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anyone have a jerky recipe

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  • RICHFL
    replied
    Best temperature in oven is 140 F-160 F degrees. Place on bottom rack for a minimum of 8 hours. look and test texture. If not ready continue for additional hour.

    Make sure your deer meat has no fat, or silver skin left. That goes for any wild game!

    If you have a dehydrator follow the directions.

    There are many different recipes on the internet just goggle the title "Jerky recipes".

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  • lalakai
    replied
    seen this thread and it reminded me of something similar; pemmican. Has anyone made any and so, how did it turn out?? I've been researching this as an alternative to jerky but I've never run into someone that has actually made it.

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  • kaz
    replied
    ive made a lot of jerky. ive never tried anything other than beef or venison. the deal with jerkey is that you want to cure the meat, season it, then smoke/dry it. so you soak it in a marinade of choice. me, i like a couple dabs of soy sauce,a couple dabs of worcestershire sauce, some salt, pepper, dehydrated onion bits, thyme leaves,garlic , lots of coarse ground black pepper, and ground dehydrated red pepper.and a smidgen of ground cayenne pepper. and about a cup of water. i put all this in a large freezer bag, then cut meat into 1/4 in. thick by however wide and long slices of meat. i place them in the bag till its full. i then try to push out the air and seal the bag at the same time. then i kneed the bag so that marinade gets on all the meat. i let it set like this for 24 hours in the fridge.{now if i was doing this in a outdoor living situation. i might not have all this. id make sure i had salt without iodine in it. id coat the meat with salt all over it for a day or so.its part of a way to cure it.}, next its time to dry out the meat. it is raw.{ YOU DO NOT COOK IT OR IT WILL SPOIL!}. see, dehydrators do cook it a little. thats why they say you have to refrigerate the jerkey after you make it. it will hold up that way around a week without refrigeration but your chancing your health. o.k. so how do you make real jerky like the natives of this great land once upon a time without refrigerators? next you smoke it. yep smoke it. first you have to build a hardwood fire, build up lots of coals.under a drying rack.the drying rack has to be high enough that the heat is not so intense that your hand is fine over it at that highth that it wont be uncomfortable .you will place your strips of meat on this rack, tied to it or whatever but on this rack.you will be baby sitting this.for quite a while. you will have to toss in some wood from time to time to keep it smoldering. make sure whatever wood you use is a good safe wood like maple, oak, any fruit wood, hickory, ect.when that jerky is dry and stiff its done! now rub some warmed up {not hot and melted} tallow on the meat. this will encase it in a air tight layer.now you can place this in a air tight bag , a rawhide pouch, or even a paper bag rolled up and around this jerky.itll keep a long time.the natives used to place this in a rawhide envelope sealed with yet more tallow.even this didnt last forever. but, the act of salting the meat. then brushing the salt off and smoking the meat until dried out was the way it was done for tens of thousands of years.seasoning it with a marinade and a wood choice such as hickory is a more modern way to ad flavors.

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  • ZAGran
    replied
    Didn't want to start a new thread so I'm tagging this one. Pork loin on sale for $2.99 a pound this week so I bought 3. Nice big ones. Now you can make jerky from any meat I've been told and my dehydrator even gives temp to use for pork. so, anyone out there have a seasoning recipe for pork jerky or do I just use the same as beef? I have a dry rub for pulled pork I might adapt.

    Leave a comment:


  • JackAysJake
    replied
    The reason I would like to get more information is for a SHTF food or even just going camping. From what I have found, the jerky is good for about a year in a dark dry cool place. What if you vacuum seal it and stick it in the freezer until you are ready to use it? Then it should last for a long time!

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  • FrogTacos
    replied
    Since you are using beef for your jerky, if at all possible, get the guys at the store to jerky slice a nice pretty roast for you. Doesnt usually cost any extra and they can do it a hell of alot faster. Although I have never tried it, alot of people do use their ovens to make it into jerky. I believe (definately find some resources on it - dont take my word for it) when using the oven ppl set it on the lowest setting possible. Lowest setting on my oven is 200 (my dehydrator meat setting is 155.)

    When it comes to storing - I honestly dont know because it never lasts long enough in my house to even try.

    Leave a comment:


  • JackAysJake
    replied
    Looking to make some jerkey. I dont have any venison, so Ill probably be using steak. Now of coarse I will need to get some steak with nearly no fat. I see to partially freeze it to help in cutting against the grain, then what to do from there? Is a dehydrator necessary, or would the oven do just as well? I am aiming for longest storage possible here...speaking of, how long would it be good for if in a vacuum sealed bag?

    Leave a comment:


  • FrogTacos
    replied
    Sniper - dehydrators do cook what they dehydrate... (in case you didnt know that)

    I just made some venison jerky - was definately the best I ever had. Its easy to make, and easy to clean up - soak the meat for 24 hours in the fridge in Allegro Hickory Smoke Marinade. Go in every so often and flip the meat around and turn it, poke it a couple times with a fork. We like pepper in my house so once I lay it out on the trays I pepper the hell out of it.

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  • NightSniper
    replied
    Sorry if this is a dumb question but are you wanting to cook the meat in the oven or just take the moisture out of it? I assume you are slightly cooking it so your not eating raw meat??

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  • Diesel
    replied
    Ingredients:

    * 2 pounds of meat
    * 1/4 cup of honey
    * 1/2 cup of soy sauce
    * 1 tablespoon of grated ginger
    * 1 1/2 tablespoons of red pepper flakes
    * 6 minced garlic clove

    OR

    * 30 grinds of freshly ground black pepper
    * 1/2 teaspoon of liquid smoke
    * 1 teaspoon of Worcestershire
    * 1 teaspoon of sesame oil
    * 1 teaspoon of onion powder

    Directions:

    1. Slightly freeze and then cut meat into 1/4″ thick strips, trimming all fat as you go.
    2. Mix ingredients and let meat marinate overnight.
    3. Dry according to your dehydrator’s instructions or in oven on lowest temperature with the door slightly open for ventilation.

    Leave a comment:


  • fratermus
    replied
    The Dear Wife and I prefer Alton Brown's recipe, at least the ingredient list.

    Ignore his instructions; just throw the strips on the dehydrator if you have one, or leave them in the oven at lowest temp (door cracked) for as long as it takes.

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  • prkchp76
    replied
    yes salt is just a preservative you can also smoke meat the salt is just a sealer that is all it does help with the taste sometimes my suggestion would be try half and half and see which you like better

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  • Awesome
    replied
    will it work on the dehydrator without salt?

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  • prkchp76
    replied
    salt is an artifiscial preserveative if you want salt do it once you put it on the dehydrater not in the mix will be too strong

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  • Awesome
    replied
    Really no salt?

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