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JERKY?


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#1 lif2fsh

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Posted 20 January 2008 - 09:16 AM

Have any recipes you would like to share?

#2 DEERSLAM

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Posted 20 January 2008 - 09:33 AM

This is my recipe.2 cups soy sauce1 cup water1/2 bottle Wrights liquid smoke1 cup brown sugar3 tablespoons granulated garlicI add all the liquids together in a glass baking dish and heat it up on the stove. When it's good and warm I add the brown sugar so that it melts in. I then marinate for about 6hrs.This is my own home brewed recipe and have had nothin but great feed back from anyone you has ever tasted my jerky.
MIKETEAM .204"Had God not intended for humans to hunt, he would not have made animals out of meat."

#3 CoyoteHuntress

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Posted 20 January 2008 - 10:29 PM

Our favorite is very simple...Take your fish, deer, elk, turkey whatever... Pour Yoshida's marinade and sauce to cover.. Put in fridge over night, stirring or if using a marinade bowl, flip it over every so often.. be sure to make sure its all coated good... Then put in the dehydrater or your oven, smoker whatever until done :signlol2iu:
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#4 mac

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Posted 22 January 2008 - 12:18 PM

I'm a bit more lazy and use Nesco's seasoning mix...it's actually really, really good. I've stocked up on a dozen boxes of this stuff:http://www.amazon.co...l/dp/B0000CFPI2Use my dehydrator and comes out really well...
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#5 BigToach

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Posted 10 February 2008 - 12:18 AM

BLACK PEPPER JERKYcompletely awesome I work in a meat shop and very frequently make jerky. mostly use tri-tip but also london broil. 5lbs thin sliced beef.BRINE2 cups soy sauce4 tbsp black pepper1 tbsp cock sauce ( the asian hotsauce with the rooster on it)1/3 cup brown sugar1 tbsp non-ionized or kosher salt (important that it is non ionized)2 cups wine (red or white. just for more flavour than water)1 tbsp liquid smoke (if done in a dehydrator or oven. or if done in a smoaker use 2 pans of smoke)marinate in brine 24+ hours (NOT IN ALUMINUM BOWL, stainless or plastic) aluminum gives a slight metal flavourplace in the refridgerator mixing at least 2 times over the full marinate time.remove from brine, pat dry with paper towel. sprinkle on some more black pepper. let set on counter for 2 hours at room temperature this forms a thin protective film called pellicle. pellicle protects from the formation of bacteria, also it helps to lock in moisture and flavour. Jerky Timethe meat is ready to dehydrate or smokeI usually smoke the meat for 8-14 hours depending on outside temp. check on the meat every 2 hours or so.if making jerky in the oven place cheese cloth on a baking pan, place meat on top making sure no pieces are touching, prop oven open so air can circulate ( I use a fork to prop the oven open) bake at 190-200*, bake for 4 hours, then check each additional hour to see if its done, may take up to 8 hours in the oven, its done when it looks and feels like jerky, it will soften up some after its done so let it stay in longer if u are in question if its done.This is my personal recipe. everyone loves it. ive been known to sell it at $20 a lb.

#6 PredatorMaster

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Posted 10 February 2008 - 08:56 AM

Sorry mine is Top Secret!

#7 BigToach

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Posted 11 February 2008 - 04:44 PM

Sorry mine is Top Secret!

must not taste very good then. haha j/k

#8 PredatorMaster

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Posted 08 March 2008 - 09:23 AM

LOL! It sells out fast.

#9 barndoor

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Posted 13 March 2008 - 06:16 AM

I made DeerSlam's recipe the other day..... It was great. I have never made jerky before and I do not have a dehydrator so I made it in the oven.... Turned out great.Took some to work and people were "surprised it tasted like REAL jerky".......I said what is it suppose to taste like??? Fake jerky?!?!Anyway.Thanks for sharing you recipe DEERSLAM!!!!!

#10 mac

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Posted 13 March 2008 - 12:48 PM

Faux Jerkey!!!
Mac Daddy"Lock, Stock and Two Smokin' Barrels"

#11 ShooterJohn

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Posted 13 March 2008 - 01:25 PM

:) As long as it tastes like jerky. :rolleyes:

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#12 PredatorMaster

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Posted 15 March 2008 - 06:21 AM

I use a dehydrater they cost between $ 20-30 at walmart.

#13 ShooterJohn

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Posted 15 March 2008 - 09:12 AM

My dehydrator cost over $400 so my jerky must be better. :signgreatreport3kg: Oh wait not better just a lot more of it at one time. :smiley_kewlpics:

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#14 PredatorMaster

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Posted 15 March 2008 - 05:34 PM

That is why I own 3 of the cheaper ones. It took my 3 days to do a whole deer.

#15 coues killer

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Posted 08 December 2008 - 08:27 PM

beef or deer 3 to 5lb.worcestershire sauce to taste I go by the smell. liquid smokecoarse black pepper to tasteonion powdergarlic powdersoy sauce if you want to add sweet flavor add sticky sweet BBQ sauce for hot add crushed red peppers. I marinade a couple of days mixing once a day to make sure all the meat gets marinade. I dont use any measurements. great flavor my kids love it.

#16 Crosis

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Posted 08 December 2008 - 09:41 PM

I have to ask, why does everyone use Soy Sauce?(I personally can't stand the taste of Soy Sauce on anything I've ever eaten, then again I can't stand Sushi, or California Rolls either)

#17 stubby3

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Posted 03 January 2009 - 04:45 PM

jerky using ground meat.Jerky 8 lbs meat 1/4 cup tenderquick 1/4 cup brown sugar 1 tsp cayenne pepper 2 tsp black pepper 2 tsp garlic powder 2 tsp liquid smoke [if wanted] mix all ingredient with meat. grind the meat like hamburger put in fridge in a bowl for 24 hrs to let spices cross blend in meat spread meat mixture on aluminum foil and roll out 1/4 inch thick with a rolling pin. then place in smoker for 2-1/2 hrs at 160-165 degrees. next remove meat from smoker, peel aluminum foil from meat. place on oven rack dry side down. put rack in oven at 165 degrees till meat is as dry as you want it, remove from oven. if you don't have a smoker just place the meat in oven at 165 degrees for 2-1/2 hrs. then remove meat from foil and put in oven dry side down until it is as dry as you want it.next break it into pieces or cut into strips using a pizza cutter. next grab a beer and start sampling 12-31-08 this makes for a much more chewable jerky. kids as well as adults just love it and you can change the spices to suit your own taste buds with a little experimenting.




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