Jerky making

[Squealy]

here's some of my jerky makeing secrets... I think i do a pretty good job, ask Jabba he'll concur...


Base (Full can be cut in half)
1 1/4 c - Soy Sauce
1 1/4c - Terraki Sauce
1 1/4c - "Franks Red Hot"
1 1/2 T - Liquid Smoke
2 T - Ground Black Pepper
2 T - Garlic Powder
1 T - Onion Powder

Extras
Crushed Red Pepper (amt depending on how HOT you want to want it)
Ground White pepper (amount depending on how HOT you want to want it)
ANY type of HOT sauce can be added to make it hotter


--- Slice the meat ~1/8" thick
- I used an electric slicer and it works better when the meat is about half frozen
- For above base mixture you'll need about 2/3 of a gallon bag of sliced meat
- Trim ALL the fat off, it gets nasty after dehydrating
- if you want chewy jerky slice the meat with the grain, if not slice it across the grain

--- Mix above in a GLASS dish. (NOT METAL or PLASTIC)
- I use a 13x9 glass baking dish and it works well

--- Add sliced meat to the pan making sure you separate the pieces

--- Wrap pan in PLASTIC wrap, and let marinate in refrigerator for 2-3 hours
- don't let it marinate too long as the meat (venison) tends to get real soggy

--- lay pieces of meat flat on the dehydrator racks

--- set dehydrator on the HIGHEST setting
- Depending the dehydrator time for can very

NOTES
--- it will make a mess of your dehydrator, I’ve not found a good way to keep that from happening

--- If you plan on making several batches, buy the Soy, Terraki, and Franks in GALLON containers it’s A LOT cheaper that way

--- Remember the Soy and Terraki Sauce STAIN clothes.

--- And if you make some using the recipe, requires a fee of one bag of jerky to be sent to me

[Jack]

I picked up a jerky shooter from Cabela's a couple years ago. It's designed to make jerky or sticks from ground venison, and it works really well. Looks like a caulking gun.
I use a marinade similar to Squealy's, although usually less hot (just personal preference). There are a lot of marinade mixes you can buy now, too.
For drying the jerky, I use the oven. My jerky shooter came as a kit with 3 wire drying racks that stack on top of a cookie sheet to catch the drips.

[Purebred Redneck]

I like jerky so dry and tough it makes your cheeks sore

The jerky shooter really works well


As far as the marinade I like the dry mix that you can get the store. It's so much easier to clean the racks with.

[Jack]

PBR, use some of that PAM cooking spray on the racks and the drip pan before you lay the meat on- it helps a lot with clean up.
You can have a lot of fun trying different marinade ingredients, if you make your own. Basically, soy sauce will give you a salty jerky, and teriyaki will give you a sweet taste. Red wine is also a good addition to a marinade, IME.