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Post by tylerdeloach32 on Jan 2, 2008 11:11:58 GMT -5
I was just wondering if anyone had some jerky recipes to share?
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Post by booker81 on Jan 23, 2008 5:55:12 GMT -5
Stupid easy jerky:
I like to cut up the jerky when I'm going to use it, so I generally squirrel away some roasts, sometimes a whole shoulder of a deer. We maje jerky out of goose breasts, so those get frozen whole too.
I thaw it out most of the way, until I can get a good knife through it. It's a LOT easier to cut when it's partially frozen. I slice it about 1/4" thick, against the grain of the meat. A nice sharp knife makes it easy.
I've tried a LOT of marinades, cures, packs, homemade marinades etc over the years, and finally found and settled on one. I don't use any "curing" salt or anything - I'm not sure if I'm sensitive to it or something, but I can't eat anything that's used it. Other people can, just not me. So I don't!
I use "Allegro" brand marinades (http://www.allegromarinade.com/) My little grocery store carries it, probably because I buy it! I buy the Original and the Hickory Smoke flavors. They have others, I just like these two. My husband doesn't like spicy food, but the Hot and Spicy is good too.
After I get all my meat sliced up, I put it in a glass bowl, and add equal amounts of the marinades, until all the meat is covered. I give it a good stir, and cover with Saran wrap and put in the fridge. A few times a day, I stir it. Minimum time to leave it in is overnight, longer is better. If I can get away with two full days, I do that.
I've got one of those stacking dehydrators (found at Walmart!) I pull the bowl out of the fridge, and set up the dehydrator trays right next to it. I grab some of the meat out of the bowl, try to shake off some marinade, then put it on the rack and go around and lay all the meat pieces flat. When the whole tray is full, I sprinkle garlic salt over all the meat lightly, and then grind up fresh pepper over it (McCormick has the neat little grindy things wiht peppercorns inside - its just coarser pepper than the the ground pepper you use in the shakers). I put the next rack on, and repeat.
When all the racks are full and ready, I run the dehydrator on the highest setting. At about 6 hours, I start checking - take a piece out, let it cool for a bit, then break it in half. If it's pink inside, it's not done. When it's still bendy but the inside is not soft, it's done.
I just bag it and put it on the counter. Even if I make up 10lbs wet weight, it's usually gone within two days. I've shipped it with no problems.
It's a LOT easier than typing this all out!
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mrs
Spike
Posts: 52
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Post by mrs on Jan 23, 2008 13:44:56 GMT -5
This is for each pound of meat(beef,venison) that is cut into strips up to 1/4" thick. (1) 10 oz bottle of Worchestershire sauce (1) 10 oz bottle of Soy Sauce (1) tsp table salt (1) 1/2 tsp pepper (2) HEAPING tbsps garlic powder (2) HEAPING tbsps onion powder (1) GIANT squeeze of catsup from a plastic bottle
I dump all of this into an empty plastic peanut butter jar and twist the lid on. Then I SHAKE the bajeebers out of it to thoroughly mix up the powders(Which will clump if not mixed completely). This mixture is poured over the meat strips in a plastic bowl, and the whole mass is stirred so all of the strips are covered. IMPORTANT!! The meat is to marinate for ONE HOUR. I mix it 2 or 3 times during that ONE hour. After the hour is up the strips are laid on the shelves of my food dehydrator. I set the dehydrator at 145 degrees and let it go. It usually takes 4-5 hours to dry the strips to the "chewy" stage. I don't like dry jerky. This makes DEE-LISHUS jerky. I've shared it with an uncountable number of people and every one of them LOVED it. Good luck!
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Post by weasel on Jan 23, 2008 19:25:20 GMT -5
I always end up trying a jerky recipe.... then add this.... man that sounds good so I dash it in.... then by the time I'm done it isnt a real recipe but it always ends up good.
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