Let's talk jerky

[trappingtime0]

I was at the sportsman show yesterday and I bought a couple slabs of herky and now I'm in the jerky making mode I want to make some good jerky soon. Who has a good recipe for flavor and what's you process?

[put'n the dog on]

I've tried a ton of different home made recipes. But I always find that I like the store bought ones better. I use the sweet and spicy one a lot. However I always add a little more red pepper flakes to it. I'm not sure where they think it is spicy. It's not to me.

I use a meat slicer now since Christmas. I freeze whole muscle meat for a few hours to get it firmed up. slice it and marinate it for a few days. Then into the smoker at 100 degrees. No smoke for the first hour or so to help it dry a little. I keep about 100 deg until its as dry as I want.

I did use this recipe on some goose jerky last year. It was pretty good. This will make 4 pounds

1/2 cup soy sauce
2/3 cup worcestershire
1/4 cup pineapple juice
1/4 cup brown sugar
2-3 tsp Tobasco
1 tsp coarse grind black pepper
1 tsp garlic powder
1 tsp onion powder
3 tsp crushed red pepper
1-2 tsp ground cayenne pepper

6 tsp Morton Tender-Quick (1.5tsp per pound)

Marinated for 36 hours

[shawn]

Here is one for using ground venison that my Grandmother passed down. Where she got it from, I can't say, but it is good. I like it because you don't use prime cuts for making it, unless you want to that is. I prefer the the prime cuts on the grill.
5 lbs ground venison.
8 teaspoons salt
2 teaspoons black pepper
1 teaspoon red pepper
1 1/2 teaspoon cardamon
1 teaspoon marjoram
3 teaspoons accent
2 teaspoon garlic salt
1 1/2 teaspoon tender quick
1 ounce liquid smoke
1 ounce water
Mix all ingredients in a large bowl and stuff into jerky gun and lay out evenly on trays for the dehydrator. dehydrate for 3 to 4 hours or until as dry as you like. If you leave them somewhat moist you should refrigerate for storage.