Jerky Problem?

Just use a little more than is called for, or add some spices of your own. I like jalapeno powder I found at wallyworld.

I add flavor by "dusting" with a spice prior to smoking.
I use a "steak seasoning" like Montreal or McCormick for mild flavor and Emeril's Essence for a more spicey flavor.
Any flavor you like will work fine--just experiment.
Good Eats.

TIM

Mark,

We have a jerky forum if you haven't seen it yet, so I'm going to move this shortly. There's a lot of great info there and people who can help you out.

Oh, and regardless of any instructions/cookbooks. If you follow any directions the first time and it's not the way you want, just feel free to modify/add/increase to your personal taste.

Smokin'

You don't have to buy special seasoning to get great jerky like you like. I am old and prefer ground jerky (tender teeth) Get
10 Lb. meat
2 oz Worcestershire sauce
16 oz soy sauce
1 Tbs black pepper
2 oz hot sauce
Mix it up, set in frig overnight, extrude to racks, smoke and enjoy. Adjust recipe to your own taste. My sons all like finely chopped jalapeno in theirs
I forgot to add curing salt, I use 2 tsp.
How Bout them Cowboys

I am sure your recipe tastes good, but there is nothing included to cure the meat.

Thanks for the recipe.

I also make jerky using eye of round and use the High Mountain seasonings. I use a slight amount more than the directions call for and have never had a problem with flavor. I usually use 1/2 original and 1/2 one of the other High Mtn. mixtures and sprinkle the meat very liberally. I make 6-9 lbs. every other week and it works for me!!Good luck.

I have tried High Mountain mixes several times with beef and venison. I really dislike the flavor. Adding more seasoning still doesn't fix the problem for me. I have used Hi-Country for many years. Other folks that have tried Hi-Country say it is very good.
http://www.hicountry.com/

Then click on Comercial Grade Meat Spices. I have tried a few, but prefer the original. I just checked prices and they have gotten more expensive, but I still think it is worth it.

@KAPN

quote:

I add flavor by "dusting" with a spice prior to smoking.
I use a "steak seasoning" like Montreal or McCormick for mild flavor and Emeril's Essence for a more spicey flavor.

WHOA!! That sounds like a great idea. I've been making jerky for 7 years and have never tried that!! Using "Emiril's" must be GREAT!!



@GLJ

quote:

I am sure your recipe tastes good, but there is nothing included to cure the meat.

Having never (knowingly) included anything in my homemade mixs to cure the meat, what should I consider? And what are the repercussions? I've left some batches out for weeks at room temp and it was fine. ??

quote:

I forgot to add curing salt, I use 2 tsp.

I didnt see it the first time either

quote:

"I forgot to add curing salt...

<slaps head>

Thanks "sparerib" =] Can you just buy simple jerky "curing salt" at a grocery?

Probably just tenderquick, or maybe the pink stuff Instacure i think, but I think 1oz does like 25 pound when it comes to it.

I pick up some of the pink curing salts at my buther supply store http://www.davesbutchersupply.com/begin.html

nice people to deal with.