Favorite Jerky Recipies.

My current favorite. 2 parts salt, 2 parts garlic powder, 1 part black pepper rubbed thoroughly into the meat after slicing. At least 1 tsp salt per pound for the sake of preservation. Sometimes add about 1/2 part finely ground roasted coriander. I prefer buffalo eye round sliced 1/8" to 3/16" thick but beef works, deer is a distant third IMO; london broils work just as well; flank steaks are also real good. I usually pile up the salted meat, wrap it in parchment paper, and let it sit in the refrigerator a few hours, then dehyrate it at 165 F.

When is it done? I usually will check by letting a piece cool and bending it, if it is brittle it is ready; never measured time, but usually much less than 24 hrs.
 
Me and my father make venison jerky every year. My favorite is a dry rub we came up with, think it was realy simple, like brown sugar, black pepper, and like 2 other things. That is my favorite out of all our recipes.
 
I just jerked my chicken at home. ;)

I used 4 -5 pounds of chicken and marinaded it in 2 packets (meant for 2 pounds of meat) for 24 hours.

About 5 hours later I had GREAT chicken jerky.

TF
 
This batch finished up yesterday morning. Used four pounds of london broil.

Marinade:
1/2 cup soy sauce
1 cup pineapple juice
1 1/2 cups water
1/2 cup ginger beer
1 T black pepper
1/2 T salt
1 T garlic powder
1/2 T white pepper
1/2 T Cayenne
2 habanero peppers, seeded, put through garlic press

Rub:
Generous amount of salt
Generous amount of black pepper
Garlic powder

This batch turned out decent, although the habanero is a bit heavy-handed. Keeps some heat on the tongue for a good 15 minutes after eating. Think I'll ramp back down from two to one in the future. Also going to cut the marinade time back some...I don't taste the meat as much as I'd like. The ginger beer didn't really do anything...I needed more volume, and it was sitting on the counter, so in it went.
 
Bump...I just want to see all the different jerky recipes, got some meat sitting in the refrigerator that I want to use to make jerky :D
 
Good bump, don't want this one to die yet. Update on my last batch...after it sat for a couple days it seemed to mellow out...not as face burning. Took a big bag of it into work today and was told by a bunch of people (my test subjects) that it's my best batch yet. Go figure.
 
myright said:
Is it possible to make jerky without a dehydrator?
Click to expand...

I used to use the oven on lowest setting, before I got a dehydrator. The dehydrator is safer if you forget it by mistake (because it takes a while) and probably cheaper on electricity.:D
 
myright said:
Is it possible to make jerky without a dehydrator?
Click to expand...

Lay it out on the oven racks, with some foil on the bottom of the oven. Set the oven as low as it will go. Crack the door open a couple of inches. Like others have said, it's done when it cracks but does not break. You can also use a smoker, just be sure not to get it too hot. My old man is a jerky master, always trying new cuts and seasonings. Every season people bring him whole deer cut up to make them jerky. He has a commercial dehydrator that looks like a fridge. Dad recently found a hot wing sauce that does not have butter or oil in it. I'm eating some jerky right now he made using the stuff as a marinade, then dusting it with a pepper blend he made. I'll find out the brand name of the sauce, the jerky is great, if you like hot stuff. Dale's Steak Seasoning marinade make a great brine when cut 2 to one with water, then pepper the meat while drying. He makes some using pepperoni seasoning that is awesome also.
 
I started some jerky yesterday.
I sliced up a nice lean roast, accross the grain.
Marinated it overnight in teriyaki sauce with extra brown sugar and salt (i've heard of coke being used)
Laid it out onto the rack.
Preheated oven to about 80 deg C
Put tray in and propped door open.

jerky001.jpg


Left in for 10 hours

jerky002.jpg


Finished Jerky

jerky004.jpg
 
I was at a local gunshop about 15 years ago and on the counter was free samples of venison jerky the owners dad had made. It was so popular that he gave out copies of the recipe. He still puts out a big bag all through the hunting seasons. I've made it about 20x myself. It's called Steves' Deer Jerky.

2lb of venison. I've used just about every part of a deer with good results.
1/2 cup soy sauce
1 crushed clove of garlic
3 oz. brown sugar
1/2 cup worchestershire sauce
2oz. Franks Red Hot Sauce
1 Tbsp onion powder
1 Tbsp black pepper
3 Tbsp crushed rep pepper
1/4 cup of Heinz 57 steak sauce (i've used A1, and the dollar store brand with good results)
1/4 cup of dark molassis
1 Tbsp of cayenne pepper powder.


I cut the meat about 1/4" thick along the grain. Marinate for at lest 48 hours in the fridge stirring every now and then. I use a dehydrator, but have used my gas oven as well with excellent results.
 
A real lazy mans way is Dale's Steak seasoning. I pour that in a ziploc with my meat....kids love it as I don't put any pepper, but that could always be added to taste.

Doc
 
Does anyone here subscribe to Alton Brown's method of cool dry air dehydration instead of using heat?
 
myright said:
Is it possible to make jerky without a dehydrator?
Click to expand...

Before I got my first dehydrator, I used to use my oven. What I used to do is raise the oven rack to the highest level and vertically hang my jerky using toothpicks.

(Trying to explain without pictures)

Pick up a piece of meat and hold it vertically so that it hangs down. Take a toothpick and insert it through the top of the meat. Kinda like a letter "T" except it's disproportionate. Hang the meat from your oven rack with the toothpick. I learned this method 30 years ago when I was reading a black powder hunting book.

I'll throw in a recipe I did for a friend who brought me a bunch of elk:

1/2 tsp season salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 tsp onion powder
1 tsp liquid smoke
1/4 cup Worchester sauce
1/4 - 1/2 soy sauce

Jerky is like sex - I haven't had any that was bad. :)
 
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