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Old 11-12-2013, 09:21 PM   #1
matchejm
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Default jerky

Looking at different recipe any good idea's?
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Old 11-13-2013, 06:49 AM   #2
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No secret, this stuff is good http://www.basspro.com/Hi-Mountain-J...product/40225/.

Lay your jerky in a container of your choice, we use meat lugs.
Put 1 layer of jerky layed out on the bottom of the lug
Sprinkle seasoning over all the jerky, not putting too much so that it's too salty, but enough that it will taste good.
Lay out another layer on top of the layer you just seasoned.
Sprinkle seasoning over that layer of jerky just as you did the first layer.
Continue this until all your jerky is in the lug (container) and seasoned up.
Pour in worcestershire until all the jerky is covered and put in the fridg over night and hand the next day. Smoke as you want and then let it hang until it's dry to your liking. This is how we do it. The packet of seasoning will tell you roughly how many lbs of jerky it will season, and you will figure out how to season the meat to your liking by trying a few times. Trust me, don't season as thick as you may a steak. I didn't fully understand how to season the first time, and needless to say, I made some jerky you can barely eat it's so dang salty! Hope this helps you out!
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Old 11-13-2013, 07:28 AM   #3
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High mountain. the only flavor I didn't love was the cracked pepper and garlic. All the other have been great.
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Old 11-13-2013, 09:18 AM   #4
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Just made some venison jerky and it turned out great. After much trial and error over the years, here's my recipe:


* Cut meat into 1/4" slices and flatten/tenderize with one of these:
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(This thing really helps the marinade get all the way through the meat and also makes it easier to chew)

* In a big bowl mix soy sauce and a bit of Liquid Smoke
* Add brown sugar, cayenne pepper, black pepper and garlic powder
(notice I did not add salt - the soy sauce is salty enough)
* Stir until sugar is dissolved and spices are well mixed
* Pour mixture and meat in a freezer bag and shake until well covered
* Refrigerate overnight.
* I use a cheapo American Harvest dehydrator - takes about 7 hours

I don't use any "cure" because I make small batches that get eaten in a week or less.
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Old 11-13-2013, 11:47 AM   #5
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Quote:
Originally Posted by jerp View Post
Just made some venison jerky and it turned out great. After much trial and error over the years, here's my recipe:


* Cut meat into 1/4" slices and flatten/tenderize with one of these:
Attachment 571151
(This thing really helps the marinade get all the way through the meat and also makes it easier to chew)

* In a big bowl mix soy sauce and a bit of Liquid Smoke
* Add brown sugar, cayenne pepper, black pepper and garlic powder
(notice I did not add salt - the soy sauce is salty enough)
* Stir until sugar is dissolved and spices are well mixed
* Pour mixture and meat in a freezer bag and shake until well covered
* Refrigerate overnight.
* I use a cheapo American Harvest dehydrator - takes about 7 hours

I don't use any "cure" because I make small batches that get eaten in a week or less.
do you have to use cure if I put it in zip lock bags in freezer?
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Old 11-13-2013, 11:53 AM   #6
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Good thread....
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Old 11-13-2013, 12:04 PM   #7
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dont remember the exact one i used last but i bought it at bass pro. It was the original. Added a little ragin blaze and it was the sest jerky i have had
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Old 11-13-2013, 12:06 PM   #8
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Quote:
Originally Posted by matchejm View Post
do you have to use cure if I put it in zip lock bags in freezer?
No - I wouldn't think so...
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Old 11-13-2013, 12:56 PM   #9
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I had assumed cure was really to prevent the rapid multiplication of bacteria when the jerky is being dried. The meat spends alot of time above 60 degrees and if you don't get to 160 degrees for the correct amount of time, then those bacteria never die off. Curing limits bacteria growth significantly. Refridgeration does little in this area.

