Got a few different recipies I will have to look up. Most of my jerkey is ground and ran thru the jerkry shooter. A lot of guys with no teeth and dentures loike it that way
I've always sliced mine 1/8 or so. Usually let freeze a little to stiff'n up and then run through the slicer. We let our marinate for 3 days and then dry out. Try to find the recipe now and it's driving me nuts cause it's not where it's suppose to be. I'll find it though and post. Here is one for venison loaf that we make that turns out good. could use anything turkey beef whatever.
Venison Loaf 4 lbs. ground meat 1/4c curing salt 1tsp. garlic (or to your liking) 1tbsp. mustard seed 2tsp. pepper 1tsp. paperika 1tsp. sugar refrigerate over night then add 2tbsp. of liquid smoke cook 1 hour at 300.
I do but vary the recipe all the time. This is a basic recipe from the food dehydrator book. 3 parts soy sauce 1 part brown sugar 1 part liquid smoke mix together and marinate overnight. Suggested for Beef, Fish or Turkey.
I make pounds of it thru the year and send it up to my son who is on a college baseball team, I make all ours out of ground beef that is 90/10 fat. there are several recipes that we use..
liquid smoke, ovens, dehydrators and jerky shooters?
am i the only guy here that makes true jerky? you know, with a smoker, real wood, etc. ?
1st: cut your meat.
no smaller than 1/2" x 1/2", and no thicker than about 3/4". strips or chunks, it doesn't matter. for chunks, try to keep them less than 3" wide. some people recommend you cut the meat with the grain for strips, but i like mine cut across the grain so even kids don't have problems biting chunks off.
if making fish (salmon, sturgeon, tuna etc.) jerky, be sure to take the skin off.
i personally DO NOT make any type of pork or poultry jerky. if you aren't willing to eat it raw, then skip making jerky out of it, or give it some oven time after it comes out of the smoker just to be sure.
2nd: brine.
i mix up my brine according to what i feel like, or as requested. my favorite is garlic pepper teriyaki. my dad likes a sweet pepper jerky. your really only limited by your imagination.
my favorite brine: 3/4 gallon water- just warm enough to help disolve the sugar and salt. NOT HOT!!! 1/2 cup non-iodized salt 3 cups brown sugar (lite or dark, i like dark) 3 cloves finely minced elephant garlic 1/2 cup honey 2 tablespoons course ground black pepper 1/2 cup soy sauce
stir in the sugar and salt first, then stir in the rest.
place meat in a non-metal bowl, pour in brine until the meat is just covered. place a plate on top to keep the meat from floating up out of the brine.
refrigerate , and let soak at least 12 hours.
some people rinse the meat after brining, but i do not. set on the smoker racks (or hang from meat hooks if you like them) and let set 1 hour, preferably with a fan blowing across the racks.
if using a chief type smoker, give them 2-4 pans of chips according to taste (i like 3 pans of alder). should be done in 8-12 hours depending on the thickness of the meat and the weather conditions outside.
a word or 2 on wood:
the commercially available bags of smoker chips work fine, but they are fairly limited in selection. if you decide to use your own wood, make sure it's not a wood that will make you sick (stay away from evergreens!). i also prefer my wood to be well seasoned. green wood (especially vine maple around here) will often times (read: almost always) impart a very nasty bitter taste to whatever your smoking.
Post by seandicare on Nov 11, 2008 19:07:30 GMT -5
i'm lazy and use the store LEM bookwoods jerky seasoning. haven't made any in a couple years seeing how i haven't got a deer. with the price of hamburger, don't think i want to use that....lol
5 lbs of meat preferably back straps cut in 1/4 inch wide strips about 6-8 inches long packed in the big pickle jar (40oz) 3 cups red wine the drier the better (like a yellow tail shiraz grenache) 1 cup water 1/2 cup brown sugar 2 Tblspns Tabasco sauce 2 Tblspns black pepper 1 tspn onion powder 10 oz of la choy soy sauce (takes place of salt) in the smoker at 120-165 degrees over an 8hr period raising the temp. every hour.
add all the liquids and spices then pack in the meat let marinate for 1-2 weeks, shake it up a few times a day mighty tasty always get guys who want us to sell them bags of it.
Last Edit: Nov 12, 2008 14:58:00 GMT -5 by kilog55
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i use a jerky gun i got outta cabela's...well let me rephrase that lol. i use my dads jerky gun he got outta cabela's wich somehow managed to find it way back to my place haha. i grind up my venison and after merinading it in some good juices with plenty of hot stuff and worchestshire i lay on the dehydrater over night. nuthen in the world like waking up to that smell, i never knew jerky is best served warm! -cory
"Go ye to the wilds, to its waters and woods, for it is good to live thus." -Stanley S. Hawbaker
Post by bluegrasshammer on Nov 15, 2008 18:58:40 GMT -5
New member here. love the site! I am in the process of making 5lbs. of jerky right now. I use ground venison, store-bought spices, and a jerky cannon with the dehydrator. Turns out really well and is super simple.
Thanks Bluedog. Karma coming 
