lungpuncher1
Well-Known Member
- Joined
- Jun 11, 2018
- Messages
- 250
Found on archerytalk years ago and it’s awesome. Only way to ruin jerky is to over complicate it.
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favorite deer jerky seasoning mix or from scratch recipe?
- Thread starter raisins
- Start date
Found on archerytalk years ago and it’s awesome. Only way to ruin jerky is to over complicate it.
Sent from my iPhone using Tapatalk
2 Lb roast
1 cup Teriyaki
1 cup Worcester
1 cup brown sugar
2 Tb paprika
2 tsp salt
2 tsp pepper
2 tsp ginger
Put the fresh or defrosted roast in the freezer until it firm's up to allow it to be cut 3/16" thk.
Marinate 8hrs+
Smoke on pellet grill at 180.
Keep flipping and basting with the marinade until done to desired texture you like. The repeated baisting with the marinade gives it a nice, flavorful coating also keeping it from drying out too much.
It usually takes 2.5-3 hrs depending on thickness. If you have variations in thickness take the thin pieces off first and let the thicker pieces keep drying.
1 cup Teriyaki
1 cup Worcester
1 cup brown sugar
2 Tb paprika
2 tsp salt
2 tsp pepper
2 tsp ginger
Put the fresh or defrosted roast in the freezer until it firm's up to allow it to be cut 3/16" thk.
Marinate 8hrs+
Smoke on pellet grill at 180.
Keep flipping and basting with the marinade until done to desired texture you like. The repeated baisting with the marinade gives it a nice, flavorful coating also keeping it from drying out too much.
It usually takes 2.5-3 hrs depending on thickness. If you have variations in thickness take the thin pieces off first and let the thicker pieces keep drying.
Skunkworkx
Well-Known Member
Snack sticks ?
yes or no needing a wrap ? Thinking about trying.
yes or no needing a wrap ? Thinking about trying.
I prefer wrap. In the past I used the collagen casings however once I tried the natural casings I could never go back. They are easier to stuff and make your snack sticks taste professional.
Skunkworkx
Well-Known Member
size ?
Sheep 17-19 mm or so
5 oz of the sheep will do 15 lbs.
If you do not use them all you can resalt and save in the fridge.
www.lemproducts.com
I like the LEM Hot for snack sticks
www.lemproducts.com
5 oz of the sheep will do 15 lbs.
If you do not use them all you can resalt and save in the fridge.
Natural Sausage Casings | LEM Products
LEM's Natural Casings make juicier, tender sausage. These make a distinctive pop when you bite into sausage! Casings for Any Type of Sausage - The Choice Is Yours!
www.lemproducts.com
I like the LEM Hot for snack sticks
Backwoods® Hot Snack Stick Seasoning | LEM Products
A stick with excellent flavor and some heat for added enjoyment. LEM Products | The Leader In Game Processing
www.lemproducts.com
Skunkworkx
Well-Known Member
thanksSheep 17-19 mm or so
5 oz of the sheep will do 15 lbs.
If you do not use them all you can resalt and save in the fridge.
Natural Sausage Casings | LEM Products
LEM's Natural Casings make juicier, tender sausage. These make a distinctive pop when you bite into sausage! Casings for Any Type of Sausage - The Choice Is Yours!
I like the LEM Hot for snack sticks
Backwoods® Hot Snack Stick Seasoning | LEM Products
A stick with excellent flavor and some heat for added enjoyment. LEM Products | The Leader In Game Processing
10 lbs a couple weeks ago.
I can't remember if the lem directions include a ice bath after you get the to the right doneness. If it doesn't you definitely want to. It sets the fat nicely, instead of letting it all drain away. I start mine in the pellet grill and finish in the oven. Put a pan below them to catch the fat in the oven. Initially I forgot the drip pan and had to debate it a week later when the wife cranked up the oven. I leave the oven door closed and check them often.
I just got done making the marinade and throwing the meat in it. It smells amazing! I did throw in the maple syrup too.
I did however swap out the red pepper flakes with Reaper/ghost pepper flakes. I like a little kick
That would definitely make it better, and I would get it all to myself because none else in my family would eat it. Lol
Well.....?
It was tremendous. Your father knows his stuff. Brought a 2lb bag into work last night and everyone devoured it
Curious if you mix and immediately put in dehydrator or if you put in the fridge for a while prior to drying? Also curious how much extra red pepper flakes you use?
Glad you liked it. He found the recipe online, the addition of the honey/maple syrup was his idea. It's what gives that sticky feeling and additional sweetness. It is good though.
I need to try it with some reaper flakes.
This is what I used
Both. I mixed up 6.5 lbs and only half would fit on my dehydrator. First batch was done immediately, second batch sat in the fridge overnight. That was using ground. I didn't notice much of a difference. I would probably let it sit overnight if using whole meat.
I added a full tablespoon+ of red pepper flakes. I think additional black pepper gives it a little more heat than the red pepper flakes though.
deertrout
Well-Known Member
This is my favorite jerky recipe. I replace the jalapeños with habaneros for a little extra spice, but the Jalapeño version is still pretty good.
heygrillhey.com
Dr. Pepper Jalapeno Beef Jerky Recipe | Hey Grill, Hey
This Dr. Pepper Jalapeno Beef Jerky recipe is equal parts sweet and spicy and you can adjust the heat to whatever level you prefer.
heygrillhey.com
Thanks. I will likely give this a try this week!
Did you use deer or beef?