O/T Anybody make beef jerky using a smoker?
Moderator: Excalibur Marketing Dude
O/T Anybody make beef jerky using a smoker?
I picked up a Northland Smoker (cost me the fuel to pick it up), the other day just could not turn it down. Does anybody have and/or know where I might get some beef jerky recipies? I would like to do up a big batch for the boys on our upcoming moose hunt?
Regards,
Robin
Regards,
Robin
Wildlife Management & Reduction Specialist
Hey there Sandman heres a recipe I used and it does taste great!
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.
Enjoy
Harry
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.
Enjoy
Harry
Exocet 175
Munch Mount
ComfyBear String
DaGriz Knife
Munch Mount
ComfyBear String
DaGriz Knife
I've used the above recipeseveral times. It's very addictive though.
I like to use the "eye of the round" roast because it's very lean. If you have a Price Chopper store near you they have it on sale for a good price this week.
Keep in mind that you will lose about 2 thirds weight. I bought two roasts yesterday.
I like to use the "eye of the round" roast because it's very lean. If you have a Price Chopper store near you they have it on sale for a good price this week.
Keep in mind that you will lose about 2 thirds weight. I bought two roasts yesterday.
[img]http://photobucket.com/albums/b38/allan_w_/th_tinybuck3hj1.gif[/img]
Exocet your options and exCalibur8 your sights.
Exocet your options and exCalibur8 your sights.
I ran across this website not long ago. It should give you plenty of options. www.bowhunting.net/susieq/jerky.htm
Robin - see this old thread...some good info in there...
Mike
http://www.excaliburcrossbow.com/phpBB2 ... y&start=15
Mike
http://www.excaliburcrossbow.com/phpBB2 ... y&start=15
Thanks alot everyone
I am going to give Sliver's a shot....A.W. I am on my way out to Price Chopper now!!!
Newbi: Wow that is a great link thank-you....you can bet that I will be using a few of those!!!
RL - Thanks there was some good info, I never think to run a search before asking a question ....My pappy always said I had a habit of "talking when I should be a listenin".
Regards,
Robin
I am going to give Sliver's a shot....A.W. I am on my way out to Price Chopper now!!!
Newbi: Wow that is a great link thank-you....you can bet that I will be using a few of those!!!
RL - Thanks there was some good info, I never think to run a search before asking a question ....My pappy always said I had a habit of "talking when I should be a listenin".
Regards,
Robin
Wildlife Management & Reduction Specialist
RichardS,
Depending on how and what you are cooking the smoke ovens will cook the food.
Smaller pieces like fish fillets or jerky can be cooked in a commercially available smoker. Larger items, like a roast, may be put in the smoke oven with some wood chips to get the smoke flavour into the meat, but then are usually cooked in the oven as per usual.
Although, my grandfather made a little iron smoke oven that cooks as well as smokes what ever is in there. It's a portable job that I take camping. You put it on a grill over a fire. Fish are done in short time, and roasts often just as quick or quicker than in an oven. Nothing like having fish caught in the morning smoked before noon. Roughin it? Not me.
Depending on how and what you are cooking the smoke ovens will cook the food.
Smaller pieces like fish fillets or jerky can be cooked in a commercially available smoker. Larger items, like a roast, may be put in the smoke oven with some wood chips to get the smoke flavour into the meat, but then are usually cooked in the oven as per usual.
Although, my grandfather made a little iron smoke oven that cooks as well as smokes what ever is in there. It's a portable job that I take camping. You put it on a grill over a fire. Fish are done in short time, and roasts often just as quick or quicker than in an oven. Nothing like having fish caught in the morning smoked before noon. Roughin it? Not me.