Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: KentuckyTJ on January 21, 2011, 01:21:00 PM
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What's your favorite flavor? Mine is teriyaki. Lowebow turned me onto a new cure and marinade that I'll try out tonight when I get home hopefully.
(http://i52.tinypic.com/muirk6.jpg)
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I mix Soy Sauce and Worchestershire Sauce 50/50 and then crush a few garlic cloves in and soak the strips overnight in that before drying. Yum.
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This is the way my wife will eat deer meat.. And her dad just loves it too even though he otherwise is not a venison eater....
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I also only use soy and worchestershire, although I don't like jerky much myself. I make a little anyway for other people to enjoy.
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I just made some earlier this week...made "peppered" flavor and man is it awesome!
I've started 1/4 ing and deboning 1 doe a year just for jerky. I wrap each deboned 1/4 and stick in the freezer for later. I've found a front or rear 1/4 will give me right around 5# of clean sliced meat....which will dehydrate down to around a 1 gal ziplock bag of heavenly protein!!
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Send some my way Tom, I will let you know :D :thumbsup:
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Liquid smoke, salt, pepper, cover in fridge overnight, then cook. I usully add too much pepper to suit everyone, but that keeps em from eating it up so soon.
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I trust that jerkey tastes as good as it looks...and it certainly DOES look good. Enjoy.
I don't yet own a smoker but I plan to buy one this spring. One recipe I want to try is the one found in David Petersen's book, A Man Made of Elk. He spices his up with a little crushed cayenne peppers just prior to putting the smoker.
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Is that an offer?
Mmmmm....
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I like the original and hot backwoods brand. I also got to where I prefer to use ground meat so it comes out more like snack sticks than jerky.
(http://i94.photobucket.com/albums/l87/adeeden/001-2.jpg)
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My nephew makes his up out of ground meat and dispenses it with one of those caulk-gun type jobbies. I gotta say it is easier to chew. That could be a dangerous thing though. They seem to be gone faster.
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Looks good Dennis. I like that ground jerky also, but this is from backstrap. I promise you won't have any chewy issues with it.
Our local processor actually makes some ground venison bacon that is out of this world. I wish I knew how they make it.
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I turned a good portion of a doe into 3 batches of jerky this fall, as well.
(http://i608.photobucket.com/albums/tt167/WoodenBows/DeerJerky.jpg)
My bow building/lumber drying hotbox also does duty as a jerky oven, too. I love opening that lid and still smelling the aroma from a fresh bake.
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For those of you who don't own a dehydrater don't fret. High Mountain Jerky cure available at your local academy sports or bass pro does an awesome job using your oven.
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The backwoods brand does great in the oven as well.
TJ I don't know if I could let meyself use backstrap for jerky! I'm sure it's great but man it's good on the grill to!
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I hear ya David, but my daughter loves jerky and what the princess wants the princess gets. She a Daddy's girl.
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Any jerky will work great in your oven. Just be sure to keep the temperature low, you want to dry it not cook it.
Not many deer here for me so I use London Broil when it goes on sale. As much as I make I'd have to have one of those big $400 dehydrators. That's not going to happen so I use the oven.
Guy
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How many people don't use cure?
Lots of recipes on the web. Some use it, some don't, and no one discusses criteria that I've seen. I'm thinking of cutting it out, vacuum packing and freezing all product, and then using it pretty quick...
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I had some cut into strips to make jerky in Oct 09 and never did anything with it. It is still in the freezer. Any chance it is still edible? I don't have a dryer either - how long does it have to dry in the oven? I assume the oven is set very low and door left open?
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Originally posted by JockC:
How many people don't use cure?
Lots of recipes on the web. Some use it, some don't, and no one discusses criteria that I've seen. I'm thinking of cutting it out, vacuum packing and freezing all product, and then using it pretty quick...
Good point. This is the first time I used it. I would guess its a matter shelf life. But what that is who knows???
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Originally posted by Stinger:
I had some cut into strips to make jerky in Oct 09 and never did anything with it. It is still in the freezer. Any chance it is still edible? I don't have a dryer either - how long does it have to dry in the oven? I assume the oven is set very low and door left open?
As long as it was sealed very well with no air and has no freezer burn I would say it would be ok. Just thaw it and check it out. If not too much freezer burn I would cut off what was there and go for it.
Feed some to your wife first :nono:
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I use 2-3 lb of meat. 1 small bottle liquid smoke, 1 cup soy sauce, 2 tbs worshetershirerrrr, 2 tbs fine ground black pepper, 1 tbs salt, 1 tsp garlic powder, ground cayane to taste(useualy after it is on the rack). Seal up in a ziploc with the air removed and stir occasionaly for 24 hours. I have used smoker, oven, dehydrater. Low and slow is best but at the end I like to hit it with a little heat to make sure it is "cooked". The salt preserves it after it is dry. Make it hot and others will only eat a little.
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My recipe is pretty much like TroutGuide's.
Toward the end of drying or curing, I like to sprinkle red peppers over the top, and then drizzle honey, or maple syrup.
Makes for a nice glaze, of hot and sweet!
As for using the loin.... I knew there was something wrong with you "boys" from Kentucky! :D
My "Princess" would have a COW! :nono:
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I used to use the oven. I would crinkle up aluminum foil and then spread it out underneath the meat to try and get airflow below the meat. Then like others have said turn it on as low as it would go. I usually crack the door open a tad with an oven mit to allow the heat to escape and keep the oven on. This usually took 2-3 hours.
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I've never tried to drizzle something like honey on jerky, but it sounds good.
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The best jerky marinade I found to like the tase of best was found in Traditional Bowhunter. About 2lbs of meat(your choice) 1 Cup beer (Good Dark beer) 1T. lemon juice (fresh squeezed) 1T. soy sauce 1T. worchestershire sauce 1/2 to 1t. salt as dictatedby your blood pressure 1/2 to 1t. coarse- ground black pepper (to taste) 1 clove fresh minced garlic Marinade overnight smoke meat. Iuse a little chief the electric keeps the temp steady.
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My son loves venison Jerky. I use a dehydrater and like using the backwoods brand for marinade. I don't use the cure, not sure why its needed or what it does.
Gilbert
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hi mnt. origional,ground,in oven mix.
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I use the backwoods and add brown sugar and 1/4 tsp of cayenne pepper.have done in oven,dehydrader and smoker. It must be good because it only lasts 2 days!
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ttt