Jerky recipe!
- Thread starter DTP
- Start date
cohunter14
Administrator
- Jul 10, 2017
- 5,332
Dan, by far the easiest thing I have done is getting the pre-mixed packets from Cabelas or Hi Mountain Seasoning. By the time you buy all your own spices and mix them together, you aren't going to save much money at all. They also include the cure in them, which is nice. We've done Teriyaki, Peppered, and Original in both of them and they are excellent.
What we like to do is thaw 5lbs of grind at a time. Mix the seasonings and cure in the grind and let it sit overnight in the fridge. We then use a jerky gun and squeeze them onto the trays for the smoker. 5lbs fills up our Bradley 4-rack smoker perfectly.
We typically do one hour at 140 degrees with no smoke, then bump it to 150 degrees for one hour with smoke and the damper closed, one hour at 150 with smoke and the damper half open, and then bump it to 160 degrees to finish them. We try to flip them a time or two to make sure they cook evenly. Doing it this route typically takes about six hours to finish a batch. If you want to do a bunch at one time and utilize the dehydrator, you can flip them from the smoker to the dehydrator since you only need about two hours worth of smoke for each batch.
Hope that helps! Let me know what questions you have.
What we like to do is thaw 5lbs of grind at a time. Mix the seasonings and cure in the grind and let it sit overnight in the fridge. We then use a jerky gun and squeeze them onto the trays for the smoker. 5lbs fills up our Bradley 4-rack smoker perfectly.
We typically do one hour at 140 degrees with no smoke, then bump it to 150 degrees for one hour with smoke and the damper closed, one hour at 150 with smoke and the damper half open, and then bump it to 160 degrees to finish them. We try to flip them a time or two to make sure they cook evenly. Doing it this route typically takes about six hours to finish a batch. If you want to do a bunch at one time and utilize the dehydrator, you can flip them from the smoker to the dehydrator since you only need about two hours worth of smoke for each batch.
Hope that helps! Let me know what questions you have.
BrentLaBere
New member
- Jan 7, 2013
- 358
I usually drop mine off to be made but Im going to give this recipe a try at home this year. Hank Shaw recipe. Chipotle Venison Jerky: https://honest-food.net/venison-jerky-recipe-chipotle/
I have a couple rounds saved for roast, but some will be going on the smoker now. Picked up on it from wired to hunt.
I have a couple rounds saved for roast, but some will be going on the smoker now. Picked up on it from wired to hunt.
blake_mhoona
New member
- Sep 26, 2017
- 10
Following this thread. My dad does a meat stick recipe with the little gun and seasoning. But I'm more of a trim and dehydrate jerky guy
Lark Bunting
New member
- Sep 14, 2016
- 710
The most simple recipe I use is to buy the McCormicks marinade seasoning, black pepper and garlic. (I buy it buy the case on Amazon). Mix it just as the package indicates but I add a little more water into mine.Let the meat marinade for at least an hour, I'll sometimes let it sit over night in the fridge.
Place it on the dehydrator and if you like more pepper or hot peppers then you can sprinkle it on now. I dry mine until it's extremely dry.
I just made two huge batches, one with just the marinade and the other I added (sprinkled) Tones 6 pepper seasoning. AMAZING!!!
I made two full gallon bags, one of each variety, and only have a little left in each bag. Normally I'd freeze some but it was the first batch and me and my daughter have eaten almost all of it. My son's braces has him avoiding it and my wife is a mental case and can't seem to get over the fact it's wild game meat.
Tones: https://www.samsclub.com/sams/six-pepper-blend-7-25-oz/prod12810108.ip
McCormick's: https://www.amazon.com/dp/B0057OONJ8/ref=sxts_bia_sr_1_a_it?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=3182441022&pd_rd_wg=NVlJI&pf_rd_r=J1VC3DR3CCERPATZ3SJE&pf_rd_s=desktop-sx-top-slot&pf_rd_t=301&pd_rd_i=B0057OONJ8&pd_rd_w=65Qtf&pf_rd_i=mccormick+garlic+peppercorn&pd_rd_r=C96A7JVRSAZYHA3FCZ90&ie=UTF8&qid=1506545127&sr=1
Place it on the dehydrator and if you like more pepper or hot peppers then you can sprinkle it on now. I dry mine until it's extremely dry.
I just made two huge batches, one with just the marinade and the other I added (sprinkled) Tones 6 pepper seasoning. AMAZING!!!
I made two full gallon bags, one of each variety, and only have a little left in each bag. Normally I'd freeze some but it was the first batch and me and my daughter have eaten almost all of it. My son's braces has him avoiding it and my wife is a mental case and can't seem to get over the fact it's wild game meat.
Tones: https://www.samsclub.com/sams/six-pepper-blend-7-25-oz/prod12810108.ip
McCormick's: https://www.amazon.com/dp/B0057OONJ8/ref=sxts_bia_sr_1_a_it?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=3182441022&pd_rd_wg=NVlJI&pf_rd_r=J1VC3DR3CCERPATZ3SJE&pf_rd_s=desktop-sx-top-slot&pf_rd_t=301&pd_rd_i=B0057OONJ8&pd_rd_w=65Qtf&pf_rd_i=mccormick+garlic+peppercorn&pd_rd_r=C96A7JVRSAZYHA3FCZ90&ie=UTF8&qid=1506545127&sr=1
