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Jerky question

post #1 of 3
Thread Starter 
Hi, been reading alot since i found this website and its time for my first question.

I use to work for a german butcher for over 10 years when i was a kid, i'm not longer a kid icon_smile.gif and would like to make some jerky just like the german use too.

I kinda remember the brine recipe, it was water, salt, pickling spice and prague.

Now my questions are:

1. How much water, salt, pickling spice and prague to how much meat?
2. which prague #1 or #2? i'm assuming it's #1?
3. Where can i find Prague in Canada?
4. what temp to smoke jerky and for how long?

Thanks for any help in advance, awsome website!

post #2 of 3
Im not at all sure but welcome to SMF there are a lot of different brines for jerky but I cant help with the german one. good luck im sure someone will know in here.
post #3 of 3
This is the one I use, and I find it pretty tasty!!

3 lbs. beef
1-1/2 cups Kikkoman Teriyaki Marinade & Sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground ginger
1 tsp. salt.
1 tbsp. liquid smoke (optional)
1 tbsp. black pepper (optional)

To this I added 3 TBS of brown sugar, and substituted Prague #1 for the salt, as Ryteks recipe called for 1 tsp/3 lbs of meat in the marinade. I also used 3 TBS of Black Pepper instead of one.

I dry mine at 140F until it is dry, but not too dry. There isn't a time I can give you, it depends on how thick your slices are and the humidity you are dryng at. When done, you want it to crack, but not break when you bend it in half. Hope this helps.

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