[tshuntin]

Hey all,

I have had the itch to make some home made Jerky lately and finally started it tonight.

I cut up a couple elk roasts and mixed up a bunch of stuff for my marinade. A friend of mine told me he uses a ton of Liquid Smoke and you can't use too much (hope that is true). I put a bunch of stuff in my marinade and decided to write it all down in case it turns out good.

This is what I did: (and some of the measurements are not listed in their proper unit of measure but, I only used a table spoon and 1/2 cup measure so this is the estimate of what I did)

-1 cup Liquid smoke
-3/4 cup worchestershire
-1/3 cup soy sauce
-1/8 cup la hot sauce
-1/2 tablespoon black pepper
-1/3 tablespoon season-all
-1/3 tablespoon salt
-3/4 tablespoon brown sugar
-dash of garlic powder
-dash of cayenne
-1/4 cup of cranberry juice (cause my 4yr daughter said so )

I have no idea if this is going to turn out good or not or if I put something in that was a big no-no or too much of something. But, my plan is to let this sit soaking in the fridge for the next 18-24 hours then I will cook/dehydrate.

Any suggestions, advice, critique, etc... would be greatly appreciated.

Do any of you have a good home made favorite jerky recipe?

Thanks, Travis

 

[Jay Dufour]

Sounds great.We use a little Steens cane syrup,and some crushed red pepper to that too.When you bust one of those seeds......theres a party going on in your mouth!!!

 

[SeniorCoot]

IMHO--That is Way, Way, too much liquid smoke- that stuff tastes bottled and is VERY strong--I use a recipe much the same as yuors except it's sans the cranberry ju.and if i use any Liquid smoke it's about 1 tsp. I most often(according to weather) use my outdoor smoker and hence use no liquid smoke but if using my dehydrator I use 1tsp.
I never have tried Steens in mine either-It's too hard to find up north and I ran out of it about a mos ago.

 

[SeniorCoot]

Here is my Jerky recipe -with liq smoke
1 C Soy Sc
1/2C Br sugar
1/4C L&P Sc.
3 Tbsp A-1 Sc.
1Tbsp each-Cajun seasoning(Tony's),Granulated garlic, Onion powder.
1/2 Tbsp Bl Pepper & Seasoned salt(my own)
1tsp Lemon Pepper
1 tsp Liquid smoke
slice meat medium thin-with grain-marinade overnight-drain-place on rack of dehydrator-not touching- and dry till stiff but not crumbly-turn once-
if you get hungry you can also grill meat slices on medium hot charcoal or gas grille- do not over cook.

 

[jimmyp]

I agree with coot that you may want to limit the liquid smoke to about a tablespoon give or take. other than that besides the cranberry juice and brown sugar you recipe looks very similar to the one that me and my father have used for years and it always turns out pretty good.
jim
good lucki

 

[tshuntin]

I was thinking the same thing about the liquid smoke. A buddy of mine said he uses 3-4 bottles of it when he does a batch and he only uses a little worch and no soy sauce. 3-4 bottles seemed like way too much (as did 1 cup). Oh well, live and learn on this one.

Thanks for the comments so far and I look forward to more.

TS

 

[KYCelt]

May as well start where I have some credibility. Base I use is equal parts soy sauce & Worcestershire, a tablespoon or 2 of smoke is all you need. Everything else is up to you. Now to impart real flavor, try this. After you drain the meat, sprinkle with cracked black pepper or Cajun seasoning, then smoke the meat.

David