Any secret Jerky recipes out there?

S

satch

Custom Call Maker
Was wondering if you guys had some killer recipes for doing up some jerk! I just got a new jerky machine and i have been going nuts jerkying everything i can get my hands on but i am lacking a good old fashioned home grown recipe.
Thanks Aaron /ubbthreads/images/graemlins/grinning-smiley-003.gif
 
I have the meat cut thin and use a dehydrator. Soak the meat in teryaki, soy sause, worchester sauce, and liquid smoke in a covered pan overnight in the refridgerator. Sprinkle mixed dried peppers on it and put in in the dehydrator until done.
 
Only thing I can add is I like to smoke the meat for a hour or a little longer in cool smoke. None of that direct heat smoke. Then put a lite coat of honey brushed onto the meat. Then you can use the food dehidrator. It seams to cure up dry and not crisp. The honey when put on lite does not make it sticky but adds a good flavor.
 
I'm with shooter; that's my exact receipe.

Plus, as I lay out the meat on dehydrator trays, I sprinkle a different spice on each tray. Each tray ends up tasing slightly different so you don't get burned out one flavor. Plus, the wet meat dries and 'glues' the spice to the meat.

I've used:

chili powder

garlic powder

onion powder

habanero powder

oregano

Chinese 5-spice

cumino

powdered orange rind


I like to keep the spices seperate. Mixing them doesn't do much for my palate.

Enjoy!

Rudy
 
If anybody ever figures out the recipe for Sturgis jerky, be sure to PM me with it. Best I've ever had.

I had some biltong from Africa once that was pretty good too, I think it was impala meat.
 
Put some orange juice in your mix. The acids in it will help the quality. You can also use apple juice but I think the orange juice gives it a better taste.
 
1 bottle Teriaki sauce
1/5 bottle soy sauce
1 cup orange-pineapple juice
smidge of liquid smoke
1/2 cup light brown suger
Touch of lemon zest
1 Teaspoon salt
1 Teaspoon FRESH mixed ground pepper
1 Teaspoon venison spice (I use the Cabelas mix)
4 Tablespoons Light corn syrup (Gives it that sealed brown texture)


Slice Venison against the grain about 3/16 thick. Add to mixture and cover. At least 24 hours in the fridge. Drain well but do not remove all the mix. Place in dehydrator and coat with FRESH MIXED Pepper. Try adding fresh red pepper to a couple trays (My Favorite!!). Be careful not to over dry.

Best You Will Ever Taste... Guarenteed!! /ubbthreads/images/graemlins/grinning-smiley-003.gif


Dave
 


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