GTA
General Discussion To Gateway To Airguns => Back Room => : Izzie45895 March 15, 2008, 01:01:14 PM
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Hey folks,
I need your favorite jerky recipes.... beef, venison, fish, chicken, turkey, whatever. I think I found another hobby, but i need HELP!!!!!!!!
Please either post them here(there may be a few others that would appreciate it) or email them to me at izzie45895(at)yahoo.com.
Appreciate it guys and gals!!!!!!
Iz
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I have some good smoking recipes but need to know if you're using a smoker or a dehydrator??
I'm actually gettin ready to smoke up a batch of venison. mmm mmm ,, nothin better to snack on 8)
Jeff
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Dehydrator, Jeff. Won't be able to build a smoker until(I hope) later this summer.
Thanks,
Iz
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I'm going to assume you're gonna be slicing the meat to be used and brining it,,,, as opposed to using ground meat and a jerky shooter. That being said I'll start ya off with a really super simple recipe and you can build on it from there,,,,, experimenting in future batches with whatever spices and flavorings you like and think might give your jerky a good flavor.
OK,,, here it is,,, really simple but will give you good results.............................
1) Slice your meat. 1/8 to 1/4 inch slices are fine, whatever you prefer. I like mine a little thicker so I usually slice it in 1/4 inch thickness. You don't want it to thin and you don't want it to thick. You will find it easier to slice the meat uniformly if it is put in the freezer until it's just starting to firm up and freeze. The reason you want all the slices uniformly sliced is so that they all dry at the same rate in the dehydrator.
2) Pour into a large glass bowl enough teriyaki or soy sauce, whichever you prefer, to completely cover the sliced meat. To the teriyaki/soy sauce you can add whatever spices/flavorings you like. I usually add some fresh crushed garlic cloves, some onion powder, some black pepper, a few squirts of fresh honey and a small amount of "liquid smoke". Important to remember that liquid smoke is VERY VERY concentrated and POWERFULL,,, so don't use to much !!!!!! I usually add in 2 -3 capfulls of the liquid smoke and it works out well. If you are sodium conscious you can use the lower sodium soy or teriyaki sauce,,, it works just as well. Mix all the ingredients well so they blend into the sauce......
3) Add the sliced meat to the bowl,,,, make sure all the meat is below the top of the liquid,, take a glass dish that will fit into the bowl and place the dish on top of the meat. This serves to keep the meat completely submerged under the brine.
4) Put the bowl in the refrigerator and let it sit overnight.
5) Remove the meat from the brine, place it in a large draining bowl and let the excess fluid drain off the meat.
6) Place the sliced meat onto the racks of your smoker, insuring that the edges do not touch so that the air will flow completely around the meat. Before turning on the dehydrator you can sprinkle a veryl ight amount garlic powder, onion powder, pepper, or any other spice you like on the meat. This is optional, it's up to you.
7) Turn on the dehydrator and dehydrate the meat until it reaches the level of dryness that you like. Some people like it real dry, some like a little more moisture,,, it's up to you.
That's it,,,, really simple. If you decide to go the "jerky shooter" and ground meat option you just follow the directions on the box of commercially purchased jerky mix. I personally like sliced meat better than the ground meat jerky, but I do make the ground meat jerky at times and do enjoy it.
Here's the most important advice....... Keep detailed smoking notes in a notebook for each batch you make. This is very important. It will help you "fine tune" your own recipes and smoking technique. Document the brine ingredients and amounts, how long you brined it, how long you dehydrated it,, document every step and of course add your final taste testing results for each batch in your notes. This process can help you avoid making the same mistakes twice and also help you insure that you follow steps that have worked well in the past.
I really enjoy smoking meat and fish and me and my family just love eating the results. No better snack in the world. Try this recipe first,,, in the meantime I'll go back through my smoking notes and come up with a couple other fish and game recipes for wood smokers and dehydrators. Let us know how you make out..
Jeff
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Jeff's got a good recipe there!!! Really good advice too!!!
I use a really simple one. I got tired of slicing the meat myself, so when I go to the store I have it sliced for me.
