Can anyone give me some of their jerky recipes
- Thread starter helmet head
- Start date
I use this one all the time it makes 4lbs.
-4oz liquid smoke I prefer hickory
-3 cups soya sauce
-1/4 cup brown sugar
-12 drops tabasco sauce
-2 teaspoons crushed peppercorns
-1/2 cup worchestershire sauce
marinade in a bowl for about 24 hrs.then dehydrate.
-4oz liquid smoke I prefer hickory
-3 cups soya sauce
-1/4 cup brown sugar
-12 drops tabasco sauce
-2 teaspoons crushed peppercorns
-1/2 cup worchestershire sauce
marinade in a bowl for about 24 hrs.then dehydrate.
If you have a smoker: first cure the meat, you can use a commercial dry cure available at most sporting goods stores. Cold smoke it using hickory or mesquite chips until it is dry but not brittle.
no smoker: same procedure but dry it in your oven at the lowest possible temperature setting or better yet in a dehydrator.
The smoke will add some additional flavour!
no smoker: same procedure but dry it in your oven at the lowest possible temperature setting or better yet in a dehydrator.
The smoke will add some additional flavour!
Here are some for ground meat using a jerky cannon
Jerky
Mexican
2lbs ground meat
2tsp salt
½ tsp black pepper
2 tsp coriander
½ tsp chili powder
¼ tsp ground ginger
¼ tsp ground cumin
¼ tsp tumeric
¼ tsp mace
¼ tsp cayenne
½ cup water.
Add spices to water and dissolve as much as possible, add water to meat mix well extrude onto your drying racks and place in dehydrator until done.
Texas
2 lbs ground meat
2tsp salt
½ tsp black pepper
1tsp chili powder
1tsp paprika
1tsp garlic powder
¼ tsp cayenne
½ tsp oregano
½ cup water
New England
2 lbs ground meat
½ tsp black pepper
1tsp onion powder
1tsp garlic powder
1tsp salt
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ cup soy sauce
1 tbsp Worcestershire sauce
¼ cup water
New Orleans
2 lbs ground meat
½ tsp black pepper
½ tsp cayenne
1 tsp onion powder
½ tsp paprika
1 ½ tsp garlic powder
2 tsp salt
3 tbsp Worcestershire sauce
½ cup water.
Italian
2 lbs ground meat
½ tsp salt
¼ cup soy sauce
¼ cup Worcestershire sauce
½ tsp sugar
1tsp garlic powder
1 tsp tomato sauce
½ tsp crushed anise seed
Guadalajara
2 lbs ground meat
¼ cup BBQ sauce
¼ cup water
1 tsp liquid smoke
1 tbsp powdered fajita mix
1 tsp Worcestershire sauce
½ tsp chili powder
¼ tsp cayenne
1 tsp salt.
Hawaiian
2 lbs ground meat
1tsp salt
1tbsp brown sugar
¼ tsp cayenne
1 tsp garlic powder
1 tsp ground ginger
½ tsp black pepper
¼ cup soy sauce
¼ cup pineapple juice.
Jerky
Mexican
2lbs ground meat
2tsp salt
½ tsp black pepper
2 tsp coriander
½ tsp chili powder
¼ tsp ground ginger
¼ tsp ground cumin
¼ tsp tumeric
¼ tsp mace
¼ tsp cayenne
½ cup water.
Add spices to water and dissolve as much as possible, add water to meat mix well extrude onto your drying racks and place in dehydrator until done.
Texas
2 lbs ground meat
2tsp salt
½ tsp black pepper
1tsp chili powder
1tsp paprika
1tsp garlic powder
¼ tsp cayenne
½ tsp oregano
½ cup water
New England
2 lbs ground meat
½ tsp black pepper
1tsp onion powder
1tsp garlic powder
1tsp salt
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ cup soy sauce
1 tbsp Worcestershire sauce
¼ cup water
New Orleans
2 lbs ground meat
½ tsp black pepper
½ tsp cayenne
1 tsp onion powder
½ tsp paprika
1 ½ tsp garlic powder
2 tsp salt
3 tbsp Worcestershire sauce
½ cup water.
Italian
2 lbs ground meat
½ tsp salt
¼ cup soy sauce
¼ cup Worcestershire sauce
½ tsp sugar
1tsp garlic powder
1 tsp tomato sauce
½ tsp crushed anise seed
Guadalajara
2 lbs ground meat
¼ cup BBQ sauce
¼ cup water
1 tsp liquid smoke
1 tbsp powdered fajita mix
1 tsp Worcestershire sauce
½ tsp chili powder
¼ tsp cayenne
1 tsp salt.
Hawaiian
2 lbs ground meat
1tsp salt
1tbsp brown sugar
¼ tsp cayenne
1 tsp garlic powder
1 tsp ground ginger
½ tsp black pepper
¼ cup soy sauce
¼ cup pineapple juice.
big guy
thanks for sharing them recipeshey hawk223..im just reading all the recipes in this thread now,you home yet?
Turkey Jerky;
Cut turkey breast into strips about 1cm thick.
