It's jerky time!

[Princeton_Man]

Doing a batch of venison jerky today.

8oz Lee&Perrins
8oz Kikomans Soy Sauce
6oz Liquid Smoke (not needed if smoker is used)
1Tsp Garlic powder
1.5 Tsp coarse black pepper
1 Tsp Cayenne pepper

10-12 pounds meat sliced 1/4" or thinner.

Marinate for 24 hours in large zip lock bag with all air removed.

[caddyjoe77]

Doing a batch of venison jerky today.

8oz Lee&Perrins
8oz Kikomans Soy Sauce
6oz Liquid Smoke (not needed if smoker is used)
1Tsp Garlic powder
1.5 Tsp coarse black pepper
1 Tsp Cayenne pepper

10-12 pounds meat sliced 1/4" or thinner.

Marinate for 24 hours in large zip lock bag with all air removed.

trade you some summer sausage?   

[Princeton_Man]

trade you some summer sausage?   

I'll take you up on that brother! 

[rockchalk06]

Jim, you need another kid?

[Oldfart9999]

Looking mi9ght good there!!!
Rodney

[Princeton_Man]

That was the first batch. Didn't turn out that great, I left it in a little too long. I'm hoping to get started on another batch soon and going to marinate a little longer too.

[Donald Garner]

Looks good 

[flowerjohn]

What kind of a cook did you put on them Jim? Did you smoke them? For how long and what temp? Just curious since I've never made jerky before. FC.


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[Princeton_Man]

What kind of a cook did you put on them Jim? Did you smoke them? For how long and what temp? Just curious since I've never made jerky before. FC.


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Here you go John. Electric ovens and smokers work best. I prefer hanging the meat vs laying it horizontally on the rack.



For 10lbs beef or venison;
Combine
8 oz. Lee & Perrins Worcestershire
8 oz. Kikkomans Soy Sauce
6 oz. Liquid Smoke (not needed if you use a smoker).
Several dashes of Tabasco sauce
1 Teaspoon black pepper

Slice meat in 1/8 to 1/4 inch slices and add to marinade. I use gallon size freezer bags, massage and flip several times a day. Let marinate for at least 2 days.

Before hanging or placing on racks, I sprinkle slices with garlic pepper and cayenne.

Electric ovens and smokers work best and it helps to have another pair of hands if you're hanging the meat in an oven.

Electric or gas oven temp should be 180 degrees.

Remove the racks. Cover the bottom of the oven with a large piece of heavy foil. I hang the meat slices vertically from an oven rack using bamboo skewers. It's much easier if you have someone to help hold the rack.

Once the rack is fully populated, slide it in to the highest position. Close the oven door but prop it open with a knife or utensil that will withstand the heat. This will allow moisture to escape.

Time will vary depending on thickness and consistency of the slices but on average 3 to 4 hours should be long enough. -Jim

[cojab]

My recipe is similar PM. I usually thrown in either a little ketchup or honey for a sweetener. I like the sweet with the heat!
I use to use the oven but I have a dehydrator now. It does a very good job but it takes longer and is noisier.

[ranger175a]

Mine is about the same too. I add a little brown sugar.

[Princeton_Man]

I thinking about adding about a cup of bourbon. 

Any thoughts??

[flowerjohn]

I thinking about adding about a cup of bourbon. 

Any thoughts??

Just found this for you online Jim. Looks mighty fine!! Cheers. J.

https://www.google.ca/amp/www.esquire.com/food-drink/food/amp36274/whiskey-pete-jerky-recipe/


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