Jerky Receipes...

Ya know guys all of the recipes I see on this thread are very good , not sure I can top them, but have some good Ideas and will share them with you ...We use the real thing when it comes to smoke...You can't get from a bottle...Time, spices and the right heat and moisture, and lets not forget the wood for smoking...I like Hickory, Mesquite, apple and not all for all either...
 
I'm gonna make this this weekend
Not sure about nutmeg in my jerky though :confused::eek:

whiskeyjerkey.jpg
 
anybody ever tried making jerky from kangaroo-meat?

i think i might be able to buy it kinda cheap
 
I have made jerky with a lot of these spices and it was good , but if I am useing hardwood smoke and heat to prepare it then salt and pepper is the ticket , it then taste like the meat you use . Cut the meat into circles before placing it in the smoke and you will have circle jerky lol.
 
Red wine, cracked black pepper, fresh crushed garlic, salt, and onion powder.

It's a little different from the above recipes but I like it.
 
To make a low salt jerky i use lime juice in the marinade with the spices. The citric acid draws the moisture as well as salt and makes for a great flavor. Use about 1/2 the Kosher salt you normally would and be liberal with the limes. I normally use venison but ive found a nice lean round roast works well--KV
 
How long does jerky made with these recipes stay without refrigeration. Are some recipes better in curing the meat, or does it not matter what the recipe is as long as the meat is subsequently completely dried??? I read that if the meat is cooked at all with too high a temp - it will spoil.. true??
 
As long as the meat is dried enough you can store it for a LONG time. Just don't put it in a ziplock as they seal in moisture. I think I've got some jerkey that I made a few months ago that is still fine, and I'm sure it will continue to be good for a long while.
 
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