Sqwib I'm confused. Normally I use 1 tbsp per pound with Morton's. Is the tsp a typo or is it ok to use less than a tbsp per pound for making jerky? Several of those recipes sound awesome but I want to make sure I get the details right.
Here are a few recipes to toy around with, enjoy!
Honey Barbecue
For 4lbs.
- 2 tsp coarse grind black pepper
- 2 tsp chili powder
- 2 tsp garlic powder
- ½ tbsp onion powder
- ½ cup Apple juice
- ¼ cup brown sugar
- ¼ cup Soy Sauce
- ¼ cup burgundy
- 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat
- ¼ c. Honey
- 1 cup Barbecue sauce
Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.
After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Brush one side with honey and the other side with Barbecue sauce, crack some pepper on each side and place in smoker or dehydrator.
Pepper Jerky
For 1-1.5lbs.
- 1 Tbl. Worcestershire
- ¼ cup Soy Sauce
- 3 Tbl. Captain Morgan
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbl coarse grind black pepper
- 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat
Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.
After 24 hours remove from refrigerator, place meat in a colander remove meat and crack some pepper on each side and place in smoker or dehydrator.
Spicy Orange
For 1-1.5 lbs.
- zest from 1 orange
- Juice from orange
- 1 tsp orange extract
- 2 teaspoon red pepper flakes
- 2 Tbsp. brown sugar
- 1 tsp garlic powder
- ¼ cup Soy Sauce
- 1 Tbsp. Worcestershire
- ¼ cup cider vinegar
- 1 teaspoon Chili Powder
- 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat
Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.
After 24 hours remove from refrigerator, place meat in a colander remove meat and crack some pepper on each side and place in smoker or dehydrator.
Honey Mustard
For 1-1.5 lbs.
- ¼ cup apple cider vinegar
- 1 heaping teaspoon dry mustard
- 1/4 cup Soy Sauce
- 1 Tbsp. Mustard Seed
- 1/2 tsp. chili powder
- 1 tsp Rosemary
- 1 tsp coriander
- 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat
- ¼ cup honey
- ¼ c. Dijon mustard
Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.
After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Brush one side with honey and the other side with Dijon mustard, crack some pepper on each side and place in smoker or dehydrator.
Burgundy Jerky
For 1-1.5 lbs.
- 1/4 cup Merlot or burgundy
- 1/4 red wine vinegar
- 1/4 brown sugar, if using Dark Brown Sugar omit the molasses
- 1 Table liquid smoke
- 1/4 cup soy sauce
- 1 tbsp Worcestershire
- 3 garlic cloves chopped
- 3 tbls Molasses, if not using Dark Brown Sugar
- 1 Teaspoon garlic
- 1 Teaspoon onion powder
- 1 Teaspoon red pepper
- 1 Teaspoon Coarse Black Pepper
- 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat
Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.
Coconut Jerky
For 1-1.5 lbs.
- 1 tsp ground ginger
- 1 tsp ground coriander
- ½ tsp chili powder
- 3 tbsp brown sugar
- 1 tsp coconut extract
- ½ c. coconut milk
- 3 Tbsp Malibu coconut rum.
- 1 cup Pineapple Juice
- 1/4 cup Soy Sauce
- 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat
Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.
Teriyaki Jerky
For 1-1.5 lbs.
Slice the meat to your preferred thickness
- 1/2 cup of Teriyaki
- 1/4 cup Red Wine Vinegar
- 1 cup Pineapple Juice
- 1/4 cup Soy Sauce
- 1 Teaspoon Coarse Black Pepper
- 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.
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| Having a good quality slicer is a must for making sliced jerky. | Top Round preferred but can use Bottom Round, London broil and eye of round roast. | Slice the meat to your preferred thickness, I do mine at 1/4" For a heavy chew with whole muscle meat, slice it with the grain, for a soft chew, slice across the grain |
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| Meat sliced and ready to be marinated. | Weigh the meat and figure out the correct amount of TQ to use, too much and its too salty, too little and it can become unsafe at lower drying temps. | Mix all ingredients together with the exception of the meat. Allow the ingredients at least 15 minutes for the flavors to blend. Add meat, Marinate in a plastic bag in the refrigerator for at least 24 -36 hours., I prefer using gallon Ziploc Bags, today I had none. |
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| Mix all ingredients together with the exception of the meat. Allow the ingredients at least 15 minutes for the flavors to blend. Add meat, Marinate in a plastic bag in the refrigerator for at least 24 -36 hours., I prefer using gallon Ziploc Bags. | This is a Honey Barbecue batch, it was cured for 24 hours blotted dry then brushed with honey on 1 side then barbecue sauce on the other then cracked some coarse black pepper on both sides. This is the Honey Side. | This is a Honey Barbecue batch, it was cured for 24 hours blotted dry then brushed with honey on 1 side then barbecue sauce on the other then cracked some coarse black pepper on both sides. This is the Barbecue sauce Side. |
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| Prepare Smoker, do not use water in the water pan. Smoke at lowest temp possible, do not go above 140 degrees, use a propane torch to start the wood smoking. | Remove from smoker and cool. | Test a piece, but remember, it will taste differently after it has had time to rest overnight, Leave it rest uncovered till the next day then vacuum seal. The flavors change and the texture gets a little drier |
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| check the texture after about 3 hours, and wait until it's getting leathery before you pull it. Pull it when it’s leathery but not to soft in the middle, it will continue to dry while it is resting. | Check the texture after about 3 hours, and wait until it's getting leathery before you pull it. Pull it when it’s leathery but not to soft in the middle, it will continue to dry while it is resting. | You want it to crack with the grain but not against the grain. |
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| Note the pink color, which is caused by the cure. | Note the pink color, which is caused by the cure. | When stored in the freezer, thaw in the unopened bag and let it get to room temperature before opening or else condensation can form on the jerky. Let the jerky rest open for a few hours before eating if you want to store on the counter, a loosely closed paper bag or plastic container with air holes poked in it will prevent mold however it will keep drying and becoming brittle. |
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| Top Round Roast ready for slicing I Do not use roast's anymore | Top Round Roast being sliced I Do not use roast's anymore | And here is why having a good slicer comes in handy. |
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| Coconut Jerky and Peppered Jerky. I sort of liked the coconut jerky after I scraped off the shredded coconut on the outside, this recipe does have potential. | Coconut Jerky and Peppered Jerky. | Coconut Jerky. |
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| Curing overnight in Vacuum containers. | Peppered Jerky | Honey Mustard Jerky, in Vacuum containers. |
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| Honey Mustard Jerky, I really liked recipe, it even got better after sitting in the fridge a week. |
I always do, and Morton's tells you to in their book, but I imagine some don't.
Absolutely
I didn't my first time... never again
I wish I could tell you, but I never tried that. I don't know if that would strip out some of the cure.
