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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: ks_stickbow on June 12, 2003, 08:38:00 PM

Title: Dang good jerky
Post by: ks_stickbow on June 12, 2003, 08:38:00 PM

I've never tried with venison, but London broil and brisket work very well.
This can either be used as a marinade or a seasoning for ground jerky.
If used as a marinade put in 1 gallon plastic bad in the refrigerator for 24 hours rotating the bag occasionally

1/4 Cup Worcestershire
1/8 Cup Soy sauce (Kikkoman’s is to salty, La Choy is good)
1 tbs. Liquid smoke (I prefer hickory and more than 1 tbs.)
1 tbs. Garlic Powder
2 tbs. Salt & Pepper
1 1/2 tbs. Brown Sugar

This is NOT SPICY but you could always add some cyan or crushed peppers.

Title: Re: Dang good jerky
Post by: Scotty Joe on July 01, 2003, 10:41:00 AM

I use a similar marinade 4 my jerky/biltong but add some fresh ginger and fresh garlic rather than dried.Favor is much better.Also use aproduct here that i dont know is available in U.S. "Encona, west indian hot pepper sauce", similar strength 2 tobasco but diffrent flavor. Experiment and enjoy.  :D

Title: Re: Dang good jerky
Post by: Joey Ward on July 25, 2003, 09:39:00 AM

I just throw the cuts in a Tupperware bowl, cover with Dales, throw some cyan in, squirt some Aunt Jamima syrup in, put the top on, and toss it in the fridge. Everytime I open the fridge, I slosh the mixture around. When I get around to it, I lay the cuts out on the dehydrator trays and turn her on. 8 to 10 or so hours later I bag up what I didn't nibble on.  

Then I make up some biscuts and fry some bacon. Slice the biscuits in half, put the bacon on s slice, and pour some of the remaing mixture over the biscuits. I don't like to waste nothing.  :)