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Invisiblesucklesworth
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Registered: 08/01/03
Posts: 54,259
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jerky
    #7629399 - 11/13/07 08:50 AM (16 years, 2 months ago)

lay your best jerky recipes on me


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Invisiblesucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
Re: jerky [Re: sucklesworth]
    #7630031 - 11/13/07 11:37 AM (16 years, 2 months ago)

you guys suck at jerky

I use a jerky season rub and add either fresh ground black, franks red hot and crushed red peppers or mince jalapenos fine and toss em in with a little worchestershire to add a little juice to the marinade - just cut your meat, put in plastic zip locks and marinate for 12 hours or more.

I use a dehydrator on mine.

Heres a few other recipes I found

EZ Style:
5 tsp. salt
1 1/2 cup soy sauce
5 tsp. black pepper
1 cup red wine vinegar
1/4 cup brown sugar

Yankee Style:
5 tsp. salt
1/3 cup Worcestershire Sauce
1 finely chopped onion
5 tsp. black pepper

Baja Style:
5 tsp. salt
5 tsp. black pepper
2 Tbs.. coriander
1 1/2 tsp. chili powder
1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric
1 1/2 tsp. ground cumin

Oriental Style:
5 tsp. salt
5 tsp. black pepper
1 large minced onion
5 cloves pressed garlic
1 cup brown sugar
1/3 cup soy sauce
1 1/4 cup red wine
1 1/2 cup pineapple juice

Taj Mahal:
5 tsp. salt
3 tsp. curry powder
5 tsp. black pepper
4 cloves pressed garlic
1/2 tsp. cinnamon
3 tsp. ground ginger
1/4 tsp. ground cloves
1 cup cream sherry
1/2 tsp. cumin

Colorado Pioneer:
6 tsp. salt
20 tsp. black pepper
2 cups beef bullion (4 cubes)

Valley Style:
1 1/2 cups soy sauce
1 tsp. nutmeg
5 Tbs.. Worcestershire sauce
1 tsp. ginger
5 tsp. black pepper
10 tsp. liquid smoke
4 cloves pressed garlic
5 tsp. crushed peppers, dried
1/4 tsp. powdered onion (hot or mild)

Senoir Doobie Style:
1 bottle ranch dressing


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Invisibletiny_rabid_birds
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Re: jerky [Re: sucklesworth]
    #7630802 - 11/13/07 02:13 PM (16 years, 2 months ago)

what cuts of meat are standard for beef jerky?


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Invisiblesucklesworth
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Re: jerky [Re: tiny_rabid_birds]
    #7630827 - 11/13/07 02:17 PM (16 years, 2 months ago)

I like "grainy" cuts like the rump roast. I cut with the grain which makes for a harder chewy piece.

any cut will work

this entire deer is going into jerky - tender loins and all


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Invisibletiny_rabid_birds
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Re: jerky [Re: sucklesworth]
    #7630939 - 11/13/07 02:43 PM (16 years, 2 months ago)

i like chewy jerky... i'll have to give some jerkyin' a shot in the not-to-distant future. maybe over thanksgiving break.

but i'm looking at these recipes.. and the proportions seem a bit funky. is each recipe for a standard amount of meat? because the first recipe has 2.5 cups liquid whereas the second only has 1/3rd liquid. doesn't seem like they'd be able to cover the same amount of meat.


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Invisiblesucklesworth
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Re: jerky [Re: tiny_rabid_birds]
    #7630957 - 11/13/07 02:48 PM (16 years, 2 months ago)

those are all for 5 lbs of meat

you actually don't need any liquid at all - a dry jerky season can be used

I use this:



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Offlinesnoot
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Re: jerky [Re: sucklesworth]
    #7630987 - 11/13/07 02:58 PM (16 years, 2 months ago)

sliced loin really really thing is delicious, a citrus rub is what my dad makes I can ask for the recipe when he gets back in town.


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Invisibledr_gonz

Registered: 08/18/03
Posts: 44,654
. [Re: sucklesworth]
    #7631649 - 11/13/07 05:18 PM (16 years, 2 months ago)

.


