Hog jerky

[flingem71]

Ok, made a batch of jerky. Used neck meat off a spring boar. Marinated over night and into dehydrator for about 48 hours. Some liked it, some didn't. So...I'm looking for a really good jerky recipe. Thanks.

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[bsanders8181]

I use teriyaki for everything. One part soy sauce, one part brown sugar, two parts water, add black pepper and garlic to suit. Easy as pie, but you can still dry it out. If you need to tenderize as well add one part red wine and cut water to one part. Either way let it marinade overnight. I usually use one part equals one half cup and put the whole thing in a freezer bag, remove the air and toss in the fridge. Pretty simple.

 

[flingem71]

I use teriyaki for everything. One part soy sauce, one part brown sugar, two parts water, add black pepper and garlic to suit. Easy as pie, but you can still dry it out. If you need to tenderize as well add one part red wine and cut water to one part. Either way let it marinade overnight. I usually use one part equals one half cup and put the whole thing in a freezer bag, remove the air and toss in the fridge. Pretty simple.

Sounds good to, ill try this one. I have alot of meat to use up. Thanks.

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[bsanders8181]

Fling, my dad uses garlic powder, but my uncle uses fresh chopped garlic, but the same recipe otherwise. I prefer the fresh if you have it, but that's me. It's super basic so you can add whatever you like and play with it. Have fun...

 

[flingem71]

Thanks!!

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[Fugaloo]

I wish I could tell you mine. Sworn to secrecy.

 

[inchr48]

I sprinkle with Mortons Tender Quick curing salt. A shot of soy sauce for dark color, some brown sugar, garlic and onion powder. I vary by using cracked black pepper or chili powder, etc.

Marinade for 24 hours, air dry for an hour, then dehydrate using your regular method. With pork, I'd use a higher temp than with beef or venison.

 

[flingem71]

I sprinkle with Mortons Tender Quick curing salt. A shot of soy sauce for dark color, some brown sugar, garlic and onion powder. I vary by using cracked black pepper or chili powder, etc.

Marinade for 24 hours, air dry for an hour, then dehydrate using your regular method. With pork, I'd use a higher temp than with beef or venison.

I have a single setting 8 tier dehydrator. Are you using any other liquids (water, beer) or is that a dry marinade? Thanks inchr!

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[jls456]

I have used Meltons for quite a few years. Just marinade about 48 hours,and then on single speed/temp dehydrator. Sprinkle some crushed red pepper and coarse black pepper for a added bite......no complaints. Cabelas don't sell Meltons anymore,so I just purchse directly from Jim Melton. Haven't tried Cabelas Jerky Juice yet,have you? Any good?

 

[flingem71]

I have used Meltons for quite a few years. Just marinade about 48 hours,and then on single speed/temp dehydrator. Sprinkle some crushed red pepper and coarse black pepper for a added bite......no complaints. Cabelas don't sell Meltons anymore,so I just purchse directly from Jim Melton. Haven't tried Cabelas Jerky Juice yet,have you? Any good?

Not yet. Have used seasoning packs and the jerky blaster.... great for slim jim type jerky!

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[inchr48]

I like to keep it dry (it is jerky afterall), that's why I like the spice powders. I have some horseradish powder to try this year. The soy or teriyaki sauce is a medium to spread the curing salt and spices around. The whole idea is to take the moisture out when jerking.

 

[myfriendis410]

Man! I just have a hard time wrapping my mind around PORK jerky. I'm sure it's just me but the thought of pork for jerky just leaves me a little "off". I suppose I'll have to try it sometime though. I like the idea of using something with a preservative in it like Tenderquik as my main concern is spoilage.

 

[flingem71]

I like to keep it dry (it is jerky afterall), that's why I like the spice powders. I have some horseradish powder to try this year. The soy or teriyaki sauce is a medium to spread the curing salt and spices around. The whole idea is to take the moisture out when jerking.

Got it!

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[flingem71]

Man! I just have a hard time wrapping my mind around PORK jerky. I'm sure it's just me but the thought of pork for jerky just leaves me a little "off". I suppose I'll have to try it sometime though. I like the idea of using something with a preservative in it like Tenderquik as my main concern is spoilage.

Ever had trout or salmon jerky?

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[starcraft69]

Here is the best jerky recipe it taste like what you buy in the store I use it with beef,deer,salmon,pork, I also use it to just as marinade. you can add to this. I will add heavy pepper when i put on the racks for pepperd jerky, or switch to hickory liquid smoke,or use powderd garlic for a stronger garlic or chili powder for hot jerky. almost all who try my jerky say it is better than what you can buy.

1 cup soy
1/2 cup brown sugar
2 tbl spoons mesquite luquid smoke
1 tbl spoon paprika
1/4 teaspoon salt
1 tbl spoon minced garlic

 

[flingem71]

Here is the best jerky recipe it taste like what you buy in the store I use it with beef,deer,salmon,pork, I also use it to just as marinade. you can add to this. I will add heavy pepper when i put on the racks for pepperd jerky, or switch to hickory liquid smoke,or use powderd garlic for a stronger garlic or chili powder for hot jerky. almost all who try my jerky say it is better than what you can buy.

1 cup soy
1/2 cup brown sugar
2 tbl spoons mesquite luquid smoke
1 tbl spoon paprika
1/4 teaspoon salt
1 tbl spoon minced garlic

Looking for my pen.....

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[flingem71]

Have you guys done any goat jerky with theses recipes? I have a goat hunt this weekend and I have to figure on what to do with the rest of my hog meats and the goat.

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[bsanders8181]

If you get tired of the jerky, grind it up. Bulk or cased sausage is always nice to have in the freezer. I've got a couple Cabelas seasoning packs in the cupboard and there's a local butcher who makes some good spice mixes that are relatively cheap. All you need is a grinder and big bowl. Mix it by hand and and pack it up.

 

[flingem71]

Grinder/stuffer is on the xmas list! I agree, having lots of links is not a bad thing and the uses are so much more broad.

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[Stevehazard]

Here's the marinade I use for making batches of beef jerky for hiking/hunting.

15-20 oz soy sauce
15-20 oz teriyaki (I use the big Mr. Yoshida's stuff from Cosco)
15 oz worcestershire (cheap stuff)
3 tablespoons brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
3 oz molasses
5 oz liquid smoke
Some steak rub

And if you want to pep it up or reside with or around with spice sensitive jerky thieves add 3 TEAspoons of cayenne pepper and some course ground peeper

I let it sit in this for two days. I can never make enough no matter how large a batch I make.