This might be a forum 1st, but I was curious if anyone had any special recipes for making beef/venison jerky? I'm a total jerky nutjob, and make it all the time (Esp. since deerhunting.. Got 2 deers to make in jerky). I usually buy jerky seasoning and have found a really good one, made by Nesco (Teriyaki). I usually make it in the dehydrator, and usually from ground venison. anyway, just curious if anyone had a family recipe or something I could try.
-
Welcome to RCTalk! 🚀
Join the #1 RC community where hobbyists connect, share, and get expert advice on RC cars, trucks, boats, drones, and more!
- ✓ Friendly & passionate RC enthusiasts
- ✓ RC tips & troubleshooting
- ✓ Buy, sell & trade RC gear
- ✓ Share builds & upgrades
Jerky...
- Thread starter 4u2nv
- Start date
This site may earn a commission from merchant affiliate
links, including eBay, Amazon, and others.
links, including eBay, Amazon, and others.
wannarunem
Hardcore RCTalk User
A guy I used to work with makes some of the best jerky out there. He smokes his for hours in his smoke house. Man, its good stuff. Next time I see him i will hit him up on how he does it. He usually comes and visits us all at work for Christmas.
- Thread starter
- #3
Cool. Yeah get his recipe if ya can. I have a big smoker as well. Have only done fish, Venison sausage and turkey in it so far.
Yesterday I made cut some venison chops up and sliced them thin and tried a new seasoning I got at Gander mountain. It was pretty good, but didnt have as much flavor as I would have liked. Still good enough to eat a pound and a half of it in a day..lol.. Right now as we speak I'm dehydrating some more of the Nesco teriyaki stuff. its really good stuff. If anyone makes jerky, I highly recomend it. The stuffs cheap too. Ya can get 6 packets of the seasoning and 6 packets of the cure for $1.99. It will do 6 lbs of meat (Every 3 pounds of raw meat will make 1 pound of jerky). But yeah in the dehydrator it usually takes anywhere from 5 to 9 hours.
Yesterday I made cut some venison chops up and sliced them thin and tried a new seasoning I got at Gander mountain. It was pretty good, but didnt have as much flavor as I would have liked. Still good enough to eat a pound and a half of it in a day..lol.. Right now as we speak I'm dehydrating some more of the Nesco teriyaki stuff. its really good stuff. If anyone makes jerky, I highly recomend it. The stuffs cheap too. Ya can get 6 packets of the seasoning and 6 packets of the cure for $1.99. It will do 6 lbs of meat (Every 3 pounds of raw meat will make 1 pound of jerky). But yeah in the dehydrator it usually takes anywhere from 5 to 9 hours.
Well, there is something that is done in the Philippines with dried meat. It's called Beef Tapa.
The marinade is as follows ....
Dark soy sauce and white distilled vinegar 1:2 ratio (soy sauce to vinegar)
4 cloves garlic
1 small onion
Juice of 1 lemon
Salt/pepper to taste
Cut the meat in very thin slices and place in marinade. Let it sit for at least 4 hrs. Then dry it as usual in your dehydrator. I love it. Has a slight tangy taste to it with a distinct soy sauce flavor. I have tried adding oregano, lemon pepper, cumin and a bit of paprika to it as well. It added a nice kick. The basic seasonings are the most commonly used. You can add almost any seasoning to the base. It's up to you. The Soy sauce, vinegar and lemon juice give it that unique taste.
The marinade is as follows ....
Dark soy sauce and white distilled vinegar 1:2 ratio (soy sauce to vinegar)
4 cloves garlic
1 small onion
Juice of 1 lemon
Salt/pepper to taste
Cut the meat in very thin slices and place in marinade. Let it sit for at least 4 hrs. Then dry it as usual in your dehydrator. I love it. Has a slight tangy taste to it with a distinct soy sauce flavor. I have tried adding oregano, lemon pepper, cumin and a bit of paprika to it as well. It added a nice kick. The basic seasonings are the most commonly used. You can add almost any seasoning to the base. It's up to you. The Soy sauce, vinegar and lemon juice give it that unique taste.
Tweak
RCTalk Addict
I was always quite fond of any kind of Venison either smoked or dehydrated in a good machine...
The marinade is always the simplest part lol. Just add whatever you deem fit. I usually try to add at least a good pinch of Black Pepper followed by a tsp. each of Lemon and Lime juice (fresh squeezed, not the store crap) My wife's father is a Chef and has concocted his own "special spice" stuff that I have no idea what's in it, but is very spicy and heavy on the salt. I usually leave the meat to dry about 12 hours after cleaning it, with the skin laying on top of it. Then I apply a heafty coat of the special spice stuff and work it in really good. The salt will keep the meat from going stiff without keeping it stored properly. It will keep the meat fresh while leaving it to set for a while. With Venison I don't like that "wild" taste so much and the Lease where I go each winter supplies a strict diet of the seed stuff and so forth.
The marinade is always the simplest part lol. Just add whatever you deem fit. I usually try to add at least a good pinch of Black Pepper followed by a tsp. each of Lemon and Lime juice (fresh squeezed, not the store crap) My wife's father is a Chef and has concocted his own "special spice" stuff that I have no idea what's in it, but is very spicy and heavy on the salt. I usually leave the meat to dry about 12 hours after cleaning it, with the skin laying on top of it. Then I apply a heafty coat of the special spice stuff and work it in really good. The salt will keep the meat from going stiff without keeping it stored properly. It will keep the meat fresh while leaving it to set for a while. With Venison I don't like that "wild" taste so much and the Lease where I go each winter supplies a strict diet of the seed stuff and so forth.