bgkyarcher
12 pointer
Give me an easy jerky recipe. I’ll slice up some shoulder and give it a shot in the dehydrator. Not found one I’m particularly fond of. Don’t want spicy.
Venison jerky
- Thread starter bgkyarcher
- Start date
dirtstalker
12 pointer
Here's what I use as a marinade for whole jerky:
1 bottle soy sauce , then refill with water and add
1 bottle worchestire sauce
1 teaspoon liquid smoke
1 tablespoon each of the following : garlic pepper, creole seasoning, calenders Greek seasoning,
1 teaspoon salt
1/4 cup of dales seasoning (less if you don't like salty)
Mix all together, soak for at least 24 hrs, then dehydrate until consistency is where you like it
1 bottle soy sauce , then refill with water and add
1 bottle worchestire sauce
1 teaspoon liquid smoke
1 tablespoon each of the following : garlic pepper, creole seasoning, calenders Greek seasoning,
1 teaspoon salt
1/4 cup of dales seasoning (less if you don't like salty)
Mix all together, soak for at least 24 hrs, then dehydrate until consistency is where you like it
carnivore
12 pointer
Kikkoman stir fry sauce.
Its sweet like candy, they have a teriyaki too. Brush some on each side and dehydrate. I used to let it sit overnight but No real need to let marinade for more than a half hour. Put aluminum foil at the bottom of your dehydrator to catch the drippings.
My grandson says mine is the best. He takes it to school and him and his buddies try each other's jerky out.
3/4 cup Dales seasoning
1/4 cup Worcestershire sauce or soy sauce
1 Teaspoon liquid smoke
BIG quarter teaspoon of Garlic
1/4 teaspoon black pepper.
1/4 Teaspoon salt
Sprinkle in just a little red pepper
1 Big tablespoon of Sorghum
Stir to mix the sorghum. When it has dissolved add meat and stir the meat in the mix .
It is enough for a big pound of meat. You can add more meat if you want to. The meat does not have to be floating just coated will do.
Stir every now and then for 24 hours.
Slap it on your dehydrator and let it dry.
3/4 cup Dales seasoning
1/4 cup Worcestershire sauce or soy sauce
1 Teaspoon liquid smoke
BIG quarter teaspoon of Garlic
1/4 teaspoon black pepper.
1/4 Teaspoon salt
Sprinkle in just a little red pepper
1 Big tablespoon of Sorghum
Stir to mix the sorghum. When it has dissolved add meat and stir the meat in the mix .
It is enough for a big pound of meat. You can add more meat if you want to. The meat does not have to be floating just coated will do.
Stir every now and then for 24 hours.
Slap it on your dehydrator and let it dry.
bowhunter269
12 pointer
This is very similar to mine, but I add red pepper flakes. I also use soy sauce AND Worcestershire sauce. You could eliminate the red pepper and red pepper flakes if you don't like it spicy.
riverboss
12 pointer
Bottle of teriyaki 2 table spoons of liquid smoke 3 table spoons of onion salt 3 table spoons of garlic salt soak for a couple hrs drain put on racks and shake red pepper on them.
I use the ground up red pepper and it only takes a little. The flakes if they are big seem to be too spotty on the meat for me. The ground seems to spread out more even. I have used both sauces in my mix and they are good.
bgkyarcher
12 pointer
Thanks guys.
xbokilla
12 pointer
- Jun 28, 2012
- 15,421
Anyone do it in the oven?
mac0492
8 pointer
- Oct 15, 2013
- 994
There’s a great episode of kyafield out there with Tim Farmer and a lady who does jerky in her oven. It’s great if you can find it.
riverboss
12 pointer
I do all mine in the oven pans with wire racks over them 180 degrees for 3-4 hrs.
xbokilla
12 pointer
- Jun 28, 2012
- 15,421
Wire racks over them? What’d ya mean?
Little FR
12 pointer
Say for a gallon worth I always put a half a can of ski or other citrus soda in my jerky marinade, half a cup of molasses, 6 table spoons of sea salt, same for black pepper, table spoon of crushed red pepper, 6 oz of Louisiana hot sauce, table spoon garlic, a few shots, not much of teriyaki… soy…worchester… and lemon or lime juice. If anything seems off I hit it with more of something.
The acid in the juice and beverage helps it absorb the flavors and tenderizes the meat, you can’t taste it in finished product.
Soak in marinade over night, it will absorb every bit of the liquid, then dehydrate on 110 for 14-16 hrs.
The acid in the juice and beverage helps it absorb the flavors and tenderizes the meat, you can’t taste it in finished product.
Soak in marinade over night, it will absorb every bit of the liquid, then dehydrate on 110 for 14-16 hrs.
bgkyarcher
12 pointer
Would honey work in place of sorghum?
Little FR
12 pointer
I’ve used honey. It takes on a strong flavor and doesn’t dehydrate as well as molasses but it works.
I only use moleasses made from real moles.