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OfflineJG1
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Re: jerky [Re: dr_gonz]
    #7631720 - 11/13/07 05:30 PM (16 years, 2 months ago)

just don't use a cut that's too fatty or your jerky will end up all greasy and wont keep as long.


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InvisibleGabbaDjS
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Re: jerky [Re: sucklesworth]
    #7632165 - 11/13/07 06:58 PM (16 years, 2 months ago)

Ive never made GREAT jerky.

Ive made good and OK jerky but never great.

Whatever you make... I want some.


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Invisiblesucklesworth
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Re: jerky [Re: JG1]
    #7634088 - 11/14/07 08:36 AM (16 years, 2 months ago)

yeah, make sure you cut off all the fat

fat = bad jerky - it tastes bad and it doesn't stay

game works great since it is very lean to begin with


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InvisibleAdom
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Re: jerky [Re: sucklesworth]
    #7640573 - 11/15/07 04:26 PM (16 years, 2 months ago)

1/2 cup soy
1/2 cup worcestershire
2 tbs liquid smoke
1 tsp onion powder
3 cloves of crushed garlic
2 tsp brown sugar
1 tbs cayenne
1 tbs tabasco
1 tbs black pepper
3 tsp seasoned salt


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Invisiblemushbaby
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Re: jerky [Re: Adom]
    #7679990 - 11/25/07 09:39 PM (16 years, 2 months ago)

Cool recipes guys!

I plan on getting a dehydrator soon and can't wait to make some jerky. Lots of venison available around here right now.

Should it be marinated in it for awhile first?


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Invisiblesucklesworth
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Re: jerky [Re: mushbaby]
    #7681552 - 11/26/07 11:51 AM (16 years, 2 months ago)

most recipes say 12 hours - that can be a little too much for my taste with soy based marinades


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Invisibletiny_rabid_birds
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Re: jerky [Re: mushbaby]
    #7685559 - 11/27/07 11:23 AM (16 years, 2 months ago)

Quote:

mushbaby said:
Cool recipes guys!

I plan on getting a dehydrator soon and can't wait to make some jerky. Lots of venison available around here right now.

Should it be marinated in it for awhile first?




you don't have to have an actual dehydrator. you could do it Alton Brown style. it's what i plan on doing when i finally get around to it.


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Invisiblemushbaby
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Re: jerky [Re: tiny_rabid_birds]
    #7690862 - 11/28/07 02:33 PM (16 years, 2 months ago)

What is Alton Brown style for those of us not in the know?


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Invisiblesucklesworth
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Re: jerky [Re: mushbaby]
    #7690917 - 11/28/07 02:49 PM (16 years, 2 months ago)

he gave you a link, but here ya go....

seems like a lot of work to me - you can also just use your oven set on low - keep the door cracked

Beef Jerky Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Urban Preservation II: The Jerky





1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords


Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.


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Invisiblemushbaby
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Re: jerky [Re: sucklesworth]
    #7690923 - 11/28/07 02:51 PM (16 years, 2 months ago)

Thanks Sucklesworth. I don't use my cursor to read so didn't see the link.


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Invisibletiny_rabid_birds
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Re: jerky [Re: sucklesworth]
    #7691050 - 11/28/07 03:26 PM (16 years, 2 months ago)

i didn't know you could do the oven with the door cracked thing. but the box fan dehydrator is really right up my alley since i already have a box fan. those filters are easily had at wal-mart or lowes or the like for like 2-3 bucks.


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Invisiblesucklesworth
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Re: jerky [Re: tiny_rabid_birds]
    #7691079 - 11/28/07 03:33 PM (16 years, 2 months ago)

here is a pretty good oven tek:

http://www4.gvsu.edu/triert/s/articles/jerky1.htm


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OfflineRedstorm
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Re: jerky [Re: sucklesworth]
    #7691877 - 11/28/07 06:18 PM (16 years, 2 months ago)

Haha, the University that is hosting that link is where I got my undergraduate degree. Pretty damn random.


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