hot spices for jerky

Not sure what you're looking for but these people have a good selection, and service like Cookshack.

http://www.spicesetc.com/

Hope you weren't using the same spices for that 10 years

there are plenty of online spice houses, but can't really describe a "taste" for you, so you might have to do some tests.

HAHA! believe it or not I have been using the same bag for about 5 years. Has not lost an ounce of heat or flavor. Its a blend of many different hot peppers, ground into a very fine powder. The thing I love about it, is after the initial smokey flavor and heat, there is an awesome aftertaste! I will be starting my jerky business next spring after many years of perfection, now I'm bummed I may have to spend a fortune to find that same taste that made my jerky so good!

Try penzy's or such. Your "mix" was probubly chipolte(smokey), cayanne(one type of heat),habanero(another but diff heat), and maybe even a pablano for flavor. Try to make your own for sure. Another good pepper for flavor and a little heat is a serano. Watch out for tai peppers, and buy all the same type at the same place out of the same batch. Peppers varie greatly from batch to batch. Good luck. Jamey

@slowboy - when you find a replacement, please let us know what you found and where you found it. Sounds like a great taste. Would luv to try it.

Regards

Thanks guys for your ideas, but after some tracking down I did end up finding the spice! I am very sorry for those who asked, but I plan on selling my jerky and this is my secret ingredient. If something happens my plans dont work out, I will post the spice and where to buy.
Thanks
Slowboy

@slowboy - Too bad for us, but best of luck with your endeavor.

I'm not afraid to post the recipe I use....
This brine recipe is mighty hard to beat. I've made probably over 1000 # of deer, elk, carribou and bear jerky with this recipe (I tweak it a little now and then).Want HOT..add ground jalapeno to meat AFTER you take out of brine. This recipe is compliments of Luhr-Jensen, so you will have to adjust your times and amount of wood.
Marinade/Brine in
1/3 cup sugar
¼ cup salt
2 cups soy sauce
1 cup water
1 cup red wine
½ tsp. onion powder
½ tsp. pepper
½ tsp. garlic powder
½ tsp. Tabasco sauce
Trim all fat from meat. Slice meat with the grain about ¼”to ½” thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. ( I go 24 - 36 hours min) in the refrigerator.
Remove from brine (I put in a colander and let it drain for a couple hours) and allow to air dry on racks without rinsing. Smoke for 12 to 16 hours, depending on how dry you like the jerky. Use 3 panfuls of Hickory, Cherry or Mesquite Chips n’ Chunks in the early stages of the drying cycle

Don -- Thanks for sharing! Sounds interesting.

What temp do you usually smoke at?

How much wood (what is 3 panfulls)?

When you allow to air dry, do you occasionally turn the meat?

Do you occasionally open the door to release moisture?

The recipe above is for about how much meat?

That's a lot of time. My jerky is done in 4 hours or less, smoking at 190*

Any other details?

Thanks again!

Hey thanks for sharing, Don. This sounds fantastic.

"allow to air dry without rinsing" << never thought of that. AWESOME!!

"bear jerky" really????

I will say that I prefer "Uncle Abes" to High Mountain.

OK..here we go;
Like I said, this is from a Luhr-Jensen Little Chief smoker. Time is way off for a Cookshack. ( mine is a homegrown wannabe cookshack)I can put 18 pounds of jerky in mine starting at 150 for a couple hours rotating racks and letting moisture escape at the same time. Then crank it up to 180 for three to four hours. I might finish around 200. On a big load like this it will take longer. Kinda depends on how wet the meat was when you start. That recipe will do about 5 pounds. I lay mine out flat on 1/4 inch mesh racks in stead of hanging. I know it takes longer to dry, but I think it keeps more flavor in. I use brown sugar and use tenderquick in place of salt. Sometimes use teriyaki instead of soy sauce, apple juice instead of wine. I probably use 4 - 6 oz of wood, oak, apple, pear, hickory or a mix of any.
In my smoker I find if I start with the temp up 180 or so, it drives the liquid out too fast making a big wet mess in the bottom and loosing a lot of flavor in the finished product. If using beef I will cut with, across and angle of the grain. I use about any round cut or sirloin. Cheaper the grade the better. Hope I answered most questions...If not, ask more..

Like more pepper or garlic or want it hotter... just sprinkle more on while meat is still wet. When done the extras stay on real well...A couple very well minced up habanero peppers mixed up with 5 pounds of meat make some real toasty and tasty jerky.... EXPERIMENT, its fun.

Thanks Don. I now have this in an MS Word file & may take a crack at it the next go-round!

d. merrell. Do you use tenderquick for curing or does the salt do the job?

I use TQ. Not sure if I need to, but I feel safer.

quote:

Not sure if I need to, but I feel safer.

I've been making beef jerky for years and have never used TQ. Maybe I'm pushing my luck?

If you're eating it within a few days or refrigerating it for a couple weeks, you should be OK since the smoke provides some protection. I'm mailing it to friends and family and also not sure if they'll refrigerate it, so I use the tenderquick with my wet brine as an additional precaution. Also, if you're using a dry cure like Hi Mountain, there's really no need for the Tenderquick. I also put my jerky in a double zipped lock bag, bleed as much air out as possible, and throw it in the refrigerator.

Thanks Pags.

I always use a wet brine. How much TQ do you use for 5 lbs? I remember looking for that once at an HEB in Austin but they didnt carry it. I suppose it's easy to find online.

GristelLips. I don't think you're pushing your luck without using a cure(assuming you're not smoking at a low temperature like 150*) cause the process of drying/smoking has been used to preserve meat for years. I just add Tenderquick to be safe and extend the jerky's life further.

Morton Tenderquick package says use 1 tablespoon/lb of meat as a dry cure. I've used the following wet brine recipe with good results:

Wet Cure

Here's one I'll probably try next:

Randy's Jerky #7

Both of these wet brine recipes don't call for a lot of cure. I noticed most don't.

I found this site tonight with 100 jerky recipes:

100 Jerky Recipes

Most of these recipes don't call for a cure, but you can always add it.

Yep, what Pags said...
That is real similar to what I use..

I find TQ at Meijers and WalMart. You can go to mortonsalt.com also.