Jerky seasoning

Discussion in 'Making Jerky' started by waffles, Oct 10, 2016.

  1. waffles

    waffles Newbie

    What seasoning package do yall use, preferably off Amazon, i have used the stuff from Academy and not to fond of it
  2. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    I make my own.  Have been for over 20 years's way cheaper and I think it taste better.

    This is my go-to marinade recipe for about 4 +/- pounds of meat... (Think one large eye-of-round trimmed of excess fat)

    16 oz. Kikoman Soy Sauce (this is the least salty of the soy sauces in my opinion)
    2 oz. liquid smoke - any flavor
    2 level (or heaping) tablespoons of granualated garlic
    2 or 3 level (or heaping) tablespoons of Mrs. Dash Chipotle Seasoning
    1 or 2 teaspoons red pepper
    Mix all of the above - set aside
    Cut up the meat into thin slices/strips/whatever.  
    I put the meat in a gallon ziploc bag and then pour the marinate on it.  I usually leave it to marinate overnight to up to 24 hours.  Drain.  Dehydrate.
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    W, here is my favorite from Eldon Cutlips book with a few tweaks:

     for 5 pounds -

    2 TBSPN salt

    1 tsp curing salt

    2 tsp chili powder

    1TBSPN black pepper

    1 TBSPN white pepper

    1 TBSPN garlic powder

    1 cup soy sauce(I use 50% less sodium)

    1 cup Worcestershire sauce

    1 TBSPN onion powder

    1 TBSPN red pepper flakes

    2 swirls of molasses

    8 oz V8 juice

    3 cups cold water
  4. This sounds pretty good CM. What is your marinade time?
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Here's a super easy crowd pleaser. I can't keep
    Enough of it on hand and my friends are begging me for it all the time. Try it as is, then add to it. The base recipe is easily adapted to other flavors and spices.
  6. waffles

    waffles Newbie

    So yall dont use any cure? I have always been told to use it, and will be using a electric dehydrater it that matters
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Most all of the above listed contain cure #1.

    Here on SMF, we try and make certain that the use of cure is included in jerky recipes since it's cooked/dried at very low temps.  If you choose to not use cure, you should take the meat rapidly to 160° IT and then begin the dehydration process.  
  8. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    On the recipe I provided above - the cure is essentially the salt in the soy sauce.  And I use Kikkoman soy sauce because, in my opinion, it is the least salty of the soy sauces.  If you use La Choy, for instance, in my recipe, the jerky will taste alike a salt lick.
    Last edited: Oct 15, 2016
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    TTT,  Sorry for the delayed response,I try to leave it in for two days with some stirs or shakes to mix a bit. I then air dry for at least an hour before smoking/dehydrating.
    Last edited: Oct 16, 2016

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