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Jerky Recipe ?

rons

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I am going to try that standard jerky recipe, never actually have done that by the book. But, I can't find it on here, I know I saw it somewhere before, it had worcestershire sauce, soy sauce, brown sugar, I think it said how much cure to use per amount of liquid.. dang it, I cannot find it, thought it was a sticky, anyone have a quick link to it? TIA!
 

rons

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I found one online, I removed a couple spices I didn't want, is this about it? How much cure would I put in for this liquid and 2.4 lbs of meat? This cure thing is so freaken confusing to me lol
So if I did this below, with 1 cup liquid, 2.4lbs of meat, how much cure?



  • 1 cup (packed) dark brown sugar
  • 1 cup soy sauce
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2.4 lbs meat
  • ??? cure ?
 
Last edited:

Devo1

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Here is a pretty simple one if you want it.

Hillbilly backwoods jerky

5 lb meat strips
2 T non iodized salt
1 t cure 1
1 t curry powder
1 t cayenne
1 t black pepper
2 T onion powder
1 cup soy sauce (you can use low sodium)
1 cup worcestershire
2 cups cold distilled water.
1 can of pepsi or coke

Mix all together and marinate strip from12-24 hours. Smoke or dehydrate your normal way
 

rons

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Here is a pretty simple one if you want it.

Hillbilly backwoods jerky

5 lb meat strips
2 T non iodized salt
1 t cure 1
1 t curry powder
1 t cayenne
1 t black pepper
2 T onion powder
1 cup soy sauce (you can use low sodium)
1 cup worcestershire
2 cups cold distilled water.
1 can of pepsi or coke

Mix all together and marinate strip from12-24 hours. Smoke or dehydrate your normal way
ok cool, so if I have 2.4 lbs of meat , just 1/2 everything (including halfing the cure )?
 

Winterrider

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Here is a pretty simple one if you want it.

Hillbilly backwoods jerky

5 lb meat strips
2 T non iodized salt
1 t cure 1
1 t curry powder
1 t cayenne
1 t black pepper
2 T onion powder
1 cup soy sauce (you can use low sodium)
1 cup worcestershire
2 cups cold distilled water.
1 can of pepsi or coke

Mix all together and marinate strip from12-24 hours. Smoke or dehydrate your normal way
Curious if you have used that recipe in ground jerky? May have to cut back on liquids somewhat ?
 

Devo1

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Curious if you have used that recipe in ground jerky? May have to cut back on liquids somewhat ?
No I have not. I would think you will have to cut back the liquids a lot. I have made GB jerky using
3.3-3.5 oz of Veri Veri Teriyaki Marinade & Sauce for the liquid per pound.
Not a fan of GB jerky so its been years since I made any.
 

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Devo1

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Cure is not required for many recipes.
Any jerky made with ground beef will need cure. I don't believe in skipping this step even for whole meats. Not worth it.

Here is another two good recipes.

Basic Black Pepper Jerky Marinade
for 5lbs meat

8 oz Gluten-free Soy Sauce
2 oz Worcestershire sauce
2 Tbl Fresh coarse-ground black pepper (Tellicherry preferred)
1 Tbl Garlic powder (or 3 fresh garlic cloves, finely chopped)
1 tsp Cayenne (optional)
1 tsp (level) Cure#1
1 tsp Liquid Smoke (I didn't use this as I plan on smoking the beef)

Teriyaki Jerky Marinade
for 5lbs meat

10 oz Gluten-free Soy sauce
4 oz Worcestershire sauce
2 Tbl chopped garlic
2 tsp fresh black pepper
8 oz Dark Brown sugar
2 tsp fresh chopped Ginger
3 finely-chopped Scallions (white & green parts)
2 tsp -1 Tbl Sesame oil (potent, so use to taste)
1 tsp (level) Cure#1

Mixed the meat in bowls with the ingredients, and bag them in zip-loc freezer bags. Squeezed out the excess air and put in fridge for the next 24 hours. Then it's off to the smoker or dehydrator.
 

pushok2018

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I have found many great recipes here:

Yeap, I like this site and use it often as a base to compose my recipes.

