Jerky hints!!!!

“Man, I'm gonna miss my beef jerky when I go abroad.

Backpacking just won't be the same...”

“ever use a beer marinade?

or Jack Daniels?”

“The jerky-to-be is in the Snackmaster drying away.....
How to just finish the work day....

gordon - This is only the 2nd batch I have made so I'll sticking to pretty simple stuff right now.
JD is for sippin', not marinading, except I've been marinaded with JD before.”

“StoveStomper, do you have any problems not rotating the trays?

If I don't rotate the trays a couple of times, it seems like I get uneven results. The jerky on the bottom rack tends to get way too dry by the time the jerky on the top tray is ready.

I have found that if I simply rotate the top tray to the bottom about once an hour. I get consistent results on every tray.”

“Chili - I'm still learning.
Ya gotta do what ya gotta do.
Can't rotate at work.
I figure I'll put them all in a plastic zip lock when done and they should "equalize", or that what all the instructions say.”

“I'm hoping to find time to jerk some deer and caribou, but I'm taking the squeeze to an early dinner to-morrow with a bunch of teachers and then we're going to the grad. Thanks for the tip Chili and the recipe, SS. This will be my first try.”

“I think the Jack Daniels that gordon mentioned is the Jack Daniels line of marinades. Artex had mentioned these. I have been using a mesquite marinade that works well, but will try the Jack Daniels ones now that the mesquite is finished.”

“Here's the marinade I used:

Peppery & Smoky Jerky

1 & 1/2 cups water
3 teaspoons salt
3 tablespoons worcestershire
2 tablespoons black pepper
1 teaspoon garlic
1 teaspoon onion power
2 tablespoons liquid smoke

Marinade the meat 6 hours, dry.

It's pretty hot jerky.
If you don't like hot stuff, reduce the amount of black pepper.”

“The recipe you posted is likely to be be very heavy on sodium. A moderate amoung is okay so it keeps you drinking water. Haven't tried your recipe but wonder if you could leave out the salt completely, because the worstershire (sp?) sauce and liquid smoke both have high levels of sodium.

But then I like a lower level of sodium.

(BTW what is "onion power?") :-)”

“I can't type OR spell, LOL, and neither can you, Ha ha. ;)

(BTW what is "amoung?") :-)”

“Sorry, can't answer your question--you know that "suggestive comment" thing that matt has imposed.”

“Hot?. heh. try adding some habenero's to it next time, you'll drink enough just to put out the fire.....”

“came across a different way for making jerky: http://hikinghq.net/forum/showpost.php?p=12678&postcount=26”

“hey is there a veggie jerky that can be made?”

“I have been making jerky for a while now and the "worcestershire/soy" blend recipes just taste gross to me. It's always basically the same: worcestershire, soy, onion and/or garlic powder, liquid smoke, hot pepper, brown sugar/sweetener (honey in this case). Baume had a better blend that didn't use either worcestershire or soy that made better tasting jerky IMO, and I have used this for a while now.”

“Baume had a better blend that didn't use either worcestershire or soy that made better tasting jerky IMO, and I have used this for a while now.”
Jimmy san
7:56:46 AM
4/19/06

and the receipe is???


box fans and air filters eh, think I will stick to my dehydrator”

“and the receipe is???

yah, you don't say you have something better and then just leave us hanging out there. GIVE !”

“I just cook a london broil on the BBQ. Thinly slice it & cook it again. I suppose you could spice this to suite, but I like it plain. I do add salt. My favorite.

I'd be a little nervous about the air conditioning filters. Paper? Certainly not food grade stuff.”

“Mr. Pitts, it really is not nice leaving us hanging like that!!!”

“Haha, I'll dig it up and post it so long as baume_66 gets credit. I would never swipe his jerky secrets.
last edited: 4/19/06 2:36:23 PM”

“Here is what baume_66 posted to the Crash Bang Grand Canyon Thang thread. Note: I found that the small bottles were 4 oz each and that the Mesquite flavor made better jerky than the Hickory. I like this jerky better than those made with "worcestershire/soy" sauce.

jerky:

two small bottles (6 oz?) of liquid smoke
1 tablespoon onion powder
1 tablespoon of garlic powder
1/2 cup brown sugar
1 tablesspoon of favorite hot sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red pepper

add all ingredients together. fill liquid smoke bottles with water and add. whisk until all sugar is disolved and other ingredients are well mixed.

add meat and let marinade for at least 6 hours.

remove meat from marinade and lightly pat on both sides with paper towel to remove any standing/puddling liquid. put on dehydrator rack. sprinkle with cajun seasoning.

dehydrate to desired moisture level.”

