jerky thread

[cerebus85]

try a bulgogi seasoning they sell it wet and dry. you'd like it if you like Korean flavors

 

[Whitsettd8]

There is a jerky outlet store over by cabelas in Louisville. I buy a lot of there products. My favorite is the Cajun bbq smoked brisket.

 

[PistolBob]

I like to use Worchestershire sauce, black pepper, garlic powder, onion powder and a splash of liquid smoke in the soak.

 

[spainy79]

Got close to 4 pounds of Caribbean Jerk in the fridge and maybe 2 pounds worth of Cajun flavor currently dehydrating.

 

[parson]

This is what I have used for several years. Usually add some brown sugar and cayenne pepper. Everyone seems to love it.

https://www.amazon.com/Nesco-BJ-18-Original-Flavor-9-Count/dp/B000UCM0P6

 

[MRockwell]

I've been doing my own jerky for about 18 years. I have my own recipe, but the past several years I have used commercial mixes. Started with Nesco, then switched to LEM a few years ago.
My biggest problem with the commercial mixes is the end product is too salty!

I made a batch of LEM HOT and MESQUITE on Sunday, out of a 4lb. eye of round, and it turned out great. What I deduced is that I only marinated it for 5 hours, instead of overnight. Took about 5 hours in the dehydrator(Nesco Snackmaster), with six trays total. I had a pre-dry weight of 2lb,15oz., which was divided by the two seasonings. And of course, I rotated trays and flipped the jerky pieces about mid-way through the drying process. Wasn't too salty, and the wife thoroughly approved of the Mesquite(only jerky she likes[besides Sturgis Jerky]).

A few weeks ago I tried two recipes from this site: https://www.jerkyholic.com/beef-jerky-recipes/ , using an english roast. Can't remember which recipes I did, but was not impressed. I think I will stick to my recipe and the LEM seasonings. (NO, I will not give you my secret recipe...unless a cheeseburger is involved, or maybe a trade for your own recipe, or some Sturgis Jerky ).

Heads Up!: Meijer has whole eye of rounds for 2.99/lb this week(Indianapolis area, until Wed.). This is what I use, and after trimming the fatcap and silver skin, etc., I lose about 1lb. of total weight on a whole eye. In all, the leanness is better than any other cut of meat(except for venison), in my opinionated opinion!

Another Heads Up: Don't go out and buy one of those commercial dehydrators from Cabelas, you know, this one. I have used one for large batches(~12lb pre-dry) of jerky and it is no better than my 8-tray Nesco. Too much moving jerky, and trays, around to get the proper drying consistency. KISS: Keep It Simple Stewart.

 

[Cattman]

I call this one 4 Beer Jerky. semi frozen makes it easier to slice.

5# venison cut into Jerky strips
1 tbl Black milled pepper
1.75 oz. liquid smoke
8 oz soy sauce
8 tlb Worchestershire sauce
6 tbl A-1 sauce
2 tbl meat tenderizer
1 tbl onion powder
1 tbl garlic powder
3 tbl crushed red peppers
2-4 tbl ground cayenne pepper
3-5 tbl hot sauce

I marinate overnight and stir things up 2-3 times. use wooden cabob sticks and dry the jerky in the oven set on low with a folded hot pad in the oven door to let moisture escape. I store in sealed mason jars in the fridge and it will last until my boys find it and inhale it..lol

 

[dprimm]

Sounds. Good except for the peppers. May try this.