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Jerky seasoning

post #1 of 9
Thread Starter 
What seasoning package do yall use, preferably off Amazon, i have used the stuff from Academy and not to fond of it
post #2 of 9

I make my own.  Have been for over 20 years now....it's way cheaper and I think it taste better.

 

This is my go-to marinade recipe for about 4 +/- pounds of meat... (Think one large eye-of-round trimmed of excess fat)

 
Ingredients:
16 oz. Kikoman Soy Sauce (this is the least salty of the soy sauces in my opinion)
2 oz. liquid smoke - any flavor
2 level (or heaping) tablespoons of granualated garlic
2 or 3 level (or heaping) tablespoons of Mrs. Dash Chipotle Seasoning
1 or 2 teaspoons red pepper
 
Mix all of the above - set aside
 
Cut up the meat into thin slices/strips/whatever.  
 
I put the meat in a gallon ziploc bag and then pour the marinate on it.  I usually leave it to marinate overnight to up to 24 hours.  Drain.  Dehydrate.

post #3 of 9

W, here is my favorite from Eldon Cutlips book with a few tweaks:

 for 5 pounds -

 

2 TBSPN salt

1 tsp curing salt

2 tsp chili powder

1TBSPN black pepper

1 TBSPN white pepper

1 TBSPN garlic powder

1 cup soy sauce(I use 50% less sodium)

1 cup Worcestershire sauce

1 TBSPN onion powder

1 TBSPN red pepper flakes

2 swirls of molasses

8 oz V8 juice

3 cups cold water

post #4 of 9
Quote:
Originally Posted by CrazyMoon View Post

W, here is my favorite from Eldon Cutlips book with a few tweaks:



 for 5 pounds -



 



2 TBSPN salt



1 tsp curing salt



2 tsp chili powder



1TBSPN black pepper



1 TBSPN white pepper



1 TBSPN garlic powder



1 cup soy sauce(I use 50% less sodium)



1 cup Worcestershire sauce



1 TBSPN onion powder



1 TBSPN red pepper flakes



2 swirls of molasses



8 oz V8 juice



3 cups cold water



This sounds pretty good CM. What is your marinade time?
post #5 of 9
Here's a super easy crowd pleaser. I can't keep
Enough of it on hand and my friends are begging me for it all the time. Try it as is, then add to it. The base recipe is easily adapted to other flavors and spices.

http://www.smokingmeatforums.com/t/233270/thai-jerky
post #6 of 9
Thread Starter 
So yall dont use any cure? I have always been told to use it, and will be using a electric dehydrater it that matters
post #7 of 9
Quote:
Originally Posted by waffles View Post

So yall dont use any cure? I have always been told to use it, and will be using a electric dehydrater it that matters

Most all of the above listed contain cure #1.

 

Here on SMF, we try and make certain that the use of cure is included in jerky recipes since it's cooked/dried at very low temps.  If you choose to not use cure, you should take the meat rapidly to 160° IT and then begin the dehydration process.  

post #8 of 9
Quote:
Originally Posted by waffles View Post

So yall dont use any cure? I have always been told to use it, and will be using a electric dehydrater it that matters

On the recipe I provided above - the cure is essentially the salt in the soy sauce.  And I use Kikkoman soy sauce because, in my opinion, it is the least salty of the soy sauces.  If you use La Choy, for instance, in my recipe, the jerky will taste alike a salt lick.

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


This sounds pretty good CM. What is your marinade time?

TTT,  Sorry for the delayed response,I try to leave it in for two days with some stirs or shakes to mix a bit. I then air dry for at least an hour before smoking/dehydrating.

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