Jerky Recipes? - Page 2

FrankenMauser · September 23, 2012, 10:13 PM

I prepped a couple batches of jerky today, and I actually had to come back to this thread for the last version of one of my recipes.

I figured I'd post an update.

After the last batch of jerky was finished, I bagged everything and refrigerated it for a longer shelf life. It gave me a chance to see how well these recipes age.

I don't recommend the "Crazy Cajun Limon" recipe, unless it will be consumed within a couple weeks. It does not age well, and loses taste after 4-5 weeks (even refrigerated).

The Creole recipe also doesn't age well, as it gets incredibly crispy after a couple weeks. Perhaps with more of one of the hygroscopic ingredients (Honey/Corn Syrup/Brown Sugar), it would retain more moisture. But, the current recipe is definitely not one to use for storage.

Both taste good, when fresh. They just aren't a good choice for any kind of storage.

My "Plains Game" and burger recipes, however, are still great after being slowly eaten from the refrigerator for the last 5 months.

On a separate note....
My wife wants me to come up with a recipe for Taco-flavored jerky.

shortwave · September 23, 2012, 11:18 PM

Thanks for the update....and starting this thread.

Have enjoyed a few of these recipe's over the summer and will continue the same for a long time.

sc928porsche · September 24, 2012, 10:19 PM

Just the old recipe for me. Meat, garlic powder, salt, and black pepper.

Deja vu · September 24, 2012, 11:02 PM

I marinade in2 parts DR Pepper and 1 part bottle of sliced jalapenios (liquid and all) then smoke it over apple wood.

redneck · September 27, 2012, 08:54 PM

I use ground meat and a cabelas "jerky gun".
Favorite I've tried so far is to use Hi mountain "bourbon bbq" cure and seasoning, and then after I make the strips I coat them with Cajun Heritage "Cajun Blast" season rub before curing them in the oven.
I got both items at Gander Mountain but I'm sure you could find them other places.

bswiv · September 28, 2012, 02:53 PM

Why did I look at this thread while I was hungry and when there is not a piece of venison left in the freezer...........and our season is a month off???

Printed a couple of them.......man are you guys good!!!!

TomADC · September 28, 2012, 03:01 PM

My grandson is the meat manager/cutter for a local grocery store when they put either top or bottom round on sale I have him pick a piece of meat that looks lean enough he slices it and the I use Hi-Mountain jerky rubs, I like the original but others are good also. I smoke them in my Traeger grill.
http://www.himtnjerky.com/

Doyle · September 28, 2012, 04:07 PM

I did a whole pork loin into jerky over the Labor Day weekend and froze it in vacuum sealed pouches. My wife has been snacking on it so much that it is almost gone.

Here is one benefit to using pork loin (other than the significant cost savings) - I took the trimmings (fat, marbled meat, and odd-shaped lean pieces that weren't big enough for jerky) and ground them up into sausage. I got 16 nice breakfast sausage patties out of the waste.

September 23, 2012, 10:13 PM	#26
FrankenMauser Senior Member Join Date: August 26, 2008 Location: 1B ID Posts: 5,415	I prepped a couple batches of jerky today, and I actually had to come back to this thread for the last version of one of my recipes. I figured I'd post an update. After the last batch of jerky was finished, I bagged everything and refrigerated it for a longer shelf life. It gave me a chance to see how well these recipes age. I don't recommend the "Crazy Cajun Limon" recipe, unless it will be consumed within a couple weeks. It does not age well, and loses taste after 4-5 weeks (even refrigerated). The Creole recipe also doesn't age well, as it gets incredibly crispy after a couple weeks. Perhaps with more of one of the hygroscopic ingredients (Honey/Corn Syrup/Brown Sugar), it would retain more moisture. But, the current recipe is definitely not one to use for storage. Both taste good, when fresh. They just aren't a good choice for any kind of storage. My "Plains Game" and burger recipes, however, are still great after being slowly eaten from the refrigerator for the last 5 months. On a separate note.... My wife wants me to come up with a recipe for Taco-flavored jerky. __________________ "Such is the strange way that man works -- first he virtually destroys a species and then does everything in his power to restore it."

September 24, 2012, 10:19 PM	#28
sc928porsche Senior Member Join Date: May 29, 2008 Location: now living in alabama Posts: 2,325	Just the old recipe for me. Meat, garlic powder, salt, and black pepper. __________________ No such thing as a stupid question. What is stupid is not asking it.

September 24, 2012, 11:02 PM	#29
Deja vu Senior Member Join Date: March 14, 2010 Location: Border of Idaho & Montana Posts: 1,755	I marinade in2 parts DR Pepper and 1 part bottle of sliced jalapenios (liquid and all) then smoke it over apple wood. __________________ Shot placement is everything! I would rather take a round of 50BMG to the foot than a 22short to the base of the skull. all 21 of my guns are 45/70 govt 357 mag, 22 or 12 ga... I believe in keeping it simple

September 27, 2012, 08:54 PM	#30
redneck Senior Member Join Date: December 21, 2001 Location: Ohio Posts: 340	I use ground meat and a cabelas "jerky gun". Favorite I've tried so far is to use Hi mountain "bourbon bbq" cure and seasoning, and then after I make the strips I coat them with Cajun Heritage "Cajun Blast" season rub before curing them in the oven. I got both items at Gander Mountain but I'm sure you could find them other places. __________________ Fix it right the first time... Use Baling Wire !

September 28, 2012, 03:01 PM	#32
TomADC Senior Member Join Date: October 14, 2009 Posts: 390	My grandson is the meat manager/cutter for a local grocery store when they put either top or bottom round on sale I have him pick a piece of meat that looks lean enough he slices it and the I use Hi-Mountain jerky rubs, I like the original but others are good also. I smoke them in my Traeger grill. http://www.himtnjerky.com/ __________________ US Navy Retired,NRA Life Member,SASS member, Time magazine's Person of the Year 2006!

September 23, 2012, 11:18 PM	#27
shortwave Senior Member Join Date: December 17, 2007 Location: SOUTHEAST, OHIO Posts: 5,014	Thanks for the update....and starting this thread. Have enjoyed a few of these recipe's over the summer and will continue the same for a long time.

September 28, 2012, 02:53 PM	#31
bswiv Senior Member Join Date: June 4, 2006 Posts: 1,037	Why did I look at this thread while I was hungry and when there is not a piece of venison left in the freezer...........and our season is a month off??? Printed a couple of them.......man are you guys good!!!!

September 28, 2012, 04:07 PM	#33
Doyle Senior Member Join Date: June 20, 2007 Location: Bradenton, Fl Posts: 4,158	I did a whole pork loin into jerky over the Labor Day weekend and froze it in vacuum sealed pouches. My wife has been snacking on it so much that it is almost gone. Here is one benefit to using pork loin (other than the significant cost savings) - I took the trimmings (fat, marbled meat, and odd-shaped lean pieces that weren't big enough for jerky) and ground them up into sausage. I got 16 nice breakfast sausage patties out of the waste.