Jerky Help Please

[LhornR]

Hey guys...my son wants some black pepper jerky. This will be my first time making jerky so I'm not sure of this.

Using a standard recipe with black pepper...how much taste of pepper will the marinade impart to it? Would I need to hit it with fresh cracked pepper before going into the smoker?

I dont want it to be like eating straight peppercorns but still want that pepper kick to it. I'll be smoking it then into a dehydrator. Half of it will be a teriyaki flavor as well.

 

[chopsaw]

Try it both ways to see what you like better . I usually crank some BP on it before drying .

 

[LhornR]

Try it both ways to see what you like better . I usually crank some BP on it before drying .

Most of the recipes call for 1-2 tsp @lb of BP in the marinade. I guess I could pull a piece after marinating and throw it in the toaster oven for a bit and see how much pepper flavor there is. If its still mild then I can hit the rest of it with fresh cracked pepper before smoking. Basically like as much as you would if seasoning a piece of meat at the table.

Thanks for your feedback chopsaw.

 

[jcam222]

Most of the recipes call for 1-2 tsp @lb of BP in the marinade. I guess I could pull a piece after marinating and throw it in the toaster oven for a bit and see how much pepper flavor there is. If its still mild then I can hit the rest of it with fresh cracked pepper before smoking. Basically like as much as you would if seasoning a piece of meat at the table.

Thanks for your feedback chopsaw.

Everyone's taste is different so running a small piece or test batch is the ticket for sure.

 

[mr_whipple]

I love black pepper, but for the most part fresh ground right out of the mill is what I do after marinading in the 1-2 tsp / lb range. It is much more potent than the stuff out of a plastic jar. I use the peppercorn melange from Tones... With anything, tastes are personal so start easy and work up from there. Worst thing is you could end up with a lot of jerky.

 

[chopsaw]

If its still mild then I can hit the rest of it with fresh cracked pepper before smoking. Basically like as much as you would if seasoning a piece of meat at the table.

That's what I do . I dry cure mine , then pat it dry and brush it off . Reseason with black pepper .
I just grind it on .

 

[LhornR]

I appreciate all the help guys. All in all it turned out pretty good. The pepper wasnt overpowering while eating it and had some nice belly heat afterwards. Have to be careful swallowing though or it will light your throat up...dont ask. I used molasses and a little celery seed in it as well...nice flavor.

The Teriyaki is good but a little weak...I need a better Teriyaki marinade I think. Both smoked with hickory.

I just mailed most of it to my son in MD for his birthday tomorrow. After trying a few pieces I realized my teeth wont be able to take much of it even with it being cut across the grain. Besides that...I can make more anytime and he cant.

 

[nomoreusmc]

Next time I suggest throwing in half black pepper and half white pepper and toast the peppercorns first. The pepper balance is an amazing thing and it's a richer more well rounded flavor. Fresh(whole peppercorns )is definitely the way to go. And sprinkle some on before drying for mega pepper.

 

[Brokenhandle]

Looks good! Bet your son's gonna love it!

Ryan