Well, after seeing Rick's,
BGKYSmoker
thread on jerky I thought I should get off my butt and post my last jerky making excursion. First up was some venison jerky using my wife's step mom's recipe. Second was
Bearcarver
recipe for pork loin jerky. And third was a small batch of Thai jerky that I wanted to try. I followed the recipe that
Steve H
posted for it... not sure if he was the original poster or not.
Get the venison thawed and sliced
Recipe we use is as follows... it's stated for 1 lb of meat. But that should leave plenty of marinade... we started with 12.3 lbs of meat, and if I remember correctly I made 5 batches of marinade. Typically my wife usually makes the deer jerky and just make more as needed.
4 Tbsp soy sauce
4 Tbsp worcestershire sauce
1 Tbsp ketchup
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
Dredge each piece in marinade then place in gallon ziplock bag. Leave in fridge overnight, mixing occasionally.
We run 2 dehydrators, so if one stops working we can still continue... it's happened.
We do flip meat and rotate racks. And the best part... finished pics. With the venison we started with 12.3 lbs and ended with 5.02 lbs of jerky.
Next up is the pork loin jerky...recipe is courtesy of Bearcarver (RIP)
This is per lb of meat
Tenderquick - 1/2 Tbsp (7 gr)
Brown sugar - 3/4 Tbsp
Black pepper - 1 tsp
Cayenne - 1/4 tsp
Garlic powder - 1/2 tsp
Onion powder - 1/2 tsp
Ground ginger - 1/2 tsp
Worcestershire sauce 1/2 ounce
White wine - 1/2 ounce
Water - 1 ounce
Each piece is also placed in marinade so to get good coverage, then placed in gallon ziplock bag overnight, mixing several times as well.
Bagged up and ready for overnight on fridge.
Some of the pork loin jerky out of dehydrator, and deer jerky in gallon ziplocks.
Started with 4.5 lbs pork loin, ended with 1.65 lbs jerky.
And lastly the Thai jerky. I will say this is the 1st time making this. Kinda thought it was gonna be too spicy for us so only went with a 1 lb batch. Steve's recipe was for a 2 lb batch so I cut it in half, but went with the original recipe. The ingredients...
The recipe...
Big difference in color from Bear's pork loin jerky to the Thai jerky!
Have to say I love the flavor of the Thai jerky! At first the heat was a bit much... but then it really grows on ya. And my wife was a trooper and tried it... took a bite, chewed it twice then spit it out... and headed for the gallon of milk! Have shared with a couple hunting buddies that came out to pick sweet corn... they loved it as well... so will definitely be making more!
Started with 1 lb of pork loin on this and ended with .39 lb of jerky.
And as some people have mentioned, the worst part of making jerky is cleaning the racks. I've found soaking in hot water with dish soap in a big tote does help.
So thanks for sticking around and the boss ( 1 of them, says hi!) Kali turned 1 in April... loves going along with me!
Ryan
PS... I hit the wrong button and added the enchiladas pic we made earlier this week... just forgot to remove it from the bottom of my thread lol! But dang... they were tasty!
BGKYSmoker
thread on jerky I thought I should get off my butt and post my last jerky making excursion. First up was some venison jerky using my wife's step mom's recipe. Second was
Bearcarver
recipe for pork loin jerky. And third was a small batch of Thai jerky that I wanted to try. I followed the recipe that
Steve H
posted for it... not sure if he was the original poster or not.Get the venison thawed and sliced
Recipe we use is as follows... it's stated for 1 lb of meat. But that should leave plenty of marinade... we started with 12.3 lbs of meat, and if I remember correctly I made 5 batches of marinade. Typically my wife usually makes the deer jerky and just make more as needed.
4 Tbsp soy sauce
4 Tbsp worcestershire sauce
1 Tbsp ketchup
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
Dredge each piece in marinade then place in gallon ziplock bag. Leave in fridge overnight, mixing occasionally.
We run 2 dehydrators, so if one stops working we can still continue... it's happened.
We do flip meat and rotate racks. And the best part... finished pics. With the venison we started with 12.3 lbs and ended with 5.02 lbs of jerky.
Next up is the pork loin jerky...recipe is courtesy of Bearcarver (RIP)
This is per lb of meat
Tenderquick - 1/2 Tbsp (7 gr)
Brown sugar - 3/4 Tbsp
Black pepper - 1 tsp
Cayenne - 1/4 tsp
Garlic powder - 1/2 tsp
Onion powder - 1/2 tsp
Ground ginger - 1/2 tsp
Worcestershire sauce 1/2 ounce
White wine - 1/2 ounce
Water - 1 ounce
Each piece is also placed in marinade so to get good coverage, then placed in gallon ziplock bag overnight, mixing several times as well.
Bagged up and ready for overnight on fridge.
Some of the pork loin jerky out of dehydrator, and deer jerky in gallon ziplocks.
Started with 4.5 lbs pork loin, ended with 1.65 lbs jerky.
And lastly the Thai jerky. I will say this is the 1st time making this. Kinda thought it was gonna be too spicy for us so only went with a 1 lb batch. Steve's recipe was for a 2 lb batch so I cut it in half, but went with the original recipe. The ingredients...
The recipe...
Big difference in color from Bear's pork loin jerky to the Thai jerky!
Have to say I love the flavor of the Thai jerky! At first the heat was a bit much... but then it really grows on ya. And my wife was a trooper and tried it... took a bite, chewed it twice then spit it out... and headed for the gallon of milk! Have shared with a couple hunting buddies that came out to pick sweet corn... they loved it as well... so will definitely be making more!
Started with 1 lb of pork loin on this and ended with .39 lb of jerky.
And as some people have mentioned, the worst part of making jerky is cleaning the racks. I've found soaking in hot water with dish soap in a big tote does help.
So thanks for sticking around and the boss ( 1 of them, says hi!) Kali turned 1 in April... loves going along with me!
Ryan
PS... I hit the wrong button and added the enchiladas pic we made earlier this week... just forgot to remove it from the bottom of my thread lol! But dang... they were tasty!
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