I tried a store bought honey jerky before I started making jerky and I am having a desire to make some of this. I have never tried it and I have ideas, just looking to see if anyone has had any luck with this?
I've used this one a few times. Add more brown sugar or honey if want sweeter.
5lbs sliced meat
1/2 cup of Dale's Famous marinade.
1/2 cup Worcestershire sauce.
1/2 cup brown sugar
3 Tbsp honey
2 Tbsp pickling salt or sea salt.
2 Tbsp black pepper (coarse ground if possible)
1 Tbsp habanero sauce (optional, but recommended)
Dash or two cayenne powder.
Dash or two garlic powder. (not garlic salt)
1 tsp cure #1
Mix and marinade at least 12 hrs or over night. If not using smoker add 2 Tbs liquid smoke.
Awesome, I'm gonna give this a try next week when I have some time off.
Thanks!
FINALLY NAILED IT, AND GOOD LORD IS IT GOOD!!!!!!!!!
Pictures???? ;D
Recipe? :)
I will post pictures of this tomorrow.
And since I love it here I will share the recipe:
for 5 lb batched of muscle I used.
6 oz of Sausage Maker's Honey jerky mix
1.5 cups distilled water
1 tsp cure (pink salt)
3/4 cup DARK brown sugar
1 cup honey
1 tbsp white pepper
CAME OUT AMAZING!!!!!!!
Thanks for sharing John and I can't wait to see the pics.
Sounds a bit sweet for me....but I know a few folks that will enjoy it. Please tell me you made a typo in the amount of cure? 1 tbsp cure for 5 lbs of meat???
Quote from: SiFumar on December 08, 2012, 07:22:27 PM
Sounds a bit sweet for me....but I know a few folks that will enjoy it. Please tell me you made a typo in the amount of cure? 1 tbsp cure for 5 lbs of meat???
I stand corrected.....my fingers were moving too fast for my brain. Thanks for fixing me on that one. My mistake.
Quote from: SiFumar on December 08, 2012, 07:22:27 PM
Sounds a bit sweet for me....but I know a few folks that will enjoy it. Please tell me you made a typo in the amount of cure? 1 tbsp cure for 5 lbs of meat???
I may tone down the brown sugar next time, however it came out the way I wanted it. It was VERY sticky, almost to the point where it was a glaze that was stuck on your fingers afterwards.
Thank you for changing the cure amount...don't want it to confuse people who haven't used cure. ;D
and the $$$
it's VERY sticky, not sure if you can see by the picture.
(http://i247.photobucket.com/albums/gg129/Consooger/A630E6CE-1E6A-43CC-8D15-51D072B07377-26477-00001FD199EBC3AC.jpg)
sorry about the glare, I was in a hurry to get this all packaged up for my buddy. This is the venison jerky that he had asked for from his deer from a few weeks ago. Asked for 3 flavors:
Original with hickory
Original with mesquite
Honey/Brown Sugar with Apple
NOM NOM NOM
(http://i247.photobucket.com/albums/gg129/Consooger/CD6C02D2-C90D-4658-9569-488C8AD5756F-26477-00001FD1A2F2D048.jpg)