Jerky Recipe...............friggin awesome!!

[Blacktail]

For all you budding cooks out there. This is a great recipe for jerky!!

5 pounds of meat sliced thin ( take your pick...wild or domestic)

3/4 cup soy sauce
1/4 cup Worcestershire
1/4 cup teriyaki sauce
3/4 cup water
1/2 cup brown sugar
4 tsp dried onion ( 1/2 tsp powdered)
4tsp granulated garlic ( 4 cloves crushed/pressed)
1 1/2 tsp black pepper
1 tsp nutmeg
1 tsp ginger
4 tsp crushed dried peppers

cure of your choice ( to inhibit bacterial growth)


marinate for 12 to 24 hours in the fridge.
set in the smoker or dehydrator to dry.

[Goose]

Cheers! Thanks

[john.b]

Thanks for sharing

[tayleoscar]

thanks for sharing, will be trying it real soon

[GrizGuy92]

Could I use my oven on a very low setting for a long period of time? Other jerky recipes say 200 F for 4 to 6 hours.

[Blacktail]

Yup for sure
Anyway usually do it to dry it out

[GrizGuy92]

I'm gonna try this out next week on my days off I'll let everyone know how it turns out.

[GrizGuy92]

How thin should I go? Like 1/4''? Or thinner?

[Ferenc]

Could I use my oven on a very low setting for a long period of time? Other jerky recipes say 200 F for 4 to 6 hours.
You sure can ... Leave the oven door cracked open a bit and if you have a fan set that also by the cracked open oven door on the lowest setting .... Works awesome !!

[deerhunt]

Thanks for sharing. Will be trying this out soon.

[Blacktail]

1/4 inch at the most

[375shooter]

Thanks for posting this recipe. I made 2 batches, so far. Very tasty!

[Skillet]

Just finished a batch with some of my spring bear and it is awesome!
Made it exactly same as your recipe, my wife says it is really good, and she's not a big fan of bear meat.
I'm going to do another batch pretty quick, I don't think this will last long.
Thanks!

[albravo2]

I've been saving a moose roast for quite a while with the idea of making jerky. Thanks for bringing this post back up.

[Blacktail]

you can also trim pieces of meat and make "nuggets"
My daughter prefers them over sliced thin meat.
Still the same yummy!!

[srupp]

you can also trim pieces of meat and make "nuggets"
My daughter prefers them over sliced thin meat.
Still the same yummy!!


Hmmmm great idea...gonna give it a go..
Thanks BT..
Cheers
Steven

[elkhunter1]

Can thes be done on a Barbecue and what Temperature???
thank,s

[Blacktail]

Can thes be done on a Barbecue and what Temperature???
thank,s
don't know whether it could be done that way
you need to control the temperature a bit better than can be done on a BBQ

[Wentrot]

Bbq jerky. Thats a new one

[Wentrot]

Btw thanks-gonna give this a go!

[Beaverhunter]

Can thes be done on a Barbecue and what Temperature???
thank,s
It can be done in a food dehydrator recently they were on sale at Canadian tire for 30bucks

[Beaverhunter]

For all you budding cooks out there. This is a great recipe for jerky!!

5 pounds of meat sliced thin ( take your pick...wild or domestic)

3/4 cup soy sauce
1/4 cup Worcestershire
1/4 cup teriyaki sauce
3/4 cup water
1/2 cup brown sugar
4 tsp dried onion ( 1/2 tsp powdered)
4tsp granulated garlic ( 4 cloves crushed/pressed)
1 1/2 tsp black pepper
1 tsp nutmeg
1 tsp ginger
4 tsp crushed dried peppers


marinate for 12 to 24 hours in the fridge.
set in the smoker or dehydrator to dry.

When making jerky one should be using cure a low temp low oxygen environment is the perfect place for botulism spores. It doesn't happen often but botulism can be deadly.

