jerky recipes

Did you ask in the Jerky forum, I'll be moving this there.

If you'll PM me the URL of the post with a broken link, I'll try to get them worked on.

The best way to get started making jerky is to get some Hi-Mountain jerky kits. they include the cure and seasonings and instruction sheet. You can also get a handy dandy cutting board with jigs and ultra-thin-bladed jerky knife set on their website. Real nice folks. We have a few stores here and there round these parts that carry the seasoning and cure kits, but if you cant find them, they have a nice website. Order plenty for the best shipping deal.

http://www.himtnjerky.com/

Thanks,GLH. After reading some of the other jerky posts sounds like Hi Mtn. is a good place to start. I'll check out their website.

Bass Pro Shops carry the full line fo Hi Mountain products and also the cutting board and knife!
Also, when making your jerky check out the GLH method, a proven winner!!

BAH! KITS! Get some cure in bulk. Experiment. I just did a marinade/cure. Soy sauce,worcester sauce , Sunny D, dark brown sugar, sesame oil,tabasco,black pepper, salt,cure,ground ginger,paprika,chili powder,celery seed,and fresh garlic. 24 hours in fridge and then smoke w/mesquite charcoal and hickory chips. Pull out of marinade and pat dry and then shake in a bag of cracked pepper. YUM! Jamey

I also added 1/2 cup apple juice. In the smoker as I type. I'm gonna have to do 2 loads. Thats-a-lot-o-jerky! 8 racks! I NNEEEEDDDD my Amerique! When's tax time?! LOL.Jamey

borrowing friends till I get mine!Jamey

YUCK !!!

You know that stuff they put in the gas so you can smell when you have a gas leak ? Your meat is gonna taste like that !

It's not that bad. Smoke covers it up. LOL. Kick a guy when he's down. I see how it is. HA! Jamey

BTW, Here's a trick learned by accident. Some of the jerky cut thinner and on the lower racks of the smoke were WAY jerk-i-fied. As they were hot, I put them all into a gallon ziplock intentionally to see if condensation could even out the moisture a bit. It did. Not only did it save the ones that were going to be way to dry, but it left a LAYER of marinade on the outside that is wonderful. Kind of like how one would glaze ribs. Very good. Jamey

Also....ALL of the jerky was far superior the next day at frig temps. Curious. Like left over Spagetti. Jamey

Yep.

I always lay the jerky out to cool and pat with paper towels, then put in ziplocks and in the fridge.

I agree, better the next day and the next week.