The Jerky recipe .

Bigolwiggler

Active Member
So over many years I have been grinding on a really good jerky recipe . I finally have it just the way I like it . A little spicy , but you can make it as spicy as you want , mine is just warm. A little sweet , a little savory , a little smoky .

5 Lbs wild game . slice it to about 3/16" thick . Slicing the meat when its about 1/2 frozen makes it easier to slice at a good 3/16" thick . Take all of the fat off !! Unless you like it to taste gamey. I slice the meat WITH the grain because its jerky.

1 Cup Yashidas Marinade . This is the only semi hard ingredient to find , but its around . I get it at Cosco. Its great for a lot of other things too. A great marinade !

1-1/4 cup soy sauce

1-1/2 cup water.

2 tsp coarse ground black pepper

2 tsp crushed red pepper flakes. ( If you like it spicy , go up to 3 tsp )

2 TBS A-1 sauce -or- 1 TBS Worchester sauce -either or-

Soak overnight in the fridge , stirring a few times. OR .... soak at room temperature for 4-6 hours stirring every hour.

If you do this in the oven and not a smoker with wood chips , add 1 tsp of liquid smoke . I prefer wood chips in a smoker. Its hard to get an oven down down to a low enough temperature BUT its do-able in the oven .


Now , drain the meat WELL , I do it in a strainer and get all of the liquid off of it that I can , Leave to drain for an hour or so . The more liquid you get off of it the better .


Put into the smoker or oven . If you do it in an oven , leave the door cracked open set at the lowest temperature possible. .

I smoke it between 155 deg and 165 deg for 6-9 hours depending on outside ambient temperature.

I smoke one big pan of chips initially then no more. I use fruit wood or alder . Hickory seems to give it a bitter taste . At least to me .

I know when it is done when its a little pliable , and not at all mushy . Don't cook it until its hard or crispy.

Put it into a brown paper bag to cool and store , it will then get a little firmer.

I can't keep the wife off of this stuff ! I am starting to think that I need to rub myself down in the leftover marinade for some better lovin' in the evening ; )

Tell me what you think of it . Its almost edible.

BOW
 

montana13

Active Member
Sounds good, except for the rub down step. I will have to try it. Any photos of the finished product?
 

Bigolwiggler

Active Member
Someone asked for a pic of the finished product ....here is what is left of it ....the wife put a dent in it ....well so did I .....well it just looks like regular ol' jerky to me , but I like how it tastes . Also , here is the smoker that I slapped together from an old commercial fridge I found on craigslist . I mostly use it for smoking salmon .

BOW
 

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Bigolwiggler

Active Member
Try the leftover rub down part also , it worked for me last night ; ) She said I was a little bit too chewy though . I'm like an old jack rabbit ........ I know.

BOW
 

Nimrod

Well-Known Member
Looks like as great recipe! Looks very similar to what I use although I have not tried the A-1 or worchester sauce. I like to add brown sugar and/or honey to sweeten it a bit and then dust the meat with coarse black pepper and/or crushed red pepper when it is laid out on the smoker racks and still slightly moist. Yoshida's is the bomb! I use it to marinate steaks and add it to the ground beef when I make hamburgers.
 

Bigolwiggler

Active Member
Nimrod . Yashidas adds the little sweet that I like..... just like brown sugar or honey would. Either works . I think Yashidas has a bit of ginger too which is nice . Worchester adds some twang . Yours sounds like about the same recipe that I like . Youre a man of good taste ; ) Good grub is always good : )

Brett
 

Bigolwiggler

Active Member
Awwww Snoop . I just whip stuff together and sometimes it works ; ) Its mostly about just gettin' meat in the ice box. Sometimes it works. Other times my ribs are showing by springtime. lol.

Bow
 
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