Hello everyone, Ive been asked to share my Jerkey makin recipe and method...so here it goes:
I usually use Venison or Moose whole mucsle steaks, but the product and home made recipe I use can be done through the Jerky Shooter gun as well.
The store bought product that I use is called Backwoods Jerky Seasoning and is found at http://www.lemproducts.com
So far this by far is my favorite.
First I cut the hunks of dead critters(sorry, have to use termanology like this on somethin called Backwoods Jerkey) into strips abput 3/8 thick.
I usually do about 5-8lbs at a time cause it dosent last long around this house. Then I prepare the marinade from lemproducts or my own.
My own : 1/2 ts Sea salt
1/2 ts Black Pepper
1/2 ts Worcestershire Powder
1/2 Tbs Garlic Salt
3/4 ts Crushed Red Pepper
1 1/2 cups water
This is per pound of meat.
Then I brake out the Super Sucker (food saver) canisters, mix up the Ingrediants and plop in the meat push em down with a wooden spoon if any of them lil buggers try and stay dry. Use the vacume sealer to start the marinde. Bout 45 min later I take em out and rack em up and pat dry. Fire up the smoker with some Hickory, Mesquite, or Apple.
Keep heat between 170 - 190. After an hour or so I start checkin for doneness, usually takes about 3 hrs, but I look often cause I dont like it to get over done.
If you use the Jerkey Shooter and ground meat substitute 2 Tbs of water with the concoction instead of 1 1/2 cups. Mix well and shoot. Im not sure about cook times cause I havent done it. One of my Buddys uses my Recipe with his shooter and says its great
So IF ya try it ...I really hope you enjoy it as much as I do.
Smoke on,
Todd
I usually use Venison or Moose whole mucsle steaks, but the product and home made recipe I use can be done through the Jerky Shooter gun as well.
The store bought product that I use is called Backwoods Jerky Seasoning and is found at http://www.lemproducts.com
So far this by far is my favorite.
First I cut the hunks of dead critters(sorry, have to use termanology like this on somethin called Backwoods Jerkey) into strips abput 3/8 thick.
I usually do about 5-8lbs at a time cause it dosent last long around this house. Then I prepare the marinade from lemproducts or my own.
My own : 1/2 ts Sea salt
1/2 ts Black Pepper
1/2 ts Worcestershire Powder
1/2 Tbs Garlic Salt
3/4 ts Crushed Red Pepper
1 1/2 cups water
This is per pound of meat.
Then I brake out the Super Sucker (food saver) canisters, mix up the Ingrediants and plop in the meat push em down with a wooden spoon if any of them lil buggers try and stay dry. Use the vacume sealer to start the marinde. Bout 45 min later I take em out and rack em up and pat dry. Fire up the smoker with some Hickory, Mesquite, or Apple.
Keep heat between 170 - 190. After an hour or so I start checkin for doneness, usually takes about 3 hrs, but I look often cause I dont like it to get over done.
If you use the Jerkey Shooter and ground meat substitute 2 Tbs of water with the concoction instead of 1 1/2 cups. Mix well and shoot. Im not sure about cook times cause I havent done it. One of my Buddys uses my Recipe with his shooter and says its great
So IF ya try it ...I really hope you enjoy it as much as I do.
Smoke on,
Todd
