Jerky Recipes

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TXLX100

TXLX100

10 Year
Joined
Feb 9, 2013
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Colorado
Would anyone like to share their marinade for beef jerky (or other jerky)?

I have tried the soy sauce/Worcestershire recipes, but I don't really care for the flavor. Maybe it just needs to be adjusted. I have a meat slicer and dehydrator, just can't seem to find a marinade I really like. I typically use the cheapest lean cut of meat I can find (bottom round, eye of round, etc).
 
I just lay it out and black pepper it heavily, followed by a light dusting of cayenne pepper. Then it goes in the smoker. I only use mesquite wood. YUMMMM!!!
 
Its been a long time...but this thread might get me back in gear for making a batch of jerky. Used to use the somewhat typical soy/garlic/ginger brine for beef and turkey. Liked it fine after thinning it down with water...so the taste wasn't so obnoxious.

Slow dry in the oven and then refrigerate because I didn't use pink salt/preservative.
 
For my venison jerky I change my recipes, but I usually make a marinade of teryaki, worcestershire, and garlic salt, then a lot of black pepper, sometimes sprinkle on pepper flakes like you get at the pizza place. in my smoker I use mesquite or hickory chips. No need to add smoke flavor in my smoker, but if you are using a dehydrater or oven method I would add a little though.
 
^Maybe I will try a little like this next time I make some. I have a cheap modified bullet smoker and I really don't like to mess with it unless I have free time to tend to it, it's really a POS.

After about 6 batches in the oven or dehydrator, I've made some really good jerky and some very mediocre jerky. The meat slicer really helped me. Since all of the pieces are mostly uniform, I can set a timer on the dehydrator plug and forget about it for 4 or 5 hours. I do also refrigerate my jerky, just to be on the safe side.

I made my wife some marinaded in coconut aminos and a little salt and pepper and it turned out okay. I like a little spice, so I chop up a couple of jalapeños for my marinade if I don't already have some dried.
 
The last dozen or two batches of jerky I have made in the dehydrator. Damn near foolproof. I use the basic marinade recipe in the big chief smoker recipe book with a few added spices, marinate 12 hours or so. Put it in the dehydrator when I go to bed and have jerky to take to work. I need to try a little liquid smoke but really don't need it. Usually I use thicker pieces of elk steak, not real thin strips. Everyone likes it. Great to throw a baggie full in your pocket and nibble all day in the woods.
 
I started up some new jerky tonight. Picked up about 4lbs of bottom round roast at $2.98/lb, sharpened up my big pink knife, and plugged in my newly acquired (free) meat slicer.

I trimmed the fat and sliced the meat to a little less than 1/4" I would guess. Dusted with some ground coarse salt, fine black malabar pepper, and chili powder (bigndn suggestion). First time with no marinade, I'll let you know how it turns out.

image.webp
 
TXLX100 said:
I started up some new jerky tonight. Picked up about 4lbs of bottom round roast at $2.98/lb, sharpened up my big pink knife, and plugged in my newly acquired (free) meat slicer.

I trimmed the fat and sliced the meat to a little less than 1/4" I would guess. Dusted with some ground coarse salt, fine black malabar pepper, and chili powder (bigndn suggestion). First time with no marinade, I'll let you know how it turns out.
Click to expand...

LOL, no, I didn't say chili powder. Never tried that! Cayenne pepper!!! Can't wait to hear how it turns out, though! :cheers:
 
^yeah I know that's what you said. I've done it before, it kind of gives a dull spice flavor, but I like the taste. I got out of the house a little early today, jerky wasn't quite done but was tasting pretty good.

I think if I lightly marinate the meat with dried jalapeño and do the dry salt, pepper, etc.... That will probably be about where I like it.
 
I'll give a bottle of OB's hot sauce to anyONE for a marinade for jerky. Just marinade with only the hot sauce no other seasons. BEST JERKY TO BE HAD.
I would do it but don't have a dehydrator.

Sent from my iPhone using IH8MUD

image-3265809166.webp
 
IRIEOB1 said:
I'll give a bottle of OB's hot sauce to anyONE for a marinade for jerky. Just marinade with only the hot sauce no other seasons. BEST JERKY TO BE HAD.
I would do it but don't have a dehydrator.

Sent from my iPhone using IH8MUD
Click to expand...

You want some jerky? I can send you some if you want to send a couple of bottles. I have a vacuum sealer so it should keep in the mail.

I see on your website your business is in Greer, my dad is from there and still have some family there.
 
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TXLX100 said:
You want some jerky? I can send you some if you want to send a couple of bottles. I have a vacuum sealer so it should keep in the mail. I see on your website your business is in Greer, my dad is from there and still have some family there.
Click to expand...

Sure. I'll send (2) 5oz. bottles. One for your stash & one to make some jerky with. I don't need much just a taste. Depending on how much meat you use I say use a hole bottle nothing else.
We appreciate you trying our experiment. Email me if your interested @ obsiriepeppersauce.marinade@gmail.com
CHEERS.

Sent from my iPhone using IH8MUD
 
OB, I just got the sauce in the mail, thanks for the quick turnaround. I had a small taste, it has some good flavors... Kind of a sweet smell and a mellow/balanced spice. I will pick up some meat today!
 
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TXLX100 said:
OB, I just got the sauce in the mail, thanks for the quick turnaround. I had a small taste, it has some good flavors... Kind of a sweet smell and a mellow/balanced spice. I will pick up some meat today!
Click to expand...

Awesome can't wait for the results.
Cheers.

Sent from my iPhone using IH8MUD
 
bigndn said:
LOL, no, I didn't say chili powder. Never tried that! Cayenne pepper!!! Can't wait to hear how it turns out, though! :cheers:
Click to expand...

That jerky turned out good with the salt, pepper, & chili powder (I kind of just dumped the pepper and chili powder on the meat). I am drying some now with salt, pepper, & cayenne. I wasn't sure on proportions, so I just did about equal parts salt & pepper, and maybe half of that in cayenne, into a shaker.

I have some more meat marinating in OBs pepper sauce right now, might cook that in the morning.
 
Just r'cvd the OB sauce this afternoon...will be getting meat tomorrow and jerky made on Friday...at least that's my goal :)
 
Let me know how that works, I will be making some soon also with just the OB's. I'll do half in the smoker and half in the dehydrator if I have enough marinade.
 
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