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Post by sd51555 on Jan 29, 2019 9:00:47 GMT -6
Anyone ever make their own meat sticks without cure in them? Wondering about safe ways to handle them so I don't poison myself like I almost did with canned venison (didn't pressure can first ever batch) or like I absolutely did with pheasant back mushrooms where I shit through a screen door for 6 hours straight.
Looking to make a test batch this weekend in the dehydrator and then vacuum seal them and send to the freezer in small packs. I'm aiming to come up with a formula that is just spices and marinade, without sugar and cure. Dr. Barry gave me some he found on Amazon, but they're $17/lb, but I don't love beef sticks that much. But for $7/lb prime, I certainly can.
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Post by biglakebass on Jan 29, 2019 9:07:13 GMT -6
1 pint soy
1 pkg meat marinade(any brand, 1 oz or so package)
1 teaspoon black pepper
10 drops tobacco
1-2 pints water
2 teaspoons liquid smoke
½ teaspoon garlic salt
6-8 oz worchestershire
Couple dashes crushed red pepper
Cut meat 1/8 to ¼ inch thick. Marinate 24 hrs and place on dehydrator.
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Post by biglakebass on Jan 29, 2019 9:07:32 GMT -6
2 cups: brown sugar
1 tsp: pepper
1 tsp: garlic powder
2 tsp: onion powder
1 tsp: ginger
1-1/2 tsp tabasco ( optional )
1 tsp: liquid smoke
1/2 cup: soy sauce
1/2 cup: teriyaki
1/2 cup: worcestershire
1/4 cup: vinegar(red wine or cider)
1/2 cup: hot water
1 cup: salt
Mix all together in big pot put in meat ie (deer, elk, or a good cut of beef ) cut meat into thin strips and let set in brine for 24 hrs, use 3 pans of apple or cherry chips and smoke 10 hrs check and turn after 8 hrs the taste is worth waiting for. Brine marinates about 10 to 15 lbs of meat
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Post by biglakebass on Jan 29, 2019 9:07:57 GMT -6
Hot Teriyaki Jerky
2 16 oz bottles teriyaki sauce(not marinade)
1 15 oz bottle low sodium soy sauce
4 cups water
4-5 tablespoons minced garlic
6-8 tablespoons hot sauce
½ cup vinegar
½ cup sugar
Mix all together, marinade 24 hrs
Should be enough for 10 lbs meat. For a smoked taste, put on smoker for 1-2 hrs at 200, then move to dehydrator to finish.
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Post by biglakebass on Jan 29, 2019 9:08:20 GMT -6
Hamburger jerky
4 lbs hamburger(or whatever ground meat)
1 TBSP brown sugar
10 shakes of tobacco
2 small cloves of garlic pressed or dice very fine
2 tsp black pepper
1 TBSP crushed red pepper
1/2 cup soy
1/4 cup worchestire
1 TBSP seasoned salt
2 TBSP water
1 TBSP liquid smoke
1 tsp cayenne
1/4 cup hoison sauce
1 TBSP tenderquick
2 tsp onion powder
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Post by biglakebass on Jan 29, 2019 9:08:37 GMT -6
1 pound of meat cut into strips
1/4 cup soy sauce (did 1 cup for 4 lbs)
2 tablespoons brown sugar (did 4 tablespoons for 4 lbs)
1/4 tsp. black pepper (did 3 tsp for 4 lbs)
1/2 tsp. ground ginger (did 1 tsp for 4 lbs)
1 tsp. ground garlic powder (did 3 tsp for 4 lbs)
1 tsp. kosher salt (did 4 tsp with 4 lbs)
Marinate for two hours. Dry in oven, dehydrator or smoker
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Post by biglakebass on Jan 29, 2019 9:09:02 GMT -6
marinade recipe:
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup white wine or beef stock or broth
- 1/4 cup katsup
- 2 Tbl prepared mustard (your favorite)
- 1 Tbl fresh minced ginger
- 2 tsp liquid smoke (optional)
- 1 to 2 tsp red pepper flakes (optional)
Enough for about 2 lbs
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Post by biglakebass on Jan 29, 2019 9:09:23 GMT -6
Turkey jerky
Enough for about 5 lbs
Marinade Ingredients
• 5 Tablespoons salt
• ½ cup water
• 8 Tablespoons brown sugar
• 6 garlic cloves minced
• 1-1/4 teaspoons garlic powder
• 5 teaspoons pepper
• 2-1/2 cups Worcestershire sauce
• Splash of merlot or cooking sherry.
