Hi guys. Seems like it's been awhile since there was a jerky post, so I thought I'd post my favorite recipe and see who else has some good ones to try. My recipe is a modified version of a recipe GOT CID? posted a long time ago:
A few pounds of "Eye of round", sliced to about 1/4" thick or less
½ cup soy sauce
½ cup worcestershire sauce
½ cup water
½ cup teriyaki
3 tsp liquid smoke
2 tbsp ketchup
1/4 cup honey
¾ cup brown sugar
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp pepper
1 tbsp chili powder
2 tsp salt
2 tsp red pepper flakes
3 - splashes of Mongolian Fire Oil
2 tsp Tabasco
Mix marinade up well (I shake it in a plastic container). Marinate at least 12 hours (usually more like 18-24), dry in dehydrator for approximately 4-1/2 to 6 hours, depending on how much I'm drying and how thick the slices ended up being. When I first lay the beef on the racks, I sprinkle more red pepper flakes (in addition to the marinade ingrediants) on about half the batch, so I some "regular" and some "hot".

It's a great recipe, but I'm ready to try something new. Let's see what ya got!

well mine is almost just like yours, lol but a few other things..


A few pounds of "fillet", sliced to about 1/4" thick or less
½ cup soy sauce
½ cup worcestershire sauce
½ cup water
½ cup teriyaki
3 tsp liquid smoke
2 tbsp ketchup
1/4 cup honey
¾ cup brown sugar
1 tbsp garlic powder
1 tbsp pepper
1/4 cup Honey
The most important thing is Rothschild Hot Raspberry Thunder sauce very good and tasty!

Cook it similar as your description.
really should try the Hot Raspberry Thunder sauce its the best hot sauce I have ever tasted with flavor and kick. I have tried alot of sauces

Go to local butcher.

Buy it by the pound.

Drive home. :D

Go to local butcher.

Buy it by the pound.

Drive home. :D




Im with ACE841

We've got a local style BBQ marinade that's great right out of the bottle for steaks. Soy sauce based, but not as strong. If sometimes I don't get to cooking all of the meat, I'll slice it up the next day, put it in the dehydrator, and top it with fresh crushed black pepper and some tobasco on a couple of trays. Works for me. ;)

Smoked Spicy Jerky
Redrum’s Polynesian Cajun cooking -
The Smoking Process
Smoking is one of two ways to process jerky, the other being dehydration.
It provides a more natural-flavored jerky that also tends to be more tender.

The meat is slowly cooked (over approximately 10 – 13 hours) and dried at 150 degrees Fahrenheit in a lightly-vented enclosure. The enclosure (or
smokehouse) contains the smoke and a heat source.

The selection of the meat is very important for both flavor and texture for jerky. Lean cuts are the primary concern as too much fat will cause the jerky to come out greasy tasting. For this recipe the leanest meat is the best.

4 lb Flank steak or sirloin
1/4 cup of worcheshire, teriyaki or gourmet sauce
1/4 cup of brown sugar
1/4 c Salt
2 c Red wine (water or pineapple juice can be substituted)
1 ts to 1 tbs Pepper
1/2 ts to 1 tsp Garlic powder
1 habanero pepper can be substituted or added

Trim fat from the meat and cut into 1/4- to 1/2-inch thick slices.

Blend marinade ingredients in a blender. Place meat into the marinade made by combining the above ingredients in a zip lock bag. Marinate at least 8 hours in a cool place turning several times to mix. * May be rolled in cracked ground pepper for additional flavor before smoking.

Remove meat strips to a rack and allow to air dry until they become glazed. Do not rinse. Smoke for 2 to 6 hours and continue the drying process depending on degree of desired dryness.

Place the meat strips on greased racks in a cool, shady, breezy place to dry. The strips should dry for 2 to 4 hours or until a shiny skin or pellicle forms on the surface. The pellicle seals the surface and prevents loss of natural juices during smoking. A fan will speed pellicle formation.

During the 2 to 6 hour smoking, use approximately 3 panfuls of alder or cherry wood chips to add to flavor.

Sweet option - As the jerky starts to finish drying and gets firm I start to glaze with a honey/dark brown sugar caramelized glaze. You take 1 part honey and 1 part brown sugar and put it in the microwave on high until the mixture get hot enough to boil. Be sure all of the brown sugar has dissolved which may mean you need to bring it to a boil two to three times. While it is hot and liquid you brush the glaze onto the jerky. I usually do this three times in the last few hours.

