mmmmmmmmmmmm jerky

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fogducker
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mmmmmmmmmmmm jerky

Post by fogducker » Sat Mar 07, 2009 10:37 pm

so for the last few weeks i,ve been with playing around making burger jerky in a dehydrator..
made up a few good batches,using the pre-made mixes of spices ive bought from basspro..
but i have an urge for a honey and garlic flavor,and there are no premade packs of spices for this flavor..


anyone have a recipe they want to share :D
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mikej
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Re: mmmmmmmmmmmm jerky

Post by mikej » Sat Mar 07, 2009 10:47 pm

fogducker wrote:.


anyone have a recipe they want to share :D
i don't know anyone have any jerky they want to share :lol: :lol: just kidding no recipe here i get my sausages made up in honey garlic but the butcher doesn't give away his recipes :lol:

VixChix
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Post by VixChix » Sat Mar 07, 2009 10:54 pm

Found this one with honey and garlic in it - might have to adjust some of the other ingredients:

***MARINADE:***
1/2 cup Light soy sauce
4 1/2 tablespoons Honey
4 1/2 tablespoons Dry Sherry
6 large Garlic cloves - minced
1 1/2 tablespoon Ginger - fresh, minced
1 1/2 tablespoon Sesame oil
1 1/2 tablespoon Red pepper - crushed
Dash freshly ground white pepper

Also here is a link to a whole pile of submitted jerky marinade recipes from bowhunting.net :
http://www.bowhunting.net/susieq/jerky.htm
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Grizzly Adam
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Post by Grizzly Adam » Sun Mar 08, 2009 7:27 am

I started making my jerky using burger mixed with dry spices a long time ago. It's so much easier to chew ... which means you can eat more jerky in a given time period ... I mean, how can you lose? :P :lol: :wink:

I think it's hard to improve upon most of the packaged spice mixes, but if you're an experimenter, hey ... as Vix has noted, there is a world of recipes out there. When trying something new, remember that you can experiment on hamburger before you use up your prized deer meat. :!:
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Doe Master
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Post by Doe Master » Sun Mar 08, 2009 8:38 am

:) My problem with a jerky recipe is I don`t seem to put the same ingredients in each time . I make it like homemade soup a little of this and a dash of that . :)

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Post by ecoaster » Sun Mar 08, 2009 10:25 am

I also use the dry spice mix from BPS and the wife and I love it! I put it in the smoker with only a half pan of wood chips, so as to not over smoke it. With this milder weather I may have to do up a batch.
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Post by killshot » Sun Mar 08, 2009 10:32 am

I to use the package spices. My favorite one is the hot and spicy but I add maple syrup.
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fogducker
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Post by fogducker » Sun Mar 08, 2009 2:31 pm

thanks for that link vix :D ..i just printed it all out
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Post by Pydpiper » Sun Mar 08, 2009 3:59 pm

The wife is in the spam making a few pounds with Cracked pepper and garlic..
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VixChix
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Post by VixChix » Sun Mar 08, 2009 4:38 pm

Pydpiper wrote:The wife is in the spam making a few pounds with Cracked pepper and garlic..
Post your address, Pyd, we can be there in 1/2 hr! LOL :lol: :lol: :lol: :lol:
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Post by Pydpiper » Sun Mar 08, 2009 4:44 pm

VixChix wrote:
Pydpiper wrote:The wife is in the spam making a few pounds with Cracked pepper and garlic..
Post your address, Pyd, we can be there in 1/2 hr! LOL :lol: :lol: :lol: :lol:
Apparently the stuff isn't instant.. Looks like it will have to sit overnight before it even sees the dehydrator.
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Post by Pydpiper » Sun Mar 08, 2009 6:05 pm

bstout wrote:
Pydpiper wrote:
VixChix wrote: Post your address, Pyd, we can be there in 1/2 hr! LOL :lol: :lol: :lol: :lol:
Apparently the stuff isn't instant.. Looks like it will have to sit overnight before it even sees the dehydrator.
Your first time? :D
In the spam? Nope! I still haven't had my first time. :D
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Pydpiper
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Post by Pydpiper » Sun Mar 08, 2009 7:43 pm

Newbie jerky question..
The ground I had in the freezer was done with bacon with the intention of doing burgers (until this thread came up), will that have any negative effects on the final jerky? Any different instructions or advice?
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fogducker
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Post by fogducker » Sun Mar 08, 2009 7:52 pm

pyd........i would not use the buger with bacon..as it will not dry out properly..
any meat with lots of fat on it will not dry out,the fat just sits on the outside of the dried out meat..
lean meat is best to use..
i ruined almost a whole batch of jerky once ,by cheaping out and using a cheap grade of burger...

pyd.......on another note,..
you said a post or two ago,that you neaver done IT in the spam? :roll:

thats just sad :lol:
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Post by Pydpiper » Sun Mar 08, 2009 7:56 pm

fogducker wrote: pyd.......on another note,..
you said a post or two ago,that you neaver done IT in the spam? :roll:

thats just sad :lol:
Hey, don't make me bring up the knitting... :D
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