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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-22-2013, 06:10 PM | #1 |
Got rid of the matchlight.
Join Date: 09-06-12
Location: Lehi, Utah
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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.
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01-22-2013, 06:19 PM | #2 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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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.
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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 |
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01-22-2013, 06:19 PM | #3 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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I am sure the Brethren can provide you with a whole bunch of recipes that are superior to any commercial product.
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-22-2013, 06:22 PM | #4 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Chef Country posted while I was typing. Just starts to prove my point!
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-22-2013, 06:23 PM | #5 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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I thought that tatonka dust was very good and very jerky-esque.
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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01-22-2013, 06:24 PM | #6 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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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
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"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), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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01-22-2013, 09:53 PM | #7 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I like SM Peppered Cow for my jerky.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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01-22-2013, 10:03 PM | #8 | |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Quote:
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. |
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01-22-2013, 10:54 PM | #9 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-23-2013, 03:12 AM | #11 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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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...
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01-23-2013, 04:03 AM | #12 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I love jerk and made my own for a decade....but Walkerwood kicks my arse.
Seriously.
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Hold my dang beer... |
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01-23-2013, 06:33 AM | #13 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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I was going the same route as Bucc's with Jerk, but you said Jerky....
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis Last edited by chicagokp; 01-23-2013 at 07:03 AM.. |
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01-23-2013, 08:07 AM | #14 |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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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 |
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01-23-2013, 08:11 AM | #15 |
is one Smokin' Farker
Join Date: 03-04-11
Location: Palatine, Il
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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
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22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef? |
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