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#5428921 - 11/18/14 12:08 PM Jerky Recipe
texas2 Offline
Woodsman

Registered: 02/23/11
Posts: 110
Does anyone have a recipe for venison jerky that would be similar to what Hudson's meat market here in Austin is like? Their jerky is not the thin strips that are very hard and dry. Theirs is chunky ( 1 inch to 1 1/2 inch) with black pepper on the outside and is still somewhat pliable. I think it may be brined but that's a guess on my part.

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#5429517 - 11/18/14 03:32 PM Re: Jerky Recipe [Re: texas2]
QuitShootinYoungBucks Offline
THF Trophy Hunter

Registered: 11/01/12
Posts: 6498
Loc: Lubbock, TX
I don't know about chunks, but I use Hi Mountain jerky seasonings and mine turns out incredible. You can throw all that soy sauce, etc. in the trash. I suppose if you let it cure long enough you could do chunks.
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#5430107 - 11/18/14 07:31 PM Re: Jerky Recipe [Re: QuitShootinYoungBucks]
Stoney Offline


Registered: 05/05/09
Posts: 7742
Loc: Bowie
Originally Posted By: QuitShootinYoungBucks
I don't know about chunks, but I use Hi Mountain jerky seasonings and mine turns out incredible. You can throw all that soy sauce, etc. in the trash. I suppose if you let it cure long enough you could do chunks.


Second that. I tried all the "home brews" for marinade, that Hi Country absolutely is the best thing going.
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#5437063 - 11/22/14 11:34 AM Re: Jerky Recipe [Re: texas2]
sevensixtytwo Offline
Woodsman

Registered: 08/12/13
Posts: 148
I also use high country but I add 1.5-2x the seasoning that they recommend, not the salt, just the seasoning.

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#5437392 - 11/22/14 04:02 PM Re: Jerky Recipe [Re: texas2]
jdk1985 Offline
THF Celebrity

Registered: 08/15/11
Posts: 11708
Loc: Waco, TX
Hi country ends up being tooooo salty for me if I use the normal recipe. I don't think I like the preservative salt in there.

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#5439022 - 11/23/14 05:32 PM Re: Jerky Recipe [Re: texas2]
allterrain Offline
Bird Dog

Registered: 11/21/14
Posts: 315
Loc: Arlington Tx
Is the finished product hard or soft?
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#5439806 - 11/23/14 10:33 PM Re: Jerky Recipe [Re: allterrain]
sevensixtytwo Offline
Woodsman

Registered: 08/12/13
Posts: 148
Originally Posted By: allterrain
Is the finished product hard or soft?


It would depend on how you make it I suppose.

The high country is just the seasoning and cure.

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#5441076 - 11/24/14 04:16 PM Re: Jerky Recipe [Re: texas2]
allterrain Offline
Bird Dog

Registered: 11/21/14
Posts: 315
Loc: Arlington Tx
I have a nice recipe but I would really like to make some soft chewy jerky. I have never looked into how it is done.
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#5442712 - 11/25/14 01:18 PM Re: Jerky Recipe [Re: texas2]
LumberKat Offline
Light Foot

