anyone have a no fail HOT jerky marinade or rub? Tried hi-mountain inferno blend,ok but a little salty. Anyone ever try any of Eldons stuff? Hi-mountain original is pretty much a fixture around here but we need a good hot!!!!
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When I make hot, I use whole jalapeno peppers (or habanero if you really want to heat it up)ground up in the food processor to like salsa consistancy. After i take jerky out of brine and drain well, I use about two tablespoons of the ground peppers per pound of meat and mix it well into the meat to give all the meat a nice coat of peppers. Then put on racks and smoke as usual till done. You end up with the taste of your marinade and enough heat and the taste of smoked peppers on the jerky.
like don said hab's will give you some good heat. I take jalp. habs green pep. and dehydrate them till they crumble real esay. i then grind them to a fine power like salt. add this to your marinade.be carefull with this on how much you use. its real hot. I dehy.habs and jalps whole, seeds and all. bells are cut up.
this makes a great mix for bloody mary's 1/2 tea spoon per qt of tom juice.
hope this helps j foley
this makes a great mix for bloody mary's 1/2 tea spoon per qt of tom juice.
hope this helps j foley
how long do you dehydrate the peppers for? I have a cabelas dehydrator 160 model so that would be a good option...thanks!
I just did 7# of Jerky (3 different recipes) and what came out the best IMHO (my personal fav I keep going back to), was this for 2#, cut 3/8 thick flank steak.
Morton's Tender Quick per dry instructions on package (8 hrs), including the rinse.
½ Cup Worcestershire
½ Cup Soy sauce
¼ Cup Wild Turkey Bourbon(not counting freshness test)
3 tsp. ground Fresh Tri Pepper (use coffee mill)
¼ Cup Brown Sugar
4 Cloves garlic totally smashed (I use mortor/pestle for best results)
1 tsp. Onion pwdr.
1 tsp. Red/Cayenne pepper (go ahead, kickr' up a bit if you want)
½ tsp. Anjo pepper (go 'head kickr' up a little more)
Mix all the above let set 30 min. and mix again before bagging with meat. Refrigerate and mix/toss in bag every trip to the frig. or at least 4 times (be sure to toss one more time 1 hr. before the smoke/cook. Leave overnite.
Rod or lay on grates and lightly sprinkle with seasoned salt one side only (or 2 sides if you want the salty), as the rinse of the TQ really removes the salty taste as known in the HiMountain cure/seasons, which are great, but too salty for my palete.
Cook to your desired doneness.
I use the above without the Kickr's on the red and Anjo pepper. The taste is great and well balanced, with a nice "bite" to end with. The bourbon really helps bring all the flavors together, not forgetting the meat.
Try first without the kickr's would be my opinion if you want flavor, if not...go for it.
Morton's Tender Quick per dry instructions on package (8 hrs), including the rinse.
½ Cup Worcestershire
½ Cup Soy sauce
¼ Cup Wild Turkey Bourbon(not counting freshness test)
3 tsp. ground Fresh Tri Pepper (use coffee mill)
¼ Cup Brown Sugar
4 Cloves garlic totally smashed (I use mortor/pestle for best results)
1 tsp. Onion pwdr.
1 tsp. Red/Cayenne pepper (go ahead, kickr' up a bit if you want)
½ tsp. Anjo pepper (go 'head kickr' up a little more)
Mix all the above let set 30 min. and mix again before bagging with meat. Refrigerate and mix/toss in bag every trip to the frig. or at least 4 times (be sure to toss one more time 1 hr. before the smoke/cook. Leave overnite.
Rod or lay on grates and lightly sprinkle with seasoned salt one side only (or 2 sides if you want the salty), as the rinse of the TQ really removes the salty taste as known in the HiMountain cure/seasons, which are great, but too salty for my palete.
Cook to your desired doneness.
I use the above without the Kickr's on the red and Anjo pepper. The taste is great and well balanced, with a nice "bite" to end with. The bourbon really helps bring all the flavors together, not forgetting the meat.
Try first without the kickr's would be my opinion if you want flavor, if not...go for it.
dlucks your 160 would be fine just get them to a point that they are real dry. they wont grind up real good if they are not real dry.
j foley
j foley
Has anyone tried smoking & drying the peppers? (Smoked jalapenos are called chipotles.)
Donna
Donna