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Topic: Jerky  (Read 1690 times)

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Fish Master1

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Kristopher aka Cochino bagged a nice buck this weekend and we are are planning on making some jerky. My question to you is whats your go to receipe? Ive done some before but was curious to see how you guys do it. As well as drying process. :smt006
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OutWestwithChris

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That's great, congratulations!

I use a few cure/seasoning kits when I make my venison jerky, namely Hi Moutain Seasonings Hunters Blend or Bourbon BBQ Blend and they tend to do well.  I would be lost without the kits as far a curing goes.  The kits make it pretty simple.  After I have rubbed on the cure/seasoning I let sit in my fridge for at least 24 hours and then I smoke it using either apple, maple, or Jack Daniels woodchips.  If I am using applewood I like to also add some apple juice to the drip/water pan.  I smoke it until it looks right and the internal temperatures are right, usually it takes about 2.5-3 hours. 

I'm not sure on the process if you are using a dehydrator though.  Hope that helps.


StephKillsit

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This looks like a yummy recipe :) May have to let me taste test it just to make sure it's up to spec :smt006  :smt044

http://www.foodrepublic.com/recipes/hunt-down-this-sweet-and-spicy-jerky/

Ingredients


•  1   cup    soy sauce 
•  1/4   cup    orange juice 
•    zest of 1 orange 
•  1 1/2   tablespoons    honey 
•  3   cloves    garlic, finely minced 
•  2    shallots, finely minced 
•  1    jalapeno, finely minced 
•  1   tablespoon    brown sugar 
•  1   tablespoon    freshly ground black pepper 
•  1   tablespoon    red pepper flakes 
•  1   tablespoon    ground ginger 
•  1   teaspoon    onion powder 
•  1   teaspoon    cumin 
•  1   teaspoon    cayenne 
•  1/2   teaspoon    ground cloves 
•  2   pounds    lean meat from horned or antlered game (deer, elk, caribou, moose, etc.), sliced into 3/8-inch strips (freezing the meat for a couple of hours makes the slicing easier and helps to get slices of even thickness) 
 

Directions

For the jerky
1.
Combine all of the ingredients except for the meat in a medium bowl. Whisk to combine well. Add the strips of game meat to the marinade, being sure to cover it all completely. Marinate in the refrigerator at least 12 hours and up to 48 hours; the longer it’s in the marinade, the better.

2.
Remove the meat from the marinade and drain. Pat it dry. Lay out the meat on dehydrator trays, with space between the slices. Set the dehydrator to 145Ί-155Ί and dry the jerky for 1½-2½ hours or until completely dry. (Dehydrators may vary.) You want the meat to still have some flexibility. The pieces shouldn’t crack in two when you bend them; rather, they should break to reveal a network of thin white lines.

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Sailfish

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I can taste test the jerky for you when it's done  :smt003
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sonoramike

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I just use a little Himalayan sea salt,pepper and a light sprinkle of creole seasoning throw it on the dehydrator for a few hours and done. 


Fish Master1

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So I started last night. Cut the Venison up in strips. Made a terryaki candy cap marinade and added some carrot habanero salsa that Chad gifted me at Simply. Start the smoke process tonight. :smt007 Should come out good. I will keep you posted. :smt006
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mako1

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You da' man, Kris!
Congrats! Jerky sounds good.
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mendolunker

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I just did the same thing last week...

Modified the Joy of Cooking Teriyaki marinade Recipe:
1 cup soy sauce
4 tablespoons brown sugar
4 mashed & diced cloves of garlic
1.5 tablespoons of fresh grated gingerroot
half a glass of port
1-2 tablespoons of red chili flakes
1 tablespoon sesame oil
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Fish Master1

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Sucsess! :smt007
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StephKillsit

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If I get my deer this season Kris, I'm comin over so you can help me butcher mine! Great work! :smt044 :smt006
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