Beef Jerky
- Thread starter teresaq
- Start date
darthtang aw
Active Member
green chile beef jerky....mmmm.....gotta run down to Jerky Stop now.
hlcroghan
Active Member
omg, i love beef jerky. we just picked up this awesome dehydrator from Kohl's that has different temp setting and a new electric slicer....that was an expensive trip, let me tell you..lolol
What we do is actually just use different marinades...right now our favorite is the chicago steakhouse.....very tasty....sometimes we use teriyaki though or maybe something more spicy.......depends on our mood at the time....
What we do is actually just use different marinades...right now our favorite is the chicago steakhouse.....very tasty....sometimes we use teriyaki though or maybe something more spicy.......depends on our mood at the time....
teresaq
Active Member
Originally Posted by hlcroghan
http:///forum/post/3141259
omg, i love beef jerky. we just picked up this awesome dehydrator from Kohl's that has different temp setting and a new electric slicer....that was an expensive trip, let me tell you..lolol
What we do is actually just use different marinades...right now our favorite is the chicago steakhouse.....very tasty....sometimes we use teriyaki though or maybe something more spicy.......depends on our mood at the time....
But where do you get your marinades?? Are they mixes or do you make your own.
T
http:///forum/post/3141259
omg, i love beef jerky. we just picked up this awesome dehydrator from Kohl's that has different temp setting and a new electric slicer....that was an expensive trip, let me tell you..lolol
What we do is actually just use different marinades...right now our favorite is the chicago steakhouse.....very tasty....sometimes we use teriyaki though or maybe something more spicy.......depends on our mood at the time....
But where do you get your marinades?? Are they mixes or do you make your own.
T
nw2salt08
Active Member
Making your own isn't too hard. Just depends on what you like.
All of the following are for 5 lbs of venison, or work great with ground beef (90% lean or higher).
Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
All the ingredients can be adjusted to taste.
I like black pepper, so the amounts listed below might be reduced to 2 -3 tsp.,
for those that don't have the same palate for its' flavor.
EZ Style:
5 tsp. salt 1 1/2 cup soy sauce 5 tsp. black pepper 1 cup red wine vinegar 1/4 cup brown sugar
Yankee Style:
5 tsp. salt 1/3 cup Worcestershire Sauce 1 finely chopped onion 5 tsp. black pepper
Baja Style:
5 tsp. salt 5 tsp. black pepper 2 Tbs.. coriander 1 1/2 tsp. chili powder 1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric 1 1/2 tsp. ground cumin
Oriental Style:
5 tsp. salt 5 tsp. black pepper 1 large minced onion 5 cloves pressed garlic 1 cup brown sugar 1/3 cup soy sauce 1 1/4 cup red wine 1 1/2 cup pineapple juice
Taj Mahal:
5 tsp. salt 3 tsp. curry powder 5 tsp. black pepper 4 cloves pressed garlic 1/2 tsp. cinnamon
3 tsp. ground ginger 1/4 tsp. ground cloves 1 cup cream sherry 1/2 tsp. cumin
Colorado Pioneer:
6 tsp. salt 20 tsp. black pepper 2 cups beef bullion (4 cubes)
Valley Style:
1 1/2 cups soy sauce 1 tsp. nutmeg 5 Tbs.. Worcestershire sauce 1 tsp. ginger
5 tsp. black pepper 10 tsp. liquid smoke 4 cloves pressed garlic 5 tsp. crushed peppers, dried
1/4 tsp. powdered onion (hot or mild)
These ought to give a little variety, and obviously, some like 'em and some don't. Have fun with these.
All of the following are for 5 lbs of venison, or work great with ground beef (90% lean or higher).
Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
All the ingredients can be adjusted to taste.
I like black pepper, so the amounts listed below might be reduced to 2 -3 tsp.,
for those that don't have the same palate for its' flavor.
EZ Style:
5 tsp. salt 1 1/2 cup soy sauce 5 tsp. black pepper 1 cup red wine vinegar 1/4 cup brown sugar
Yankee Style:
5 tsp. salt 1/3 cup Worcestershire Sauce 1 finely chopped onion 5 tsp. black pepper
Baja Style:
5 tsp. salt 5 tsp. black pepper 2 Tbs.. coriander 1 1/2 tsp. chili powder 1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric 1 1/2 tsp. ground cumin
Oriental Style:
5 tsp. salt 5 tsp. black pepper 1 large minced onion 5 cloves pressed garlic 1 cup brown sugar 1/3 cup soy sauce 1 1/4 cup red wine 1 1/2 cup pineapple juice
Taj Mahal:
5 tsp. salt 3 tsp. curry powder 5 tsp. black pepper 4 cloves pressed garlic 1/2 tsp. cinnamon
3 tsp. ground ginger 1/4 tsp. ground cloves 1 cup cream sherry 1/2 tsp. cumin
Colorado Pioneer:
6 tsp. salt 20 tsp. black pepper 2 cups beef bullion (4 cubes)
Valley Style:
1 1/2 cups soy sauce 1 tsp. nutmeg 5 Tbs.. Worcestershire sauce 1 tsp. ginger
5 tsp. black pepper 10 tsp. liquid smoke 4 cloves pressed garlic 5 tsp. crushed peppers, dried
1/4 tsp. powdered onion (hot or mild)
These ought to give a little variety, and obviously, some like 'em and some don't. Have fun with these.
