Jerky Recipes

[Coach]

One thing I love to do with wild game is make Jerky. Usually, I make a merinade that is pretty much soy sauce, Worcestershire, mustard, garlic, liquid smoke - all the obvious stuff.

 

The best home made jerky I've tasted seems to have a sweet element to it - kind of tacky to the touch, so there's a sugar element to it.

 

I've tried to duplicate this by adding apricot jam, brown sugar, teriyaki.

 

Just curious if you guys have figured out this sweet/hot mix and what you use to make the sweet and chewy texture.

[rossislider]

Costco sells their own brand of Sweet Mesquite dry run seasoning. I have found that mixing this with some soy Worcestershire sauce and brown sugar makes a great sweet and spicy jerky marinade. My kids can't get enough of it.

[Snapshot]

I have been using a recipe from Outdoor Life Magazine since the late 1970's. The Normal ingredients plus I add a coat of coarse black pepper.

 

Not sure what ingredient for sweet and chewy?

[Snapshot]

I ran across an article about a guy using "Cheriyaki" Sauce. It is a mixture of cherry and Teriyaki. Purchased from World Harbor.

[bear402]

One thing I love to do with wild game is make Jerky. Usually, I make a merinade that is pretty much soy sauce, Worcestershire, mustard, garlic, liquid smoke - all the obvious stuff.

 

The best home made jerky I've tasted seems to have a sweet element to it - kind of tacky to the touch, so there's a sugar element to it.

 

I've tried to duplicate this by adding apricot jam, brown sugar, teriyaki.

 

Just curious if you guys have figured out this sweet/hot mix and what you use to make the sweet and chewy texture.

 

Hey Coach.

 

Here is the base recipe I use. The Yoshida's gives it that tacky texture your looking for.

 

Adapt spices to your liking

 

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(For about 2-3 pounds of jerky prepped meat)

 

1/4 cup soy sauce

1 1/2 cup Yoshidas Gourmet Sauce (buy at Costco or elsewhere )

liquid smoke to taste. (I use a couple of tablespoons of Wright's liquid smoke)

Cracked black pepper (large grain if you have it)

Garlic salt or other seasonings of your choice.

Optional Red pepper flakes if you like it hot . ( I don't ! uses it on mine )

 

Slice lean meat with the grain making into thin strips . I shoot for 1/8" thickness but you can go up to 1/4" . Thicker slices will take longer to dry and the jerky will be tougher to chew ! I use an electric slicer and slice the meat when it is partially thawed but still firm . (Makes it easier to get thin consistant cuts.)

 

Soak meat slices in the above liquid ingredients for at least one hour; two is better. 1/2 a day is even better ! Stir meat occasionally to make sure of good coverage.

 

Lay slices out on dehydrator trays or oven jerky trays (spray trays with Pam before putting meat on them for easier clean up). Sprinkle the meat with seasonings.

 

Cook/Dry at about 125 degrrees for as long as it takes to reach proper doneness to your liking .

 

Cool jerky strips and Package in airtight bags or containers.

 

This jerky recipe contains no preservatives , but will keep for a week or more at outside temperatures. For prolonged storage refrigerate or freeze.

 

[Coach]

Awesome - thanks for the ideas guys.

[elkaholic]

quick easy

 

lawrys - lemon pepper -- chipolte lime /---- terriaki /pineapple

 

ready to dry

[savagman]

A layer of coarse salt, pepper (black, red, chipotle, both all etc..), molasses in a pyrex baking dish. Then a layer of meat. Anthother layer of salt, sweet and hot. Another layer of meat, another layer of salt seet and hot.....

 

You get the idea.

 

After about 24 hourd the meat gives up its juice. Taste juice. It should be sweet salty and good. Adjust if needed and mix meat and juice up. After another 24 hours the juice should re- absorb and the meat will be candied. Smoke or dry in your preferred method. Simple but great. Add liquid smoke if using oven or dehydrator.

[azslim]

couple tblspoons kosher salt, 1/4 cup brown sugar, little blast of pineapple or orange juice, marinate 24 hrs then sprinkle with pepper before you dry. Have hung on a line and used a smoker, liked alder, hickory and apple woods the best.

[sidwynder505]

Wife just likes creaked pepper an garlic salt on the strips an dry it!! works on any thing running around out there!!...she said "less is more"!!...you have to be able to taste the meat!!...i agree now!!