Venison Jerky recipe help

Discussion in 'Making Jerky' started by lakai84, Oct 19, 2010.

  1. lakai84

    lakai84 Newbie

    Hello! Just wanted some feedback for this recipe. My main concern is that i cant find Morton Tender Quick anywhere locally. I have the venison in the fridge and i dont want to freeze it so im gonn marinade it tomorrow. My question is can i do without the Morton? Can i use an alternative? I will post the recipe below and you guys let me know what you think. FYI using propane smoker with hickory chips. This will be my first time using venison so any random suggestions are welcome!

    1 cup of soy sauce

    1/2 cup of brown sugar

    1/4 cup of molasses

    1/4 cup of Worcestershire sauce

    2 tablespoons of garlic powde

    r 2 tablespoons of onion powder

    2 tablespoons of canning salt

    1 tablespoon of red pepper flakes

    1 tablespoon of black pepper

    2 teaspoons of Morton® Tender Quick®

    1 teaspoon of powdered cayenne pepper
     
  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    if you have insta cure #1 which is prague powder that will work instead of tender quick

    but you should use some kind of cure since you are going to be  drying the meat rather than cooking it

    you need to have cure to keep from getting  bacteria
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Hey Uncle Lar,

     Does the insta cure #1 use the same mesurments as TQ??? Or is it different?
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    You can use either or TQ or Prague #1. Now they are both cures but they are and do have different measurements when using them. Be careful with your cures and make sure you use just the recommended amounts.
     
  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    TQ is great, but I had to cut back on salt, so now use Cure #1.

    mballi is correct, the measurements are different.

    TJ
     
  6. I cannot comment on your main question, however you did ask for a "random" suggestion.  =0)

    When i do up a 10# batch of jerky, I use 7# venison and 3#s of bacon (coarse ground).

    Bacon makes everything better!
     
  7. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    cure #1 uses 1 tsp for 5 #

    tender quick uses 1tbs for  1 #

    tender quick is mostly salt

    if you use tender quick in place of cure #1

    eliminate the salt in your recipe

    this is for dry curing

    if you are making a brine, like for corned beef

    then the measurements are different
     
  8. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    So what is the measurement of Cure # 1 for a brine.  I just bought a dehydrator and will be making a jerky brine in a few wks. 

    I have Cure #1 and TQ but will use the #1 for the jerky.
     
  9. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Bacon would make shoe laces taste great! LOL
     

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