Kelley. The recipe is for 5 lbs of sliced meat. I added it above.
Thanks Pags. My grandson said to hurry and make it. He is my jerky taster.
I saw this recipe at Dee Jay's site and thought it looked interesting for someone that likes their jerky hot. It should work for 5 lbs of sliced jerky.
Hot and Spicy Posted by Lionel
1/4 c soy sauce
1/4 c Worcestershire sauce
1/4 c Cayenne pepper sauce
1 t garlic powder
1 t onion powder
1-2 t black pepper
1 t Chile powder
1 c water
If you want to cure the jerky, add 2 tablespoons of TenderQuick.
Hot and Spicy Posted by Lionel
1/4 c soy sauce
1/4 c Worcestershire sauce
1/4 c Cayenne pepper sauce
1 t garlic powder
1 t onion powder
1-2 t black pepper
1 t Chile powder
1 c water
If you want to cure the jerky, add 2 tablespoons of TenderQuick.
Pags that sounds awesome, I wonder how much flavor will stick with the meat after smoking. That is a lot of Cayenne!!!
Got to try it. Cut it in half and do half the jerky this way and the other half the way you're used to. If you beat me to it, let me know how it turns out. Wish I knew who Lionel is. 
quote:Originally posted by dls:
The amount of cure #1 used in a wet brine is based upon the volume or quantity of brine used, not the weight of the meat. I've seen a number of recommendations with most falling in a range of 3 oz. (6 level tbs.) to 5 oz. (10 level tbs.) per gallon of water. I use the 3 oz. recommendation. Of course, additional salt has to be added to get get the brine to its proper strength.
Lets make sure I have this correct!
If I'm wet marinading for jerky, I just need the 3-5oz/per gallon solution(cure#1) to be safe?( I too had heard 1 tsp/5ozs of water for 5lbs of meat)....but if I'm wanting to brine then I need to raise the solution up in salt...then this will also vary by the length of time I brine?
Since virtually all my wet cure is absorbed by my sliced jerky meat, I would not increase my TenderQuick from more than 2 TBLs/5 lbs of meat. Remember also, smoking is a form of cure used long ago to preserve meat. Some would argue that since we're thoroughly (and I mean thoroughly) smoking thin slices of beef, no cure is needed.
I use the cure as a precaution and as a flavor enhancer. That said, I still store my jerky in a zip lock bag with the air removed inside the refrigerator. It never lasts more than a couple weeks so I can't tell you how long it'll stay safe.
I use the cure as a precaution and as a flavor enhancer. That said, I still store my jerky in a zip lock bag with the air removed inside the refrigerator. It never lasts more than a couple weeks so I can't tell you how long it'll stay safe.
Pags, making that spicy jerky recipe halved for now on about 2.5 lbs of meat (will be using cure #1), and a hiMtn on the other half. Will let u know in the next couple days how it came out.
Cool Vicki. Thx.
Well. I went to the store and bought some jerky meat, half price salmon filets, turkey breast on sale and several corned rounds that were half price already.
Like Tom has said, it's good to get to know your butcher. I ordered a 6 lb eye of round on sale for the jerky. Butcher sliced it with the grain 1/4" thick so all I did was come home and hit the slices with the big Forschner to make the strips. The butcher sliced the meat, trimmed nearly a 3/4 lb of fat off for me, and then charged me the sales price on the net not the gross. Shook my hand with a smile and said, "Please come back." Think I'll take him some jerky later this week.
I made up half the jerky in the "Hot and Spicey" brine/cure shown above using TenerQuick, and made the other half in the following recipe:
2.5 lbs jerky strips
2 cups apple juice
1/4 cup garlic granules + TBL
2 TBL onion powder
1 TBL Pepper-coarse
1.3 TBL TenderQuick
Once I had the jerky meat, I couldn't wait on the "Hot and Spicey" Vicki. So we can compare notes. Will also report on the experimental garlic jerky recipe.
