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Posted by Gerald Stewart (Member # 162) on August 11, 2005, 06:34 PM:
Hey guys, I want to use some of my wild game meat to make a good bit of Jerky. I have Whitetail, Hog and Moose. Do any of you have a good recipe for Jerky Marinade you would be willing to share? Do any of you use the store bought stuff?
Posted by Leonard (Member # 2) on August 11, 2005, 07:24 PM:
I don't have a decent recipe, right offhand, but you cannot go wrong with a lot of Cayenne pepper.
Ever have biltong? A little sure goes a long ways, need a knife to carve it.
Good hunting. LB
Posted by Krustyklimber (Member # 72) on August 11, 2005, 09:24 PM:
Gerald,
There's as many types, and flavors, of marinades, as there are stars in the sky.
What are YOU looking for?
All good marinades are carbo/acid based.
The chemical reaction of acids and sugars "cooks" the meat, marinate long enough it's pickled.
As a rule of thumb, the redder the meat, the darker the marinade.
For beef and other red meats, soy sauce, liquid smoke, red wine vinegar, dark brown sugar and molasses are all good.
White meats like turkey and even pork can go with a lighter base.
Italian salad dressings, lime juice, white wine and cider vinegar, corn syrup, ginger candy, and even white cane sugar.
Go crazy, you really cant mess up jerky.
Go easy on the liquid smoke (or leave it out), it can taste "fake" if you overdo it.
Once it's too sweet it's harder to go back.
You need a lot less salt than you'd think.
Gatorade powder is my secret ingredient.
I like;
1 cup gatorade powder
1 half cup soy sauce
1 cup kraft bbq sauce
1/2 a can of flat mt dew or 7-up
1 oz olive oil
A good shot of tabasco, and some oinion salt.
*And just about any other spice that wants in, in small quantity.
Mix it all up in a big zip baggie, it should make enough to put a 3lb roast (sliced thick) in the bag. Leave it overnight, 12 hrs is good, 18 is better, 24 is getting almost too done.
Pull each slice out, and run it between two fingers to dry most of the sauce away
I don't do spicy, so spice it up if you do... or using a steak rub to roll the slices in before drying is good too.
Whatcha got to dry it in?
Man, I love makin' jerky. ![[Big Grin]](biggrin.gif)
There's a place in Bishop, Ca. that makes THE BEST jerky I have ever had.
Krusty 
Posted by Jack Roberts (Member # 13) on August 11, 2005, 10:31 PM:
"Go easy on the liquid smoke (or leave it out), it can taste "fake" if you overdo it."
Fake from the getgo.
Don't use it.
Jack
Posted by Randy Buker (Member # 134) on August 12, 2005, 04:10 AM:
Jack,
I disagree with you on the liquid smoke. If a person likes the smoke flavor in jerky, then by all means use it.
Here's my recipe. It gives a basic jerky flavor that most everyone seems to like.
Adjust to the size of your jerky batch.
1 bottle of soy sauce
1 bottle of worchestershire (I never could spell that one) sauce
3/4 cup of brown sugar
1 small bottle of liquid smoke
It doesn't take long to marinade in this mixture. Once all the sliced meat goes from red to dark brown, you are done. Don't leave it in over night as it seems to get too strong. I typically leave mine in about thirty minutes, stirring frequently.
Once I lay my meat on the racks of the dryer, I sprinkle them with Garlic powder and Black Pepper.
If you like, leave out the worchestshire and exchange it with Terriaki sauce.
Posted by Gerald Stewart (Member # 162) on August 12, 2005, 05:45 AM:
Sounds like good stuff guys. The meat that I am most interested in making into jerky is the Moose meat. When I had the meat cut for shipping back, the proccessor froze it and I just left it that way without it having ever been bled out good. Moose meat is a real dark bloody meat. My family really does not like it so I am going to use it for jerky at least some of it.
This past weekend I took some to the deer lease with me and let it sit in ice water for 24 hours, squeezed the hell out of it and it turned much lighter in color. I put some Grub Rub on it and it, grilled it and it was ten times better than the stuff that did not get bled out good.
The other meats are on the edge of aging too much and I don't want to lose it so I thought I would just go ahead and jerky it too. I am going to use a friends dehydrater to dry it out. If that works good, I want to get one for myself.
