Jerky Recipe

Discussion in 'Outdoor Recipes' started by Bloodpaver, Mar 18, 2012.

  1. Bloodpaver

    Bloodpaver New Member

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    <p style="margin: 0px;">Anyone have a good recipe that i could get?</p><p style="margin: 0px;">Im looking for something that has that "origional" flavor, but is also a little sweet.</p>
     
  2. <p>I use HI MOUNTAIN hickory flavor but add a good amount of brown sugar in with it.</p>
     

  3. SteveinCanton

    SteveinCanton Member

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    Are you looking for a recipe using ground meat or for using slices of meat, also what type of animal are you using, the meat of different animals dry different because of fat content.&nbsp;<div>by the way, the Hi Mountain or any other of the jerky blends that you can buy at outdoor stores are a great way to make jerky if you are new to it, there is no guess work with the blends just mix with the meat and dry or smoke accordinaly.</div>
     
  4. <P>This calls for a JERKY FORUM</P>
     
  5. CaptMark

    CaptMark Retired Ohio Waterfowler Staff Member Moderator

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    <p style="margin: 0px;">I&nbsp;use Worcester sauce and a little pepper, red pepper flakes and sweet BBQ sauce.. let sit over night then drain then put on smoker (I use limited hickory)&nbsp;for about 4 hours or so until dried. (time varies)</p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;"><img src="http://i222.photobucket.com/albums/dd125/DEER4U_2007/jerk1-1.jpg" width="767" height="1021"><br><br><br><br><br><img style="-ms-interpolation-mode: nearest-neighbor;" src="http://i222.photobucket.com/albums/dd125/DEER4U_2007/jerk2-1.jpg" width="767" height="1021"><br><br><br><img src="http://i222.photobucket.com/albums/dd125/DEER4U_2007/jerk3.jpg"><br></p>
     
  6. Bloodpaver

    Bloodpaver New Member

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    <p style="margin: 0px;">I&nbsp;am gonna thaw out some of the deer and make some.</p><p style="margin: 0px;">How much brown sugar would you add to the Hi Mountain mix?</p>
     
  7. SteveinCanton

    SteveinCanton Member

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    Be careful adding brown sugar to the pre mixes if you have not used them before.. &nbsp;brown sugar will draw moister away from the meat causing your jerky to dry out faster than the recipe calls for this is why some jerky is stringing it dries out to fast. &nbsp;The pre mixes already have cures added to them to help bring out the water and dry the meat. &nbsp;The recipe that Mark showed is a good one if you have a smoker, if using your oven i would set the temp at 200 degrees and let dry for a minimum of 6 hours. &nbsp;Marks meat is also cut how I like it, when you cut it to thin it can dry out to fast and if thicker than a quarter inch you can have jerky that is to dry on the outside but not cooked evenly in the middle. &nbsp;I typically cut my deer meat between 1/8 and 1/4 inchs thick. &nbsp;&nbsp;
     
  8. <P>What I do is lay the whole batch of strips out and sprinkle it on. I cook at 160 for about 4-4.5 hrs. At that time it's soft but still done. I've made it that way on deer and geese. It's also good without the brown sugar too.</P>
     
  9. I don't have exact measurements
     
  10. duckkiller51

    duckkiller51 New Member

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    I use nesco original. I use a jerky gun and have used deer and beef&nbsp; it has always turned out good for me.<br>
     
  11. CaptMark

    CaptMark Retired Ohio Waterfowler Staff Member Moderator

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    <em>Do you have measurements or do you just cover it<br><br><br></em>Depends on how many beers consumed
     
  12. CaptMark

    CaptMark Retired Ohio Waterfowler Staff Member Moderator

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    Just kidding I just make sure meat is covered
     
  13. Wolfbangduck

    Wolfbangduck Member

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    J.P. turned me on to Hi Mountain and it has always turned out good $7.99 to season and cure 7lbs of meat and so far it has been fool proof,Picked up a sweet and spicy blend last night and gonna make a batch with whole mussel venison for a up coming fishing trip,I also do ground venison&nbsp;that has pork fat added&nbsp;and used a shooter,no brainer,follow instructions and either use oven or smoker,,trial and error on the cooking time both ways,ground will take less time for drying,the only real advice I can say is low and slow either way you do it. Keep notes on temp and time for future batches&nbsp;&nbsp;