First post - Jerky making! (and help?)

domvoc

Newbie

Original poster

Mar 6, 2017

23

10

Webster, Texas

• Mar 7, 2017

• #1

Hey! I'm 30 years old. I first started making jerky about 3-4 years ago. I bought a Nesco FD-80 dehydrator, Nesco jerky seasonings, Nesco jerky gun, and The Sausage Maker stainless steel jerky knife and board. I like my setup, so as of today, I'm still using all of the same spices and equipment. I have tried Hi Mountain seasoning once, but it didnt rurn out very well. I will be trying it again soon. However, I would like to get some of my own recipes, or at least some homemade recipes. I have recently looked through a lot online, including on SMF, but there are just so many that I don't know where to begin. I have actually found myself on SMF many times, but just now decided to join. Right now, I would like get a hold of an easy recipe (like a base recipe), where I could then just substitute different spices, etc, to create different flavors. Does anyone have a base recipe that I could try out?
p.s. - Sorry for the long first post.
Thanks in advance.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 8, 2017

• #2

[h1]  [/h1]

  Good morning and welcome to the forum from a beautiful sunny day here in East Texas, and the best site on the web. Lots of              great people with tons of information on just about everything.

        Gary

 

daveomak

SMF Hall of Fame Pitmaster

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Nov 12, 2010

27,123

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Omak,Washington,U.S.A.

• Mar 8, 2017

• #3

Here is a list of guidelines for spice usage that should help you....  Save it for later...

You will need a grams scale to accurately reproduce your recipe between batches...  may I recommend a 0-100 grams electronic scale..  like this one... 

Spice conversion 001.jpg

• daveomak
• Mar 8, 2017

Spice Usage guidelines.jpg

• daveomak
• Mar 8, 2017

 

ristau5741

Smoking Fanatic

Nov 14, 2013

312

70

• Mar 8, 2017

• #4

nice references DaveOmak, maybe a little overwhelming for someone looking for basic. I'll use that info for improving my home made rub.

DomVoc, I suggest to start as basic as you can get, salt and pepper, and work from there. add flavors that you like, you'll need to make a few batches and see how things turn out and add and remove to get a flavor you like. I'm doing this for my home made rub now. I'm on version 9 or 10. GL

 

domvoc

Newbie

Original poster

Thread starter

Mar 6, 2017

23

10

Webster, Texas

• Mar 8, 2017

• #5

DaveOmak, I already have an electronic grams scale, so I'm a little ahead, but still a long ways to go. These guidlines you provided are like hold to me. You just saved me so much time, so thank you for going above and beyond. I'm going to print it out and keep it with my dehydrator so I don't lose it, haha.

Ristau5741, thanks, I'll start off kind of simple. But I'm also looking to create some bold/unique flavors, so the above chart is perfect. I'm excited, not overwhelmed!

 

daveomak

SMF Hall of Fame Pitmaster

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Mar 8, 2017

• #6

If you really want to get "scientific", pick up the book "The Flavor Bible" by Page and Dornenberg...  It goes into awesome detail on which spices go well together and with which meats... AND they have recipes from different chefs that describe flavor profiles from the mixes... 

 

domvoc

Newbie

Original poster

Thread starter

Mar 6, 2017

23

10

Webster, Texas

• Mar 8, 2017

• #7

Awesome. Thanks.

 

ristau5741

Smoking Fanatic

Nov 14, 2013

312

70

• Mar 15, 2017

• #8

DaveOmak, I owe you one,  I bought the book on your reference, and it is indeed very interesting and detailed,  Includes not just spices and meat, but veggies and fruits also. Very worth the investment, as I am learning a lot.

 

daveomak

SMF Hall of Fame Pitmaster

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★ Lifetime Premier ★

Nov 12, 2010

27,123

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Omak,Washington,U.S.A.

• Mar 15, 2017

• #9

ristau5741 said:

 
DaveOmak, I owe you one,  I bought the book on your reference, and it is indeed very interesting and detailed,  Includes not just spices and meat, but veggies and fruits also. Very worth the investment, as I am learning a lot.

Click to expand...

ristau, morning...   At first, I found it intimidating...  The more I read it, the more interesting it became...  The recipes and combinations of same, opened new flavor profiles that I would have never ever thought of...   It is a work of art and wonderful go-to source for assembling any dish...  

Glad I could help.....