I make this for about 3 lb of venison. Its a wet marinade.
1/2 cup soy sauce
1/2 cup worcestershire sauce
2 tsp accent
2 tsp seasoning salt, ( I use a cajun seasoning salt)
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
This is my basic marinade that I use, I have tweaked it along the way, sometimes looking into the spice cupboard and throw a couple of teaspoons of this and that on occasion.
liquid smoke
chipotle powder
ancho chile powder
hickory smoked salt
I have used all these, at one time or another, usually a teaspoon, can't really say it improved it though.
This doesn't have the curing powder that the store bought boxes have.
The meat really gets a dark color because of the soy and worcestershire.
Give it a shot, let me know how it turns out!!
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I dont have any real recipes to share, cuz when I make jerky its all by eye - little of this little of that & I dont weigh the meat so....
I still start out with the basic jerky seasoning kit but I add spices & sauces that I like (ammounts of each would be up to you) I also like to have it kinda liquidy to allow all the spices soak inbetween the meat freely.
I then leave the meat marinate in the fridge for at least 2 days, turning the meat couples times a day.
I make one I call black +red. 1teaspoon salt , 1 tablespoon red pepper 2 teaspoon black pepper . I use to 1 lb ground venison. Kind of warm to mildly hot.
I make one I call black +red. 1teaspoon salt , 1 tablespoon red pepper 2 teaspoon black pepper . I use to 1 lb ground venison. Kind of warm to mildly hot.
sounds very mild to me, if you tried my jerky you'll be like this
I eat chiles you've never heard of....hey I'm a chilehead!
I use this as a base for 15 to 20 lbs. of meat
6 oz. soy sauce or teriyaki sauce
6 oz. worcestershire sauce
6 oz.liquid smoke
2 Tbs. brown sugar, maple syrup, honey or other sweetener
1 Tbs.onion powder
1 Tbs. garlic or garlic powder (I like the chopped kind you buy in the store)
2 or 3 Tbs. black pepper corns crushed coarse
I merinate at least over night then dry in food dehydrator. If you want it hotter just ad more pepper or some red pepper. Seal in zip-lock bags. I found a baggy that was in my hunting coat for about 8 months and it was still good.
I use the KISS method. I soak it in salt water/accent with or without a drop or two of white vinegar overnight. A little fresh cracked pepper, then dry.
I use the KISS method. I soak it in salt water/accent with or without a drop or two of white vinegar overnight. A little fresh cracked pepper, then dry.
Dry? Like in a layered jerky maker thing?
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Mines a little different everytime but the basics I use are:
Soy Sauce, Worchester Sauce, Teriyaki Sauce and Minced Garlic. I let the meat soak in the marinade for 3 to 5 days in the fridge before drying it in the dehydrator. I usually try to keep the meat a little thick, at least 1/8 inch. It takes a little longer to dry but Yummmmmmy!
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chesterwin: Most of my cooking is like that, (a little different each time). Why mess with all those spoons and cups when you know the basics and can just taste test to fine tune it like you want it. I don't always want things to taste exactly the same all the time. Variety isn't the spice of life, spice is the variety of life.
