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Author Topic: Jerky  (Read 3872 times)

Online CP

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Jerky
« on: September 11, 2015, 02:10:58 PM »
Cleaning out the freezer:

Slice partially frozen elk into thin slices

Brine for 5 hours in 1 cup brown sugar, 1 cup salt, 2 TSP white pepper – dissolved in enough water to cover

Dry in the smoker at 150 degrees -

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Offline gaddy

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Re: Jerky
« Reply #1 on: September 11, 2015, 02:12:35 PM »
 :tung: Looks good.
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Offline Blacklab

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Re: Jerky
« Reply #2 on: September 11, 2015, 02:49:18 PM »
mmmmm I like jerky  :tup:
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Offline gaddy

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Re: Jerky
« Reply #3 on: September 11, 2015, 02:54:35 PM »
I have never tried white pepper, Will have to give that a try.
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Offline WALLEYEGUY

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Re: Jerky
« Reply #4 on: September 11, 2015, 03:10:47 PM »
 :'( I miss eating jerky, give me awful heartburn even something so good as that pictured  :bash: :bash: :bash: :bash: :bash: :bash: :bash: :bash:
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Offline predatorG

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Re: Jerky
« Reply #5 on: September 13, 2015, 05:41:09 AM »
I'm gonna use this.
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Offline HUNTINCOUPLE

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Re: Jerky
« Reply #6 on: September 13, 2015, 06:57:44 AM »
Looks great! About how many pounds of meat per the brine recipe?
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Offline gilroym

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Re: Jerky
« Reply #7 on: September 14, 2015, 12:00:20 PM »
I made jerky myself two different types in preparation for my hunting trip tomorrow. Used Some elk roast from a friend and made a peppered jerky and an sweet Asian style jerky both are homemade recipes. For anyone who wants to try making jerky the marinade is pretty forgiving and it just takes a little trial and error. Most of the time it will come out edible as long as you start with the same base ingredients most others use.

Soy sauce
Worcestershire sauce
brown sugar
red pepper flakes
sugar
paprika

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Online CP

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Re: Jerky
« Reply #8 on: September 14, 2015, 03:22:44 PM »
Quote from: HUNTINCOUPLE on September 13, 2015, 06:57:44 AM
Looks great! About how many pounds of meat per the brine recipe?

I didn't weigh it - I'm guessing about 6-8 lbs. 
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Offline losdaddy7

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Re: Jerky
« Reply #9 on: December 23, 2015, 06:58:33 PM »
Tag....  This sounds great.
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