I'm smoking cheese now. Mozerella for a friend...requested (she's cute. I couldn't say no). Jerky in the 2 brine cures. Brining the turkey in a couple days. Smoking chicken wings tomorrow night. Tonight's Cod dinner sitting in olive oil and spices. Think I'll head out, have a cigar/Sierra Nevada, and watch the cheese smoke. Life is good.
Like Tom has said, it's good to get to know your butcher. I ordered a 6 lb eye of round on sale for the jerky. Butcher sliced it with the grain 1/4" thick so all I did was come home and hit the slices with the big Forschner to make the strips. The butcher sliced the meat, trimmed nearly a 3/4 lb of fat off for me, and then charged me the sales price on the net not the gross. Shook my hand with a smile and said, "Please come back." Think I'll take him some jerky later this week.
I made up half the jerky in the "Hot and Spicey" brine/cure shown above using TenerQuick, and made the other half in the following recipe:
2.5 lbs jerky strips
2 cups apple juice
1/4 cup garlic granules + TBL
2 TBL onion powder
1 TBL Pepper-coarse
1.3 TBL TenderQuick
Once I had the jerky meat, I couldn't wait on the "Hot and Spicey" Vicki. So we can compare notes. Will also report on the experimental garlic jerky recipe.
I'm smoking cheese now. Mozerella for a friend...requested (she's cute. I couldn't say no). Jerky in the 2 brine cures. Brining the turkey in a couple days. Smoking chicken wings tomorrow night. Tonight's Cod dinner sitting in olive oil and spices. Think I'll head out, have a cigar/Sierra Nevada, and watch the cheese smoke. Life is good.
And we are all getting fatter, damn those 1st world problems. (only joking, my kids taught me.that saying from Social Studies class).
So,
it sounds like I have three ways to go?
Instacure #1
Tenderquick
Himtn season packets
Is that right? any one of those three?
it sounds like I have three ways to go?
Instacure #1
Tenderquick
Himtn season packets
Is that right? any one of those three?
quote:Originally posted by CJF28:
So,
it sounds like I have three ways to go?
Instacure #1
Tenderquick
Himtn season packets
CJF28
There are a bunch of other jerky seasonings commercially available too. Cabelas, Sporting Goods Stores, Walmart and online sites. I'm happy with HiMtn for convenience and consistency.
Is that right? any one of those three?
Yes. But 1st 2 r only the cure part of a recipe. Have fun with it!
quote:Originally posted by Vicki B:
Yes. But 1st 2 r only the cure part of a recipe. Have fun with it!
OK, so Tenderquick/instacure #1, I still need to come up with my own spices and flavors
Himtn, and all the others that Joe mentioned, everything is done for me. I just need to add meat.?
Himtn comes with a packet of cure and a packet of spices. You mix in proportions they provide.
CJF28 - yes. just always make sure u read descriptions, companies list indredients and usually explain their pdts like "complete kit", etc. I think most companies put the cure in their jerky seasonings kits.
So, this is what I picked up from Amazon
Instacure:
http://www.amazon.com/Instacur...id=1332275986&sr=8-1
Inferno blend
http://www.amazon.com/gp/produ..._o02_s00_i00_details
And I thought this was cool, it looks premeasured on the tenderquick I ordered
http://www.amazon.com/gp/produ..._o02_s00_i01_details
Im ready to go, right?
Instacure:
http://www.amazon.com/Instacur...id=1332275986&sr=8-1
Inferno blend
http://www.amazon.com/gp/produ..._o02_s00_i00_details
And I thought this was cool, it looks premeasured on the tenderquick I ordered
http://www.amazon.com/gp/produ..._o02_s00_i01_details
Im ready to go, right?
CJ the last purchase is not TENDERQUICK, wrong item. You purchased tinderquick to start camp fires. Maybe you can still cancel that part. Every thing else is perfect.
HAHA. Im an idiot.
Cory
Cory