Venison Jerky question

Discussion in 'Making Jerky' started by rambler, Dec 22, 2009.

  1. rambler

    rambler Smoke Blower SMF Premier Member

    Okay so I am getting ready to make some venison jerky. I have a pretty good recipe that I really like but I thought about stepping it up a notch with some black pepper. I do like good pepper jerky but I have never made any and don't know how much pepper to add. Does anyone have any good ideas? Here is what I do now;

    [​IMG]1lbs of meat
    [​IMG]1½ teaspoon hickory smoke salt
    [​IMG]½ teaspoon garlic salt
    [​IMG]½ teaspoon onion salt
    [​IMG]1 teaspoon tender quick
    [​IMG]¼ teaspoon ground black pepper
    [​IMG]¼ teaspoon cayenne pepper
     
  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    try doubling it, and then test and see how you like it. you can always add more but you can't take it out.
     
  3. rambler

    rambler Smoke Blower SMF Premier Member

    Whew... that posted ugly
     
  4. sqwib

    sqwib Smoking Guru OTBS Member

    What I would do is use the amount called for in the recipe and in addition to that, brush the jerky with Worcestershire or something and crack some fresh black pePper (coarse) on the outside.

    if you add more pepper to the marinade it may ruin it and you get A nasty black pepper taste through the meat.

    If you marinate the meat, MAKE SURE TO, pat dry, brush with Worcestershire and crack fresh pepper on the meat.
    Are you using TQ IF so make sure to rinse
     
  5. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    excellent advice, sqwib ~ makes perfect sense.
     
  6. I use 1 Tbs per 5 lbs but thats just me. I also use nitrite , marinate the meat at least 24 hours unless done under vaccum and always allow the jerky to air dry to form a pellicule (usually about a hour with good air circulation)
     
  7. rambler

    rambler Smoke Blower SMF Premier Member

    All sound like good usable ideas. Thanks all!
     

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