• 1/4 cup soy sauce
• 3 Tablespoons red Chile pepper
• ½ cup honey
Instructions
1. Mix all ingredients well (a blender is optional).
2. Marinate turkey for at least 24 hours
3. Slice all pieces 1/4″ to 1/2″ thick to make sure all pieces are finished cooking at the same time.
4. Place on your smoker; make sure none of the pieces are touching each other.
5. Cook in the smoker at 225 degrees for 2 to 3 hours with your favorite flavor wood.
6. Cooking time may vary depending on how dry you like your jerky.
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Post by biglakebass on Jan 29, 2019 9:09:44 GMT -6
1 lb Venison slice ¼ inch thick
¼ cup brown sugar
1 TBS black pepper
1 TBS Onion Powder
1TBS Garlic Salt
1 TBS Lemon Juice
2 TBS Liquid Smoke
1 TSP Paprika
1 TSP Crushed red pepper
2 TSP Hot pepper sauce
½ cup Worchestire sauce
½ cup Teriyaki Sauce
½ cup Soy Sauce
1. 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.
2. 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.
3. 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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Post by biglakebass on Jan 29, 2019 9:10:09 GMT -6
Sweet and Hot Beef Jerky
1 TBS Onion Powder
1 teaspoon garlic powder
1 Teaspoon black pepper
1 ½ cup brown sugar
1 TBS liquid smoke
1 cup Worchestshire sauce
1 cup soy sauce
1 TBS smoked paprika
2 teaspoons red pepper flakes
1.5 lbs sliced meat
Mix all ingredientes and marinate overnight
Dehydrate
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Post by biglakebass on Jan 29, 2019 9:12:45 GMT -6
Oops... you said sticks..... Everything I posted is jerky recipes(if its not obvious).
These are all ones I have done over the last 20+ years. I didnt realize I had this many jerky recipes. LOLLL. Some I havent made in years, for no reason other than I just havent.
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Post by Sandbur on Jan 29, 2019 9:25:45 GMT -6
Oh,,, did you mean jerky? Everything I posted is jerky recipes(if its not obvious). These are all ones I have done over the last 20+ years. I didnt realize I had this many jerky recipes. LOLLL. Some I havent made in years, for no reason other than I just havent. Mark, damn, you are in the wrong business. I am here drooling like a hungry dog. |
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Post by badgerfowl on Jan 29, 2019 10:03:11 GMT -6
Oh,,, did you mean jerky? Everything I posted is jerky recipes(if its not obvious). These are all ones I have done over the last 20+ years. I didnt realize I had this many jerky recipes. LOLLL. Some I havent made in years, for no reason other than I just havent. Mark, damn, you are in the wrong business. I am here drooling like a hungry dog. Agreed. Might have to try some of those on some duck I have in the freezer. |
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Post by sd51555 on Jan 29, 2019 10:08:48 GMT -6
Oops... you said sticks..... Everything I posted is jerky recipes(if its not obvious). These are all ones I have done over the last 20+ years. I didnt realize I had this many jerky recipes. LOLLL. Some I havent made in years, for no reason other than I just havent. That is awesome! Am I ok to skip the cure as long as I keep them frozen and eat within a few days of being thawed? Also, what about temp regime? Saw some talk last night about starting on low heat like 120 and working up to 165 over 5-6 hours. |
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Post by biglakebass on Jan 29, 2019 10:12:27 GMT -6
Most of these i have done on my dehydrator. It maxes at 160. Thats the temp i always use.
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