Author Topic: Jerky (Read 14439 times)

Roy from Pa · « **on:** September 26, 2018, 07:14:36 AM »

2 pounds meat
Worcestershire Sauce 1 tablespoon
A-1 Steak Sauce 1 ounce
Dales Liquid Seasoning 1 ounce
Soy Sauce 1 ounce
Liquid Smoke 1 tablespoon
Molasses 1/4 cup
Brown Sugar 1/4 cup
Black Pepper 1 tablespoon
Garlic Powder 1 tablespoon
Montreal Steak Seasoning 1 tablespoon
Seasonal Seasoning 1/2 teaspoon
Water 1 cup

Heat all the above on stove to blend together.

Slice meat into 1/4" thick strips and marinate in fridge overnight.
I dry it in a dehydrator.

rchinchar · « **Reply #1 on:** September 28, 2018, 02:50:47 PM »

Sounds good... I love Dales

goobersan · « **Reply #2 on:** November 01, 2018, 08:28:23 PM »

BWlongbow · « **Reply #3 on:** December 18, 2018, 08:02:46 AM »

Great recipe, it makes great tasting jerky.

Krex1010 · « **Reply #4 on:** January 08, 2019, 12:28:43 PM »

This is very similar to the recipe I use.....it’s terrible, I can’t get the jerky to last more than a couple days lol.

Roy from Pa · « **Reply #5 on:** January 17, 2019, 08:20:50 AM »

Keith, ya gotta hide it better:)

Krex1010 · « **Reply #6 on:** January 17, 2019, 08:22:38 AM »

Roy.....but I’m the problem, someone needs to hide it from me. I can’t walk by it without grabbing a piece or two.

Roy from Pa · « **Reply #7 on:** January 17, 2019, 10:15:41 PM »

LOL
I understand that.

supernaut · « **Reply #8 on:** January 25, 2019, 11:26:01 AM »

Thanks for sharing this Roy. I've got a big doe that's been hanging in the shed for about a week and a half that I'm planning on cutting up this weekend and I'm going to devote quite a bit of her to making goodies like jerky. I'll definitely try this recipe. Browsing all of these recipes is sure making me hungry!

Bob Moran · « **Reply #9 on:** February 15, 2019, 01:17:49 PM »

Sounds great! I'm making up a batch right now.

Roy from Pa · « **Reply #10 on:** May 13, 2019, 04:25:47 PM »

I just got a PM from a certain guy in Nowhere, Virginia....

He loves the recipe so much, he had to freeze half the jerky, so he didn't eat it all in 2 days:)

Jack Denbow · « **Reply #11 on:** May 20, 2019, 01:46:33 PM »

Roy the fridge is no deterrent and the freezer is only a slight deterrent.
I ate a lot while "testing doneness".
When "testing doneness" you can get an early start.

Roy from Pa · « **Reply #12 on:** May 28, 2019, 06:50:27 AM »

Yup, I always end up with half of what I started with when I'm all done testing:)

Sam McMichael · « **Reply #13 on:** August 17, 2019, 08:59:11 AM »

How does this recipe work for turkey jerky? I have Alpha Gal, so all the red meat food is out of bounds for me. I have had some commercially made jerky, but I would like to find something tastier. This recipe sounds really good.

Traditional-Archer · « **Reply #14 on:** April 03, 2020, 12:01:41 PM »

Sounds Great Roy

BenAwhile · « **Reply #15 on:** April 18, 2020, 04:17:37 PM »

Hopefully this won't be taken as me hijacking this thread. Anyway, I've had jerky made from everything from cougar to moose, but I've NEVER had jerky made from pork. Of course I've had ham, bacon and sausages, but never jerky. Does anybody use pork? Would like to hear the results, if it's ok on this thread. Thanks.
Bob

ksbowman · « **Reply #16 on:** July 28, 2020, 08:21:55 AM »

Tried this recipe but, I didn't have any molasses. Really good! Thanks Roy.

Roy from Pa · « **Reply #17 on:** September 30, 2020, 05:27:53 PM »

Yer welcome, Ben.

Get some molasses for the next batch, makes it even better.

ed lash · « **Reply #18 on:** October 05, 2020, 08:12:03 PM »

So the goose hunting has been pretty good up here lately. Been struggling to cook them in a way we like. Decided to make the last 3 into jerky. Used a Ducks Unlimited recipe and did it on our smoker. Wow. Really good...reminds me of venison jerky. Also the amount of shrinkage in meat volume from goose breasts to jerky was shocking. It won't last long.

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Author Topic: Jerky (Read 14439 times)

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