Jerky Flavors - what to add?

What method are you using?

How long did you allow the meat to sit in cure/marinade?

The more details you give the better we can assist.

High Mountain makes a Sweet & Spicy or Sweet Teriyaki, don't remember which.

For a little added zing, I dust my jerky with some fresh ground pepper just prior to popping it into the smoker.

Sorry - GLH method, cut venison into 1/4" strips and marinade for 48 hrs. Had 6 oz of hickory using a Smokette. I smoked at 200 degrees and checked several times. 15 min warm up. Took 4.5 hrs. I beleive part of the extra time was because I loaded the smoker up with 6 1/2 pounds and the cold high humidity outside

Thanks

We did a big load once. But the meat seemed to be too costly.

But we did about 6 different flavors. And our best ones were BBQ rubs. Rufus Teague, Tennessee Master Que, Obie Que Sweet Heat.

But to each his own.

Good luck


RandyE

I have used the following recipe with little variations to make well over a thousand pounds of beef, bear, elk, caribou and even pork jerky over the past years.

Beef and Game Jerky
Marinade/Brine in
1/3 cup sugar
¼ cup salt (I use tenderquick)
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” 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.
Remove from brine and allow to air dry on racks without rinsing. If you want heat / spicy, sprinkle on meat before smoking. Smoke for 8 to 10 hours, depending on how dry you like the jerky. Use 3 to 5 oz of Hickory, apple or oak in the early stages of the drying cycle. I usually start out about 140 - 150 degrees for a couple hours opening door a couple times to let excess moisture out and then go up to 180 - 190 to finish off. I don't think you will be disappointed. Basic recipe is from the Luhr-Jensen Little chief cookbook.

Thanks for the posts. D Merrell, how much jerky will this recipe do?

Should do 4 - 5 pounds. I normally make 1 - 2 gallons at a time and keep it in the fridge. Put meat in stainless or plastic container and cover with the brine. A gallon baggie should work also. Just leave enough room for the brine and not pack the meat too tight. Brine in fridge for 24 or more hours.

Don -- How many hours total do you think you smoke your jerky?

Thanks!

Hmmm..good question. First of all I use a homemade copycat cookshack knockoff about the size of a 150. Go here for some pics http://forum.cookshack.com/eve...101040554#9101040554

If i only do 2 or 3 racks I can get r dun in about 4 - 5 hours. If I load all 9 racks (3 lbs. each), it has taken 12 - 13 hours. I lay it all out flat which takes more drying time. I start about 150 for a couple hours and then go 160-175-190 till I like the texture. If you go too hot too fast I think you loose a lot of flavor with all the liquid you drive out instead if drying it and leaving spice and flavor in. But I like the finished product.