Im looking for the best recipe for jerky you all have, Im up all night with the smoker sitting in the garage stairing at me just wanting to cook something... Im workong nights at the local nuclear power plant refueling outage, its just started and things are slow so naturally every one wants to eat. hope you can help... ;D thanks..go sabres
hey just toss some meat strips in the nuke area (kidding) ::)
you want my Amish jerky recipe? :o
nepas
Quote from: NePaSmoKer on March 15, 2007, 07:32:11 PM
hey just toss some meat strips in the nuke area (kidding) ::)
you want my Amish jerky recipe? :o
nepas
Hey don't forget me nepa ;D :D
From Alaska to West Virginia.......we're waiting Nepas. ;D
I'd like to see that recipe to NePa.
Sabre, do you want dry or wet?
For dry, try Hi Mountain: https://shop.himtnjerky.com/online/home.php?cat=248 (https://shop.himtnjerky.com/online/home.php?cat=248)
For wet, you can make your own:
Some typical basic ingredients for about 2 lbs of beef:
2/3 C Soy Sauce (I like to mix 1/2 lite and 1/2 normal)
2/3 C Worcestershire.
1/2 C Brown Sugar if you want it sweet (or some honey qty to taste)
Extras: about a tablespoon or teaspoon full of these
Garlic (or granulated garlic)
Onion Powder
Cumin
Pepper (any or all of these - black, white, crushed red, cayanne, habanero, chili, ancho)
Liquid smoke if you are not using the smoker ... smoker is a better flavor though IMHO
Just about anything else you think would taste good.
Thanks Giz .
Coyote
C'mon NePa lets see it
I'm gonna be back up there in about 2 weeks with no smoker no grill, no grinder, no stuffer, no nothing ( I gotta go back to work) and I leave all my cookin' goodies here in FL, I'm real close to you (right off 443) for the month of April , so I might look you up for some of that Jerky. Anyway I haven't made Jerky yet this winter so lets try yours. ;D Heard you're gonna get more snow too, Lucky U
Ok here it is but dont tell anyone ;D
This is what an Amish man gave me.
2 bottles of amish root beer (store bought is ok) I have also used Moxie soda
1tblsp finely minced garlic
1tsp salt
1tsp ground pepper
1 pnd meat strips
1 extra tsp of salt and pepper for a sprinkle mix later
reduce the rootbeer on med heat till you have 1 cup. Remove from heat and add dry items (only 1 tsp salt/ 1tsp pepper) except the meat. Whisk together and let stand 30 mins. Place meat in marinade 1 hour or overnite is better. When you put the meat on your racks sprinkle with the extra salt/pepper mix onto wet meat. Smoke for 1 1/2 hrs hickory @160 then finish with no smoke @170 until bendable (not brittle) or after the smoke you can put in dehydrator.
Be sure to have your vent all the way open and no water in your pan.
Note: This recipe was for 100 pnds of meat done in a walkin smokehouse. I had to do alot of playing with it to get the recipe right for the BS. You can add whatever you like to the recipe for a different taste, just dont leave the rootbeer out. Oak was used alot by the Amish for smoking. This is basic plain Amish way of jerky making, Have fun experimenting ;D
nepas
carnie1
come on over
yeah more snow in the am i guess, they say 5 to 9" heavy wet snow :( really sick of it now.
nepas
Thanks Nepa, I just got home and saw the recipe for the amish jerky! It sounds great, Ive got sunday night off so it looks like Ill be spending it with Mr Bradley and an easy chair in the garage. I hope it turns out as good as it sounds.
Thanks again....... Sabre
Super, thanks NePa.
I just brought home some top round for some jerky and going to give this a try. My future son-in-law is getting ready to go to Florida (traveling TSA) and I wanted to send him off with some jerky. The last few times he has been able to come here for a few weeks, I have showed him how to make it (wet marinade with smoker and dehydrator). He got here just after I finished a batch of High Mountain and wet but that is almost gone.
This will be a new twist I am looking forward to. I also have some HM teriyaki that I haven't tried yet as well.
Not sure what Amish Rootbeer is so am hoping most any brand will do. Did a quick search on the web and only found some concentrated extract.
Thanks again.
Thanks nepa
Will try that this week, I take that is for 1lb, if I want 5 lbs multiply everything by 5?
The quantities he has posted do work for the 1 LB.
I am going to take half of the 1lb and add some additional seasoning the I mixed up today just to see how the Amish recipe along with additional seasoning turns out compared to the original. This is getting to be too much fun.
The Amish use the rootbeer extract alot for their mix. I found that Kutztown rb works real good and Moxie cola. Dont know if ya'll can get either but i imagine any rb will work. ;D
I have had mine marinating now for 22 hours, gotta take it out and rack it. This prob wont be going to Iraq/Afgn for the sons. Its dads turn to eat it ;D
Enjoy
nepas
Quote from: Gizmo on March 16, 2007, 06:20:05 PM
I also have some HM teriyaki that I haven't tried yet as well.
I have tried the HM teriyaki twice now and it was a big let down, sort of. It was a let down because it doesn't taste like teriyaki, no taste at all except the smoke flavor of the meat. I'm going to up the amount of seasoning next time to see if that changes anything. The first time I did it and it came out that way I thought maybe I did something wrong, so I tried it again with the same results. I have had great results with the hickory flavor, but I did the mandrin BBQ and it turned out the same as the teriyaki, no flavor other than the smoke.
