Hunting Washington Forum
Big Game Hunting => Elk Hunting => Topic started by: coachcw on July 08, 2009, 08:25:29 PM
-
looking for a good receipe for jerky not to peppery , have an old bull in the freezer tastes like hell .thanks coach
-
Grind it up and make some sausage :drool:
-
I just but the dry brine from the store, tastes great.
-
I use High Country blends, but I add a bottle of barbicue sauce. Ground meat, dehydrate. Everyone seems to like it. good luck.
-
I use the High Mountain Jerky mix. I buy it at Bi-Mart and just follow the recipe. You can add more pepper if you want. You do it in the oven and can monitor it better than in a smoker. My wife doen't eat much red meat and she loves it.
-
I pick up a High Mountain varity pack every year.
It comes with 5 differance flavors and each makes 5lbs.
That way you can sample them all and see which one you like, i my self like original.
-
Soy sauce, brown sugar liquid smoke. Leave in over night, pat dry, pepper it and use a food dehydrator. :drool:
-
i'll try those out . I want to use my smoker , I like the brown suger idea , like terriyaki too.
-
Just for *censored*s and giggles, try marinating that old bull in cola and add in some worchesterchire , Johnys, and garlic. Marinate for a day or two and throw it on the grill and see what you think ;)
-
couch, i can get u the one i use, it has about 12 diff spices with a little dip in liquid smoke, i know u said u like it but a little to much pepper, u can always cut out some or all the pepper if u dont care for it... just a thought let me know!! :)
-
ok elk bring to reciepe sat. thanks
-
2 cups brown sugar, 3/4 cup salt, 4 tsp mustard powder, 1 bottle maple syrup mixed in 2 gal water. Cut meat into random strips I like rough cut, not sliced like they are processed. Brine meat over night in fridge in mix. Rinse then pat dry and place on grates and throw in smoker with apple or cherry wood. I use a Bradly smoker with 1 hour smoke, one hour no smoke, low heat below 200 deg. Taste and add more smoke as necessary.
-
thanks alchase that sound good. coach
-
I made some not too long ago. Cut it up with my meat slicer real thin like and then took my blender and dropped in about 3 cups of teryaki sauce, ginger, fresh garlic, black pepper and a couple of table spoons of soy sauce. once that gets all nice and happy and your garlic is good and pureed in there dump the meat slices and the sauce into a couple of gallon zip lock bags. squeeze the air out and seal. once sealed let the kids squish the sauce all around until evenly coated (or at least as good as it will get). Then just pop them in the fridge for a couple of days or heck even over night. I like to use my oven with jerky so just lay the pieces out on a some drying racks for an hour with a fan on them so they get good and sticky. turn the oven on 150 degrees and put them in there for about 4-6 hours turning once or twice to rotate the racks. let them cool on the counter and BOOYAAAHHH!!! Tacklin fuel
tight lines
-
I just toss a bunch of spices together out of the cupboard. I use garlic, onion brown sugar, soy and water most of the time. I really don't have a recipe i just toss it all together and then into the fridge for a day or 2, then into the smoker untill you like it. I use alder most of the time.
-
If it's roasts, definitely try the brines above... or sausage.
If its steaks try soaking overnight in milk. I've had success with this in the past. (I'm not much of one for too much other stuff (brines etc...) in my meat. :o