When finished put the racks out and let the jerky cool for several hours. After cooling I place the jerky on paper towels and roll the towels with the jerky inside. I put this into a zip lock bag. This helps pull out any fat or glaze that remains. You can freeze the jerky for long term or store the jerky in a dry place for several weeks if you eat a lot of jerky.

Do those recipes work well with fresh deer?
Hope so!!! :D
And the guys kept telling me I couldn't shoot a deer with my Mini 14, Ruger .223.
Head shot - no mess. :thumbsup:
I just think of my ex and the head shots are soooooooo easy.
rachie :waving:

1. Kill something.

2. Let it dry out.

Done

Redrum - that's some serious jerky there, sounds good!
BadSS - your's is quite similar. I'll definitely try the Thunder Sauce - sounds good.
I've got a batch of my "old recipe" going right now, boy does it smell good.
Have a great weekend, everyone!

The sound of all this jerky made me go out and get 5lbs of fillet so I can make some jerky over the weekend now.http://smiley.onegreatguy.net/yummy.gif

ok, this is the way i've always made it.

whole briskit or Deer preferably (best with deer meat)
cut in strips with the grain (so it's chewy and lasts longer :) )

1 cup "tender quick" curing salt
5 cups cold water
4 oz liquid smoke

stir it all together, add the meat to this brine and let cure for a few hrs....
remove and dry on paper towels
pepper the HECK out of it
put on racks and put into smoker for 4-6 hrs.... 180* or so ( a real smoker)

enjoy,,, it may be real salty depending on the curing salt amount used and time curing. you can cure it faster if you use 1 to 4 curing salt, but only let cure for 20 min or so,

this is our Home style, my uncle actualy has a beef jerky factory in South Dakota, this is just what i do at home when we get the hankerin for some.... but the deer really makes the difference!

Not having a smoker or dehydrater, could jerky be "cooked" in an oven at real low temp - my oven has a setting down to 170*.

GRN69CHV - Yes but you won't be able to smoke the meat so it will be spices only. Get a meat thermometer and leave the door open enough to drop the heat to as close to 150 degrees as possible. I suspect it will dry fairly fast due to the dry heat. I suggest trying thin strips at about 1/4 inch thick to get the spices through the strip when marinating and to dry faster in the house. I would expect about 6 hours for 1/4 inch thick at 150 degree oven dry heat.

I saw that I was not as clear as I should have been in the instructions but I can't edit the original post. For clarification these two paragraphs should be pasted into the right spot.

"Remove meat strips to a rack and allow to air dry until they become glazed. Do not rinse. Place the meat strips on greased racks in a cool, shady, breezy place to dry. The strips should dry for 2 to 4 hours or until a shiny skin or pellicle forms on the surface. The pellicle seals the surface and prevents loss of natural juices during smoking. A fan will speed pellicle formation.

Smoke for 2 to 6 hours and continue the drying process depending on degree of desired dryness. During the 2 to 6 hour smoking, use approximately 3 panfuls of alder or cherry wood chips to add to flavor. Keep the heat at 120 to 150 degrees and more toward the 150 degrees as the drying process finishes with spikes to 160 degrees being acceptable for a short time only. Too hot and you will have dried strip steaks!"

Good, cause I had some errands to run this morning and one of them happened to take me right past the meat counter. Already have my meat cut and marinating. Heading out of town in about an hour and won't be home until real late - this should just about be ready by 8:00 AM tomorrow. 6 hours - perfect takes me right up to 2:00 PM - Game time. Guess I better make sure I have some cold ones ready to wash all that meat down with!!

Great! A test case..... Please post and let everyone know the results good or bad. There are a lot of guys that don't have all of the equipnment I use so this may be a great way to spend a rainy weekend........ :beers:

For the hunters... venison is way better than beef for jerky. I will gladly do the jerky for you for a share of the end product. I can smoke 20 pounds at a time!

See how good you are at math. As I sit here and BS, waiting to leave, I am eyeing up about 1,000# fresh venison, still on the hoof, 20 yards away from the window next to the desk - eating my shrubs. Wonder if I can get the liquid ingredients in 5 gallon drums - better look into a smoker - a big one.

I do use a 5 gallon bucket and I roll it to marinate.......

50 loads of venison... ummmm...... :hurray:

Well the verdict is in - beef jerky cook was a success. A smoker would have been even better but using the liquid smoke (and some smoked flavor Tabasco) defintely gave it the right taste. Texture is a little more tender than the stuff you typically buy - it may have to cook down some more, but it is very tender. Ended up cooking it in the oven at 170 for about 7 hours. Pulled the trays a couple of times to mix the juices back in and give it a good coating.

Going to have to look into a smoker.