Jerk-ee

[Bud Cline]

OK I'm feeling an urge to make some beef jerky and would like to make something I've never done before.

Anyone have a good recipe for jerky marinade?

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[davem]

I made some decent Jerky a couple of years ago. I'll try to find the recipe when I get home. You like it hot? :)

[Cami A]

Do you have a smoker, Bud? Smoked jerky is the best. :yummy:


Betcha you could use some of Sonnie's Kick***Coon*** Creole seasoning mix to make some tasty jerky. :devil:

[davem]

That's how I did mine Cami, propped the top open a crack to let the moisture out. :drool2:

[Bud Cline]

"Have I got a smoker"??????

Your kidding right?

I have a smoker, a broiler, a charcoal grille, a hibatchi, a dehydrator...what color you want? How about black will that do?:)


Not too hot my wife has to eat the stuff too.

[Cami A]

I never shoulda doubted ya, Bud. :rolleyes:

Never actually used a "recipe"... just marinated them in whatever was around (vinegar, Italian dressing, etc) and threw in handfuls of whatever spices sounded good. (Lotsa pepper, red and black, garlic powder, salt, a dash of thisandthat) Smoked 'em with apple or cherry wood.

[davem]

Yep that sounds like the recipe I had. I can't find the darned thing. I remember lotsa black pepper. :)

[cx]

Beef jerky? How's come you ain't usin' elk, Bud? Thought you liked elk. :)

[John Bridge]

d'you mean wapiti?

[jlbos83]

Sheep Jerky?

[Sonnie Layne]

C'mon Bud,,, if you got the time to wait, I'll send youse some delishush seasonings...

CX, you too, if you'll give me drivin' diretchions?


Texas ain't so big that you can't drive 'cross it in a day or so.

Nebraska is a bit far.

Misshigan is way out off the table.

Lon Gisland isn't even listed in the table of contents...

Now Fla... that's someplace that I remember reading about somewhere... Isn't it next door to Sydney????

Anyways... I got the spices all mixed up fer you all's. Had to mix 'em up kinda miled for JB. ;)

Anyways, everybody's gotta have some spice in their life! And it's solstice, after all!!!

[Hobbit]

I'll throw this at you.:D

Jerky got to have salt. So......I use Worcestershire and Soy sauce.

If you like warm and tangy......I use a little Texas Pete.

Jerky got to have some onion and garlic. I use the real thing pressed if I have the time. If not, add some of the "oils" if you can get them. If not, powdered will work in the marinade (just need a little more of it).

Jerky got to have some beer. I add about half a can (drink the other half!!) If'n you make lotsa marinade.....maybe add whole can, eh?;)

Jerky got to have some smoke. Real smoke if you got the time and the inclination. If not, add some liquid smoke to the marinade.

Jerky got to have a "little extra." I add a few dashes of Cumin.

Remember: Jerky got to have salt. Add extra Soy and Worcestershire or a little Tender Quick if needed.

Work the marinade to taste.

Time in marinade.......I usually use about 12 hours. Salt content really affects this.

When she come out of the marinade....dust lightly with coarse ground black pepper (only as bold as you dare!!)

Wire racks, dry to touch, then into the smoker or dehydrator.

Enjoy!!:)

:) :)

[Bud Cline]

Thanks guys,

Most everything described here is the way I've always done it. Some batches are better than others but that's because I'm always playin with the mix and never write anything down.

I was hoping to expose some deep dark secrets here but I guess not.

Oh and CX...I ran out of wapiti meat earlier this year. Have you ever tried owl jerky?:eek:



Keep them suggestions commin' though I'm feelin' the need for a change in my life...a change in the jerky's I deal with that is.:D

[Sonnie Layne]

you'll be gettin your spices in just a few days.

[davem]

But I haven't even given you my address yet Sonnie. ;)


Oh, you weren't talking to me? :p