Good Jerky recipe wanted

What does age have to do with the post? I think the good ones are there and they work. Like Ribs 101 which I wrote 10 years ago.

If there something missing in those you want? Your basically wanting "from scratch" only?

Problem is we have a few users doing jerky, but not a ton

Key is what smoker you have, learn the general techniques then adjust to your flavors.

Hey SmokinOkie
Good point on the recipe. I totally agree with the age as some of mine are quite a few years old. The problem I found was that a lot of the recipes people tried that were older I couldn't find any follow-up as to whether they were good or if they would recommend. I read one of your posts around January 2010 for a recipe that you reposted but I didn't see much feedback on flavor. I was trying to avoid spending a lot of money on mistakes. However, I did print it to try. I just want to see if anyone has something good that I may have missed.

I did a teriyaki jerky recipe last June that I've done several times afterwards. I really like this one. Great flavor. The only change I've made is I've been smoking it at 190* all the way.

Thanks Pags. Good info. I'll check my local Wegmans for the Yoshida sauce. Curious as to what smoker you used. I have the smokette 20.

Go here...
http://forum.cookshack.com/eve...=124107682#124107682

I have been using this recipe for 15+ years.....

025, Smokette Elite.

Sam's carries Yoshida in a large bottle.

Here's a simple to make teriyaki sauce that I have been using for years. Came in a jerky book that I have.


Teriyaki Marinade
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Use for 3 to 4 lbs of beef or poultry

1 C. soy sauce (Kikkomen)
2 crushed garlic cloves
2 tsp crushed or ground ginger root
2 tbl brown sugar
1 tsp pepper


I usually marinate for 24 hrs, turning every few hours. And I now add some TQ for a better color and longevity.

So, I tried Pags recipe with the Yoshida sauce. Man, that was tasty. The only thing I noticed was the jerky looked wet on the surface. Almost like a glaze. Is that from the sugar?

It should be dry but look shiny. Once I remove the jerky from the smoker, I lay the strips on paper towels to air dry. I'll take a paper towel and further dry the jerky but I'm not picking up much if any moisture.