Anybody make their own jerky?
- Thread starter Onagoth
- Start date
Wrong Way
CGN Ultra frequent flyer
Skip the dehydrator, buy yourself a smoker......I've done it both ways, and the Bradley Smoker jerky is soooooo much better.
Buy lean/long roasts, make a jerky board to easily slice 1/4" thick slabs, cure as per directions (I use High Mountain jerky cure and the garlic and black pepper spices), hang in the smoker over oak (my fave), hickory or cherry, smoke for 3-4 hours with vents wide open/no water in the catch bowl, leave smoker element on and vents open for another 6-10 hours until done. Put in a ziploc and right into the fridge (the condensation enhances the smoke flavour), open bag after an hour and enjoy (leave bag open all the time after the initial hour)
Buy lean/long roasts, make a jerky board to easily slice 1/4" thick slabs, cure as per directions (I use High Mountain jerky cure and the garlic and black pepper spices), hang in the smoker over oak (my fave), hickory or cherry, smoke for 3-4 hours with vents wide open/no water in the catch bowl, leave smoker element on and vents open for another 6-10 hours until done. Put in a ziploc and right into the fridge (the condensation enhances the smoke flavour), open bag after an hour and enjoy (leave bag open all the time after the initial hour)
kidconcrete
Member
- Location
- Vernon, B.C.
This is how I make my jerky too.
http://www.londondrugs.com/Cultures...rator - FD1010&ProductID=4370235&ProductTab=3
I use liquid smoke in my recipe and use curing salt too.
Prague power #1 to cure the jerky. http://estores.wws5.com/stuffers.com/wecs.php?store=stuffers&action=display&target=RCUPRAGUE1
If you cold smoke your jerky bad thing could happen if you don't eat it in a quick time frame. All the big company's that make jerky have to use sodium nitrite to cure the jerky so no one gets sick. I have my wife make it in the house and this is the how I do it....She does it hahaha
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I would definitely want the jerky to be preserved.
I love jerky but want a healthier version that store bought stuff. The big reason I like it is because it is portable protein. Something I can leave in my car, or work desk, or something like that.
I love jerky but want a healthier version that store bought stuff. The big reason I like it is because it is portable protein. Something I can leave in my car, or work desk, or something like that.
Wrong Way
CGN Ultra frequent flyer
If the meat is cured and FULLY dried, you can store it indefinitely without refrigeration, as long as you keep it dry.
The recipe I put up is fine for a week out of the fridge (the longest it's lasted before being consumed
)....I just prefer my jerky a *little* moist, so I pull it a little earlier than I could and keep it in the fridge.
kidconcrete
Member
- Location
- Vernon, B.C.
I have a recipe that i have tweaked...
1/2 tsp black pepper
1 tsp prague powder for 5 lbs of jerky meat - Curing salt
2 tsp table salt
1 tsp garlic powder
1 tbsp onion powder
3 small or 2 1/2 large chili peppers ground up
10 tbsp brown sugar
5 tsp liquid hickory smoke
8 tsp soy sauce
mix with 1 cup of water
in a sealed bowl marinate for 24 hours
dehydrate on high (160) for about 4 hours
taste it and tell me what you think
1/2 tsp black pepper
1 tsp prague powder for 5 lbs of jerky meat - Curing salt
2 tsp table salt
1 tsp garlic powder
1 tbsp onion powder
3 small or 2 1/2 large chili peppers ground up
10 tbsp brown sugar
5 tsp liquid hickory smoke
8 tsp soy sauce
mix with 1 cup of water
in a sealed bowl marinate for 24 hours
dehydrate on high (160) for about 4 hours
taste it and tell me what you think
kidconcrete
Member
- Location
- Vernon, B.C.
Just use a sugar substitute and it will still taste a million times better that the store bought jerky!!!!probably would be delicious...but I would be going with a sugar free recipe.
kidconcrete
Member
- Location
- Vernon, B.C.
how much money did you want to spend? Would you buy a used unit?
Wrencher2008
CGN Regular
- Location
- Southern Ontario
I have been making my own jerky for a few years now. I use my everydy oven to do mine. Lowest temp setting and open the door a bit to remove moisture ( a fork at top off door works great)
I am in the process now of making a smoker but it will be used more for sausage.
if you try to oven, make sure to put foil on bottom to catch the drips.
The price of a dehydrator will get you a lot of meat.
I used to do this too but I bought the dehydrator for the kids to make jerky when I'm away at work.
I also got tired of cleaning the racks in the oven.
personally, I like the jerky done on the dehydrators, the best. I have 2 machines and the extra trays for maximum capacity of each machine. don't need all the trays all the time. I make Beef jerky and Venison jerky and have now tried goose jerky, it's awesome! the recipe that I like best is made up from:
>HP sauce - 2 TBSP
>China Lily soya sauce - 4 TBSP
>Lea & Perrins Worcestershire sauce - 2 TBSP
>Garlic salt - 1 TSP
>black pepper - 1/2 TSP
>I now add crushed red bell peppers, just for a wee bit of zest - 1 TBSP
>just keep on making this mixture in this ratio in a large A&W mug or similar until your meat is all soaked and used up and stacked.
>cut 3/16 thick against the grain, soak well in mixture on both sides, stack in huge margarine tub over night in fridge in the excess liquid. load trays first thing in the morning, gently shaking excess off, plan on 8-12 hrs, take off the pc's as they become done. very yummy!
>HP sauce - 2 TBSP
>China Lily soya sauce - 4 TBSP
>Lea & Perrins Worcestershire sauce - 2 TBSP
>Garlic salt - 1 TSP
>black pepper - 1/2 TSP
>I now add crushed red bell peppers, just for a wee bit of zest - 1 TBSP
>just keep on making this mixture in this ratio in a large A&W mug or similar until your meat is all soaked and used up and stacked.
>cut 3/16 thick against the grain, soak well in mixture on both sides, stack in huge margarine tub over night in fridge in the excess liquid. load trays first thing in the morning, gently shaking excess off, plan on 8-12 hrs, take off the pc's as they become done. very yummy!
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