What are good bases for jerky marinade?

Discussion in 'Making Jerky' started by dougmays, Apr 25, 2011.

  1. dougmays

    dougmays Limited Mod Group Lead

    i've been making jerky and been using teryaki as my base, didnt want to use soy since the cure makes it salty enough.  I was wondering what other base liquids you all use for beef jerky?  if i wanted a "mild" flavor could i use beef stock or chicken stock? 
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I always use some soy, teriyaki and worcestershire in my base if I am making it from scratch. Otherwise I have been finding some really good marinades or packages lately that I just add water to and I really like it.
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    rbranster nailed it.  That's the base I use along with a bit of brown sugar or honey and some red pepper flakes for heat.  Fruit juice works well for the sweet also.  Garlic powder and onion powder, black pepper to taste. 
  4. dougmays

    dougmays Limited Mod Group Lead

    fruit juice that's a good idea!  do you guys find that soy along with Tender Quick makes it a bit to salty?
  5. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    worcestershire, soy and catsup are the liquids in my marinade that I have perfected over the years

    garlic powder, onion powder, white pepper, cayanne pepper, browm sugar, cure #1 and salt

    equal parts of the soy and worcester, half that amount of catsup

    cure by the amount of meat.

    uncle lars Jerky

    3C soy

    3C worcester

    1.5C catsup

    3Tb garlic

    3Tb onion

    2Tb white pepper

    1Tb black pepper

    2Tb kosher Salt

    2tsp Cayanne

    1/3C brn sugar

    1tsp cure #1 for each 5 LB meat

    multipy recipe to make more marinade for larger amounts of meat

    this is enough marinade for about 10# of meat

    omit the salt if you use tenderquick

    ad 1 tsp of liquid smoke if you use dehydrator instead of smoker

    use lite soy if you are worried about too much salt but this recipe does not come out salty

    once you make it a time or 2 you can adjust the peppers , onion and garlic to taste

    marinade in fridge for at least 24 hrs before  drying

    leave marinade liberally on the pieces when you dry , dont wipe off or pat dry

    only use marinade once
    77 redneck girl likes this.

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