Jerky Recipes

[MIHunter]

OK crew,

I'm looking at making jerky for the first time. What are the TBH crews' recommendation of special spices and or marinades?

Can't wait to give it a whirl!

Thanks!

[MIHunter]

39 views & NOBODY has any suggestions??!! Come on guys, don't keep all the secrets to yourself

[Buckshot-73]

I use hi-mountain jerky cure. Marinade for 24 hrs.

Place on smoker for 2-3 hrs. Very low heat.

Remove and finish in dehydrator till it's to your liking.

I don't care for liquid smoke.

[Statton48]

Hot and spicey allegro. Pour into bowl. Add jerky. Marinate 12 hrs. Mix good with hands. Marinate another 12 hours. Put jerky in dehydrater or oven. If in oven bake on lowest settin possible. Let cook for 6-8 hrs. Check jerky. Cook longer if needed. Depends on how thick of cuts. Wha-lagh!!!!!! U got jerky!!! If u want it spicier just dust some cayenne on the strips before cooking. Most simple way there is and everyone I know likes it.

[bps3040]

This....easy and good

http://discussions.texasbowhunter.com/forums/showthread.php?t=110185

[cheez]

I just use Claude's brisket marinade. Slice up the meat, put it in a plastic baggie, then dump in the marinade and let it sit overnight. Put on drying racks then in the oven on low heat 3-4 hours with the door propped open. It has some kick to it but not overpowering.

[rtread]

When I'm making sliced-meat jerky, I use this recipe;
JERKY MARINADE
1 bottle Dale’s Seasoning (find at WalMart in marinade/sauce area)
1 large bottle Teriyaki Sauce
1/3 cup Worcestershire Sauce
2 bottles Liquid Smoke
Course ground black pepper
(These amounts for 5 pounds lean beef or venison strips.)
Put generous amount of black pepper in marinade then sprinkle strips as you load dehydrator.
Dale’s seasoning has enough salt in it you don’t need to add any.


When I make ground meat (venison) jerky, I use a Jerky Works shooter and LEM Mesquite seasoning/cure....

http://www.lemproducts.com/product/4633/jerkyseasonings

(I use a dehydrator that came with 5 trays and I've bought 8 trays since. 10 pounds of jerky meat will fill about 11 trays.)

[ZackM]

For jerky I use the peppered premix they sell at Cabellas and add a bit of red pepper flakes for an added kick. Never had a complaint, except those who can't stand the heat. (I usually use my own recipes when I cook, but this stuff tastes great and there's no need to reinvent the wheel)

[scotty]

Hot and spicy jerky

5 lbs. Venison
1 cup Worcestershire sauce
½ cup Soy sauce
1 tsp. Garlic salt
1 tsp. Onion salt
1 tsp. Spicy brown mustard
½ tsp. Coarse black pepper
1 tsp. Chili powder
½ tsp. Cayenne pepper
1 tsp. Tabasco sauce

Slice venison into ¼ inch thick strips. Combine ingredients for marinade. Marinate venison in the refrigerator for 24 hours. Drain meat. Place in a dehydrator or oven until dry to your liking.

[Spoken0313]

My son was just asking me about making some. glad this thread came up ill be watching it for sure!

[Bowhunter004]

I use hi-mountain jerky cure. Marinade for 24 hrs.

Place on smoker for 2-3 hrs. Very low heat.

Remove and finish in dehydrator till it's to your liking.

I don't care for liquid smoke.

This^^^

[denowt]

We like using Montreal Steak Seasoning.
Sprinkle it on both sides.

For a little extra kick, add crushed red pepper from Pizza Hut.

We tried marinating in Worchestire sauce. Tasted fine, but was messy in the smokehouse.

[MIHunter]

Thanks everyone! Can't wait to try these!

[GARY]

You guys don't use cure on nothing but grounded meat?

[mjhaverkamp]

OK crew,

I'm looking at making jerky for the first time. What are the TBH crews' recommendation of special spices and or marinades?

Can't wait to give it a whirl!

Thanks!

Get you some Red Creek jerky marinade, it is made in the panhandle of Texas, it makes some of the best jerky i have ever had.