RangerRob
Well-known member
What flip said. I love that stuff.
Jerky
- Thread starter ranman
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What flip said. I love that stuff.
frazier2209
Well-known member
Ok folks I have a jerky recipe that is known as the mother of all jerky recipes. It has been called an orgasm in your mouth it is so tasty.
I use this for goose, deer, and diving ducks. (only way to go with the geese)
1/4 cup teriyaki (I use the Soy Vay brand. white label, blue chinese writing)
1/2 cup Dale's sauce
1 tblsp Worcestershire sauce (Lea & Perrins)
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp onion powder
1 tblsp hickory liquid smoke
1/2 tsp Ground chipolte pepper or powder.
I let this marinate in either ziploc bags or a plastic tupperware thing for 4-5 days. The longer you can wait the better. In the refridgerator (sp?) flipping it over twice a day. Once in morning, once at night.
I usually make this little batch twice for about 1-1.5 pounds of meat.
Like JMax said, thinner is better. Keep you strips 1/8" thick or under and cut to width and length of choice (about 1" wide x 3-4" long).
Keep your knife sharp and you will come out with nice slices.
I put this on a cookie rack with a cookie sheet underneath lined with foil to catch the drippings or I bought one of those things that has 3 stacked racks with a catch pan underneath specifically for jerky at Sportsman's Warehouse today for $20.
Cook at 150 degrees for 7 hours. Leave the door cracked about 1/2". I use a wooden spoon that is about the right width.
Let me know if you have any questions because this recipe is amazing!!
I use this for goose, deer, and diving ducks. (only way to go with the geese)
1/4 cup teriyaki (I use the Soy Vay brand. white label, blue chinese writing)
1/2 cup Dale's sauce
1 tblsp Worcestershire sauce (Lea & Perrins)
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp onion powder
1 tblsp hickory liquid smoke
1/2 tsp Ground chipolte pepper or powder.
I let this marinate in either ziploc bags or a plastic tupperware thing for 4-5 days. The longer you can wait the better. In the refridgerator (sp?) flipping it over twice a day. Once in morning, once at night.
I usually make this little batch twice for about 1-1.5 pounds of meat.
Like JMax said, thinner is better. Keep you strips 1/8" thick or under and cut to width and length of choice (about 1" wide x 3-4" long).
Keep your knife sharp and you will come out with nice slices.
I put this on a cookie rack with a cookie sheet underneath lined with foil to catch the drippings or I bought one of those things that has 3 stacked racks with a catch pan underneath specifically for jerky at Sportsman's Warehouse today for $20.
Cook at 150 degrees for 7 hours. Leave the door cracked about 1/2". I use a wooden spoon that is about the right width.
Let me know if you have any questions because this recipe is amazing!!
Ronnie Garrison
Well-known member
"Ok folks I have a jerky recipe that is known as the mother of all jerky recipes. It has been called an orgasm in your mouth it is so tasty. "
And people looked at me funny when I mentioned eating beaver!
And people looked at me funny when I mentioned eating beaver!
Liveliner
Well-known member
Thanks for digging this one up. It is almost time for Deer season and I want to have the jerky making tools ready to go.
TennesseeTalker
Well-known member
emoUpsmile
funny
TT
allout
Member
find somethin called, moores marinade, thats all you need, its cheaper than dales and you dont need to add anything, just soak whatever meat you want
over night, then dry in the oven or dehydrator, the moores isnt too salty and it can be frozen and used over and over, ive jerked everything from rabbit to
bison and everybody loves it, my kids eat it by the pound, if you try moores once you wont use anything elseemoHungry
over night, then dry in the oven or dehydrator, the moores isnt too salty and it can be frozen and used over and over, ive jerked everything from rabbit to
bison and everybody loves it, my kids eat it by the pound, if you try moores once you wont use anything elseemoHungry
craazyboutbass
Well-known member
Wow! I've been eating alot of Jack Link's original beef jerky and prime rib. It is SOOOOOO GOOODD! But I'm wondering about the Sodium Nitrite that is in it as a perservative. Is it bad for you or not? I hear that it is cancer causing. That would be upsetting for me because I love the snack so much!
