Jerky Recipe

freefall149

freefall149

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May 31, 2011
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Getting ready to make some jerky, thought I'd share my recipe with you guys. OK, it's not MY recipe. Got it out of Ducks Unlimited a few years back. But no lie, it's pretty good :)

Ingredients:
4lbs whatever kind of meat
3 tbs salt
1 cup brown sugar
3/4 cup soy sauce
1 cup water
1/2 cup worcestershire sauce
2 tbs garlic powder
2 tbs chili powder
3 tbs coarse ground black pepper
2 tbs red pepper flakes

Cut meat in 1/4" strips across the grain. Combine other ingredients and stir well. Add meat and refrigerate for 6 hours. remove meat and dry on racks in refrigerator for 1 hour. The it's into the dehydrator overnight-ish.
enjoy :)

if you don't have a dehydrator, i've heard you can use an oven at 175 for 1 hour then lower to 140 and crack door for 10 hours, but i've never tried it and I can see it using a lot of electricity.
 
mmm.......sounds good I plan on making jerky this weekend!
 
Looks like a solid recipe, which reminds me I forgot to add sugar to the venison jerky I have going. Thanks for the unintended reminder!
 
There seem to be quite a number of variations, but all jerky recipes share a lot of the same ingredients. This one looks good!

When I was getting some meat cut at the grocery store, a fellow who works there was telling me how he used his oven. He stuck toothpicks through the ends of his meat strips, then hung the toothpicks across the spaces in the oven racks. The two racks were placed so the meat didn't touch.

I wish I had skewered the meat, rather than draping it over the racks, because where it made the bends, the meat did not get as completely smoked. Still, it was a success.
 
freefall149 said:
Ingredients:
4lbs whatever kind of meat
3 tbs salt
1 cup brown sugar
3/4 cup soy sauce
1 cup water
1/2 cup worcestershire sauce
2 tbs garlic powder
2 tbs chili powder
3 tbs coarse ground black pepper
2 tbs red pepper flakes
Click to expand...

I made about 5 lbs of this yesterday, although I substituted chipotle seasoning for red pepper flakes. Turned out great. Thanks for the recipe.
 
I have one that's real easy that I use for venison.

Teriyaki Sauce
Fresh Ground Black Pepper

I basically slice the venison steaks really thin in strips making sure I trim off all the fat & silver skin, plus use the scraps of meat that you really can't do anything else with but sausage...but there's another recipe for that :>) Anyhow, put all the meat in a big glass bowl, pour int he teriyaki sauce and lets soak overnight in the fridge. When I take it out the next day I'll pat it dry on some paper towels, then grind some fresh pepper over it and put in on my dehydrator trays. Then about 12-16hrs later you have some great jerky. Mine don't last long though because ALL of my sons and most of my daughters devour the stuff pretty quick. I do try to reserve me a private stash for my hunting pack though.
 
Mine tends to disappear quickly too. I vac sealed most of this batch and threw it in the freezer. We'll see how long that lasts.
 
That sound real good. I switched to Hi-Mountain jerky seasonings a few years ago, but I want to try this recipe. I have had good luck smoking my meat on my charchol grill also. Took a little practice but turn out great. Happy day
 
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