Layer in a plastic or glass bowl - Turkey strips and coarse salt. The strips should be well salted, but not packed in salt.
Let stand for about 1hr.
Wash the salt off the strips.
Toss the damp strips in a handfull of brown sugar.
Hot smoke untill done - I use a Bradley set at 160F for about 4 hours. The smoke is about four pucks of Cherry or Blended pucks used for the first hour.
Cut turkey breast into strips about 1cm thick.
Layer in a plastic or glass bowl - Turkey strips and coarse salt. The strips should be well salted, but not packed in salt.
Let stand for about 1hr.
Wash the salt off the strips.
Toss the damp strips in a handfull of brown sugar.
Hot smoke untill done - I use a Bradley set at 160F for about 4 hours. The smoke is about four pucks of Cherry or Blended pucks used for the first hour.
big guy
hey hawk223..im just reading all the recipes in this thread now,you home yet?
Wow I forgot all about this! Here it is.
Tender Jerky
10 lbs lean ground meat (I found extra lean hamburger is not lean enough but wild meat is great) Also 10 lbs fits in about 12 trays of my dehydrator so you might want to make less if you have less trays.
2/3 c curing sugar or salt (see below I measure by weight)
1 tsp. cardamom
1 tsp. marjoram
1-1/2 tsp. cayenne pepper
2 tbsp. black pepper (use fresh (new) pepper as old pepper looses it's flavour)
3 tbsp. liquid smoke
1/2 tsp garlic powder
Curing sugar/salt
1 lb/450g salt (use pickling salt as it is not iodized)
8 oz/225g sugar
2 oz/50g ~10 tsp. pink salt (Prague powder #1) (can be bought at Boryski's in Saskatoon but it's white and also cheap)
2 oz of this mixture does 5 lbs meat. I use the weight rather than the volume in the recipe since I don't know if this was the intended weight volume mixture.
For 10 lbs meat
70 g salt
35 g sugar
8 g Prague powder
Mix and let cure in fridge for a day or at least overnight. Make into strips using a jerky press and dehydrate until it's as dry as you like it. Leaving it a little soft is best I find. If you over dry you can add a little water to it in an air tight container and it will soften.
heavyBullet
CGN Ultra frequent flyer
- Location
- Just off the island of MTL
Chicken jerky....that just does not sound right lol, but hey I would try anything once. I had goose jerky not to long ago, and was not to bad, and I had goose smoked meat yesterday and all I can say is WOW FANTASTIC!!
I've tried quite a few. This is my all time favorite for both Deer and Beef jerky.
4 TBSP Soya Sauce China Lily brand is best
2 TBSP H.P. Sauce
2 TBSP Worcestershire Sauce Lea & Perrins brand is best
1 TSP Garlic Salt
1/2 TSP Black Pepper
Keeping make this batch ratio in a huge A&W root beer mug or similiar untill you have lots to soak your sliced meat. Don't be stingy. I use a couple of big 6.6 lb margarine containers. Slice meat about 3/16 thick. Cover each layer of meat with the sauce when placing flat and evenly. Let stand in fridge for a good 12 hrs or more won't hurt. Then, get up bright and early in the morning and don't shake off or wipe off the meat, just place directly on your Food Dehydrator trays. I have 2 big machines and make a pretty good batch all at once. It doesn't last very long around here! Might take 12 hrs for some pc's to do, depends on how thick they are. Rotate your trays once in a while and remove the pc's as they become done. Don't over dry. Jerky should be a little chewy.
If you'd like a little hotter version, add crushed red bell peppers to the mixture. (the kind you would shake on a pizza). Don't be shy there, either. Another reason why you don't shake or wipe off the meat slices as they go on the trays. They will spice it up and add a litlle color to your jerky.
Cayenne Pepper would work too, but be carefull there!
4 TBSP Soya Sauce China Lily brand is best
2 TBSP H.P. Sauce
2 TBSP Worcestershire Sauce Lea & Perrins brand is best
1 TSP Garlic Salt
1/2 TSP Black Pepper
Keeping make this batch ratio in a huge A&W root beer mug or similiar untill you have lots to soak your sliced meat. Don't be stingy. I use a couple of big 6.6 lb margarine containers. Slice meat about 3/16 thick. Cover each layer of meat with the sauce when placing flat and evenly. Let stand in fridge for a good 12 hrs or more won't hurt. Then, get up bright and early in the morning and don't shake off or wipe off the meat, just place directly on your Food Dehydrator trays. I have 2 big machines and make a pretty good batch all at once. It doesn't last very long around here! Might take 12 hrs for some pc's to do, depends on how thick they are. Rotate your trays once in a while and remove the pc's as they become done. Don't over dry. Jerky should be a little chewy.
If you'd like a little hotter version, add crushed red bell peppers to the mixture. (the kind you would shake on a pizza). Don't be shy there, either. Another reason why you don't shake or wipe off the meat slices as they go on the trays. They will spice it up and add a litlle color to your jerky.
Cayenne Pepper would work too, but be carefull there!
Could you please explain why iodized salt is not good?
