Jerky Recipes

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Permalink Reply by NavyDads Admin (Paul) on November 23, 2009 at 9:30am

I did run across this link for venison jerky recipes.....I know that our members must have some awesome recipes tucked away, but this is a start.

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Permalink Reply by steve on November 27, 2009 at 10:59am

Paul,the basic things i start with are 1 teaspoon of liquid smoke,1 cup of pickling salt,1 cup of brown sugar,1 teaspoon of worchestershire sauce,fresh ground pepper(no set measurements,depends on tastebuds)1/4 of lemon juice from those plastic lemon containers shaped like a lemon,and water,usually about 1/2 to 1 cup. To get the brine to my taste,i will also add some chopped jalapeno(usually 1 pepper),and 1 teaspoon of garlic powder.

I will then soak the meat for 6 to 8 hours,then when i lay the meat out on the trays i will add a little more ground pepper,then let it dry for about 6 hours on the dehydrater.

One thing i have found is after the basic brine,there is really no set rules for what you add to the brine.One of the peppers you want to be careful with adding is habenero.It doesn't take much to over-do it{:-)

I use the basic brine on all kinds of meat,from venison, elk,salmon,beef,duck,or goose.James prefers goose jerky!
It will also work on hamburger jerky,just mix well.. Hope this will help...

Steve !!!!

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