Jerky, how do U?

[ACEarcher]

I now have a lot of time to put forth to hunting. I butcher all of my deer and always done just steaks and ground meat (mix). I'm getting a lil tired of the regular stuff. Don't get me wrong their is always a special place on my plate for all that stuff, but I want to get into the specialities. What are your recipies for jerky?? I've cut jerk strips before so I know how to do that. What kind of brines do you uses? How long do you let them marinate? I don't have a smoker, but I have access to one. How should I prepare the meat? How long should I smoke the strips? So how do you guys make your jerky start to finish??? Thank you in advance for all your help.

[grtwhthunter/fisherman]

dude my recipe is secret like spots lol but you dont need a a smoker:)

[ub1243]

i use a
cup of soy sauce
cup of apple juice
hot sauce
red pepper flakes
liquid smoke

mix with meat
sprinkle the top with black pepper
mix every day, sprinkle with pepper every time
after 5 days i hang right on the oven grate
place a couple turkey pans on the bottom of the oven to catch drips.
i set the oven for 200 f it will take about 4 hours to dry, depends on thickness of cuts.

keep in the fridge, not enough salt to sit out.

[PhilCVG]

My method is pretty simple, sort of like ub's.

I cut the meat into 3/8's to 1/2 inch strips.

My recipe is:

A1 sauce
Salt
Liquid Smoke
Black Pepper
Cayenne Pepper
red pepper flake

let marinade for a day or so and than cook for 175 degrees for about 3 or 4 hours or to whatever point you decide is satisfactory. Maybe not as good as my butchers, but not $12 dollars a pound either :)

[ACEarcher]

ok I'm gonna try these recipes on the next deer. What about quanity of these ingredents?? Also, when drying the strips in the oven. Do I leave the door open?

[BigBuckDown]

ok I'm gonna try these recipes on the next deer. What about quanity of these ingredents?? Also, when drying the strips in the oven. Do I leave the door open?

Ace, err Adam,

We always cracked the oven door for two reasons. One, the oven would only go so low in temperature and we wanted to be no hotter than about 200*. Two, it lets some of the warm damp air out and lets some dry air in...helps the drying process along. Just don't over-cook it or it will be like chewing on tree bark. I have a pretty good recipe as well. If I remember I will scan it and get it to you.

[palefty]

I just use a package from the local store I cant remember the name of it now since I havent had the need to buy it yet this year. Cook it in the over for 3-4 hours, I usually pull a piece out around 3 hours and try it. I took dowl rods and cut them to length to set on the over rack holders and made little hooks and hang the pieces from the rod in the over, I found it works better then setting them on the racks

[PhilCVG]

Adam,

I've done it door open and door closed and it doesn't seem to matter? As for quantities of ingredients, I dump'em in 'til I decide to stop. More A1 sauce than Liquid Smoke though.

[Streetman]

I used to use a seasoning sent from Montana. I now just mix my own...and now I am going to expand on this subject...does anyone use a dehydrator and if so what brand /model? I am thinming of buying one. Thanks fellow hunters!

[onthehunt]

A little trick for the oven.......skewer toothpicks through the end of your strips and hang from the top rack. Baking sheet on lower rack with aluminum foil to catch the drippings. My recipe is very similar to Phil's, but add a little brown sugar to the mix, It gives it that sweetandspicy taste and a nice glaze:cool:

[Streetman]

onthehunt,

I use the oven, but was contiplating a dehydrator..:huh: I see one in Walmart....only 45 bucks...any input on them?

[rocky]

onthehunt,

I use the oven, but was contiplating a dehydrator..:huh: I see one in Walmart....only 45 bucks...any input on them?
My best advice to you is, don't skimp on the price when buying a dehydrator. A good dehydrator is worth every penny.

[ub1243]

i'm scared of dehydrators, i like meat brought to 165*.

i know people have done it for hundreds of years. i still like cooked meat. i don't like a ton of salt in my jerky either, so i stay with 200* in the oven.



i'm getting ready to slice up some now. i'm using the cabela's Hi mountain jerky cure and seasoning, the inferno blend. it's good, but not like my jerky.

