I decided to make some jerky this week and tried 3 recipes that turned out great. The recipes originally came from "Just Jerky" but I did slight modifications on some of them.
All these recipes are for 2 pounds of meat strips. I used beef but I'm sure deer or elk would work just fine.
Let the marinade sit for at least 20mins before adding the meat.
I marinaded them all over night, in the fridge for approximately 10 hours. I hit them with 3 hours of Special Blend.
Teriyaki Jerky
1 cup Yoshida's cooking sauce
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground blk pepper
Grandpa's Jerky
1 1/2 cup soy sauce
2 TB brown sugar
1 tsp minced garlic
1 tsp grated ginger
1 tsp freshly ground blk pepper
Spicy Jerky
1 cup soy sauce
2 tsp hot pepper flakes
1 tsp smoked paprika
2 cloves of minced garlic
2 tsp minced fresh garlic
3 TB real maple syrup
I used two arm roast and a funky shaped rump roast. All Angus beef.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6971.jpg)
Sliced while still mostly frozen at 1/4" thick.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6973.jpg)
Saved and froze the fat trimmings for future venison snack sticks.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6974.jpg)
Three bags of marinading meat slices.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6979.jpg)
Into the preheated Bradley, started smoke when the heat recovered back to 150F and maintained a temp between 165-170F until the jerky was dry but flexible.
Kept the vent open all the way and ran it with no water in the bowl.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6980.jpg)
The three types of jerky were ready for tasting, they were all worth doing again but the Spicy was the favorite in this household. :D
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6983.jpg)
Thats some good looking jerky, a little of each please ;D
Going to have to try some in the smoker some time. I do mine in the dehydrator
Please send samples of each. Would be happy to help evaluate as they all look great! ;D
That looks great Caribou, great job on the jerky. I will have to try those recipes
Mike
Looks great Carolyn. :)
Nice!!
I'll have to try that... No curing or anything else required?
Looks Awesome Carolyn!!
NICE
Good looking jerky there Carolyn.
Or i should say the Jerky Queen ;D
nepas
Thanks for the kind words guys!
Nepas,
If I wanted to add cure to a home jerky recipe how much should I add?
Would it be based on the volume of marinade or the weight of the meat?
If I'm a Jerky Queen then you are a Jerky God! :D
So there!
Carolyn
Nice Job Carolyn.
My son loves jerky and he's been asking me to make some for him. I think I'm gonna try one of your recipes and see.
PS. I agree with Nepas.
HR
Looks great Carolyn!