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Jerky...

deadeye

deadeye

Active Member
Put some jerky in the dehydrator this am when I got off work. Now that I caught a bit of sleep it is smelling really really good. Would say it is about 2/3 done. It might be my best batch yet. Can't wait.

Any good homemade marinades?

I always marinade for 12+ hours. I use Soy sauce, W....shire sauce, BBQ sauce as the main with water. Also add hot sauce, jalapeno (sp) juice if I have any. Then one I get it on the rack I sprinkle on salt, pepper, ground hot pepper, and any other good looking/smelling seasoning. This year I had an empty container so I made a seasoning mix that I sprinkled on it. Looked pretty darn good. Can't wait for those last few hours.
 
soy sauce, worch. sauce, liquid smoke, onion powder, galric powder, lowery's seasoned pepper and salt, crushed red peppers, cyanne pepper, sometimes a dash of dave's insanely hot hot sauce
 
I never use the exact same thing twice. But my key ingredients are always equal parts soy sauce and teriyaki, along with 1 teaspoon of curing salt, some werchesershire and Hot Chili powder. From there I get creative depending on what kind of mood I am in. I place it in my electric smoker for 1 or pans of saw dust, then finish it in the dehydrator.

Each new batch is a wonderful new suprise.
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IaCraig
 
don't forget about the greek seasoning, a cup of darb beer, and some pick-a-pepper sauce!!!!!

c
 
I gave all that up! High Mountain Jerky Cure. Less odor for the Mrs to complain about, less mess, lots of great flavors and easier dry down. Also, I might add, I don't earn any commission for selling this stuff.
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Stupid question, but are you guys cutting up solid chunks to marinade or are you soaking burger? I use a dry mix with burger and a jerky gun. I'd like to experiment with different mixes of my own making, but where do you find just the "cure" and what is it? I assume its a very strong salt mixture. I just don't think I could soak a pound of burger, in fact it kinda turns my stomach a little, and that is impossible to do(insert vomiting gramelin here).

The 'Bonker
 
I usually thinly slice parts of hind quarters, but I have used lean burger with my liquid concoctions and it turns out pretty darn good too.

I am not sure if my definiton of "just the cure" is the same as yours or not. To me that means adding a teaspoon of INSTACURE salt per 5 lbs of meat. Technically I think it is nitrates that prevent harmful bacteria from being able to grow while the meat slowly smokes or dehydrates. I buy mine from Eldons or Sausage maker WEB sites when I order other sausage supplies. In the past I have seen it at places like Dunhams in Merle Hay mall, and Cabelas too.

I made home made jerky for 10 years or so before I started adding INSTACURE salt to my ingredients, and no one ever got sick. So, you probably can live without it, but now that I am aware of the potential of bacteria I always add it.

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IaCraig
 
Thanks for the info, Habenero Suprise here I come.

Life isn't like a box of chocolates, its more like a jar of Habenero peppers, what you do today can burn you in the @$$ tomorrow.
 
I am using back loing or good rump meat. Cut it thin and let it soak in marinade for awhile. Then dehydrate. I made up my own special sprinkle on stuff when it is in the dehydrator. It turned out awesome.

My uncle grind his and uses a jerky shooter. He tried to marinade and claims it doesn't work. He says it is much easier to do that way, but to me it isn't the same. Jerky should be kinda tuff. That ground stuff is too easy to chew. JMO.

It turned out awesome. Muddy not sure if any will be left when I get home. Got some more meat for another batch though. Might have to use it next week.
 
Uhh Deadeye, If ya wants it tuff, then just leaves it in the dryer longer. I made that mistake, I left some "buger jerky" in the dryer for about 24 hours and you coulda used it as shoe leather. Not to mention the inside of our dryer got coated with jerky dripins and our clothes smelled like jerky for a long time.

I did leave some in the dehydrator for about 24 hours, I didn't know any better, it it was almost unedible.

The 'Bonker
 
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