[onthehunt]

I've had jerky from a dehydrator before but never made it myself. It was ok. The oven version or a hot smoker makes the tastiest in my opinion:)

[Barrell]

Just made a batch.
My Marinade
1 cup brown sugar
1 cup red wine
1/2 cup salt
small bottle of teryyaki
1/2 cup chopped garlic
quart of warm water
partialy thaw roasts so you can slice the strips nice and thin and uniform.
Soak strips overnight and then pour evrything in large collander and let sit an hour in sink until meat forms glaze. At this point mix in fresh blach or red pepper if desired. Hang strips in smoker using non galvanized nails. Then smoke with at least three pans of hickory. Let go all day until dry enough for your taste. I like mine so dry that if you bend a strip it breaks in half. Meat will absorb moisture again in the fridge after a few days.

[ACEarcher]

NICE! Thanks barrell!!! I'm deffinatly going to try that one.

[boatliftman]

is it nessesary to refrigerate it if its dried:confused:

Just made a batch.
My Marinade
1 cup brown sugar
1 cup red wine
1/2 cup salt
small bottle of teryyaki
1/2 cup chopped garlic
quart of warm water
partialy thaw roasts so you can slice the strips nice and thin and uniform.
Soak strips overnight and then pour evrything in large collander and let sit an hour in sink until meat forms glaze. At this point mix in fresh blach or red pepper if desired. Hang strips in smoker using non galvanized nails. Then smoke with at least three pans of hickory. Let go all day until dry enough for your taste. I like mine so dry that if you bend a strip it breaks in half. Meat will absorb moisture again in the fridge after a few days.

[DOC BANDIT]

Reading about everyone makin their jerky, do anyone have any extra that I could buy some off of them. I'm out here in the sand box and have to make due with the stuff that they sell in our PX's. Please let me know and I'll make the arangements.

[Barrell]

boatlift. The mountain men did not have refrigeration and so smoking was a way to preserve the meat. There is a chemical reaction between the sugar and the normal amount of salt and the smoke. I say normal beacause if you use the correct amount to preserve the meat without refrigeration I think its to salty so I use less. The dryness also effects how well it will hold up without refrigeration. The drier the better. Ihave found jerky in the pocket of my jacket that was a month old and ate it ...it was fine. I have ate jerkey that was in the fridge for a year. Normaly it doesnt last that long but I had a few pieces in a zip lock in a drawer that I had missed.
Doc, It is illegal to sell any kind of deer meat. It sounds like you are in the military. I will send you some for free just email me.
rbbsurf@comcast.net

[BigBuckDown]

I now have a lot of time to put forth to hunting. I butcher all of my deer and always done just steaks and ground meat (mix). I'm getting a lil tired of the regular stuff. Don't get me wrong their is always a special place on my plate for all that stuff, but I want to get into the specialities. What are your recipies for jerky?? I've cut jerk strips before so I know how to do that. What kind of brines do you uses? How long do you let them marinate? I don't have a smoker, but I have access to one. How should I prepare the meat? How long should I smoke the strips? So how do you guys make your jerky start to finish??? Thank you in advance for all your help.

Adam - did you get my email yesterday? I sent you our recipe as requested. Let me know how it turns out if you try it.

[ACEarcher]

BBD yeah I got it. Thanks, I'm probably going to try it later on some thawed steaks. I just got dome making near 10 lbs of jerkey. For the most park everything turned out good. I think I just need to slice a lil thinner.

[Bird Boy]

i cant tell you my exact recipe but you should always have a base of soy sauce, wishishere sauce and liquid smoke. as for the cooking we always use a dehydrator they are cheep and you can put it in the dehydrator at night and eat it in the morning. dont dehydrate until crispy just until it is bendy like rubber. let it soak in the brine for 24-48 hours.

[vonhess]

Doc, Did you get the batch I sent ya? Will

[ACEarcher]

I tired a lot of recipes from all the jerky I made. Everybodies favorite one was Phils. Thanks Bud!;):bow: