Jerky

[dralarms]

Anyone got a good jerky receipe? Here is mine:

1 cup soy sauce

1 tsp garlic powder

4 tbsp bron sugar

3 tbsp ketchup

1 cup worchester sauce

1 1/4 tsp salt

1 tsp onion powder

1 tsp ground black pepper

1/2 cup bbq sauce

3 tbsp honey

1 1/2 tsp old bay

1 5oz bottle of uncle franks hot sauce

Mix well, soak stips of meat over night in sauce (in fridge), and dehydrate using dehydrator.

It has a small "bite" to it. If you want "hot" jerky then put 3 tbsp cayanne pepper in the mix.

[dralarms]

Wow 23 views and no one else has a good jerky receipe?

[Guest daddy rabbitt]

sounds good;)

i make about 5-7 # a mo. i have got to useing ground turkey &jerky shooter.

have ingredient down but, by site not measure. always looking for recipes .

thanks

[dralarms]

I've made jerky (I have taken a break from making my own to try some others to see what I could do to make mine better) (is that better for you dirty minded folks?) for years but never "perfected" the recipe. This one has promise. Got just a slight bite to it, even my granddaughters liked it.

Edited February 9, 2009 by dralarms

[Guest m&pc9]

I like to use Dales Steaksauce as jerky marinade.

[deerslayer]

I measure my ingredients by hand, but am extremely precise

a few ounces of Dales

some Worchestershire

a little bit of Heinz 57

a few sprinkles of Cavender's Greek seasoning

a few drops of Liquid Smoke

Several years ago, when CWD became an issue with deer meat, I started browning it lightly in a skillet before dehydrating it. I was afraid this would ruin the taste and texture, but it wasn't a big deal. Then mad cow showed up, so I started browning beef as well (usually stew chunks). Now I just brown everything. Every time I make it, I think, "what went wrong," but after three days in the fridge, it's always just right.

[Guest mw.]

I've been boiling the slices first with good results.

Still experimenting with spices though.

http://www.motherearthnews.com/Real-Food/1992-04-01/Homemade-Jerky.aspx

[memphismason]

I just bought a dehydrator last weekend, and so far I have just dried some apples and bananas, bu I plan on trying some deer jerky this coming week. I think I might try you recipe. Thanks man!

[Guest GUTTERbOY]

I've made jerky off and on for years

[memphismason]

[VERO1]

Have never made jerky- off or on. Did buy a dehydrator finally. What would be the best cut of beef to use. Only recipes that came with the machine are for fruit and healthy crap like that.

[dralarms]

HOHOHO you got me on that one.

Ok I fixed my original post.

Edited February 9, 2009 by dralarms

[dralarms]

Have never made jerky- off or on. Did buy a dehydrator finally. What would be the best cut of beef to use. Only recipes that came with the machine are for fruit and healthy crap like that.

I use london broil, not alot of fat (which you gotta trim out anyway) and I freeze it until it's almost frozen (not all the way but to the point to where it starts getting hard. (ok guys here is another line you get to laugh at), then cut it as thin as possible, I use a filet knife so I can get it pretty thin. Freezing it part way makes this easier since I can never get the grocery store to cut it the way I want it. Then I drop it all in a bag, zip lock, vaccum seal, big bowl, it don't matter. I then pour the sauce over it and let it soak in the fridge over night, take it out and lay in the dehydrator @ 150 degrees and then let it cook, checking it every couple of hours, when you can pick up a piece and it bends a little and starts to "splinter" (I guess that's an accurate description) you can start taking it off. Only take off what is dry to that point, not all of it will be done at the same time.