As an extreme example. Take a cold steak and put it out on the counter for a day. Then put it in your fridge... would you eat it?
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Old 11-13-2013, 01:08 PM   #10
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I think he was talking about freezing it - not just leaving it in the refrigerator. The salt content of the jerky combined with adequate dehydration acts as a pretty good preservative - the cure will just make it keep longer. Dehydrating until all evidence of fat is gone is key. Any smidgen of residual fat will make it go rancid much quicker. I've made it with no cure and kept it in an airtight container for at least 2 weeks with no ill effects.
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Old 11-13-2013, 04:13 PM   #11
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Freezer, fridge, it doesn't matter. The point I was making is that the "cure" is supposed to protect the meat during the long period of time it is in the "danger zone" for bacteria growth. If you get it up to the correct temperature, then the bacteria die off anyways. but not everybody gets it to that correct temperuature or they take too long getting the meat dry and it spoils first. "Cure" is that safety net. If I recall correctly... cure is just a salt anyways. Things like table salt, etc do very similar things in that it inhibits bacterial growth.
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Old 11-13-2013, 04:29 PM   #12
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Quote:
Originally Posted by SwampRabbit View Post
Freezer, fridge, it doesn't matter. The point I was making is that the "cure" is supposed to protect the meat during the long period of time it is in the "danger zone" for bacteria growth. If you get it up to the correct temperature, then the bacteria die off anyways. but not everybody gets it to that correct temperuature or they take too long getting the meat dry and it spoils first. "Cure" is that safety net. If I recall correctly... cure is just a salt anyways. Things like table salt, etc do very similar things in that it inhibits bacterial growth.
Gotcha
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Old 11-13-2013, 05:06 PM   #13
matchejm
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Quote:
Originally Posted by SwampRabbit View Post
Freezer, fridge, it doesn't matter. The point I was making is that the "cure" is supposed to protect the meat during the long period of time it is in the "danger zone" for bacteria growth. If you get it up to the correct temperature, then the bacteria die off anyways. but not everybody gets it to that correct temperuature or they take too long getting the meat dry and it spoils first. "Cure" is that safety net. If I recall correctly... cure is just a salt anyways. Things like table salt, etc do very similar things in that it inhibits bacterial growth.
Thanks, just don't want the kids getting sick.
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Old 11-14-2013, 12:11 PM   #14
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I use to use the oven. Turn oven on to bake and the temp. set at 180 degrees. With the seasoning of your choosing(jerkey, fajita, etc.). Season thinly sliced meat(Milanesa thin or thinner) on both sides set on jerky racks. Flip every 2 hours and check occasionally. This process can take 4 plus hours depending on the thickness of your cuts. Some of the jerky slabs might be done before others. This also depends on how done you want your jerky. Once done you can store in air tight containers to prevent meat from absorbing moisture.
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Old 11-14-2013, 01:45 PM   #15
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High mountain is great. The cure doe just that. I cut mine 1/2" thick and let cure in fridge 2-3 days. Then put on dehydrator and jst dry enough to get a rich color. Meat cannot spoil after that. I just don't like mine to get to be boot leather. Mold can grow on outside, but just like old fashioned smokehouse cured hams and bacon, it won't spoil
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Old 11-16-2013, 11:10 AM   #16
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The wife and I love us some deer jerky....I use Allegro Marinades you can get at Walmart or any major grocery store and each bottle is about $2.50. Simple easy and delish! I prefer the Hickory Smoke and the HotnSpicy personally.

-For 15lbs I used 2-3 bottles of Hickory Smoke and 1 HotNSpicy.

-Sliced deer across the grain (muscles fibers) in 1/8-1/4" slices

-Place in big bowl with all bottles of marinade, mix making sure you have good coverage.....I marinade for at least 12 hours but prefer 24ish. The longer the better.

-Mix every 6 hours or so as well if you can.

-Place on dehydrator, add red pepper or restaurant grade black pepper to taste and let the dehydrator do it's thing.

Remember the meat will shrink but the pepper quantity and heat will not.. Don't over do it. If you hang from your oven racks to dry, add pepper before running through picks or skewers..


Allegro marinades...



The results...

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Old 11-16-2013, 11:27 AM   #17
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Smart is this a high sodium product like soy sauce? I don't see any salt in your mix.

The kids are after me to make some jerky this year. I like the mix above but will likely do about 8-10 hours in the smoke house and then finish on the dehydrator.
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Old 11-16-2013, 11:32 AM   #18
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Quote:
Originally Posted by Slick8 View Post
Smart is this a high sodium product like soy sauce? I don't see any salt in your mix.

The kids are after me to make some jerky this year. I like the mix above but will likely do about 8-10 hours in the smoke house and then finish on the dehydrator.
I've used Allegro too Smart, and it is awesome - gonna have to try mixing in some of the hot n' spicy. Yes Slick, like soy sauce Allegro has alot of salt in it. I've found that when I added more salt after using these liquid marinades it comes out too salty for my taste.
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Old 11-16-2013, 11:40 AM   #19
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Thanks Jerp, I have the week of New Years off and plan on a big smoke if it's nice and cold. Otherwise I'll wait for a good cold weekend later on.

Jerky, snack sticks and summer. Lots of work but good food for the year.

I'll post pics when I get the smoke rollin.
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Old 11-16-2013, 11:59 AM   #20
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Quote:
Originally Posted by jerp View Post
I've used Allegro too Smart, and it is awesome - gonna have to try mixing in some of the hot n' spicy. Yes Slick, like soy sauce Allegro has alot of salt in it. I've found that when I added more salt after using these liquid marinades it comes out too salty for my taste.