[Blacktail]

Yes I agree
Use whatever cure you can get and follow the directions

[bridger]

Do you ever smoke your jerky

[Skillet]

Do you ever smoke your jerky
I threw some cherry chips in at the beginning and they smoked for about 1 1/2 hrs but I would probably try smoking it at the end next time just to see if it's any better or not.

[Sasqman]

Liquid smoke works great.

[ruger#1]

Do you ever smoke your jerky I used alder chips. Comes out like candy. Made 5lbs. It didn't last long.

[Beaverhunter]

You can smoke jerky but maybe do 1 or 2 hour if you do it the whole time it will likely get a bitter smoke flavour.

[Blacktail]

Do you ever smoke your jerky
sometimes I do
If I do I use alder or mesquite.
Normally I just use the dehydrator

[P.A.R.]

Thanks for the recipe, used it on grouse…in brine for 12 hours, then into the smoker, alder pucks, for about 4 hrs at 200 degrees. Good, but not as good as real meat jerky...

[ZENYO]

For us newbie smokers, will the time and temp (200 for 4 hours) work with venison? Do i use smoke the whole time or just part time?

[Blacktail]

you can use the smoke for as long as you want but cook time should be constant

[Backwoods]

Awesome man thanks for the post, I have a few moose roasts I'm wanting to try and do some teriyaki jerky in the oven, seen in YouTube 175temp and rotate meat slices halfway through!?

[ZENYO]

I have about 5Lbs of deer slices marinating since last night and They'll be ready to rock in the smoker tomorrow morning... The only thing I'm not sure on is the cure. There's a lot of differences of opinions out there. In the event I decide to add some cure into the mix, Where the heck can I find Cure #1 in the Burnaby/Coquitlam area? My local tackle shop has some Teriyaki Flavoured "Cure", I guess that would do...

[Blacktail]

when using the cure you need to add it to the marinade when you first start it. It might be a moot point now that everything is ready for the smoker.
I get my cure from a local butcher shop and as there are different types out there I follow the directions for use from the butcher for its use.

Use of cure is definitely a topic of discussion for both sides. Cure is used to inhibit bacterial growth in the smoking or dehydrating of meat products as when processing the time is long and the temperatures are low.

You need not use cure, its up to you. If you are using my recipe very likely the jerky wont last long anyways if you put it in the fridge and tell people its there.

[Blacktail]

Awesome man thanks for the post, I have a few moose roasts I'm wanting to try and do some teriyaki jerky in the oven, seen in YouTube 175temp and rotate meat slices halfway through!?

processing in the oven will work but remember to crack the door on the oven to let the moisture out.
Stick the handle of a wooden spoon in the door to stop it from closing all the way.

[ZENYO]

Isn't curing for the cooking process, not shelf life? or both? I thought the cure was for the 5 hours that it will spend at low heat.

My recipe...

2 Cups Soy Sauce
2 Cups Teriyaki
2 Cups Worcestershire
2 Cups Apple Juice
2 Tbsp. brown sugar
2 Tbsp. Honey
1 Tbsp. garlic powder
1/2 Tbsp. Table Salt
1 Tbsp. coarse ground black pepper
2 crushed Cloves fresh garlic.
Chilli pepper for half of them...


Just Curious, If the cure is going to get mixed in with marinade and soak for 14 hours, does it make a difference if it wasn't added for at the begining? Will it not work because the salt and soy sauce has already taken care of some of the curing?

[Blacktail]

yes cure is mainly for the cookng and curing phase as it is a longer low temperature preparation.

[Treed]

I made this recipe a few weeks ago, it is friggin awesome!! Thanks so much for the recipe!!

[tigrr]

If you are doing bear it must reach 165 degrees internal temperature to kill tric.
Most dehydrator's won't do bear properly. It will have to be finished in the oven.

[Blacktail]

for an added touch try substituting about a 1/4 cup of honey garlic sauce to the mix