I said "sort of", because it was a let down by not tasting like teriyaki or BBQ, BUT, I found that I LOVE the taste of the meat with the natural smoke flavor. I actually think I like it better than the hickory, and it's a heck of a lot less salty!! If anyone else has had this problem I would be interested to know if you fixed it.
Steve
Here is my Amish rb jerky marinated for 22 hrs
(http://i123.photobucket.com/albums/o290/stlthy1/rbj.jpg)
Here is th rb i like to use. Has a twang to it.
(http://i123.photobucket.com/albums/o290/stlthy1/krb.jpg)
Here is what i would have to trudge thru to get to my BS (I dont think so today)
(http://i123.photobucket.com/albums/o290/stlthy1/001.jpg)
So here is what my Arbj is going to get. ;D
(http://i123.photobucket.com/albums/o290/stlthy1/002.jpg)
I will show you my finished Arbj in about 6 hours.
Enjoy
nepas
Very impressive Nepas , .....That jerky in the soak tub looks good enough to eat just like that.
I really like that dehydrater...Did you make that? Pass on heart felt thanks to your kids for all
they're doing for our country and our families. They are always in my prayers.
I bet the really look foward to the care packages you send them. A pure taste of home...from Dad.
I know I enjoy hearing about it. :)
Let the smoke roll ,
Coyote
TY coyote
I will pass on your thanks to them.
The rootbeer really permiated the meat and tenderized it.
The dehydrator I bought from a lady in Oregon, her and her husband made them. It has a 6" fan in back blowing forward and 1800watt heating element with reostat on the side. I dont think they make them anylonger though :). Mine is starting to not get as hot now thats why i am getting a Cabelas dehydrator.
nepas
Too Bad for all the snow, it missed us here in south florida, don't think I can get "Dutchie" root beer here, might try some from the spanish grocery store.
8)VERY 8) again!!!
Another thing on my to do list. Will ANY rootbeer do?
I think so Wildcat, you might want to try barqs rb.
nepas
That I can get. Thanks.
Ok here is the finished Amish rbjerky. Cooled and lightly sprayed with potassium sorbate.
(http://i123.photobucket.com/albums/o290/stlthy1/amrbj.jpg)
nepas
What does the potassium sorbate do?
Looks great nepa, thanks again for the recipe and god bless those boys. Thank them for us, every day folks for having the courage to do that job!!! Sabre
Nice thick looking slices. Looks very chewable.
The Sorbate is a fungistatic type additive. I.E. it keeps the micro bugs away.
Got a load in right now, used IBC root beer, will let you know how it turns out, Hey NePa heard the snow is melting already, gee I sure hope there is some left when I get back ;) :P ;D
yeah carnie1
the snow is melting but not fast enough.
My wife really likes th Arbj, She says finally you made some jerky thats not too smokey or too hot.
Like gizmo said Potassium Sorbate keeps the micro bugs, molds and fungi off your jerky. I do this light spray when i put my jerky in a plastic container on the counter for a couple days. Also i drop an oxygen absorber pack in with the jerky.
nepas
Here is my versions for the weekend.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin032.jpg)
NePas' Amish Jerky in lower left. The rest is High Mountain Regular and Teriyaki.
Bottom right is HM Regular dehydrated (non-smoked).
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin036.jpg)
This is Agent P's Jerky Sandwich. I hope I didn't put in too much garlic butter'd barbary bread for ya AP.
Wow giz
looks good, i can almost smell your jerky. The HM looks good too. So how did you like the Arbj? If you try it again let me know and i will send you a couple bottles of amish/dutch rb.
My wife darn near ate all i made. ::)
nepas
One thing i forgot to mention ::)
In my finished pic there is a brown paper bag sitting next to the jerky?
Old Amish trick #7 Put your finished jerky in the bag with some of your salt/pepper mix and shake it some, Takes the residual fatty oily spots off it and the salt/pepper sticks better to it ;D
nepas
Outstanding spread Gizmo. :)
Mine turned out good, had to keep eatin it to make sure it was done, after I give a few bags of it away, won't be any to bring up north. Hey NePa u ever get any bacon from Heintzelmans meat mkt? I live on that stuff, brought 15 lbs down here for the winter
carnie1
me and neighbor go to heintzelmans alot. like the ring bologna. I live up the hill from the hospital by the orioles restuarant.
I have only lived up here for 3.5 yrs ;D
nepas
The ARBJ turned out good. Would be interesting to compare using a different type of root beer. I settled for MUG and think I will plan futher adhead next time and pick up some IBC. The flavor was light with just a bit of sweetness. I still prefer the HM original. On 1/2 of the pound of ARBJ that I did, I added some additional spice but put it on after the marinade. If I use additional spice again, I would mix it in with the marinade. Like carnie1, on the ARBJ, I almost sampled myself out of finished product. :) ::) I can see quite a line of soda jerky...Coke, Root Beer, Dr. Pepper, etc. Just have to be careful not to marinate some of them too long or all the meat will disolve. ??? ??? ???
Real nice Giz! Hmmm Perhaps cherry coke, or rum and coke?
Talked me into, Rum and Coke for the next run.
Quote from: Gizmo on March 21, 2007, 08:20:34 PM
Talked me into, Rum and Coke for the next run.
The only thing that would get marinaded around my house with rum and coke would be me!!! Opps I meant pickeled. :D
Nice job on the jerky Nepa and Giz!!!
I have used a lot of different recipes for jerky but I have never seen a recipe for jerky with rootbeer. Sounds like a great combo that I will be trying soon.