mmmmmmmmmmmm jerky
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- one shot scott
- Posts: 7025
- Joined: Wed Sep 10, 2008 10:20 pm
- Location: Ontariooh ohh
This is a tasty recipe
Jerky Recipe
1 and 1/2 lbs. Venison cut in thin strips.
1/4 cup of soy sauce.
1 Tablespoon Worchestershire sauce.
1 Tablespoon of A-1 Steak sauce.
1/2 Teaspoon black pepper.
1/2 Teaspoon of garlic powder.
1/2 Teaspoon of onion powder.
1/2 Teaspoon of salt.
1 Teaspoon of liquid smoke.
Mix all the ingredients in a zip loc baggie adding the venison last. use your hand to mush it all around real good. Get all the air out of the baggie and seal it. Stash it in the fridge for 24 hours. Then its ready to dry either in your oven or dehydrator. 150 degrees with the oven door cocked open a smidgen for 5 to 7 hours or until its the way you like it.
Jerky Recipe
1 and 1/2 lbs. Venison cut in thin strips.
1/4 cup of soy sauce.
1 Tablespoon Worchestershire sauce.
1 Tablespoon of A-1 Steak sauce.
1/2 Teaspoon black pepper.
1/2 Teaspoon of garlic powder.
1/2 Teaspoon of onion powder.
1/2 Teaspoon of salt.
1 Teaspoon of liquid smoke.
Mix all the ingredients in a zip loc baggie adding the venison last. use your hand to mush it all around real good. Get all the air out of the baggie and seal it. Stash it in the fridge for 24 hours. Then its ready to dry either in your oven or dehydrator. 150 degrees with the oven door cocked open a smidgen for 5 to 7 hours or until its the way you like it.
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- one shot scott
- Posts: 7025
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- Location: Ontariooh ohh
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Our jerky came out good, I never had the chance to heed the warning about not using the bacon mix.
I ate most of it last night, it was very salty, I think the wife overestimated the weight when it came time for the cure.
I still have about 30 pounds in the freezer, we are going to try again! This has been a very informative thread.
I ate most of it last night, it was very salty, I think the wife overestimated the weight when it came time for the cure.
I still have about 30 pounds in the freezer, we are going to try again! This has been a very informative thread.
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A bowhunter with a passion for shooting firearms.
WMU 91
Boo string
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- Location: Decatur County, Indiana
Curing salt, also known as pink salt or saltpeter, contains 6.25 percent sodium nitrite. It is colored pink so as not to be confused with regular salt.one shot scott wrote:Heres a stupid question: what is jerky cure? I have been buying the stuff from BPS, Its good, but at times a bit too salty for my taste. I would like to make my own but never have because of the whole "cure" thing. Is it a preservative?
i know a lot of recipes call for it..but try and find a place to buy it,ive yet to find a store in toronto that sells it
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- Posts: 5701
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- Location: Decatur County, Indiana
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- Posts: 5701
- Joined: Fri Aug 04, 2006 8:36 pm
- Location: Decatur County, Indiana
My father-in-law and I bought 50 lbs. of sodium nitrate at the Roanoke Farmer's Exchange last week ... he heard someone say that it worked wonders on fireants. I don't remember signing for it or anything.
Of course, it can be used as an oxidizer too, just like potassium nitrate (saltpeter).
I'm just hoping it won't fertilize the fireants and make them BIGGER and more vigorous!
Get this: Their 4.3 lb. bag on the store shelves (whatever happened to 5 lb. bags?! ) was $6.00 ... the 50 lb. bag in the warehouse was $12.99!
That doesn't even make sense.
Of course, it can be used as an oxidizer too, just like potassium nitrate (saltpeter).
I'm just hoping it won't fertilize the fireants and make them BIGGER and more vigorous!
Get this: Their 4.3 lb. bag on the store shelves (whatever happened to 5 lb. bags?! ) was $6.00 ... the 50 lb. bag in the warehouse was $12.99!
That doesn't even make sense.
Grizz