Looking for a fairly sweet jerky recipee

Discussion in 'Drying/Dehydrating' started by mike johnson, Mar 27, 2013.

  1. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    My wife said she tried a jerky that was kinda sweet. Thats all i have to go on. Do any of you have a recipee that might work?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Mike, evening....  Have you tried Yoshida Sauce....  Maybe mixed with Soy Sauce...    It's been a long time since I made jerky.....   Dave
     
  3. Hello Mike,

    I have just started to experiment with jerky recipes as well, and found honey to be a good sweetner in this basic recipe I found on the net.
    • 1/3 c. Soy Sauce
    • 1/3 c. Worcestershire sauce
    • 1/3 c. liquid smoke
    • 2 Tbsp. honey
    • 1 Tbsp. onion powder
    • 1 Tbsp. garlic powder
    • 1 tsp. cumin
    I add black pepper (ground or cracked) or crushed red pepper to taste for a little spiceyness. This is good for 2 or 3 pounds of thinly sliced beef.
     
    Last edited: Apr 1, 2013
  4. Mike,

    I've made a ton of jerky (elk and beef). I add 1/4c of brown sugar per 5lbs of meat and to whatever flavor profile I'm looking for! So, even a basic recipe can look like this:
    5 lbs of Meat-->Jerky
    1 tsp cure #1 (or if using a kit use per manufacturer's rec.)
    1 T Pepper (More or Less depending on taste?)
    1 tsp Seasoning Salt (I use Lawry's)
    1/4 c of brown sugar


    Optional stuff to flavor:
    2 tsp of garlic powder
    2 tsp of red pepper flakes
    2 tsp of onion powder
    2 tsp of dried mustard
    2 tsp of Cajun spice mix

    If you add any salted marinades, be careful with salt...it can get salty tasting really quick...others have suggested the "fry-test". I've had mixed results with it...meaning it tastes too salty at time of fry test, and not salty enough after smoke?

    Trim off all fat and membranes, cut meat into 1/4" thickness, and let marinate overnight in 1 gallon ziplock bag (remove as much air as you can?), giving it a squish and shake every few hours. Place on smoker racks and smoke with whatever flavor you like (I personally love hickory for jerky). Keep temps between 140-160*. When jerky looks right and can be bent at 180 degrees without the meat fibers breaking, you'll have jerky. Finished is a subjective preference, some like it a little dryer (my wife), I personally like a little chewiness to it?

    My last batch:

    Once complete, let cool and place in plastic bag...leave open for a few hours and let it sweat. Then vacuum seal 'em or zip 'em up and place in refrigerator overnight...the meat will have a nice shiny, sweet coating.

    ~Brett
     
    Last edited: Apr 1, 2013
  5. I have made Jerky with 3 cups Soy Sauce, 1 cup Brown Sugar as the base.  Now if you have a smoker, this next item is not needed.  1 cup Liquid Smoke.  If you want heat, add Crushed Chili Peppers or Cayenne Pepper dust.  You can up the sugar for sweeter, if needed, last batch I made, I only had 1 1/2 cups of soy and used 1 cup of Brown Sugar.  Folks loved it.  In fact, the same day I made that, I made 2 other recipes, more complicated, and people like this one more than the others.
     

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