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6 replies

Old Bay seasoning

FM Former Member
I have 4lbs of venison I have marinading in two separate zip-Loc bags. One seasoned with Cajun and one with Hickory......They will be smoked tonight after I get off work.

After I used my Hi-Mountain seasoning, I realized I should have tried Old Bay Seasoning. I have never seen, tasted or heard of any jerky using Old Bay......It could be a big hit here in Maryland....Maryland is the capital of Old Bay.....

Anyway, I'll have to rummage through my freezer and see if I can find something to make jerky from and use Old Bay seasoning.....

just a thought

dan
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T trucky1008Member
quote:
Originally posted by treeshaker:
good morning smokin-iput out a jerky recipe on message board to trucky 1008-can you or how do i move it to the jerky archives?

tks herb


Herb- You sent that in a prive message to me so I don't belive he would have access. I've attached it below. I meant to get it out yesterday, sorry. I'm giving the recipe a try today. Thanks
Don

spices-use these brands to get it to taste like my recipe
4 tbs la choy soy sauce
4 tbs french's worcestershire sauce
1 tbs catsup
1/4 tsp black pepper
1/4 tsp garlic salt
1/4 tsp onion salt
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp red pepper (cayenne)
i use mccormick spices
this recipe does about 1 1/2 to 2 lb of meat.
FM Former Member
Is that enough salt to cure the meat, of do you think the recipe should include TenderQuick or similar?

If you are planning to refridgerate or freeze, it will be fine, but taking on a camping trip in your backpack for more than a day in warm weather might present spoilage problems.

Cool
T trucky1008Member
I asked Herb the same thing and he indicated that he keeps his jerky in the fridge, so he doesn't include any TQ. I have a batch going right now, did not include any TQ. If this recipe is to my liking I may take a large batch on my fishing trip to Canada in June. I would add some cure to the recipe for that batch.

Just curious, will adding a cure change the flavor of the recipe in any way?
Don

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