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Spicing up pre-made jerky mixes

post #1 of 9
Thread Starter 

I've had some success with some jerky recipes that I've found here on the forums and they have been pretty dang good. I recently got some jerky mixes from Cabelas. I was wondering if any of y'all have ever tweaked these pre-made mixes. Specifically I have the Original Cabelas Smokehouse and the Peppered. My kids really dig the original but my wife says she wants something with more heat. Each seasoning + cure packet is premeasured for 5lbs of meat. Any ideas on amounts of things like red pepper flakes that I would add? I was thinking about a tablespoon of red pepper flake would give my next batch a little heat but not so much that my kids would whine. :-)

post #2 of 9

One tablespoon will be good, you can always add more next batch if you need more heat. Cayenne pepper adds a bit of heat also.

post #3 of 9

I use Moruga and Primo pepper powder to kick up the heat
I grow,dry and powder them here so its always handy
The flavor of those strains is very unique,smoking dried pods also adds good flavor to most any

pepper strain.
Dont just add heat add flavor and yes fresh is always best
Using dusty old retail offerings of questionable origins is greatly discouraged

post #4 of 9
Thread Starter 

I hear ya on using old retail "stuff". The batches I have made so far have been good to eat and disappear quickly. The only problem is lack of heat. I'll get through these and then see if I can find my own recipe. Lots of good ones here on the forum I'm sure. I just need more time (and meat) to test them with! I welcome any favorite recipes as well if any of yall wanted to post some.

post #5 of 9

You know, I have made up a Sriracha glaze before that you can apply at some point during the process. Just some Rooster sauce and a little citrus juice brushed on. It ends up to be a kind of spicy candy coating that is delicious. Sriracha is the duct tape of foods. You could even add a pinch or two of cayenne or chilli powder to that. I like Habanero. I dry them and grind em up in the coffee grinder. This way you are just adding another layer of flavor.

post #6 of 9

I dont know what you have as far as specialty stores but most Metro areas all have one or two

that sell the crazy hot sauces and powders.
Stay away from the extract garbage,sure they are crazy hot but 99% all taste metallic(Daves Insanity etc)
Ive done alot of business with Judy at PepperLover.com,all of her products are legit(grown and made in house)

http://pepperlover.com/

post #7 of 9
Thread Starter 
Quote:
Originally Posted by timberjet View Post

You know, I have made up a Sriracha glaze before that you can apply at some point during the process. Just some Rooster sauce and a little citrus juice brushed on. It ends up to be a kind of spicy candy coating that is delicious. Sriracha is the duct tape of foods. You could even add a pinch or two of cayenne or chilli powder to that. I like Habanero. I dry them and grind em up in the coffee grinder. This way you are just adding another layer of flavor.
I think there is crack in Srirracha. I love that stuff.
post #8 of 9
Quote:
Originally Posted by wagdog View Post


I think there is crack in Srirracha. I love that stuff.

I use it on and in everything. I hope no big company like nestle or something ever buys them out and turns it to crap. We just got the chili paste version in at my local market and it's even more addicting.

post #9 of 9
Quote:
Originally Posted by CrazyMoon View Post
 

One tablespoon will be good, you can always add more next batch if you need more heat. Cayenne pepper adds a bit of heat also.


red pepper flakes are usually cayenne peppers fwiw. also try chipotle powder!

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