Favorite Jerky Recipe
- Thread starter cgbills
- Start date
I don't know what kind of cuts you are working with but i usually save a whole ham from the previous hunting season and Jerk it out the following Spring. Have to admit that I seldom measure anything but will try and break it down as best I can. It also depends on how much meat you are going to do. I try to cut the ham into equal stips about 2" X 1/4" thick. The length will vary per piece.
My Cheapy;
1 - Cup of table salt.
1/2 - Cup of brown sugar.
1 - Teaspoon of Black pepper.
1/2 to 1- Gal of water.
Marinade for two nights or at least one.
Teriyaki;
1 - Cup Teriyaki Marinade, or
one cup of Kwon Hung Seng Sauce (Black Soy Sauce)
1 - quart of Pineapple juice;
1 - tablespoon of Garlic powder
1 - Teaspoon of Black pepper.
If you want a hot flavor, add some crushed Japanese red hot peppers.
During the marinade time, roll of mix the meat often. The meat color will change from red to dark brown.
Folks, sorry but I found that writing this down is harder than actually doing it. There are many recipes out there and you wil have to make the pick as they are all different. Lots of luck .....
Be Safe !!!
My Cheapy;
1 - Cup of table salt.
1/2 - Cup of brown sugar.
1 - Teaspoon of Black pepper.
1/2 to 1- Gal of water.
Marinade for two nights or at least one.
Teriyaki;
1 - Cup Teriyaki Marinade, or
one cup of Kwon Hung Seng Sauce (Black Soy Sauce)
1 - quart of Pineapple juice;
1 - tablespoon of Garlic powder
1 - Teaspoon of Black pepper.
If you want a hot flavor, add some crushed Japanese red hot peppers.
During the marinade time, roll of mix the meat often. The meat color will change from red to dark brown.
Folks, sorry but I found that writing this down is harder than actually doing it. There are many recipes out there and you wil have to make the pick as they are all different. Lots of luck .....
Be Safe !!!
Last edited:
There used to be some older German -American folks who had a small meat packing place,the sold the best slab jerky!! Several flavors...And I figured out they cured it before they smoked/dried it.
I use Morton Tender Quick curing salt.I'll lay a boned hindquarter,the big,cut end down flat on a board,and use a razor sharp knife to slice 1/4 in,along the board.I get a big boneless round steak,1/4 thick.I weigh the meat,put the amount of tender-quick from the directions in a shaker,and shake it on both sides,on a clean counter top.Then,I put it all in a tub a couple days to cure.It gets like corned beef.
I don't get too crazy with seasoning.Last time,I powderized dried chipotle peppers in my coffee grinder.I dusted a little on.Then I cool smoke it for a few hours,till it is leathery.I transfer it to a food dryer to finish.
I use Morton Tender Quick curing salt.I'll lay a boned hindquarter,the big,cut end down flat on a board,and use a razor sharp knife to slice 1/4 in,along the board.I get a big boneless round steak,1/4 thick.I weigh the meat,put the amount of tender-quick from the directions in a shaker,and shake it on both sides,on a clean counter top.Then,I put it all in a tub a couple days to cure.It gets like corned beef.
I don't get too crazy with seasoning.Last time,I powderized dried chipotle peppers in my coffee grinder.I dusted a little on.Then I cool smoke it for a few hours,till it is leathery.I transfer it to a food dryer to finish.
Teryaki marinade
1 cup salt
3 cups brown sugar
1/2 cup soy sauce
1/2 cup water
3 tablespoons ginger
3 tablespoons onion
1 tablespoon garlin
1 tablespoon pepper
1/2 cup pineapple juice
Marinade 36-48 hrs, stirring every 4 hrs. Smoke at 160 degrees 6-8 hrs.
Pepper jerky
1 cup salt
1 cup sugar
1/4 cup onion powder
1/4 cup black pepper
This is a dry cure. Cover each layer of thinly sliced meat with a layer of cure that is twice as thick as the meat. Let cure 48 hours in the refrigerator. Smoke at 160 degrees for 6-8 hours.
Then box up 1 lb and send it to me.
1 cup salt
3 cups brown sugar
1/2 cup soy sauce
1/2 cup water
3 tablespoons ginger
3 tablespoons onion
1 tablespoon garlin
1 tablespoon pepper
1/2 cup pineapple juice
Marinade 36-48 hrs, stirring every 4 hrs. Smoke at 160 degrees 6-8 hrs.
Pepper jerky
1 cup salt
1 cup sugar
1/4 cup onion powder
1/4 cup black pepper
This is a dry cure. Cover each layer of thinly sliced meat with a layer of cure that is twice as thick as the meat. Let cure 48 hours in the refrigerator. Smoke at 160 degrees for 6-8 hours.
Then box up 1 lb and send it to me.