First post - Jerky making! (and help?)

[domvoc]

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.

 

[dirtsailor2003]

Give this a try. Works great on beef and pork:

http://www.smokingmeatforums.com/t/233270/thai-jerky

It may be modified, but try it as is first.

 

[dirtsailor2003]

Oh yeah here's some other threads using the recipe above:

http://www.smokingmeatforums.com/newsearch?search=Thai+jerky

 

[domvoc]

Thanks a lot! I'll give it a try next time I make some.
How much cure do you add per pound?
Can I just add liquid smoke to any recipe? I've never used it before.

 

[dirtsailor2003]

Rule of thumb is 1 teaspoon of Prague cure #1 per five pounds of meat.

I don't use liquid smoke so I can't comment on it's used.

 

[tallbm]

Hi there and welcome!

I don't have much input on a base recipe, I'm still using LEM backwoods seasonings and once I run through them I want to move to homemade mixes like you are talking about.

I can tell you though that using something like smoked paprika goes a long way in adding smoked flavor without needing to add liquid smoke.  I also believe there are a number of smoked salts, and a variety of smoked pepper seasonings out there so feel free to give them a shot as you experiment.  I just know that liquid smoke can be touchy so having spices that are already smoked may be a better way for you to control the smoke flavor with seasonings that were actually smoked :)

Keep us posted on where you land with your jerky journey :)

 

[domvoc]

Thanks TallBM. I never would have thought of the smoked salts or pepper seasonings.