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Have dehydrater ordered. meat is stripped. Looking for marinade ideas? thanks
I like the peppered backwoods or plain.I don't like the powder where you spread over meat and let sit.Takes too much room.I like where you soak a bowel full ad then pat alittle to dry some then dehydrate.
Worcestershire Sauce with a splash of A1 Sauce, garlic salt and pepper and/or your favorite spices...
Smoking Gun out of Nebraska. A bit pricey but best I have ever used and I have a lot of homemade versions I try as well. I buy the large bottle and split with friends.
Buckdeer I only soak a bowel full after it's dehydrated.
So most will disagree but I do a brine overnight with Morton tender quick. Then a coating of brown sugar & black pepper. & smoke with maskeet wood at roughly 150 degrees for 3 hours. Brine = 1/2 cup tender quick to 2 cups water. 1 cup brown sugar & 2 tablespoons fresh ground black pepper. This will do 2 top or bottom round roasts. Rinse meat thoroughly after the overnight in brine or it will be salty. Can also Google smoked salmon recipes. Just substitute Morton tender quick instead of kosher salt.
Equal parts soy sauce, bourbon, and brown sugar, a bit of ground pepper and salt. My favorite.
Gallon Ziplock bag; Kikkoman soy sauce, liquid hickory smoke, Lawery's garlic salt, and dry Italian seasoning.
Marinate for 2 days (best), drain off excess, drizzle on Karo Light Corn Syrup, add coarsely ground black pepper.
My Irish friends love the Vanilla-Rosemary that I also make.
Soy sauce, teriyaki sauce, liquid smoke and course ground black pepper. Marinate over night.
When using the home brew marinades like the ones listed above can you add something to it to make the end product shelf stable or have some longevity? I have not made in a long time but used to and seemed like if not eaten up fairly quick it would get mold?
Anybody got a low sodium option?
A bottle of hot and spicy Allegra. It’s a Mexican marinade. Then garlic powder, salt, and pepper.
I’ve got a bowl that will hold about 18 pounds of trim jerky. And, About 20 pounds of ground meat for a jerky gun.
I pour the Allegra in the bowl and mix it good. Get all the meat covered well. The meat will soak it in over the next day or so. So, be sure to fold the meat around several times while chilling in the fridge.
Once the meat has absorbed all the Allegra, put it on your trays and season with the garlic powder, salt and pepper. Get both sides. Then dehydrate until it’s dry.
There are lots of prepackaged mixes and other spices people use. But, if you use a good salt and freshly ground pepper, the garlic powder and Allegra is all you need for the best jerky.
I want my jerky to taste like jerky. Not a snack like you buy in stores. And, in my opinion, this jerky tastes the best. Try it. I’m betting you’ll love it.
When the boys come to hunt, I make 6 to 7lbs of meat at a time and it never sits around long enough to get mold. (Usually only lasts a couple days.) If the grandkids are also with I make 9lbs of meat. It will last a week sitting on the counter in baggies. If it is just my wife and I, I will freeze portions in baggies and take out to thaw what you will eat in a few days. I don't care for cures in my jerky.
shiloh, you could try Kikkoman's Less Sodium Soy Sauce, Lawry's Garlic Salt 25% Less Sodium, or potassium mixed with garlic powder. And Colgin's liquid smoke only has 10mg of salt per 1tsp (use 2 Tbsp per pound of meat = 30mg salt per batch).
Pink curing salt in the marinade keeps it shelf stable a long time, safe, and actually changes the color and taste for the better, imo.
I used to make my own marinades and they were good, but it got better when I started using Con Yeager's jerky kits and drying it in the smoker.
So the Morton tender quick brine jerky will last roughly 2 weeks without refrigeration. However It never lasts that long.
I'm on the va coast & catch a lot of tuna. A friend gave me a brine, brown sugar & pepper smoked tuna recipe 20 years ago. It was so delicious that I decided to give it a try with venison. It's so good with venison jerky that folks beg me for it.
I'm not knocking the other recipes, usually involving, worstshire, soy,teriyaki, liquid smoke, garlic, onion, etc, etc, etc, just saying a simple recipe of, salt, pepper, sugar & smoke done properly is absolutely delicious.
I've tried so many of the marinade mixes. Call me lazy but I'm just marinating the strips in low sodium Dale's...... turns out really good. (You can use regular if you REALLY like salted meats). I just add a teaspoon or two of hickory liquid smoke and let marinade in the fridge for a few hours.
Stringwacker....... I got a jerky gun for x Mas last year & have been experimenting. So far the best I've come up with is ,,,roughly,,, to each lb of ground venison 1 tablespoon of Montreal steak seasoning 1 tablespoon dales seasoning 1 tablespoon brown sugar &1/2 tablespoon Morton tender quick.
This is really good. The only other thing is crushed red pepper but some folks love it & others not so much. The last batch I made I added 1 heaping tablespoon to 5 lbs & it's to spicy for a lot of folks
I might have to try that Timex!
I should have added that I’m using Dales as a marinade on sliced strips only….not sure how it would work with a jerky gun.
"It's so good that folks beg me for it". Sounds like you're Breaking Bad with the jerky over there in Verginia.
As a side hustle back in the day before starting shift, fellow officers would ask me if I was packing. Price was $10 for 10oz of jerky. Some liked it really hot (17,000,000 SHU Capsicum Oleoresin Extract) type of heat. Others had a propensity to skip the death heat and go for the sweet stuff without even any black pepper.
Get some con yeager jerky seasoning. That way if you like it you can make another batch and have it turn out the same.
Worcestershire, A1 Sauce, and liquid smoke. Add seasonings to taste. I ususlly do som3 combination of salt, pepper, garlic, cayenne, dried onion flakes,and maybe lemon pepper.
When using the Tender Quick, do you rinse the meat prior to dehydrating? Curious how salty it is, if you don't.
Yes rinse thoroughly. Package instructions call for 1 cup cure to 4 cups water. For 2 top or bottom round roasts 1/3 cup to 2 cups water is plenty as far as I'm concerned.
Something else you can try & this turns out like pork ham, Is to slice a venison roast into 3/8 thick slices, make a brine of 1/3 cup tender quick 2 cups water 1 cup dark brown sugar & 2 tablespoons ground black pepper. Place all ingredients in a zip lock, remove all air & leave in fridge for several days turning occasionally. Cook this in lard or bacon grease just till brown, don't overcook,,,,,,, this will be pink like pork ham and is absolutely delicious.
I do about the same thing as Timex with the TenderQuick, but also with beef roasts and often cooked over an open fire.
My best recipe is to drop meat off a block over at my Vietnamese friends house. He puts all that SE Asian spice to it.
I don't have a great recipe. I Try a new one each time. All have been good but haven't found great yet. I prefer a jerky gun. Just uniform, easier to eat and packs up great. I've used a few of the High Mountain flavors, Nesco and some homemade ones. Local processor has an amazing recipe but too pricey to have it done there.
Always disappears quick regardless.