Hank Shaw Jerky recipe
Contributors to this thread:General Topic
From: JDM
01-Oct-22
Anybody ever try Hank Shaw's Pemmican style jerky recipe? Was wondering if it was any good. I've used the 'box' mixes and while good, I am wanting to branch out to a make-it-yourself recipe for jerky.
From: Murph
01-Oct-22
A pint of dales steak marinade with a few tablespoons of white pepper and garlic is a really good cheap mix unlike most others, good for about 8 pounds of muscle jerky …
From: timex
01-Oct-22
I use Morton's tender quick home curing salt. You can use kosher salt as well but with the curing salt no refrigeration is required for about a week. For roughly 5 lbs venison
Make a brine of 1/2 cup salt to 2 cups water. Brine sliced meat overnight in fridge. Rinse thoroughly. Then add 1/2 cup dark brown sugar and 2 tablespoons ground black pepper mix and put in smoker 150-170 degrees for roughly 3 hours. I prefer maskeet wood. This works great for fish as well just less time in smoker or fish will be dry. Folks beg me for this stuff. Salt, pepper, sugar, smoke, Sometimes in cooking simple is better ........
From: Surfbow
02-Oct-22
Hank's stuff is all good...