Registered: 12/04/13
Posts: 18
Venison or Beef Jerky
Ingredients:
• 5 lbs. trimmed lean beef or venison-meat will lose 1/3 to 1/2 of its weight when dried
• course ground black pepper
Marinade:
• 1 cup Worcestershire sauce
• 1/2 cup soy sauce
• 1/2 cup of Sriracha sauce
• 1/4 cup packed brown sugar
• 2 tablespoons canning salt
• 2 tablespoons fine ground black pepper
• 1 teaspoon of cayenne pepper or ground jalapeρo pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon of Instacure #1
Ingredients can be doubled for larger batches, but make sure you use the correct amount of cure.
Directions:
• Chill the meat in the freezer until crystals begin to form, approximately 2 hours.
• Trim all visible fat and connective tissue from Beef or Venison
• Cut meat into 1 1/2” x 1/4” strips-Across the grain for more tender, with the grain for chewier.
• Place meat into 2-1 gallon Ziploc Bags.
• Combine all the marinade ingredients in a plastic or glass bowl, stir until all ingredients appear to be dissolved.
• Pour the marinade into the bags (1/2 in each) and work the marinade around all of the meat pieces.
• Remove the air from the bags and seal.
• Place bags in refrigerator 24-36 hours; remove the bags and work the marinade around every 6 hours.
• Prior to smoking pour meat and marinade in a covered roasting pan and heat to 160°. This reduces the chance of bacteria growing during the smoking process.
• Preheat the Smokehouse to 160°.
• Remove preheated meat from oven and pat dry with paper towels.
• Spray jerky racks with cooking spray.
• Place the jerky on the racks with at least Ό” of space between each piece.
• Season to taste with coarse ground black pepper (lightly dust with cayenne pepper for spicier jerky).
• Smoke meat in the smokehouse with dampers ½ open for 3 hours with a medium hickory smoke.
• Open the dampers and increase the temperature to 170° for the remainder of the drying time. The time required will depend on outside temperature, humidity, and thickness of the meat.
• Rotate the racks every hour-checking for doneness.
• Do not overcook. Test the jerky for doneness with the bend test-when bent, the outside fibers should crack, but inside fibers should not break. If the jerky is approaching appropriate doneness, immediately increase the temperature to 170° until done.
• Smaller pieces will dry first. Remove the jerky as it becomes done and place it on paper towels to cool.
• Some of the jerky may be too dry and brittle, but jerky takes up moisture easily. Place jerky in a sealed plastic container in the refrigerator overnight. The drier pieces will absorb some of the moisture from the other pieces resulting in evenly dried pieces.
• Vacuum pack and freeze any packages that will not be consumed within a month.

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#5442753 - 11/25/14 01:37 PM Re: Jerky Recipe [Re: allterrain]
Weegs Offline
Bird Dog

Registered: 07/27/13
Posts: 379
Loc: Round Rock
Originally Posted By: allterrain
Is the finished product hard or soft?

Depends on how many little blue pills you put in the marinade smile

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#5447301 - 11/28/14 02:08 PM Re: Jerky Recipe [Re: texas2]
FoxTrot Offline
THF Trophy Hunter

Registered: 10/03/07
Posts: 6988
Loc: West
I like the HC brand but Ive discovered that Cabelas is far better. Their peppered is by far the best
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#5459436 - 12/05/14 09:49 AM Re: Jerky Recipe [Re: texas2]
QuitShootinYoungBucks Offline
THF Trophy Hunter

Registered: 11/01/12
Posts: 6498
Loc: Lubbock, TX
This, or the Hickory or Mesquite flavor is what I use. HI MOUNTAIN


Because the Hi Mountain has a curing agent, the jerky turns out like jerky, not cooked meat. Its not supremely soft, but it's not too hard and it is certainly not chippy. It's jerky. Just follow the directions and you'll be good. It penetrates 1/4" to 3/8" per 24 hours, so I don't see why you couldn't do chunks and leave it 48-72 hours in the fridge before you dry it in the oven. When I don't have venison to use, I just go to the butcher, buy a rump roast, and have them slice it about 3/8" thick on the wheel and use that.

I've had 4-5 buddies that swear by their soy sauce/homemade recipe jerky (which even the best of was marginal) and to a man they all told me mine was better. Several even told me I must have paid hi-dollar at a jerky store as there was no way I made this myself.





I have no experience with HI COUNTRY



Edited by QuitShootinYoungBucks (12/05/14 09:50 AM)
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#5459604 - 12/05/14 11:11 AM Re: Jerky Recipe [Re: texas2]
Happy Birthday kdub Offline
THF Trophy Hunter

Registered: 02/09/07
Posts: 7510
Loc: In the yak
The last batch I made I used game tame marinade, and it turned out better than any I have ever made. Sliced the meat on the thick side and used the dehydrator only.
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#5486426 - 12/18/14 06:12 PM Re: Jerky Recipe [Re: texas2]
limestone pirate Offline
Woodsman

Registered: 06/21/12
Posts: 174
Loc: Lake Limestone Texas
brother in law uses hi mountain I've been using the LEM original and like it better, I just like using the "wet" marinade recipe as opposed to the dry method I've used the hi mountain once just like the LEM better
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#5486648 - 12/18/14 08:19 PM Re: Jerky Recipe [Re: texas2]
Simple Searcher Online   content
Extreme Tracker

Registered: 12/30/12
Posts: 4158
Loc: Helotes, Hext
I do not know how chunky you can make it, but I use Allegro Hickory or the Teriyaki steak marinades. It sure beats all the measuring.
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