I fill medium sided bowl with 1/2 bottle of soy sauce, 1/2 bottle of terryaki, 1/2 teaspoon each of garlic powder, onion powder & cayenne, , 3/4 to 1 teaspoon black pepper, 2 table spoons Liquid Smoke and the juice from 1 1/2 lemon.
Then I let the brine sit over night so the flavors meld together before brining the meat. Once the meat's in the bowl, let it brine overnight in the fridge and you should be set to go the next morning!
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Hey Sam,,,,, that lemon sounds good. I never tried that before..... I'm gonna give that a try,,, :)
Jeff
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The liquid smoke! I've been doing just about everthing you're talking about. I usually marinade for 12-24 hrs in a vacuum(ed) bag. I like a little cumen in mine too. Fresh garlic, onion powder, and red pepper. Also red pepper flakes. I like mine a little sweetened too. Been using dark brown sugar but will definately try the honey. It's been pretty good, but I've been missing something - the liquid smoke!
Was making a bunch a few years ago with a Ronco(type) bottom heat source dehydrator. Just bought an American Harvest with the heat source and fan in the top. Seems to do a good job. Much quicker too. Don't have to swap the trays either - dries everything really uniformly.
Yep, slicing it myself. Bought an electric slicer a few months ago. One of the best non-airgun purchases I've made. I like the jerky thicker too. I've been doing about 3/8". MMMMmmmmm, good!
And yes, I've been keeping notes. Probably better than my airgun notes! That's sad, huh? :o
Appreciate your recipe and advice. I want to do some fish jerky too. Any more recipes would be really appreciated!
Thanks again,
Iz :emoticon:
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Thanks! Gonna have to try that!
Thanks,
Iz
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Yeah, I started with one of those Ronco dehydrators too,,,,, Still have it sittin on a shelf in the basement. I wound up buying an "Excalibur" dehydrator,,, has nice, accurate temperature control and the internal fan,,,, it cut my drying time down tremendously from that simple little Ronco unit :)
I also use the brown sugar at times,,, it does give it a nice flavor.
Jeff
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sounds like youre pretty well set up there Iz! JERKEY PARTY!!!
Jeff, a friend of mine suggested the lemon to me a few years ago to help tenderize the meat. It works great! adds some good flavor too!
One thing to add though, that bottled juice tastes terrible in my experiences. Only fresh juice came out right
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Thanks,,,, definitely gonna give that a try.....
Jeff
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Look what you guys have done....
Now I'm hungry.
heh heh heh!
Sounds good!
Ron
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And man, does it smell good!
Also in honor of St. Paddy's day - corned beef and cabbage! Corned beef brisket cooked to perfection, carrots, onions, taters, celery, cabbage, and a whole lot of spices, washed down with a Guiness Stout.... Gonna be a GOOD day 'round here! Add in a beautiful sunshiney day just made for shooting airguns, it takes a whole lot to get better'n this! :emoticon: :) :emoticon:
Have a GREAT day folks!
Iz
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Now ya got me feeling a powerful hunkering for jerky not to mention that corned beef !!!!! Lets see,,,,, if I start driving now I could probably be in Ohio just about the time that jerky is done :D and I certainly don't mine left over corned beef either :D
Jeff
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I got lead. Heheh!
We generally do normal old fashioned country comfort food during the week, but on the weekend we do it up! Hopefully next weekend it'll be nice enough to grill. We've got a meat market over in Indiana('bout 2 hrs from here) that makes the best brats in three states. Their green pepper and onion brats are to die for. I just can't wait! MMMMmmmm good! Grilled up with onions, mushrooms, red, yellow, and green peppers,garlic.........now I'm getting hungry!
Man, that jerky smells REALLY good! Thanks for reminding me about the liquid smoke. Went and got some early this morning and added it to the marinade for about 4 hrs. I'm salivating so much I think it's a bib day! Hehehe.
Hey Gene, maybe we need to start a grillin', camp food, and just good old fashioned recipe forum for everyone to share their favorite recipes?? I love to cook and it sounds like some others here do too!
Thanks,
Iz
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Here's my Jerky recepy... Very simple, few ingredients, works well with chicken, turkey, beef, deer, moose (so far). Requires only the oven. Great for those of us too cheap to invest in smokers and dehydrators!
