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Marinade Recipe?

post #1 of 8
Thread Starter 

Hey folks, looking for a good savory marinade that's not the usual soy/Worcestershire stuff. I kinda hate that flavor, but every recipe I see is soy and Worcestershire  :/.   I've been making jerky back to back for 2 weeks, getting good at the texture now. Yesterday I even tried a backwards method for the fun of it (experimenting!), to get it more tender and it worked great. I got the smoker to 220, then put the jerky in, then went down instead of starting low and going up. The jerky came out really tender like that Oberto brand stuff.


But, the flavors, I've tried a store brand and two of the high mountain ones, all of them are so peppery your lips end up on fire after a couple pieces. I want that nice flavor that some like Jack Link has, it's more of a 'savory meat kinda sweet hickory' flavor rather than spicy.

Doing a lot of reading online and I think I'm trying to make more of a Kippered Jerky where it's more tender and moist over dried out leathery jerky.

Most of those packaged ones seem like they have a coating on them.


Check this video out, this inspires me. (what's that powder, what's that liquid!)


I noticed on some packaged jerky's it has Beef Stock and sugar listed as the number one ingredients. Tried that but it was bland, so I know their putting something else in the besides that isn't just onion or garlic, what is it???

Thanks for any thoughts!

post #2 of 8

RS, sorry but all my recipes have soy or W sauce in them. It  maybe MSG in that commercial jerky ??

post #3 of 8
Hi Ron.

I tried my hand at jerky for the first time about a month ago and one of the recipes you may like. It has some soy sauce, but the overall flavor is more savory than your typical teriyaki style. The lime juice and cumin really set the tone. I found it on Traeger's site.

I let it marinade overnight before smoking. Got rave reviews. Good luck

4 to 5 limes
1/2 to 1 chipotle chile in adobo, plus 2 teaspoons of the sauce
1/3 cup soy sauce or Bragg’s Liquid Aminos
2 cloves garlic, peeled and coarsely chopped
One 12-ounce bottle Mexican beer, such as Corona
1/4 cup Worcestershire sauce
2 tablespoon Morton Tender Quick® or 1/2 teaspoon pink curing salt
1-1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak, or wild


In a blender or mini food processor, combine the lime juice, chipotle, adobo sauce, and
garlic. Puree. Pour into a large mixing bowl and slowly add the beer. Stir in the
Worcestershire, Morton Tender Quick®, if using, as well as the cumin and pepper. Stir until
the curing salt dissolves. Add the reserved lime rinds.
With a sharp knife, slice the beef into 1/4-inch thick slices against the grain, and then into
strips about 1-inch wide. (This is easier if the meat is partially frozen.) Trim any fat or
connective tissue. Put the beef in the mixing bowl and agitate gently to coat each piece of
meat with the marinade. (Alternatively, put the meat and marinade in a large resealable
plastic bag.) Cover and refrigerate for 8 hours.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is
established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Arrange the meat in a
single layer directly on the grill grate.
Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when
you bend a piece. Transfer to a resealable plastic bag while the jerky’s still warm. Let the
jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate
the jerky. It will keep for several weeks.

post #4 of 8
Thread Starter 
Thanks, that one looks interesting, I wonder if I could sub the soy and Worcester for broth maybe.
I do like actual teriyaki jerky though :)
post #5 of 8

you probably could but with the lime juice, cumin and beer in there, the flavors of the soy and Worcester sauce wasn't that forward.


BTW - the beef was sliced 1/4".  Jerky came out with the right amount of chew, not too tough or dry,


good luck.

post #6 of 8
Thread Starter 
Cool, I'll make a small test batch and taste :)
I think I've been over drying my jerky, next batch I'll pull sooner :)
post #7 of 8
I pull closer to the 4 hr mark. Also rearrange pieces mid-smoke based on heat zones
post #8 of 8
Thread Starter 
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