jerkey recipe?

[deerhunter_98520]

While i cut up my deer this year i cut a bunch of smaller chunks for jerkey/steak strips and im gonna try it out in the oven since i dont have my smoker built yet....what do you jerkey professionals use for seasoning.....i like the peppered and teryaki jerkey bought from the store so somthing like those

[jrebel]

Hands down....buy the Hi Mountain Seasoning jerky.  My favorite is the seet and spicy or the smokey bbq.  They say each pack will do 15lbs but don't put more the 10 lbs per pack if you like your jerky flavorfull.  I also do the oven jerky and this is the only stuff I will use.   

[Doublelunger]

My old man's recipe produces the best jerky I've ever had.  Its equal parts teriyaki, soy sauce, lee & perrins, yoshidas's, brown sugar, and whit wine.  Let it soak 24-36 hours.  If you like peppered jerky then grind some fresh once you get it laid out on the racks.

[carpsniperg2]

I just use the high mountain mix they sell. Tried many brands but that stuff is just plain magic!!!

[deerhunter_98520]

I was lookin at the high mt.....do you guys hang ur strips off the racks with tooth picks? And how long do you lave urs in the oven?

[carpsniperg2]

I always do mine in a smoker. With jerky I just lay it out on the racks.

Cooking time depends on thickness. Never really a super set period of time. You just want to keep a eye on it.

[RadSav]

I like the Hi Mountain stuff too except the teriyaki    Thought I got a bad batch and bought some more from a different store = just as bad!

Merriam Jones (wife of Larry D. Jones) has a dang good recipe in her cookbook too.

[carpsniperg2]

I agree brain. I am not a teri-yucky fan. I don't care what brand it is. I won't even use it on my late season stinky deer

[deerhunter_98520]

Thanks guys ill give it a try

[jrebel]

I use the oven dryer racks form cabelas.  They work amazing.  Depending on how thick the slices are will depend on how long you cook it.  I set my oven at 170 degrees (lowest my oven goes) and bake for 6-8 hours.  It is done when you take a piece out and let it cool for a few minutes and when you bend it it fractures without breaking in half.  It is fractures it is a little too done (still great to eat).  If it flexes to a 90 degree angle without a fracture it is not done. 

Teryiaki is my least favorite as well....unless you use lots of pepper.

Johnny

[RadSav]

I like teriyaki jerky myself.  Just the Hi-Mountain stuff was awful.  The following recipe I have used a few times and has been the best I've found since you can no longer find the liquid stuff Fred Meyer use to carry.  That stuff was FANTABULOUS!!!  I'm not a big fan of Worcestershire sauce and finally began eliminating it in my jerky.  I found this on some website called smoker.com or smokecooker.com...something like that.  It was a pretty cool website, but it's been a while sorry I don't remember the exact name.

Here's a good recipe for teriyaki jerky. This is for 5 pounds of meat.


1 cup of Mr. Yoshida's sauce
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1 tablespoon salt
1 tablespoon brown sugar
1-1/2 teaspoons Morton Tender Quick
1-1/2 teaspoons black pepper
1 teaspoon onion powder

Combine the brine ingredients. Place the meat and brine into a large plastic storage bag, mix things up, and refrigerate for two days. Give the marinating jerky a stir a couple times each day. Drain the excess liquid from the meat before dehydrating.

If you want spicy flavor, give the slices of meat a light sprinkle of cracked black pepper before drying.

[Jonathan_S]

I like teriyaki jerky myself.  Just the Hi-Mountain stuff was awful.  The following recipe I have used a few times and has been the best I've found since you can no longer find the liquid stuff Fred Meyer use to carry.  That stuff was FANTABULOUS!!!  I'm not a big fan of Worcestershire sauce and finally began eliminating it in my jerky.  I found this on some website called smoker.com or smokecooker.com...something like that.  It was a pretty cool website, but it's been a while sorry I don't remember the exact name.

Here's a good recipe for teriyaki jerky. This is for 5 pounds of meat.


1 cup of Mr. Yoshida's sauce
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1 tablespoon salt
1 tablespoon brown sugar
1-1/2 teaspoons Morton Tender Quick
1-1/2 teaspoons black pepper
1 teaspoon onion powder

Combine the brine ingredients. Place the meat and brine into a large plastic storage bag, mix things up, and refrigerate for two days. Give the marinating jerky a stir a couple times each day. Drain the excess liquid from the meat before dehydrating.

If you want spicy flavor, give the slices of meat a light sprinkle of cracked black pepper before drying.

This sounds amazing for beef or venison.

[kckrawler]

I use the oven dryer racks form cabelas.  They work amazing.  Depending on how thick the slices are will depend on how long you cook it.  I set my oven at 170 degrees (lowest my oven goes) and bake for 6-8 hours.  It is done when you take a piece out and let it cool for a few minutes and when you bend it it fractures without breaking in half.  It is fractures it is a little too done (still great to eat).  If it flexes to a 90 degree angle without a fracture it is not done. 

Teryiaki is my least favorite as well....unless you use lots of pepper.

Johnny

Do you leave the oven door cracked open while cooking?

[206]

We used to make it in the oven when I was a kid.

We did hang with toothpics, but make sure you take the toothpics out when you pull them out of the oven or else they dry on hard.  Round pics work good.

We also left the oven door cracked open with a towel in the corner so it's only open a few inches.  Don't remember oven temp, but it was probably as low as it goes.  The house smelled really good.

No memory of time it took.  Good thing to do when home for football Sunday.

[deerhunter_98520]

 every recipe ive read online says leave the door open to let the moisture out