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If you care to dare!

post #1 of 10
Thread Starter 
Pine Needle Jerky cure & spice
Prepare the below mixture by adding the water last and stirring well.
½ cup Worcestershire Sauce
¼ cup Soy Sauce
2 Tbs TQ
1 Tbs + ½ tsp Brown Sugar
1 tsp + 3 dash’s Paprika
1 tsp Garlic Powder
¼ tsp + 2 dash’s Curry Powder
¼ tsp Ground White Pepper
½ cup HOT Water
3lbs Eye of Round Sliced ¼ thick x 2” to 6” long strips
As you cut the strips place them into the cure/spice and mix THOURGHLY. Make sure that each piece is mixed enough to provide a consistent color. If they are consistent in color they have equal amounts of cure/spice and you’ll have a uniform flavor throughout the batch.
If you have any suggestions please speak up!
If you try this please post your results.
post #2 of 10
It sounds good but isn't this the place where you are suppose to show us how it came out with some Qview for all of us to see?????PDT_Armataz_01_05.gif
post #3 of 10
Thread Starter 
mballi3011,
Are you saying that if there is no Q-view that it didn't happen?

PDT_Armataz_01_01.gif
post #4 of 10
post #5 of 10
Well if it ever did happen, whats the reasoning behind the HOT water, I don't think I have ever seen that in a recipe.
Thanks for the recipe I was just thinking of making some jerky and this sounds pretty good
post #6 of 10
I think what he is saying is

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And Remember really.............
post #7 of 10
Thread Starter 
Ok, Ok, I get the message, Qview to come a little latter this morning! Good Grief! I come here for some peace and quiet and it's the same stuff I hear in the kitchen, makes a person feel,,,,,,,,, right at home.

"Well if it ever did happen, whats the reasoning behind the HOT water, I don't think I have ever seen that in a recipe."

Dan McG,

The HOT water helps the spices dissolve and the flavor to come together, I think of it like making coffee, cold drip just don't taste like hot drip PDT_Armataz_01_01.gif
post #8 of 10
I was thinking that after I posted. But you do cool the mix before adding the meat right? Thanks
post #9 of 10
Thread Starter 
Yes, I mix up my spices first so there is cooling time, by the time it's stirred and everything it's cool enough that it doesn't do any cooking to the meat of which is usually coming right out of the fridge.
post #10 of 10
Thread Starter 
Qview!

I can't ever seem to find the spice I want!


These will do, I'm using TQ this batch but I'm going to try another batch with Sugar Cure in a little while.


Out of the fridge after overnight.


Drained Well.


Plenty if air space for even drying.




3lbs going in..



120° to 140° for as long as it takes to be dry but not brittle. Hickory smoke for 15 to 20 min.
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