MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-22-2013, 06:10 PM   #1
bbqpitstopUT
Got rid of the matchlight.
 
Join Date: 09-06-12
Location: Lehi, Utah
Default 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.
bbqpitstopUT is offline   Reply With Quote




Old 01-22-2013, 06:19 PM   #2
Chef Country
is one Smokin' Farker
 
Chef Country's Avatar
 
Join Date: 07-26-09
Location: Wellington, KS
Default

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
Chef Country is offline   Reply With Quote


Old 01-22-2013, 06:19 PM   #3
JohnHB
is one Smokin' Farker

 
Join Date: 12-14-12
Location: Sydney NSW
Default

I am sure the Brethren can provide you with a whole bunch of recipes that are superior to any commercial product.
John
__________________
John
When you stop horsing around it is time to fire up the BBQ & Smoker
JohnHB is offline   Reply With Quote


Old 01-22-2013, 06:22 PM   #4
JohnHB
is one Smokin' Farker

 
Join Date: 12-14-12
Location: Sydney NSW
Default

Chef Country posted while I was typing. Just starts to prove my point!
John
__________________
John
When you stop horsing around it is time to fire up the BBQ & Smoker
JohnHB is offline   Reply With Quote


Old 01-22-2013, 06:23 PM   #5
Trumpstylz
is One Chatty Farker
 
Trumpstylz's Avatar
 
Join Date: 10-29-11
Location: Chicagoland
Default

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
Trumpstylz is offline   Reply With Quote


Old 01-22-2013, 06:24 PM   #6
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
Default

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), 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
The_Kapn is offline   Reply With Quote


Old 01-22-2013, 09:53 PM   #7
nucornhusker
Babbling Farker
 
Join Date: 08-29-11
Location: Lincoln, NE
Default

I like SM Peppered Cow for my jerky.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Old 01-22-2013, 10:03 PM   #8
Q Junkie
is One Chatty Farker

 
Join Date: 07-07-12
Location: San Marcos, CA
Default

Quote:
Originally Posted by Chef Country View Post
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.
Q Junkie is offline   Reply With Quote


Old 01-22-2013, 10:54 PM   #9
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Quote:
Originally Posted by bbqpitstopUT View Post
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.
__________________
~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
thirdeye is offline   Reply With Quote


Old 01-23-2013, 12:04 AM   #10
Dirtbuddy
is one Smokin' Farker

 
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Default

Some good info / recipes here & here
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
Dirtbuddy is offline   Reply With Quote


Old 01-23-2013, 03:12 AM   #11
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

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...
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote


Old 01-23-2013, 04:03 AM   #12
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

I love jerk and made my own for a decade....but Walkerwood kicks my arse.
Seriously.
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Old 01-23-2013, 06:33 AM   #13
chicagokp
Babbling Farker
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

I was going the same route as Bucc's with Jerk, but you said Jerky....
__________________
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..
chicagokp is offline   Reply With Quote


Old 01-23-2013, 08:07 AM   #14
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
Default

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
Ole Man Dan is offline   Reply With Quote


Old 01-23-2013, 08:11 AM   #15
Big slick
is one Smokin' Farker
 
Big slick's Avatar
 
Join Date: 03-04-11
Location: Palatine, Il
Default

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?
Big slick is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:10 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts