Who makes the best Jerky Seasoning?

bbqpitstopUT · 01-22-2013, 06:10 PM

I'm planning on making a bunch of jerky in the next week or so and I don't know which seasoning or brine I want to use. Which Jerky seasonings do you like best? I've used Hi Mountain in the past and I like it, but I'm just wondering if there is something better out there that I'm unaware of.

Chef Country · 01-22-2013, 06:19 PM

I use this per 1 lb of sliced beer, or deer I dont use the liquid smoke as I smoke it
1/2 cup brown sugar
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon lemon juice
3 tablespoons liquid smoke flavoring
1 teaspoon paprika
1 teaspoon hot pepper sauce
1/2 cup Worcestershire sauce
1/2 cup teriyaki sauce
1/3 cup soy sauce
1 pound venison, cut into 1/4 thick strips

Directions

Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

JohnHB · 01-22-2013, 06:19 PM

I am sure the Brethren can provide you with a whole bunch of recipes that are superior to any commercial product.
John

JohnHB · 01-22-2013, 06:22 PM

Chef Country posted while I was typing. Just starts to prove my point!
John

Trumpstylz · 01-22-2013, 06:23 PM

I thought that tatonka dust was very good and very jerky-esque.

The_Kapn · 01-22-2013, 06:24 PM

Several of the commercial seasonings work fine!

My favorite is here:
http://www.bbq-brethren.com/forum/sh...ad.php?t=83426

I love Jerky!!

TIM

nucornhusker · 01-22-2013, 09:53 PM

I like SM Peppered Cow for my jerky.

Q Junkie · 01-22-2013, 10:03 PM

Quote:

Originally Posted by Chef Country

I use this per 1 lb of sliced beer, or deer I dont use the liquid smoke as I smoke it
1/2 cup brown sugar
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon lemon juice
3 tablespoons liquid smoke flavoring
1 teaspoon paprika
1 teaspoon hot pepper sauce
1/2 cup Worcestershire sauce
1/2 cup teriyaki sauce
1/3 cup soy sauce
1 pound venison, cut into 1/4 thick strips

Directions

Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

You must be using that really stout dark beer.

But seriously you can make a really good jerky marinade yourself using some recipes found on this site and adjust them to your liking. I seem to always want more black pepper or red pepper than most jerky recipes.
I have always dehydrated with liquid smoke, but I am looking forward to smoking and drying a batch soon.

thirdeye · 01-22-2013, 10:54 PM

Quote:

Originally Posted by bbqpitstopUT

I'm planning on making a bunch of jerky in the next week or so and I don't know which seasoning or brine I want to use. Which Jerky seasonings do you like best? I've used Hi Mountain in the past and I like it, but I'm just wondering if there is something better out there that I'm unaware of.

Overall, I vote for the HM seasoning.

Dirtbuddy · 01-23-2013, 12:04 AM

Some good info / recipes here & here

BigBellyBBQ · 01-23-2013, 03:12 AM

I use my regular rub...however the best comercial rub I have seen comes from the sausage maker in Buffalo, ny..he has a web page...awesome stuff...

buccaneer · 01-23-2013, 04:03 AM

I love jerk and made my own for a decade....but Walkerwood kicks my arse.
Seriously.

chicagokp · 01-23-2013, 06:33 AM

I was going the same route as Bucc's with Jerk, but you said Jerky....

Ole Man Dan · 01-23-2013, 08:07 AM

Whatever recipe I use, I add an extra measure of Cayenne for extra kick.

I generally go the easy way, and Marinate in Moore's then add seasoning and Cayenne. Toss it in a dehydrator and resist the temptation
of getting into it till it's ready.
Jerky is my favorite 'Road Trip' snack.

Big slick · 01-23-2013, 08:11 AM

I've found the best jerky seasoning is the one you make yourself. Research some recipes. You will find that many of them use the same ingredients with a few modifications to give it a little heat or sweet or both. The best part is that you can tweak it to your liking.

Check out/google "Old Dave-Pos farm" he is a blogger that does a lot of smoking/BBQing that shares his recipes and some of them are really outstanding. I tweaked his jerky recipe to make one to my liking, but he helped get me going in the right direction.

Here's the link:
http://olddavespo-farm.blogspot.com/?m=0

01-22-2013, 06:10 PM	#1
bbqpitstopUT Got rid of the matchlight. Join Date: 09-06-12 Location: Lehi, Utah Downloads: 0 Uploads: 0	Who makes the best Jerky Seasoning? I'm planning on making a bunch of jerky in the next week or so and I don't know which seasoning or brine I want to use. Which Jerky seasonings do you like best? I've used Hi Mountain in the past and I like it, but I'm just wondering if there is something better out there that I'm unaware of.

01-22-2013, 06:19 PM	#2
Chef Country is one Smokin' Farker Join Date: 07-26-09 Location: Wellington, KS Downloads: 0 Uploads: 0	I use this per 1 lb of sliced beer, or deer I dont use the liquid smoke as I smoke it 1/2 cup brown sugar 1 tablespoon ground black pepper 1 tablespoon onion powder 1 tablespoon garlic salt 1 tablespoon lemon juice 3 tablespoons liquid smoke flavoring 1 teaspoon paprika 1 teaspoon hot pepper sauce 1/2 cup Worcestershire sauce 1/2 cup teriyaki sauce 1/3 cup soy sauce 1 pound venison, cut into 1/4 thick strips Directions Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade. Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap. Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag. __________________ Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build

01-22-2013, 06:19 PM	#3
JohnHB Full Fledged Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	I am sure the Brethren can provide you with a whole bunch of recipes that are superior to any commercial product. John __________________ When you stop horsing around it is time to fire up the BBQ & Smoker

01-22-2013, 06:22 PM	#4
JohnHB Full Fledged Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	Chef Country posted while I was typing. Just starts to prove my point! John __________________ When you stop horsing around it is time to fire up the BBQ & Smoker

01-22-2013, 06:23 PM	#5
Trumpstylz is One Chatty Farker Join Date: 10-29-11 Location: Chicagoland Downloads: 0 Uploads: 0	I thought that tatonka dust was very good and very jerky-esque. __________________ Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG

01-22-2013, 06:24 PM	#6
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Several of the commercial seasonings work fine! My favorite is here: http://www.bbq-brethren.com/forum/sh...ad.php?t=83426 I love Jerky!! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

01-22-2013, 09:53 PM	#7
nucornhusker is One Chatty Farker Join Date: 08-29-11 Location: Lincoln, NE Downloads: 4 Uploads: 0	I like SM Peppered Cow for my jerky. __________________ Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI) Zero club member - Join a throwdown and try to earn your Goose Egg. IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty

01-23-2013, 12:04 AM	#10
Dirtbuddy Full Fledged Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada Downloads: 0 Uploads: 0	Some good info / recipes here & here __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS

01-23-2013, 03:12 AM	#11
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	I use my regular rub...however the best comercial rub I have seen comes from the sausage maker in Buffalo, ny..he has a web page...awesome stuff... __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

01-23-2013, 04:03 AM	#12
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	I love jerk and made my own for a decade....but Walkerwood kicks my arse. Seriously. __________________ The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow

01-23-2013, 06:33 AM	#13
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	I was going the same route as Bucc's with Jerk, but you said Jerky.... __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen Last edited by chicagokp; 01-23-2013 at 07:03 AM..

01-23-2013, 08:07 AM	#14
Ole Man Dan Take a breath! Join Date: 07-24-11 Location: Gadsden, Alabama Downloads: 0 Uploads: 0	Whatever recipe I use, I add an extra measure of Cayenne for extra kick. I generally go the easy way, and Marinate in Moore's then add seasoning and Cayenne. Toss it in a dehydrator and resist the temptation of getting into it till it's ready. Jerky is my favorite 'Road Trip' snack. Last edited by Ole Man Dan; 01-23-2013 at 08:08 AM.. Reason: format

01-23-2013, 08:11 AM	#15
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il Downloads: 0 Uploads: 0	I've found the best jerky seasoning is the one you make yourself. Research some recipes. You will find that many of them use the same ingredients with a few modifications to give it a little heat or sweet or both. The best part is that you can tweak it to your liking. Check out/google "Old Dave-Pos farm" he is a blogger that does a lot of smoking/BBQing that shares his recipes and some of them are really outstanding. I tweaked his jerky recipe to make one to my liking, but he helped get me going in the right direction. Here's the link: http://olddavespo-farm.blogspot.com/?m=0 __________________ 22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?