Thread: Jerky recipes

Not long ago I bought a dehydrator and have been experimenting with different cuts of meat and different marinates. Some have turned out real well whiles others not so much.

Anyone want to share their jerk recipes? I haven't yet pinned mine down enough to give advice.

Would like to get one that's not as salty as the soy and worcestershire mixtures I have tried.

Let the meat do the talking. I go with a straight salt brine 3/4 cup per gallon of water, 12 hours, rinse after coming out of the brine. Don't forget to rinse!!! Pepper and smoke until a maroon color. I like my jerky cut a little thicker (1/2 inch thicknesss) b/c it will continue to dry after you take it out of the smoker/dehydrator. If it still feels a little soft and is making you nervous do not fear...a little time in the fridge will firm it right up. (Fridges are dehydrators too) FYI if you cut thinner reduce the salt.

Now....this is all with premium Texas White Tail and Axis Dear so.......YMMV!

Originally Posted by Wid

Anyone want to share their jerk recipes? .

Ingredients:
Me
Alcohol

Method:
Mix thoroughly.

Nice thread!

My Mom is about to get rid of 2 dehydrators and I'm stealing one from her in hopes of making my own jerky..... This thread will come in handy!!

go here for biltong, much better than jerky!

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Will post mine down the down the road, dehydrators do not work,you need a smokehouse, even a small one will work.

Cool! I want to make some Jerky. Had a local here who used sirloin and hung it in a smoker. Amazing stuff.
Looking forward to this.

Yep a smoker , I don't think you can get better, I have a huge one on wheels that we use in BBQ cookoffs. , but I have a small electric one that does really well for making snack meats. Tc

I use flank steak or brisket. I am not big on soy and I am big on hot. Beer marinade with some of the usual stuff like a tad of Worcestershire some white pepper, liquid smoke, A1 sauce, eye of newt, what ever you think your taste buds will enjoy in the marinade.

I cover with cayenne pepper and then toss into fire.

In the smoker is best. It ads that flavor of smoke like nothing else. I like mesquite.

Have done it in the oven also. Lowest setting for almost 12 hours. Check what your real low setting temperature is and adjust length of time accordingly.

I haven't used 1 but seen the dehydrator method in action. It works .

Beef Jerky I could live on the stuff.

Originally Posted by pixelfixed

Will post mine down the down the road, dehydrators do not work,you need a smokehouse, even a small one will work.

I do have a couple of smokers, a WSM and a Horizon stick burner. I guess I should try one of them with the jerky.

Still need a nice marinate to use