nw2salt08
Active Member
Originally Posted by meowzer
http:///forum/post/3141308
HEY NW2salt
where do I place my order??
As soon as I can afford all the beef or can come across one of my brother's deer stash then I'll ship you some.
http:///forum/post/3141308
HEY NW2salt
where do I place my order??
meowzer
Moderator
Originally Posted by Nw2Salt08
http:///forum/post/3141309
As soon as I can afford all the beef or can come across one of my brother's deer stash then I'll ship you some.
....
http:///forum/post/3141309
Originally Posted by Nw2Salt08
http:///forum/post/3141307
Making your own isn't too hard. Just depends on what you like.
All of the following are for 5 lbs of venison, or work great with ground beef (90% lean or higher).
Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
All the ingredients can be adjusted to taste.
I like black pepper, so the amounts listed below might be reduced to 2 -3 tsp.,
for those that don't have the same palate for its' flavor.
EZ Style:
5 tsp. salt 1 1/2 cup soy sauce 5 tsp. black pepper 1 cup red wine vinegar 1/4 cup brown sugar
Yankee Style:
5 tsp. salt 1/3 cup Worcestershire Sauce 1 finely chopped onion 5 tsp. black pepper
Baja Style:
5 tsp. salt 5 tsp. black pepper 2 Tbs.. coriander 1 1/2 tsp. chili powder 1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric 1 1/2 tsp. ground cumin
Oriental Style:
5 tsp. salt 5 tsp. black pepper 1 large minced onion 5 cloves pressed garlic 1 cup brown sugar 1/3 cup soy sauce 1 1/4 cup red wine 1 1/2 cup pineapple juice
Taj Mahal:
5 tsp. salt 3 tsp. curry powder 5 tsp. black pepper 4 cloves pressed garlic 1/2 tsp. cinnamon
3 tsp. ground ginger 1/4 tsp. ground cloves 1 cup cream sherry 1/2 tsp. cumin
Colorado Pioneer:
6 tsp. salt 20 tsp. black pepper 2 cups beef bullion (4 cubes)
Valley Style:
1 1/2 cups soy sauce 1 tsp. nutmeg 5 Tbs.. Worcestershire sauce 1 tsp. ginger
5 tsp. black pepper 10 tsp. liquid smoke 4 cloves pressed garlic 5 tsp. crushed peppers, dried
1/4 tsp. powdered onion (hot or mild)
These ought to give a little variety, and obviously, some like 'em and some don't. Have fun with these.
You use ground beef? Havent heard of that one before... I've made it with london broil in the past and smoked it. Gotta get me a dehydrator one of these days.
http:///forum/post/3141307
Making your own isn't too hard. Just depends on what you like.
All of the following are for 5 lbs of venison, or work great with ground beef (90% lean or higher).
Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
All the ingredients can be adjusted to taste.
I like black pepper, so the amounts listed below might be reduced to 2 -3 tsp.,
for those that don't have the same palate for its' flavor.
EZ Style:
5 tsp. salt 1 1/2 cup soy sauce 5 tsp. black pepper 1 cup red wine vinegar 1/4 cup brown sugar
Yankee Style:
5 tsp. salt 1/3 cup Worcestershire Sauce 1 finely chopped onion 5 tsp. black pepper
Baja Style:
5 tsp. salt 5 tsp. black pepper 2 Tbs.. coriander 1 1/2 tsp. chili powder 1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric 1 1/2 tsp. ground cumin
Oriental Style:
5 tsp. salt 5 tsp. black pepper 1 large minced onion 5 cloves pressed garlic 1 cup brown sugar 1/3 cup soy sauce 1 1/4 cup red wine 1 1/2 cup pineapple juice
Taj Mahal:
5 tsp. salt 3 tsp. curry powder 5 tsp. black pepper 4 cloves pressed garlic 1/2 tsp. cinnamon
3 tsp. ground ginger 1/4 tsp. ground cloves 1 cup cream sherry 1/2 tsp. cumin
Colorado Pioneer:
6 tsp. salt 20 tsp. black pepper 2 cups beef bullion (4 cubes)
Valley Style:
1 1/2 cups soy sauce 1 tsp. nutmeg 5 Tbs.. Worcestershire sauce 1 tsp. ginger
5 tsp. black pepper 10 tsp. liquid smoke 4 cloves pressed garlic 5 tsp. crushed peppers, dried
1/4 tsp. powdered onion (hot or mild)
These ought to give a little variety, and obviously, some like 'em and some don't. Have fun with these.
