Jerky
- Thread starter ELKCHSR
- Start date
I just use high mountain jerky cure and seasoning.Price is reasonable and I can get it at the local grocery store.I like the hickory or the cracked pepper seasonings.It takes a little time to make and if the kids don't find it right away I even get to have some.
lvz2hunt&fish
New member
I use High Mountain the Mesquite and the pepperd are good. I found if you use ground it taste a lot better.
Well...
I broke down and bought the mixes by Hi-Country at Wally World
Regular
Terriaki
BBQ
I also set up a dryer of sorts so that I could dry a lot more at a time
It also ends up not using much sparktricity as I set a small 12v fan to keep the air flow going
I also set it up almost over the top of the wood stove, so can get a complete dry in less time than using my regular dryer
I still set the meat on the same racks I use for my dryer and set them on this contraption, makes moving and flipping meat around much easier
I normally just start mixing things together until I have some thing that seems like it will work, only to find out that it makes the jerky hard to eat (I'll eat it as I'll eat most any thing)
This batch (about 15 lbs) turned out very well and I had it all dried in about 36-40 hours
Thanks for the input guys, it really helped
I broke down and bought the mixes by Hi-Country at Wally World
Regular
Terriaki
BBQ
I also set up a dryer of sorts so that I could dry a lot more at a time
It also ends up not using much sparktricity as I set a small 12v fan to keep the air flow going
I also set it up almost over the top of the wood stove, so can get a complete dry in less time than using my regular dryer
I still set the meat on the same racks I use for my dryer and set them on this contraption, makes moving and flipping meat around much easier
I normally just start mixing things together until I have some thing that seems like it will work, only to find out that it makes the jerky hard to eat (I'll eat it as I'll eat most any thing)
This batch (about 15 lbs) turned out very well and I had it all dried in about 36-40 hours
Thanks for the input guys, it really helped
I have it set on hooks in the ceiling and can take it down as soon as I get all my dried stuff made for my walk in a couple weeks...
I still have some dried fruits and vegies to make...
The Regular turned out real well
The Teriyaki and BBQ are a little bland so will be adding extra to the mix next time
Will probably dump in a little teriyaki and BBQ sauce into the mix next time also...
P.S.
I can fix any little dings and dents I put in the house, plus it's over a hundred years old any way, so adds a little character...
I still have some dried fruits and vegies to make...
The Regular turned out real well
The Teriyaki and BBQ are a little bland so will be adding extra to the mix next time
Will probably dump in a little teriyaki and BBQ sauce into the mix next time also...
P.S.
I can fix any little dings and dents I put in the house, plus it's over a hundred years old any way, so adds a little character...
HAHAHA!!!!
Saw that as soon as I hung it up...
Will probably take a small piece of PVC pipe, using the table saw, cut a slit down the length, and attach it to the sides of my drier unit...
Was just going to say... "and attach it to the sides of my unit..." but figured Craig would jump on that with some thing about hanging things from the side of his unit...
Saw that as soon as I hung it up...
Will probably take a small piece of PVC pipe, using the table saw, cut a slit down the length, and attach it to the sides of my drier unit...
Was just going to say... "and attach it to the sides of my unit..." but figured Craig would jump on that with some thing about hanging things from the side of his unit...
rulookingup
New member
- Joined
- Dec 27, 2009
- Messages
- 5
Here's a recipe I've used that keep my friends coming back for more.
Per 5 lbs. of jerky ( sliced 1/4 in.)
1 oz. liquid smoke
3/4 cup Worchester sauce
3/4 cup soy sauce
5 oz. Terriyaki sauce
1 teaspoon season salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
3 oz. Louizianna hot sauce
Marinade 24 hrs, lay on paper towels( each side) to get excess off, place in dehydrator @ 145 degrees for 4- 6 hrs. keep checking you don't want them dry and rock hard
Per 5 lbs. of jerky ( sliced 1/4 in.)
1 oz. liquid smoke
3/4 cup Worchester sauce
3/4 cup soy sauce
5 oz. Terriyaki sauce
1 teaspoon season salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
3 oz. Louizianna hot sauce
Marinade 24 hrs, lay on paper towels( each side) to get excess off, place in dehydrator @ 145 degrees for 4- 6 hrs. keep checking you don't want them dry and rock hard
JohnCushman
Well-known member
Hi Mountain seasoning is a little high priced for what you get. Check out Bass Pro Shop online..they have alot of variety of seasonings and cures for a better price. I've used a couple of different brands they offered and I found the flavor to be a little better than Hi Mountain for a better price. I also found using ground meat and a "jerkey shooter" gives a more flavorful end product
Lawnboy
Well-known member
Hopefully Foxworthy doesn't see that thing or your going to be the next "You might be a ......" joke. I'll bet you can process some material with that thing.
I was also going to note that you must not be married or is it like having a tree stand. The wife doesn't look up and just walks underneath all that drying flesh.
Let us know how the recipes turn out.
I'll bet you can process some material with that thing.I was also going to note that you must not be married
or is it like having a tree stand. The wife doesn't look up and just walks underneath all that drying flesh.Let us know how the recipes turn out.
jwh525
New member
Another good jerky recipe for 3-5lbs of meat. I prefer to double this recipe for the same amount of meat, just my preference.
1T salt (I prefer Lowery seasoned salt)
1/2 tsp Garlic powder
1 tsp onion powder
1/2 tsp pepper
1/2 tsp cayenne pepper (or more)
1 cup warm water
2 T liquid smoke
I personally prefer to let it soak 24-48 hours before dehydrating it.
I also sprinkle the meat with fresh ground black pepper right before turning the unit on.
It can be cooked in the oven at 150-200 for 6-8 hours. Time is dependent on the thickness of the meat and how dry you like it.
1T salt (I prefer Lowery seasoned salt)
1/2 tsp Garlic powder
1 tsp onion powder
1/2 tsp pepper
1/2 tsp cayenne pepper (or more)
1 cup warm water
2 T liquid smoke
I personally prefer to let it soak 24-48 hours before dehydrating it.
I also sprinkle the meat with fresh ground black pepper right before turning the unit on.
It can be cooked in the oven at 150-200 for 6-8 hours. Time is dependent on the thickness of the meat and how dry you like it.
BuzzH
Well-known member
They were good pics, but the pit house was much better.
Fiver
New member
Hi-Country Spicy Jerky mix smoked on the Traeger Grill...nothing finer! :hump:
thecrittergitter
Well-known member
Fiver is exactly right................you won't find a better mix or method of cooking! Nothing compares......
Mudranger1
Well-known member
- Joined
- Jun 30, 2010
- Messages
- 2,855
what is this walk you keep speaking of?
MarvB
Well-known member
Believe me mud...you really dont want to know :hump:
....recapping the exploits of 'chsr is a thread all its own!
....recapping the exploits of 'chsr is a thread all its own!
Last edited:
Oh, the glory days...
