Jerky

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WonkyEye

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1 cup water
1/4 cup soy
¼ cup Worcestershire sauce
1 tablespoon liquid smoke
6-8 juniper berries
1 tablespoon kosher salt
1 tablespoon red pepper
1 tablespoons brown sugar
1 tablespoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon Instacure No. 1.

This marinade is for 3-4 lbs venison, beef would be tasty too I'd guess.

I like to slice it thin 1/4 - 3/8 max. The jerky has a lot of flavor that comes alive as it moistens in your mouth. I slice with the grain, and dehydrate until it's brittle and almost ready to break when bent in half. This helps to remove the temptation to just eat and swallow and instead suck on it and savor it.

Making it very dry like that preserves it well (not that I need to, it's almost all gone already from my kids and friends) but I always stash some to get me through summer and next fall.

I made 30 lbs venison this year, my excaliber dehydrator was running almost constantly from Thanksgiving to Christmas
 
I love seeing different marinade recipes for Jerky, though I often use the mixes from Waltons. I usually make 8-10 lbs of venison at a time, but I finish in my smoker. Once the smoker pass is done, I package it up with my vacuum sealer in 2-4oz packages. A lot is given away to friends.
 

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1 cup water
1/4 cup soy
¼ cup Worcestershire sauce
1 tablespoon liquid smoke
6-8 juniper berries
1 tablespoon kosher salt
1 tablespoon red pepper
1 tablespoons brown sugar
1 tablespoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon Instacure No. 1.

This marinade is for 3-4 lbs venison, beef would be tasty too I'd guess.

I like to slice it thin 1/4 - 3/8 max. The jerky has a lot of flavor that comes alive as it moistens in your mouth. I slice with the grain, and dehydrate until it's brittle and almost ready to break when bent in half. This helps to remove the temptation to just eat and swallow and instead suck on it and savor it.

Making it very dry like that preserves it well (not that I need to, it's almost all gone already from my kids and friends) but I always stash some to get me through summer and next fall.

I made 30 lbs venison this year, my excaliber dehydrator was running almost constantly from Thanksgiving to Christmas
How long do you marinade for? I’m trying this recipe as we speak
 
I take my marinade and pour it (cooled) in a zip lock bag. Then, I place the strips in one-by-one, making sure to swish the bag to coat each piece. Then, I squeeze the bag to remove all the air, zip it up, then flatten it out with my hands. I then place it in the fridge for 24 hours.
 
I take my marinade and pour it (cooled) in a zip lock bag. Then, I place the strips in one-by-one, making sure to swish the bag to coat each piece. Then, I squeeze the bag to remove all the air, zip it up, then flatten it out with my hands. I then place it in the fridge for 24 hours.
I put mine in a stainless steel bowl, then cover with aluminum foil and put in fridge. I’ll most likely leave it marinate for 24 hours like I do my own recipe, it seems like 24 hours is the magic number .. unless I hear different from the OP.
 
My favorite recipe, courtesy of Alton Brown

1 1/2 to 2 pounds flank steak (venison works well too)
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes

I usually marinate for at least 8 hours before dehydrating
 
I always made jerky or smoked fish with nothing but salt and a little pepper. It's tastes fine without all the additives. I've known people who added BBQ sauce to salmon they canned to cover up the fishy taste. If I didn't like the taste of fish I just wouldn't eat it.
But.. but.. isn’t salt and pepper an additive? 😉 all kidding aside, I love the flavor of some good venison jerky. I’ve never tried fish jerky..
 
I always made jerky or smoked fish with nothing but salt and a little pepper. It's tastes fine without all the additives. I've known people who added BBQ sauce to salmon they canned to cover up the fishy taste. If I didn't like the taste of fish I just wouldn't eat it.
Like you, I prefer my jerky without all the extra ingredients, just salt pepper, and garlic which I dry brine2-3 days before dehydrating.
 


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