“JS, have you ever had Baume's homemade fruitcake. It is great.”

“I wonder if I can edit out the hot sauce and hot pepper flakes? I hate spicy hot stuff!”

“ya, edit it out. cajun spices too... skip it and do nothing or use seasoned salt.”

“Baume's homemade fruitcake? Never. You were the guy with the fruitcake, weren't you? Nuclear hiking fuel with an infinite shelf life... better than an MRE.”

“yeah I had fruitcake but baume's is homemade. Mine was store bought :(
If you ever get the chance to taste the fruitcake baume makes go for it”

“I put some meat in the fridge overnight. I took a different approach this time. I sliced the meat (London broil) and then brushed it lightly with a mixture of 2 tablespoons of water to 1/2 teaspoon of liquid smoke. Then I generously salted one side with kosher salt and layered it in a pan. Then I sprinkled with fresh cracked pepper from a pepper mill and started another layer. I'll report on the results late in the day tomorrow after I dry it.”

“that'll work out really good i bet.

I used the "Cajun" marinade from A-1 and made some jerky that turned out really good.”

“The whole house smells of cracked pepper from the dehydrator running just 30 minutes... It's a great smell.

I am shocked at how much you can smell the liquid smoke when all I used was 1/2 tsp for 3 lbs of meat. That stuff must be pretty potent.”

“hey is there a veggie jerky that can be made?”
mapleleaf

I made some jerky out of tofu once. It was actually pretty good, but beef or venison is better, so I prolly won't do that again.”

“I have made "facon" before... fake bacon out of tofu. It's just like bacon! (NOT!) It's actually pretty good as a snack but to compare it to bacon is just wrong.

When I was a vegetarian (for like 8 years ending last year) I used to sort of get turned off by foods that pretended to be meat. I sort of felt like it made meat out to be the food that all other foods had to aspire to become. "Gee, it's almost as good as the real thing!" sort of thing. I liked my diet for what it was. So I stayed away from the whole "facon" thing.

veggie jerky is basically dried veggies. My dehydrator has a screen for making fruit leather (never tried it). I am thinking you could puree a blend of veggies with some spices to make something that would be a good jerky-like snack. It would keep a long time, be light, and be nutritious. Just a thought.”

“Here you go... see if you can find the ingredients for a clue. I have ordered something like this just to get the ingredients list, or email the people that sell it to ask for the list of what's in it. Then make a recipe from the ingredient list.

http://www.veganessentials.com/catalog/primal-strips-vegan-jerky---1-oz-strip.htm”

“This batch was REALLY good. I'll prolly be using this approach going forward. I think the thing I like most is you can taste the meat itself, not soy sauce, liquid smoke, sugar, etc. It's basically salty, peppery meat. Prolly could be good using cajun spice rather than kosher salt, etc. Anyway, I am really happy with the results.”

“it looks like you only dehydrated it for 5 hours? How thin did you slice it? I haven't made jerky in a long time but that seems quick”

“I don't know. 1/4" thick or something like that. I am a jerky novice. It's still going. I tasted one of the thinner pieces, one that was clearly done. It was from the end of the meat, a little stub. It's still going in the other room.”

“I used lonestar's recipe last night, and the smaller pieces are starting to come off now. it has no flavor!!, I soaked it in the marinade for 6+ hours. Did I not use enough salt (maybe only a few tablespoons worth)?? About a tablespoon of garlic and a tablespoon of onion powder. and followed the rest of it to a T.

Anything I can do to salvage 3+ pounds of jerky? Do i put it in a ziploc with some sort of seasoning and shake to give it some sort of flavor?”

“I fill a bowel with two .....

Lonestar
3:31:06 PM
12/29/00

There's your problem, OPIE.”

“yea, I chuckled at that yesterday already boob.

it taste like bowel to be honest.”

“Opus, dip it in ranch .... couldn't hurt, lol

Were gonna make a batch of deer jerky today. My son has a good knack for it. Instincts, patience, tenacity,, he's got it all. The trick is finding where he hides it before he eats it all....”