Favorite Jerky Marinade?
I (finally) bought a freezer. I've picked up about 8-10 very nice London Broils. I will be breaking out my commercial dehydrator here shortly. [:D]
My fall back commercial marinades (I have a very wide variety of homemade marinades cultivated over the years.) are Stubbs Beef Marinade, Frank's Red Hot Sweet Chili, Tony Chachere's Butter Jalapeno, etc,
Of course adding various hot pepper dusting, Kikkoman Soy Sauce, Teriyaki sauce/pineapple juice, fresh grated ginger, is a given depending on the marinade.
If you would be so kind, please share your favorite commercial marinade. (Or even better, your homemade marinade.)
Thanks in advance.
Gunnut505, I'd would love to know how you sliced your Jerky so exquisitely thin. I wiped it out in one sitting. Mmmnnn, mmmnnn good. Thanks Brother.
I believe I am going to stop by the grocery store (Food Lion) on the way home tomorrow, and pick up another 4 or so. $2.99/lb. is best price I have seen in a long time around here. Very nice cuts of meat as well. And (Hey) I have a freezer now. [:D] Woohoo!!.............
My fall back commercial marinades (I have a very wide variety of homemade marinades cultivated over the years.) are Stubbs Beef Marinade, Frank's Red Hot Sweet Chili, Tony Chachere's Butter Jalapeno, etc,
Of course adding various hot pepper dusting, Kikkoman Soy Sauce, Teriyaki sauce/pineapple juice, fresh grated ginger, is a given depending on the marinade.
If you would be so kind, please share your favorite commercial marinade. (Or even better, your homemade marinade.)
Thanks in advance.
Gunnut505, I'd would love to know how you sliced your Jerky so exquisitely thin. I wiped it out in one sitting. Mmmnnn, mmmnnn good. Thanks Brother.
I believe I am going to stop by the grocery store (Food Lion) on the way home tomorrow, and pick up another 4 or so. $2.99/lb. is best price I have seen in a long time around here. Very nice cuts of meat as well. And (Hey) I have a freezer now. [:D] Woohoo!!.............
0
-
Sorry, family secret. If I told you, my wife have to kill me. 0 -
quote:Originally posted by jimdeere
Sorry, family secret. If I told you, my wife have to kill me.
What's the down side? [}:)]
Hey, thanks for Not sharing. [^]0 -
In these proportions; 1/3c worcester and soy sauce, 1/4c liquid smoke. That's the base. Depending on taste; 1T season salt, powdered onion, powdered garlic, lemon pepper. I've tried cayenne, tabasco and such but it seems to disappear. 0 -
liquid smoke
apple juice,or
cranberry juice
that's all,I can't talk about it anymore0 -
[:I]
I should write one down I like but every time I just start mixing up what ever is handy base of liquid smoke , and then what ever on the shelf's in the pantry , that seems like it should go in
just keep tasting and adding until its ok
dogs and I are not too picky when it comes to jerky0 -
See, the secret to good jerky is how you prepare the meat. I could eat deer jerky with no marinade at all if the meat is prepared correctly. 0 -
Have a great one for a smoker, but not one that works well in a dehydrator. 0 -
I also use my smoker for making jerky. My favorite marinade is just a good soak in a Kosher salt solution. [:p]
Same with smoked fish.0 -
I also use my smoker for making jerky. My favorite marinade is just a good soak in a Kosher salt solution. [:p]
Same with smoked fish.0 -
I also use my smoker for making jerky. My favorite marinade is just a good soak in a Kosher salt solution. [:p]
Same with smoked fish.0 -
I also use my smoker for making jerky. My favorite marinade is just a good soak in a Kosher salt solution. [:p]
Same with smoked fish.0 -
I just buy it at walmart[:I], I have never once made jerky I though was worth eating.[V] Wish I could help. 0 -
quote:Originally posted by He Dog
I just buy it at walmart[:I], I have never once made jerky I though was worth eating.[V] Wish I could help.
I'm the other way around. I've never once have had Commercially sold Jerky, that was even remotely close to my homemade. I used to make a batch about every other week, for years. I would take advantage of BOGO deals on London Broil. (Up North.) I have never seen that deal offered down here in TN. (Strange, it's cattle country.)
This deal of $2.99/lb. Is by far best I have seen down here, in conjunction with some of the best looking London Broils I have seen in a long time. Have about 8-10. I believe I am going to go pick up another 4 this afternoon,
Taking full advantage of my new freezer. [:D]
I'm a Jerky Super Freak. LOVE the stuff. One of Life's little pleasures and indulgences. Feed the crave.0 -
When I make jerky I use a jerky press and I grind the meat that I want to use. Or you can put it on the countertop on a piece of wax paper and put another piece of wax paper over the top of it, then put two rulers, one on each side alongside the meat and take a rolling pin and roll it out so that it's very thin. And then slice it into the length and thickness that you want..
most grocery stores and butchers will grind your meat for you for free. Just make sure they keep the fat content at less than 10% otherwise your jerky will go rancid quick. I usually have them keep it at less than 5% fat.
