What is your favorite jerky recipe?
- Thread starter Tomtom
- Start date
Lonzinomaker
Member
Here's my original ground beef/pork recipe:
Ingredients:
3 lb mixed ground beef and pork
1/4 cup (less 1tsp) Worcestershire sauce
1/8 cup soy sauce
1/8 cup apple cider vinegar
1 TBS fish sauce
1 TBS Sriracha sauce
1 1/2 tsp garlic granules
1 tsp onion powder
1/2 tsp sage
1/2 tsp ground coriander
3/4 tsp Prague #1 powder
Directions:
Whisk wet and dry ingredients together well.
Mix into meat until everything is an even color and no obvious unseasoned clumps left.
Refrigerate for 6-8 hours to let coalesce/set up.
Divide meat into 1/2-3/4 lb sections.
Spread out on a teflon cookie sheet or wax paper into a long strip 3-5 in wide and 1/4-3/8 in thick and almost as long as your racks.
Pick up cookie teflon sheet, place over grate and turn upside down. Slowly bend one end of sheet up in a tight curve and peel meat off in one slow movement.
Dry in smoker at 140-150 deg for 2 hours using apple-cherry wood. Then take meat in and cut into 1 in wide strips with pizza wheel. Put back in smoker evenly spaced on grates until desired consistency is reached.
Ingredients:
3 lb mixed ground beef and pork
1/4 cup (less 1tsp) Worcestershire sauce
1/8 cup soy sauce
1/8 cup apple cider vinegar
1 TBS fish sauce
1 TBS Sriracha sauce
1 1/2 tsp garlic granules
1 tsp onion powder
1/2 tsp sage
1/2 tsp ground coriander
3/4 tsp Prague #1 powder
Directions:
Whisk wet and dry ingredients together well.
Mix into meat until everything is an even color and no obvious unseasoned clumps left.
Refrigerate for 6-8 hours to let coalesce/set up.
Divide meat into 1/2-3/4 lb sections.
Spread out on a teflon cookie sheet or wax paper into a long strip 3-5 in wide and 1/4-3/8 in thick and almost as long as your racks.
Pick up cookie teflon sheet, place over grate and turn upside down. Slowly bend one end of sheet up in a tight curve and peel meat off in one slow movement.
Dry in smoker at 140-150 deg for 2 hours using apple-cherry wood. Then take meat in and cut into 1 in wide strips with pizza wheel. Put back in smoker evenly spaced on grates until desired consistency is reached.
Lonzinomaker
Member
Just noticed some of the amounts didn't pass through posting. Edited post to get them fixed.
Tomtom: rolling out the jerky is really easy and you don't have to use a jerky gun.
Tomtom: rolling out the jerky is really easy and you don't have to use a jerky gun.
