Jerky
- Thread starter lyk2hnt
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foundation
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The spices or cure I use is from High Country , I beleive . I have purchased it from sportsman's and cabelas . It comes in kind of weird shape box . I have only used it with ground jerky , but for me it has worked and tasted the best .
foundation
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I was wrong , it's called Hi Mountain seasoning . They have a bunch of flavors , and I have liked them all .
Bates7
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I use a smoker for all of my meat curing needs. With that said I'm from Az so I use Mesquite mostly. Typicaly with jerky, I will maridiate in what ever I want over night. I will use a simple base of vegitable oil, vinegar and lemon juice. That's primarily what a marinade is made of. Contrary to popular belief I use equal parts of the above mentioned ingredients. After I have my base made I'll kick in a little bourbon wiskey, black pepper, jalapeno slices and a tad bit of whole milk. Try it it'll make your belly happy. -ERIC
Sounds good Bates7!!
Similar to what I do with either elk or deer trimmings: Marinate over night in your favorite flavor (sometimes I just use soy sauce, other times I add some tabasco to soy sauce..). After laying the strips on the smoker rack, I'll apply fresh ground black pepper, and maybe a light sprinkling of chili powder.
I'm also from AZ, so I use mesquite as well. Smoke nice n slow for a few hours and BINGO!
S.
Similar to what I do with either elk or deer trimmings: Marinate over night in your favorite flavor (sometimes I just use soy sauce, other times I add some tabasco to soy sauce..). After laying the strips on the smoker rack, I'll apply fresh ground black pepper, and maybe a light sprinkling of chili powder.
I'm also from AZ, so I use mesquite as well. Smoke nice n slow for a few hours and BINGO!
S.
huntingjlc
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I posted this on the antelope meat thread but I use it for any of the jerky I make. I have a propane smoker and have used both Hickory and Mesquite as well as Apple from my own trees. It also has a water pan in it and I will cut up several Granny Smith apples and leave in the water.
The marinade consits of equal amount of bottles of Worchestershire sauce, Soy sauce and Tobassco and a half can of 7UP. (I usually use two bottles of each sauce). I mix the sauces up in a bucket, place the meat in it and leave in a fridge for at least overnight but better (ie. hotter and more flavor) if for 24 30 hours.
I smoke it on 200 for about 2 hours, depending on thickness. I did this on my antelpoe this year, did the whole thing. Now I am going to have to go get another bag out of the frezzer!
The marinade consits of equal amount of bottles of Worchestershire sauce, Soy sauce and Tobassco and a half can of 7UP. (I usually use two bottles of each sauce). I mix the sauces up in a bucket, place the meat in it and leave in a fridge for at least overnight but better (ie. hotter and more flavor) if for 24 30 hours.
I smoke it on 200 for about 2 hours, depending on thickness. I did this on my antelpoe this year, did the whole thing. Now I am going to have to go get another bag out of the frezzer!
Yea Zoomer, for starters you should SKIP the brine altogether! Just marinate in Soy! It has ALL of the salt/sodium that the meat will need! Then just add pepper and/or other spices to taste. Start light and strengthen from there when you find a mix of marinade and seasoning that works for you!
Good luck!
S.
Good luck!
S.
S
Slide
Guest
LAST EDITED ON Oct-13-09 AT 01:56PM (MST)[p]I like sweet jerky so I use Honey, Teryaki, Brown Sugar and Course Black Pepper. Mix it very, very well until all the brown sugar melts and most of the honey thins out. I let it marinate in the fridge for about 36hrs stirring once or twice a day.
My wife made one that everyone loves and it's Soy, Course Black Pepper, a little bit of Teryaki. Be very careful with this one, i only marinate it for about 6-8hrs.
Good luck,
Slide
My wife made one that everyone loves and it's Soy, Course Black Pepper, a little bit of Teryaki. Be very careful with this one, i only marinate it for about 6-8hrs.
Good luck,
Slide
N
NickJ1980
Guest
+1 on Hi Mountain. Original is my favorite but garlic pepper is good too. None of them are bad.
If you do your own rub use actual "curing" salt rather than table salt. You can get it at a custom meat locker. It has a pinkish color.
I like to cold smoke mine (because my smoker is terrible and won't get hot) with hickory or mesquite. Save the alder and the fruit woods (apple, cherry) for fish and fowl.
I then finish it in the oven at 200 degrees and I don't time it, I just keep checking until it seems done. Sometimes if I get lazy cutting jerky strips I'll have to remove a few pieces at a time until it's all done. A lot of work but you get a variety of pieces and nobody ever complains about the result. The thicker pieces are my favorite, but they will go bad sooner.
If you do your own rub use actual "curing" salt rather than table salt. You can get it at a custom meat locker. It has a pinkish color.
I like to cold smoke mine (because my smoker is terrible and won't get hot) with hickory or mesquite. Save the alder and the fruit woods (apple, cherry) for fish and fowl.
I then finish it in the oven at 200 degrees and I don't time it, I just keep checking until it seems done. Sometimes if I get lazy cutting jerky strips I'll have to remove a few pieces at a time until it's all done. A lot of work but you get a variety of pieces and nobody ever complains about the result. The thicker pieces are my favorite, but they will go bad sooner.
S
SHERMAN
Guest
I have a marinade container i cut the meat into strips soak in soy sauce, a little kikomans teriyaki sauce, peppercorns, minced garlic,minced halapenos, minced onions and a bottle of newcastle all while drinking newcastle!
It works great in a dehydrator or smoker.
I also like adding crushed red peppers sometimes
It works great in a dehydrator or smoker.
I also like adding crushed red peppers sometimes