As an added benefit, the jerky comes out a lot softer and easier to chew if you grind it instead of slice it.
Another benefit of using ground meat instead of slicing it is that you don't have to let it sit and marinate. So you can always do a batch on a whim in less than 4 hours... You can even use very lean hamburger meat if you want...
Here's one of the recipes I use. If what I use doesn't sound good to you, there are hundreds of recipes on the internet for ground beef jerky. that I'm sure you'll find one that you really like
Ingredients
Lean Beef
1 lb Lean ground beef 10% fat or less
Marinade
1 tbsp soy sauce
1 tbsp worcestershire sauce
1/4 tsp curing salt prague powder #1
1 tsp ground black pepper
1 tsp ground lemon pepper
1 tsp curry powder red
1 tsp ginger powder
1/4 tsp coriander
1/2 tsp garlic powder
1/2 tsp onion powder
Instructions
In a bowl, combine the 1lb of ground beef with the other ingredients
Mix the ground beef and seasonings thoroughly
If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5" long strips onto a dehydrator tray or on a baking sheet
If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is 1/4" thick
Slice the pan of beef into jerky strips 4-5" long and 1" thick
Dry with your favorite jerky making method. I used a dehydrator at 160F for 3 1/2 hours
Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried0 -
Sounds like you have a good handle on your vittles there Ken!
As for me, yesterday after grocery shopping and stocking up for the next couple of weeks, our power went out for some unknown to me reason![:(]
It couldn't have been weather related as it was a beautiful, sunny, calm, 78 degree day here.
I have a generator that I haven't messed with in a couple of years and spent considerable time getting the old gal started. 2 hours and at about the time it powered up, power came back on! Sheesh. Just another of life's little tests for my high blood pressure!0 -
Sounds like you have a good handle on your vittles there Ken!
As for me, yesterday after grocery shopping and stocking up for the next couple of weeks, our power went out for some unknown to me reason![:(]
It couldn't have been weather related as it was a beautiful, sunny, calm, 78 degree day here.
I have a generator that I haven't messed with in a couple of years and spent considerable time getting the old gal started. 2 hours and at about the time it powered up, power came back on! Sheesh. Just another of life's little tests for my high blood pressure!0 -
Thanks RemOaks. (But) I never use ground meat for Jerky. Thin sliced (cross grain) London Broil at 1/16" to 1/8th is the standard. I now have enough London Broil on hand to make copious amounts of Jerky. [:D]
I marinate for 48-72 hours. That is key, in my opinion. Fresh ingredients are also key, (Fresh grated ginger, etc.)
I've been making Jerky for so long and so often, I've got it down cold. I have a Harvest Foodworks 10 tray, commercial dehydrator. 12 hours on 185*, it's good to go. Depending on thickness. Obviously the thiner the cut, the less dehydrating necessary. LOVE Jerky.
Ground meat? [:0][B)][xx(][V]
Sorry, I don't do that. Premium cuts of thin, cross grain cuts only.0 -
I have one of those cheap (about $100) electric slicers. Best thing ever for slicing jerky meat. Place meat in freezer just until it gets firm, this helps if you want real thin slices. 0 -
Source?
Cabela's??
I believe I would utilize an electric slicer, about as much as I would utilize a Smoker.
As in, I'd use the He** out of it.
Please share.0 -
quote:Originally posted by Brookwood
Sounds like you have a good handle on your vittles there Ken!
As for me, yesterday after grocery shopping and stocking up for the next couple of weeks, our power went out for some unknown to me reason![:(]
It couldn't have been weather related as it was a beautiful, sunny, calm, 78 degree day here.
I have a generator that I haven't messed with in a couple of years and spent considerable time getting the old gal started. 2 hours and at about the time it powered up, power came back on! Sheesh. Just another of life's little tests for my high blood pressure!
I understand, I too will not use just regular hamburger except for when I'm making it on a whim. I'll either use top sirloin, london broilers, I have even been known to use New York strip steaks, turkey, I even went through here that you can jerky pork. I just have the butcher coarse grind it for me. That way the jerky a lot more tender... But that's my preference
But carry-on, you know what your preference is. [:D]0 -
quote:Originally posted by 84Bravo1
Source?
Cabela's??
I believe I would utilize an electric slicer, about as much as I would utilize a Smoker.
As in, I'd use the He** out of it.
Please share.
I had to go look. Mine's a Chef's Choice. I don't remember where I got it.
Like I said it's not an expensive one, you can buy better. But I've had it 10 years or so and it does what I need. It has other uses, you can slice ham, pork loin, deer steaks, hard cheese, zucchini, what ever. But the handiest use is for slicing jerky.
Just need to be slicing enough to warrant clean up. It's fairly easy to clean, but takes more time than just wiping off a knife.
As much jerky as you say you make I think one would save you a lot of time.0 -
I generally slice mine with the grain. Makes it tougher but I like it that way. The slicer really helps when slicing with the grain. 0
Please sign in to leave a comment.
Comments
22 comments