I don't think that Cure #1 has to be added to jerky recipe: it doesn't add any flavor or color but it definitely adds safety to my jerky. It's always better to be safe then sorry.... My opinion...
 

rons

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I have found many great recipes here:


Enjoy

John
ok cool thanks!
I went with the simple one for this run, if the jerky tastes like this marinade tasted when I made it up, it should be super good.


1 cup (packed) dark brown sugar
1 cup soy sauce
3 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
2.4 lbs meat
1/2 tsp cure

Got it out on the MES right now, fingers crossed!
 

Devo1

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ok cool thanks!
I went with the simple one for this run, if the jerky tastes like this marinade tasted when I made it up, it should be super good.


1 cup (packed) dark brown sugar
1 cup soy sauce
3 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
2.4 lbs meat
1/2 tsp cure

Got it out on the MES right now, fingers crossed!
Excellent
That should be very good.
How are you adding that to your smoker? On racks or do you hang them?
Here is a little trick I learnt over the years. Use those wooden shish kabob sticks and lace the meat. Then use one rack or two depending on how much jerky you have and stick the wooden shish kabob sticks through the rack so the meat is hanging instead of laying on the rack. I find it to give the meat the best option to get smoked.
 

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rons

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Excellent
That should be very good.
How are you adding that to your smoker? On racks or do you hang them?
Here is a little trick I learnt over the years. Use those wooden shish kabob sticks and lace the meat. Then use one rack or two depending on how much jerky you have and stick the wooden shish kabob sticks through the rack so the meat is hanging instead of laying on the rack. I find it to give the meat the best option to get smoked.
I just laid them all out, didn't know about the wooden shish kabob trick, I'll try that next time. I even have those. Bet you can get a LOT more in that way. I only had a bit over 2 lbs of meat so it only used 2.5 of the 4 racks. Cool trick thanks!
 

bill ace 350

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Any jerky made with ground beef will need cure. I don't believe in skipping this step even for whole meats. Not worth it.

Here is another two good recipes.

Basic Black Pepper Jerky Marinade
for 5lbs meat

8 oz Gluten-free Soy Sauce
2 oz Worcestershire sauce
2 Tbl Fresh coarse-ground black pepper (Tellicherry preferred)
1 Tbl Garlic powder (or 3 fresh garlic cloves, finely chopped)
1 tsp Cayenne (optional)
1 tsp (level) Cure#1
1 tsp Liquid Smoke (I didn't use this as I plan on smoking the beef)

Teriyaki Jerky Marinade
for 5lbs meat

10 oz Gluten-free Soy sauce
4 oz Worcestershire sauce
2 Tbl chopped garlic
2 tsp fresh black pepper
8 oz Dark Brown sugar
2 tsp fresh chopped Ginger
3 finely-chopped Scallions (white & green parts)
2 tsp -1 Tbl Sesame oil (potent, so use to taste)
1 tsp (level) Cure#1

Mixed the meat in bowls with the ingredients, and bag them in zip-loc freezer bags. Squeezed out the excess air and put in fridge for the next 24 hours. Then it's off to the smoker or dehydrator.
You want to use cure, use cure.
I simply said there are recipes that don't call for it.
 

Devo1

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You want to use cure, use cure.
I simply said there are recipes that don't call for it.
If you want to chance making your family sick go ahead. I suggest doing some research before telling people not to use cure.
Can't believe people don't believe in science.
 

bill ace 350

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If you want to chance making your family sick go ahead. I suggest doing some research before telling people not to use cure.
Can't believe people don't believe in science.
Wow!
Now you're putting words in my mouth!
Maybe you should be the one doing research.
 

rons

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(not to interupt a good internet debate ;) )
That recipe, not good. bleh.
I had to try one of those soy sauce/worste.. something recipes. The juice tasted awesome with a spoon but as jerky, bleh!
At least I know now, gonna go back to the old high mountain jerky kit, that makes killer good jerky.
 

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