Jerky Recipes

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Allegra is a simple marinade I've used for years, and everybody that tries it loves it and wants me to make more
http://www.allegromarinade.com/renowned-marinade-favorites/hot-a-spicy-marinade

I pour a bottle of Allegro hot n spicy in the bowl. I'd rather use venison, but lean beef roast works. I cut it in to 1/4-3/8" strips at about 45 degrees of the grain of the meat. as I cut slices I drop them in the marinade.

I don't smoke mine. I dry it in the oven at 190 degrees.

After cutting it up, I mix it a bit and leave it for anywhere from 15 minutes to an hour (not important yet). I line a baking sheet with a couple layers of foil for easier clean up. Lay the strips out so that they aren't overlapping, but I get as much on a sheet as I can. Stick it in the oven. About two hours later I check it. If it's beef, a lot of water has cooked out of it. I drain this off and return it to the oven. When it starts to look dry (5-6 hours from start time), I flip each strip over and dry the underside. When it's dry looking, I drop it back in the marinade. It's like a sponge so it soaks up the marinade quick. Just get it all wet and return it to the sheet and continue drying. After another few hours, it's dried through and is done.

If it's too crumbly, put it in a ziplock and put a moist paper towel in there. After a couple hours, it'll be more tender.
 
myquestoyota said:
Back on topic, I'm going to try this recipe. Maybe one with the chipotles and one with some OB's.

http://honest-food.net/2014/02/17/venison-jerky-recipe-chipotle/
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OK, this was the critical mass...

Here we go. No curing salt, I think limes ought to do, honestly... I'll refrigerate though. 4 -6 hours at 145*.

Dusted off the old dehydrator too...

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Looks real good surf pig. Was that standard casserole dish standard issue in the late 80s? I think I have seen that exact one in a few homes, including mine.
 
TXLX100 said:
Looks real good surf pig. Was that standard casserole dish standard issue in the late 80s? I think I have seen that exact one in a few homes, including mine.
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Late Sixties maybe!

:lol:

It turned out great. Good amount of spice, great flavor. I just shipped some off to my son in college. He can share it with his vegetarian roomates...
 
I want to share that I've been using Coconut Secret's raw coconut aminos sauce (sap of coconut tree blended with sea salt) to make my wife beef jerky. She's all revved up about gluten and MSGs, so this is a good alternative to soy sauce or other common jerky ingredients.

It has about 65% less sodium than soy sauce (about 115mg per tsp). When I make jerky with this, I simply marinate the beef in it (at least 4 hours) and then dehydrate it. This alone gives the jerky a taste, texture, and color that is very similar to store bought teriyaki jerky. I'm sure additional spices could be added to change the taste up with good results.
 
TXLX100 said:
I want to share that I've been using Coconut Secret's raw coconut aminos sauce (sap of coconut tree blended with sea salt) to make my wife beef jerky. She's all revved up about gluten and MSGs, so this is a good alternative to soy sauce or other common jerky ingredients. It has about 65% less sodium than soy sauce (about 115mg per tsp). When I make jerky with this, I simply marinate the beef in it (at least 4 hours) and then dehydrate it. This alone gives the jerky a taste, texture, and color that is very similar to store bought teriyaki jerky. I'm sure additional spices could be added to change the taste up with good results.
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A good read for your wifey on msg.
Enjoy. :)


http://www.foodinsight.org/Resource...Know_About_Glutamate_And_Monosodium_Glutamate

Sent from my iPhone using IH8MUD
 
IRIEOB1 said:
A good read for your wifey on msg.
Enjoy. :)


http://www.foodinsight.org/Resource...Know_About_Glutamate_And_Monosodium_Glutamate

Sent from my iPhone using IH8MUD
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Thanks for that. I'm not sold one way or the other on MSG. Like most things, a little bit won't kill you. I don't eat fast food,drink soft drinks, or smoke so my only real vices are beer and late night cereal. I googled Miller Lite and it only has trace amounts of gluten, so I'll call this a "health food" from now on.
 
TRAIL TAILOR said:
Well I finally got a dehydrator and made some jerky. I found a nice top round, marinated and jerkified it... Pretty tasty, what are you guys using for your curing salt/solution? My dehydrator came with a couple of packages but I want to experiment with other ideas.

J
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I have just been tossing my pieces in ground salt, pepper, cayenne, chili powder, & olive oil. But I refrigerate my jerky or vacuum seal it until I eat it. The packets that came with my dehydrator had too many words I couldn't pronounce in the ingredients. What dehydrator did you buy?
 
Same for me, I have the Nesco FD 80. It works well, just seems to take a while (fan seems kind of wimpy). I dehydrate thick jerky at around 6-8 hours in it. Once it wears out, I'll probably look at the Excalibur... Especially if the trays fit in the dishwasher!
 
TXLX100 said:
Same for me, I have the Nesco FD 80. It works well, just seems to take a while (fan seems kind of wimpy). I dehydrate thick jerky at around 6-8 hours in it. Once it wears out, I'll probably look at the Excalibur... Especially if the trays fit in the dishwasher!
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That is about the same for me on time with 1/4" thick slices. I put my trays in the dishwasher, but we take them out before the heat dry cycle, no damage, look new.

I was wondering about the Morton's Tender-Quick for a curing agent for jerky.. Seems to have the right consistency of salt, sugar and sodium nitrate.

http://www.mortonsalt.com/for-your-...g-and-pickling-salts/178/morton-tender-quick/

J
 
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