Thanks for the suggestions.
Posted by keekee (Member # 465) on August 12, 2005, 06:33 AM:
GS,
Try this, I make alot of jerky and spent some time figuring out what I like. This will give you a taste like you get from the jerky you would get in the store, slim jims type taste. I gring all mine and use a jerky gun to get my strips. You dont haft to though, you can use striped meat.
10# of meat. (Ground or Striped)
3/8 Cup of Mortons tender quick Salt.
1 cup of Vegetable
2 tsp Garlic powder
2 tsp Hickory smoke salt
1 tsp onion powder
2 tbs black pepper
1 tsp crushed hot pepper (you pick)
1 tsp mustard seed
4 tsp liquid smoke
Soak for 24 hrs
If you want to make trail loaf, just grind all your meat, or use burger you have, same amount of meat and soak for 24 hrs. Wrap small round loafs in foil. Cook in oven on 325 deg for 1 hr and 30 min.
Brent
[ August 12, 2005, 06:34 AM: Message edited by: keekee ]
Posted by Randy Buker (Member # 134) on August 12, 2005, 08:07 AM:
Gerald,
You might try soaking that moose meat in Milk in the refrigerator over night. That will take the blood out and will tame the flavor.
I personally like a darker meat like that but folks that don't report the milk soak works great.
Posted by Lonny (Member # 19) on August 12, 2005, 08:36 AM:
Gerald,
If the deer and pork are getting a bit on the old side you might have it made into salami,pepperoni, or some the many different types of sausages.
I have been making jerky from ground meat the past few years and find that it works great for using up those portions of meat that don't make good steaks. I grind it myself, but its not expensive to have meat ground up at a processing place.
1) 5 lbs lean ground meat. (when cutting up meat I freeze meat in 5lb. bags, than its ready to go when I get the craving for some jerky)
2)1 1/2 Teaspoons of Tender Quick
3) 3 Tablespoons of salt
4) 2 Teaspoons of black pepper
5) 2 Teaspoons of Garlic Powder
6) 1 1/2 Teaspoons of Cardamon
7) 1 Tablespoon of Accent Seasoning
8) 1 Teaspoon of Marjoram
9) 1 Teaspoon of Cayenne pepper (or more if you like)
Combine seasonings in a bowl and sprinkle over meat and mix well. Place a tennis ball sized amount of meat between two pieces of Saran Wrap and with a rolling pin roll out meat until it is roughly an 1/8" or so thick, or whatever thickness you desire. At that point you can remove the Saran wrap and smoke in a smoker, or brush on a little liquid smoke and put on racks in the oven at 200 degrees for an 90-120 minutes. It doesn't take long, and you don't want to over dry it. I usually let the rolled out meat sit overnight in the frig. The meat seems to take on the flavor better if left for a few hours in the frig before peeling off the Saran wrap and smoking or finishing in the oven.
Posted by Jack Roberts (Member # 13) on August 12, 2005, 06:42 PM:
Randy,
I like smoke flavor, but that liquid smoke always tastes fake to me.
I do my smoking in the smokehouse.
Jack
Posted by Leonard (Member # 2) on August 12, 2005, 10:11 PM:
I hate to break this to you, Jack. Most of the processed meat packers use liquid smoke in your bacon and hams. Weiners, too. They just don't apply it the same way.
Good hunting. LB
Posted by Melvin (Member # 634) on August 12, 2005, 11:00 PM:
I think the tendency to over use the amount of liquid smoke in a marinade recipe,is most often the mistake...I use smoked salt,more than the liquid...If you don't over do the salt,you won't over do the smoke...If i use liquid,i cut it back less than the recipe calls for...Far as i'm concerned,smoke isn't the main ingredient to begin with...If you wanna smoke,light up a swisher sweet. ![[Wink]](wink.gif)
Posted by Jack Roberts (Member # 13) on August 12, 2005, 11:06 PM:
Leonard,
Most of my: hams, bacon, and sausage is smoked in my smokehouse. I use mostly hickory wood and sassafras roots for the fire. I do just buy the raw meat now, it is a lot cheaper than raising and butchering it, which I did for 40 years.
Jack
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