Agreed....no salt added here either. It comes out just right.
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Old 11-16-2013, 12:43 PM   #21
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Quote:
Originally Posted by Smart View Post
The wife and I love us some deer jerky....I use Allegro Marinades you can get at Walmart or any major grocery store and each bottle is about $2.50. Simple easy and delish! I prefer the Hickory Smoke and the HotnSpicy personally.

-For 15lbs I used 2-3 bottles of Hickory Smoke and 1 HotNSpicy.

-Sliced deer across the grain (muscles fibers) in 1/8-1/4" slices

-Place in big bowl with all bottles of marinade, mix making sure you have good coverage.....I marinade for at least 12 hours but prefer 24ish. The longer the better.

-Mix every 6 hours or so as well if you can.

-Place on dehydrator, add red pepper or restaurant grade black pepper to taste and let the dehydrator do it's thing.

Remember the meat will shrink but the pepper quantity and heat will not.. Don't over do it. If you hang from your oven racks to dry, add pepper before running through picks or skewers..


Allegro marinades...



The results...

Attachment 571972

Attachment 571973

Attachment 571974

Attachment 571975

Attachment 571976
I use a meat tenderizer mallet on some of the fatty pieces then use original Allegro and a lots of liquid smoke, marinade in frig for at least 24 hours and lay the strips out on the dehydrator. I then add some course ground pepper to the top side, then turn and repeat about 4 hours in.

My whole family freakin LOVES this stuff! Wife makes me cook it in the garage though....tends to smell up the house.
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Old 11-22-2013, 08:27 PM   #22
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Mine is simple, but involves a smokehouse.
Cut meat into 1/8-1/4 inch this strips. Season both sides with fiesta fajita seasoning, garlic salt, and pepper (black for regular, cayenne for hot).
Hang in smokehouse. Hickory smoke for 2 nights. Usually takes 2-3 days to dry depending on weather.

Turns out great. Ask Humper. He ate about 10 lb of it at the axis of evil hunt last yr
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Old 11-21-2016, 04:31 PM   #23
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ttt for more deer hitting the ground..
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Old 11-21-2016, 05:11 PM   #24
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Trust me Smart's recipe makes some really good jerky. I sliced mine a 1/4 inch thick and followed the recipe, and it was delicious.
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Old 12-11-2016, 09:48 AM   #25
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The allegro marinade is great. It even makes a duck breast taste good.


Sent from my iPhone using Tapatalk
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Old 12-13-2016, 10:27 AM   #26
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great thread
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Old 12-29-2016, 12:22 PM   #27
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Santa brought me a dehydrator for Christmas so I am tagging this!
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Old 12-29-2016, 03:20 PM   #28
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I've made deer jerky a lot of different ways and have liked most of them.

But after trying Jason Smart's way of making it last year, I think that's the way I'll be making it from now on. It's super easy and some of the best jerky I've ever eaten.

Thanks again, Jason.
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Old 12-29-2016, 09:06 PM   #29
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Used allegro marinade for years good stuff. Sent some jerky made with it to Iraqi and it was loved by son and other marines.
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Old 12-29-2016, 09:46 PM   #30
Smart
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Quote:
Originally Posted by Snakelover View Post
I've made deer jerky a lot of different ways and have liked most of them.

But after trying Jason Smart's way of making it last year, I think that's the way I'll be making it from now on. It's super easy and some of the best jerky I've ever eaten.

Thanks again, Jason.


Sure thing David! Glad you enjoyed it
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Old 02-15-2017, 04:38 PM   #31
Ruttin bux
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great thread
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Old 02-15-2017, 05:43 PM   #32
Smart
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Updated Jerky recipe Snakelover put together on one page for easy save.

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Old 02-15-2017, 06:16 PM   #33
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Gonna try the Alton Brown blowhard 3000 dehydrator.

Box fan with the meat positioned on several layers of A/C filters bungee corded to it. Lots of airflow with no added heat.
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Old 02-15-2017, 06:39 PM   #34
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Look up mikes pepper jerky recipe on Google it is amazing
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Old 02-15-2017, 06:51 PM   #35
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Use Smarts recipe and never look back, everyone literally fights over it. I took a little over 5 pounds during the calling contest, it was gone in about a hour. Everyone thinks I bought it.
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Old 02-16-2017, 09:01 AM   #36
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looks good
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Old 02-16-2017, 11:15 AM   #37
Snakelover
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Quote:
Originally Posted by Smart View Post
Updated Jerky recipe Snakelover put together on one page for easy save.

PDF version of same...

SMART'S VENISON JERKY.pdf

I'm eating a piece of venison jerky right now!
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