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Discussion in 'Offtopic' started by glenny, Mar 15, 2006.
Anyone make there own here?
Got any killer recipes and cures they use?
I think people have it wrong when the dehydrate their jerky. I marinate it in whatever strikes me at the time as tasty, then I smoke it at low temperature (approximately 220-230 degrees) for 4 to 6 hours depending on the cut of meat, amount of fat, etc.
If you over cook it, it's like leather:doh: , and who wants that? You could buy that and save yourself the hassle.
Anyway, let me know how you make out.
I do the same.
I was after the cure.../marinade that some have bee using.
I rarely measure the liquid ingredients, so you'll have to go by taste. I use for one of them: soy, worcheshire, cider vinegar(not much vinegar at all), small amount of honey, black and red pepper, garlic powder, onion powder, and meat tenderizer.
Marinate the meat at least over night (I do it for a couple of days), and smoke with cherry wood.
Works great for me. Let me know how yours turns out.
I have used the same....
I have a bit of brown sugar and tabasco in that one.
I just wonder what some cure is really made out of in perticular,whatever makes the meat so it does not spoil...?
I have had some jerky that I have left in a bag for days...but mine I don't think so.
My friends and I started making our own jerky a few years ago. We grind the meat up first and put into strips. We have found that any seasoning from LEM products is great. We keep trying new things and adding different ingredients to it but it is good stuff by itself. Anybody who has tried our jerky is asking us to make jerky out their venison. Prices are very reasonable. You can find their seasoning at Gander Mountain or on the web. We buy in bulk directly from the manufacturer and it's delivered in two or three days.
Thanks for the replies so far!
I found another 5 or 6 to try,learned alot so far.
teriyaki apple cider
dried variations...smoked and unsmoked.
If anyone wants one in perticular...let me know which one and I put it on here for ya.