Jerky

[accumark]

I am on the look out for new Jerky Recipes that people use I can and will use some form of game meat white tail moose elk even bear if that works, can even buy Beef if I have to please posts them Thanks in advance Jim.

 

[Superbrad]

Got a dehydrator?

 

[Dfbshaw]

I favoured a marinade of soy sauce, maple syrup and cayenne pepper. Let them soak overnight in the fridge and then either use a dehydrator or in a oven on a low temp, with the door opened a crack.

 

[phishroy]

cut your jerky strips against the grain, cut them thin, no thicker than 1/8 inch.
make sure your meat is lean, for making jerkey you want as lass fat as possible. fat will not dry out at the same rate of the rest of the meat and will stay chewy.

marinate overnight with soy sauce and any additional flavoring you like, the longer it will be in the marinade the saltier it will be, i find that about 12 to 24 hours is good.
i like a marinade of soy, about 1 cup, brown sugar about 1/2 cup, cayenne pepper 1 teaspoon, 1 teaspoon garlic powder, grated onion( shed those tears) or dried onion flakes.
1 teaspoon black pepper.

you will find ways to consistently play and improve your jerky marinade each time you make it....its an ongoing fun and tasty learning curve

place in dehydrator and rotate the trays around every few hours.

 

[robab]

I favoured a marinade of soy sauce, maple syrup and cayenne pepper. Let them soak overnight in the fridge and then either use a dehydrator or in a oven on a low temp, with the door opened a crack.

This except I use garlic and onion powder, wortchestershire instead of maple syrup. X2 on the open oven door trick.

 

[taylorbok]

2 cups beer
1 cup brown sugar
1/2 cup soy sauce
1/4 cup worchestershire
2-3 oz whiskey
2 tbsp black pepper
1 tbsp cayenne
1 tbsp paprika
1 tbsp tumeric
1 tbsp coriander
1 tbsp porcini powder (this #### is hard to find)
crushed garlic (one clove per lbs of meat)
3 tbsp finely diced onions
add curing salt according to how much meat

crack black pepper over it once laid out before cooking

I mix it all in a bag and let soak for min 24 hours, I do in the oven at 160 door closed. time depends on the meat and thickness, I find goose is about 3hrs, deer is closer to 5.
in my last batch I substituted the beer for red wine, turned out really good, way sweeter tho.