The Gods' Own Beef Jerky
Couple pounds of meat, any type
2/3 cup worcestershire (Lee and Perrins, don't be cheap)
2/3 cup Soy sauce
1 tsp garlic powder (better with minced garlic)
1 tsp onion powder
1/2 tsp cayanne
2 tsp salt
Pepper to taste
All else optional
Strip the meat in 1/4" or so strips. Cut with the grain for tougher Jerky, across it for tender stuff. Mix the ingredients, marinade 12-24 hours in the fridge.
Use bamboo skewers to hang the strips from the top oven rack. Protect the oven bottom with tinfoil. There will be drips.
Heat oven to 65C (150F). Block door open about an inch to promote drying (oven will have no trouble maintaining heat at this temp).
Takes 6-12 hours, depending on meat density and thickness.
Leave it in a breathable container at room temp until the residual moisture is gone (it'll "sweat" for a day or 2...)
Final product is black, richly flavoured and saltier than a whore's kiss.
Keeps well (I sent a tin of it to my sister in Harbin, China, where she nursed it along for 3 months...), though I usually end up eating the whole batch in 3 or 4 days.... Can't stop...
Hope you enjoy!
J
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Thanks, Jason! Appreciate it!
Iz
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this thread, by far, is my favorite so far of everything I have read on this site. :D
I too am a jerky lover and own a dehydrator, but as most of us "know" the smoker is the way to go if you can afford it. then again, maybe thats just my preference.
hickory smoked gouda cheese is also a superb addition to your jerky, try them together sometime.
there is a local "ma and pa" produce place near my house that makes some incredible beef jerky, but lately they have been adding far too much black pepper, and not quite enough time in the smoker. must be that new lady there.......
My dad got an elk a couple years back, and we had some of it smoked. it still stands today as the best meat I have ever tasted in jerky form my entire life. absolutely fantastic stuff. if you can get ahold of some elk I really recommend you try it. venison is excellent too. I was a local bodybuilder for 9 years and practically lived on protien, and this stuff was a staple.
I have a secret recipe I am working on along the lines of what has already been posted, if it comes out okay I'll post it here for you to try out. I am still very new to the dehydrator, but I was a line cook and a fancy pants restaurant in high school and I picked up allot from the sue chef.
the first batch I made........well........I'd rather not talk about it.
I still owe a buddy a set of seat covers. :p :p
-Mark
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sorry about the multiple posts. my computer keeps freezing up.
If I could delete my own I would...
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I used to use corned beef, the spiced kind. I would put in freezer to firm up, slice thin and pop it into the ronco dehydrater. no other steps, since it comes in brine just used as is. John
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I may have to try that! Thanks!
Iz
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Here's the latest recipe:
1/2 cup teriyaki sauce
1/3 cup worstershire
1/3 cup soy sauce
5 capfuls liquid smoke
2 tsp red pepper flakes
2 tsp cumen
1 tsp onion powder
2 tsp garlic powder
3 tsp brown sugar
1 tsp red cayenne pepper
Not too bad....pretty good actually! Best batch yet!
Iz
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Corned beef being just chunk of brisket sounds kind of tough just dried. But on the bright side couple of pieces could last you a while on the deer stand on evening hunt.
Now seriously, I tried couple of times to do them in the smoker and the result sucks. Simple reason. Smoke contains a lot of tar and tar is bitter as hell. Smoked brisket can be trimmed and fish (I smoke a salmon and a lot of rainbow trout} has a skin on bottom. Trout also will peel of the dried brine with the layer of bones revealing clean meat. Chicken is different story but BBQ is not real smoking and there is no tar accumulation. Most people do not realize how bad the carcinogenic in the coating of tar are!
I think jerky marinated properly in the well balanced marinade are best dried in the oven on low just cracked slightly open or in dehydrator.
Also too much liquid smoke in the mix will give it bitter aftertaste. Just as well as too much Worcestershire will give it tart taste. Tablespoon for a pound of meat should be plenty.
Top round roast or top sirloin are my favored cuts. Iwill not come cheap and when it's good it will not last either. Once your hunting buddies locate the source, you doomed!
Good luck,
Ivan