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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: ChuckC on October 03, 2012, 02:37:00 PM
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I just acquired a jerky shooter thingie. Anybody got any favorite recipes that they can share ?
ChuckC
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I take pure ground venison for my jerky.
Mix in: Teryaki, Liquid Smoke, Salt, Coarse ground black pepper, and a dab of brown sugar.
Shoot it out on trays of dehydrator and run for 10-12 hours at 140 degrees.
Brett
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I just use the high mountain jerky mix boxes.
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Originally posted by snakebit40:
I just use the high mountain jerky mix boxes.
X2
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I used a mix from Wal-Mart with ground venison and it turned out great! In fact I need to do some more. It don't last long!
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Here is a couple recipes I use.
Sweet and Spicy Rub
2 cups brown sugar
2 tbs salt
1 tbs of course black pepper
1 tbs crushed red pepper
dash of garlic
2 drops of liquid smoke( only if you don't use a smoker)
I use long cut strips of your favorite wild game. Mix 2 1/2 lbs jerky strips in a bowl. Put directly into smoker, dehydrator, or oven.
Sweet Pepper marinade
15 0z of soy sauce
1 tbs of course black pepper
3 cups of brown sugar
mix thoughly and add 2 1/2 lbs of jerky strips.
marinate for 12 hours stiring often. put in to smoker, dehydrator, or oven. lightly sprikle course black pepper on strips before starting to dry it.
I hope you enjoy.
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Hi-Mountain here too. I really like the Hickory flavor. Original is way too salty for me and most of my friends who have tried it. And I like the results when using the oven at 200 better than the dehydrator at 160.
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Originally posted by EHK:
Hi-Mountain here too. I really like the Hickory flavor. Original is way too salty for me and most of my friends who have tried it. And I like the results when using the oven at 200 better than the dehydrator at 160.
Ditto! I like the Mesquite flavor as well. I am really eager to try the Cracked Pepper and Garlic with some Worscheshire sauce (just like steak!). We are a big steak and potatoes family! lol :biglaugh:
I use my Open Country 500 watt dehydrator set at 160. 6 hrs later, BON APETITE!
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Big Ron Hunt a lot has a dry rub he gave me as a trade for a jar of my canned venison it is so good. I used the char steak seasoning, added son soy sauce; a half can of beer, red pepper, hot peppers, and marinated the meat overnight. I just added water to cover all the meat in the mixture.
(http://i190.photobucket.com/albums/z166/Traditional-Archer/IMG_20130121_141929_125.jpg)
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For the people that use their own seasonings do you still use cure? All the store bought seasonings always include a cure packet to make it safe to eat? I guess if you are going to eat it right away or really dry it out you wouldn't need the cure?