it is not cured but it keeps well and tastes great
then before I dry it I sprinle some garlic pepper on it!
keep it in the freezer since it is not cured but it keeps well and tastes great
Well I mixed up a batch tonight out of my wifes doe. Not sure if it will be to good, but here it goes.
Brown shugar, about a up and a half.
Soy sauce, about two cups.
Salt, to taste.
Pepper, a few good shakes out of the bulk jar.
Steak seasoning, few tablespoons.
Ground Ginger, just a pinh or two.
Just enough hot water to desolve the sugar and cover the meat.
Going to let it soak for a day or two and then put on the smoker. At that point I'll add some crushed red peppers.
We'll see I guess. Needed some jerky for the upcoming "brothers" elk hunt. And to send some with my little bro back to Cali to share with his USMC buddies.
Brown shugar, about a up and a half.
Soy sauce, about two cups.
Salt, to taste.
Pepper, a few good shakes out of the bulk jar.
Steak seasoning, few tablespoons.
Ground Ginger, just a pinh or two.
Just enough hot water to desolve the sugar and cover the meat.
Going to let it soak for a day or two and then put on the smoker. At that point I'll add some crushed red peppers.
We'll see I guess. Needed some jerky for the upcoming "brothers" elk hunt. And to send some with my little bro back to Cali to share with his USMC buddies.
DrMike
Ballistician
- Nov 8, 2006
- 37,402
- 6,210
Well, you've got some classic ingredients for a good brine.
Thebear_78
Handloader
- Sep 30, 2004
- 3,096
- 859
You guys are missing out unless your makig it in a smoker. I mix my own merinade with soy, terriaki, Johnny's season salt and 1/2 cut brown sugar, Throw in some mcGuires spicy steak season. Soak it over night in the marinade and then make it on the smoker. Give her plenty of smoke for the first hour or so then just turn down the heat until its dryed to taste. I used to make jerky in other things like the oven or dehydrator but it never turns out as good as it does in the smoker.
6mm Remington
Ammo Smith
- Feb 27, 2006
- 5,255
- 626
Thebear_78,
I wish I had a smoker because I believe you are probably 100% correct. That wood smoke flavor does some wonderful stuff to anything. I don't have a smoker for jerky yet...........but sometime soon I hope. I do have a Brinkeman charcoal smoker that I use for roasts, steaks, and turkeys on. I can cook a 20 pound bird on it in about 3 1/2 to 4 hours. I've tried different woods and get different results and tastes, but OH MY is it good. It ccoks really slow and the skin gets so touch you cannot chew it. When the bird is done you just pull the skin off the whole bird before you cut it up and throw the skin away. Yes it's that tough. You can chew on it for 10 minutes and still be chewing, but that's what keeps the flavor in. I put on a LOT of wood chunks and chips right before I throw the bird on the grill and put the lid on. That way it's really smoking when the meat is first in there and has a good chance to get the flavor in the bird. About half way through the cooking, I will add another batch of wood just for good measure. (with Turkeys because of the tough skin that keeps some of teh smoky flavor out.)
There are lots of woods you can use, but one of my favorites is apple. I tried apple mixed with Maple from a tree I cut down for a friend. It was incredible. The mixture of the two woods was wonderful and had a really unique taste. The maple gave it kind of a sweeter flavor which I guess would make sense. So now I have been experimenting mixing woods for fun such as apple and alder, etc. You are right sir, I bet I'm missing out on more flavor by having a smoker I can do jerky in. I just need to make one or buy one!
I wish I had a smoker because I believe you are probably 100% correct. That wood smoke flavor does some wonderful stuff to anything. I don't have a smoker for jerky yet...........but sometime soon I hope. I do have a Brinkeman charcoal smoker that I use for roasts, steaks, and turkeys on. I can cook a 20 pound bird on it in about 3 1/2 to 4 hours. I've tried different woods and get different results and tastes, but OH MY is it good. It ccoks really slow and the skin gets so touch you cannot chew it. When the bird is done you just pull the skin off the whole bird before you cut it up and throw the skin away. Yes it's that tough. You can chew on it for 10 minutes and still be chewing, but that's what keeps the flavor in. I put on a LOT of wood chunks and chips right before I throw the bird on the grill and put the lid on. That way it's really smoking when the meat is first in there and has a good chance to get the flavor in the bird. About half way through the cooking, I will add another batch of wood just for good measure. (with Turkeys because of the tough skin that keeps some of teh smoky flavor out.)
There are lots of woods you can use, but one of my favorites is apple. I tried apple mixed with Maple from a tree I cut down for a friend. It was incredible. The mixture of the two woods was wonderful and had a really unique taste. The maple gave it kind of a sweeter flavor which I guess would make sense. So now I have been experimenting mixing woods for fun such as apple and alder, etc. You are right sir, I bet I'm missing out on more flavor by having a smoker I can do jerky in. I just need to make one or buy one!
jmad_81":x2r49njm said:
Jake, my old man sent me 5lbs of elk Jerky during OIF I and my team ate it non stop! I bet your brother wont have it for too long! Jerky is a hit no matter what kind.
I sometimes use a marinade with soy, worcestershire, salt, pepper and hot red pepper, and others I use a rub and smoke it all. Apple, cherry and maple make some really good smoke. I use them alot for chickens, steak and a bunch of other stuff. I love smoked meat. Just something about the taste that makes it heads and shoulders above grilled meat! Scotty
