Jerky (help)

G

gonehunting

Guest
I am looking for a butcher in the ogden area who makes good jerky. Ive tried two different ones in the last two years with no luck. Or does any body have a good recipe they might be willing to share thanks
 
I make my own. 1 part non iodized salt, 1/2 part white sugar, 1/2 part brown sugar. Garlic/black peper to taste.

I usually break the recipe and go a bit heavy on the brown sugar 3/4 cup instead of half. Garlic if the "parts" are in cups, at least 2 full tablespoons. Same for balck pepper. I also add ceyene for some zip, 3/4 table spoon, but this is again to taste.

Take the recipe, make it in "parts" that are tablespoon so that you can have a nice real small batch. Taste it. If you like it, go from there or play with it. I rarely go with just the measures and tinker with it to taste.

Don't make your meat cuts too think about 1/4 inch. They will bleed once you put the salt to em so I like to pat em nice and dry as I can after slicing. I don't cure them over night, usually just a little while, 1/2 hour. I smoke mine over alder wood in a meco electric smoker, smokes over a water bowl. You can do it in the oven but you won't get that smokey taste unless you've done some liquid smoke to the meat and let that dry before adding the cure.

I'd use low oven heat maybe just 200 and add a bowl of water in the middle. You can play with the ingreedients/spices but that's a good base. I use the same one for Salmon (minus the ceyene).

Colville
 
I had jerky made the last time I took a deer in. And for what I paid I decided to do it myself from then on. I did a google search for jerky recipes and came up with tons of hits. You will have more recipes to choose from than you will know what to do with. I like the spicey ones. Good luck.
 
Try the Hi-Mountain Jerky cure. Its sold at Sportsman Warehouse and there is a bunch of different flavors and everybody I have shared it with really likes it.Good luck.
 
I cut about half inch thick and about 1 inch wide appx. I use picking salt, coarse pepper and Lantana which is a local seasong mix about like Lowrys but with garlic and chili powder I think.

Season each side, have strings tied into each piece. Use a knitting needle to punch(or is it crochete? has a hook) through and pull string back through. I then put it in a bowl, cover, stick in fridge for 3 days.

Pull out, hang in smokehouse. About 3 hours heavy smoke, usually mesquite or pecan. Then I smoke again the next day or two about the same and depending on how dry the weather is I'll usually just let it dry till I like it.

Everyone likes it. But flavors are subjective.

Best of luck. Jeff
 
I've gone to doing my own also and they have given you some good advice. As for places in the Ogden area, Champion Meats in Riverdale, I used them a long time ago but was pleased with the job they did, but like I said that was a while ago. The last deer I had processed was at Chetters in Morgan. That is 20 minutes further drive but they did a pretty good job for me. Just a couple possibilities for you.

CPSANDMAN
"The Buck stops here...I hope!"
 
Do what stickflipper said. Use the Hi-Mountain stuff it is the best jerkey I have made or tried.
 
Just check the package... every pre made pack I've seen was full of phosphates, nitrates colorings and other "sterilizers" that are completely unrequired to come up with a good jeryk.. uless of course you are afraid of product liability, hence the preservatives in pre-mixes.

I like the meat, salt and spices. Straight up.... add smoke. But, I'm clearly less than sane! Besides, if you are inclined to get farther back and earn the deer/elk... you'll apreciate starting at salt and sugar and working out to build what is yours. Don't buy another man's mix at Walmart IMO. You wouldn't buy venison at the grocery, make this part to boot and you won't regret it. We each have our stride/cast/shadow make yours and pass it along, till the next finds theirs. The hunt doesn't end at the game, it gives long past if you chose. German sausage... pefection in the works at my house...... tick tock.

Colville
 
I also use the high mountain stuff with great success. There are several flavors to choose from. All darn right tasty. I use the Big CHeif smoker. It works good as long as its not too cold or windy.
 
I had the same problem with getting jerky made by the butchers in the area. It was always too dry and very expensive.

I now make my own. When I take a deer in for processing, I have the backstraps and tenderloins packaged, and then have the butcher slice the rest of the deer into jerky meat. The trim is used for burger. I have the jerky packaged into two pound packages, which makes a manageable batch of jerky. I pull a package from the freezer and process as I get the time. There is no extra processing cost to slice the cuts into jerky meat, and it saves a lot of time in the kitchen later.

I use a dehydrator to make my jerky.

Horniac
 
If you want the ultimate jerky marinade recipe give me an email at [email protected] and I will give it to you.There isnt any better anywhere. Dont even mess with any store bought dry rubs,this recipe is made up from years of experimenting with all types of meats.
 

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