You use ground beef? Havent heard of that one before... I've made it with london broil in the past and smoked it. Gotta get me a dehydrator one of these days.
reefraff
Active Member
Originally Posted by Nw2Salt08
http:///forum/post/3141309
As soon as I can afford all the beef or can come across one of my brother's deer stash then I'll ship you some.
Oklahoma is just next door to me, if you need help breaking into the brother's stash......
http:///forum/post/3141309
Oklahoma is just next door to me, if you need help breaking into the brother's stash......
nw2salt08
Active Member
Originally Posted by reefraff
http:///forum/post/3141340
Oklahoma is just next door to me, if you need help breaking into the brother's stash......
He's going to have to have a stash first. He didn't get very many last year so he was stingy and ate it all.
Guess it's about time to break out the bow and show him how it's done. lol I wouldn't probably be able to hit a deer now if I wanted to. I haven't hunted in over 8 years. lol
The sliced jerky isn't hard to accomplish either. Just get a meat slicer and put it on the thinnest slice you like then you can either put it through the dehydrator or put it on a pan in a smoker. It's good that way too.
Ground beef...you use the leanest possible. Honestly, I prefer bison over beef. Easier to accomplish the 90% lean or better. I have a jerky gun for the ground meats.
Talking about jerky had me get the dehydrator out. Got turkey jerky going right now.
http:///forum/post/3141340
Oklahoma is just next door to me, if you need help breaking into the brother's stash......
He's going to have to have a stash first. He didn't get very many last year so he was stingy and ate it all.
The sliced jerky isn't hard to accomplish either. Just get a meat slicer and put it on the thinnest slice you like then you can either put it through the dehydrator or put it on a pan in a smoker. It's good that way too.
Ground beef...you use the leanest possible. Honestly, I prefer bison over beef. Easier to accomplish the 90% lean or better. I have a jerky gun for the ground meats.
Talking about jerky had me get the dehydrator out. Got turkey jerky going right now.
reefraff
Active Member
Originally Posted by Nw2Salt08
http:///forum/post/3141686
He's going to have to have a stash first. He didn't get very many last year so he was stingy and ate it all.
Guess it's about time to break out the bow and show him how it's done. lol I wouldn't probably be able to hit a deer now if I wanted to. I haven't hunted in over 8 years. lol
The sliced jerky isn't hard to accomplish either. Just get a meat slicer and put it on the thinnest slice you like then you can either put it through the dehydrator or put it on a pan in a smoker. It's good that way too.
Ground beef...you use the leanest possible. Honestly, I prefer bison over beef. Easier to accomplish the 90% lean or better. I have a jerky gun for the ground meats.
Talking about jerky had me get the dehydrator out. Got turkey jerky going right now.
I got about a 3 year old Bison a few years ago, not only lean but tender. There are a couple Bison ranches up there that will let you knock one down for about a grand.
http:///forum/post/3141686
He's going to have to have a stash first. He didn't get very many last year so he was stingy and ate it all.
The sliced jerky isn't hard to accomplish either. Just get a meat slicer and put it on the thinnest slice you like then you can either put it through the dehydrator or put it on a pan in a smoker. It's good that way too.
Ground beef...you use the leanest possible. Honestly, I prefer bison over beef. Easier to accomplish the 90% lean or better. I have a jerky gun for the ground meats.
Talking about jerky had me get the dehydrator out. Got turkey jerky going right now.
I got about a 3 year old Bison a few years ago, not only lean but tender. There are a couple Bison ranches up there that will let you knock one down for about a grand.
nw2salt08
Active Member
Originally Posted by reefraff
http:///forum/post/3141735
I got about a 3 year old Bison a few years ago, not only lean but tender. There are a couple Bison ranches up there that will let you knock one down for about a grand.
It'd be a lot cheaper than going to the grocery store and buying the meat. It's horribly overpriced! Hmm..... considering. There's so much I could do with bison....Indian tacos....
jerky...burgers...chili....steaks...roast...
http:///forum/post/3141735
I got about a 3 year old Bison a few years ago, not only lean but tender. There are a couple Bison ranches up there that will let you knock one down for about a grand.
It'd be a lot cheaper than going to the grocery store and buying the meat. It's horribly overpriced! Hmm..... considering. There's so much I could do with bison....Indian tacos....