Pepper Jerky & Hot Pepper Jerky Seasoning Recipes

[forluvofsmoke]

The recipe is for a 3lb batch, so 1/4 cup water per pound of sliced jerky meat.

EDIT: sorry, I re-read some of my earlier posts and found typo's...I did mention 3/4 cup water per pound, it should 1/4 cup water per pound.

Eric

 

[mathman]

I'll be making this on Wednesday. My AMNPS should be in on Tuesday. I'm starting marinade today.

I never liked the soy sauce flavor in bought jerky. Hope this just taste like pepper hot salty jerky.

 

[forluvofsmoke]

I'll be making this on Wednesday. My AMNPS should be in on Tuesday. I'm starting marinade today.

I never liked the soy sauce flavor in bought jerky. Hope this just taste like pepper hot salty jerky.

I believe you will find the hot recipe (with cayenne) to be exactly what you're looking for. Try not to eat too much of it at one time, as you may find yourself boosting the dairy industry a bit more then you'd like...if you know what I mean. My family and friends find it to be quite hot, as others here on SMF have, as well. It does sneak up on you after a couple of bites, so don't be ashamed if you find yourself wiping the sweat off your brow...LOL!!!

Have fun with jerky smoke!!!

Eric

 

[mathman]

Started it at 7 pm today. Filled my AMNPS with hickory. It's smoking at 113 degrees now.

Love my maverick thermometer. It's sitting right by my alarm clock.

I'm going to do smoke the whole time. I want tons of smoke flavor.

Hope it's great!!!

 

[crazymoon]

MM,How did it come out?

 

[mathman]

It's still smoking. I'm not home yet.

 

[mathman]

I checked it when I got home and it was at 113 degrees. I guess I didn't light my AMNPS well enough because it never burned. And there was mold all over the meat.

I guess the temperature should have been higher?

I thought that if you use cure then it won't mold.

Hard day at work today and then I came home to ruined meat.

I just left it in there and went inside and relaxed.

I'll clean it out Saturday evening.

 

[forluvofsmoke]

Ouch, no smoke...

...mold formed in one day...doesn't seem right. Did it turn a white/grey color all over? Maybe there's a lot of spores in the air in your location right now, but that's never happened to me around here. I guess it is a possibility with having under 120* chamber temp for such a long period of time, along with no smoke for surface preservation of the meat...I know smoke has anti-bacterial properties, but I'm not 100% sure about it's ability to inhibit mold growth. My longest jerky smoke and drying (pepper-steak jerky, if I recall) was probably 16-17 hours...started low around 120*, slowly bumping it up, and it was finished @ 160* chamber temp for the last few hours.

Anyway, cure additives don't retard mold growth...it just kills bacteria before the meat is smoked and dried, or cooked. If properly dried and stored, jerky can be kept for quite a while before mold will form on it. The commercially processed jerky has chemical additives to retard mold growth in specific...that's why when it's left closed with the original processing seal on the package intact, it seems to have an eternal shelf-life. Mold is what will destroy your jerky.

Keep trying and don't throw in the towel. The AMNPS does have some niches...it doesn't like high humidity or the pellets won't continue to smolder, but there are ways to correct that. Also, be sure you have good air flow to feed the pellets...in the MES, many folks slide the chip loader open part-way to allow air in for the pellets,

Check HERE in the smoking gadgets section for threads on issues and fixes with the AMNPS. There are some pretty good tricks that have been shared there. I have a small AMNPS, and a prototype AMNTS that Todd sent me back in the day for testing. The pellets can be finicky if conditions are less than favorable. If you remember nothing else about the AMNPS, do remember these three things: high temps will cause the pellets to burn rapidly: and low air flow or low oxygen (from the combustion of a solid fuel or propane fire) to the AMNPS and or high humidity will kill the pellets (high moisture content in the pellets makes for frustration when lighting, as well...nuke (microwave) the pellets to dry them if you have to). The environment your pellets are stored in does matter. Lastly, be sure your smoke source is functioning properly before you leave it unattended for any long period of time.

Man, wish you could have tasted this jerky...it will be worth a second try once you get the AMNPS to smoke for you in your MES.

Stay with it!!!

Eric

 

[mathman]

Thanks very much. I'll check that info out.

It's been extremely humid, light rain, heavy fog, cold and no wind. The smoker had condensation in it when I opened it.

I've had a horrible time with this smoker and it's been my fault. I've been trying my own things and I'm not good enough to do that. I need to do recipes and instructions.


Next time I will do a higher temp, dry the pellets, and check it some until I figure it out.

 

[bjamm]

I bought this   it is Cure salt #1.

How much would I substitute into this recipe

 

[forluvofsmoke]

Hi, bjamm-

It should have the recommended quantity on the package instructions. Any curing additive recommendations should be followed closely for obtaining the best overall results, and a safe finished product. I zoomed in on the photo from your link and it states (for small batches) 1 tsp per 5lbs of meat, or slightly less than 1/4 tsp per 1 lb of meat, as well as 25 and 100lb batch measurements.

Hope that gets you started down the curing path.

Eric

 

[whitefish]

Could someone tell me where I can get or order Cure #1 and Cure #2 and how they differ from Tender Quick when making jerky.  Thanks.

 

[daveomak]

Michlitch, Butcher & Packer, The Sausage Maker, Amazon.....


http://www.smokingmeatforums.com/a/prague-powder-1-vs-prague-powder-2


MORTON TENDER QUICK and MORTON SUGAR CURE

NOTE: Morton Tender Quick is not a meat tenderizer, or should either be used as a seasoning. These two premixes are essentially the same, and can be used interchangeably. Both are considered fast cures. The difference between the two is that the Sugar Cure has added dextrose and a packet of spice mix. They both contain a combination of high grade salt, sugar, plus both sodium nitrate (.5%) and sodium nitrite (.5%).

Like cure #1, these premix cures have been developed as a cure for meat, poultry, game, fish and sausage that require short curing times, and will be fully cooked. They are NOT interchangeable with cure #1; they measure differently. Unlike cure #1, you don't use any additional salt when making sausage.

NOTE: Morton Tender Quick is not a meat tenderizer, and the Sugar cures are not seasonings. These are cures that only should be used in recipes calling for curing meat fish, and poultry. They can be used in recipes that call for cure #1, but because they are measured differently and the salt they contain, they are not directly interchangeable with cure #1, or cure #2, saltpeter or Morton Smoke Flavored Sugar Cure.

 

[whitefish]

When curing jerky using this recipe or a marinade with tender quick, is it necessary to rinse off the marinade or the tender quick after the curing process has been completed? Most of the recipes in this forum do not seem to require rinsing off the curing seasoning before placing on the smoker.

 

[daveomak]

When curing jerky using this recipe or a marinade with tender quick, is it necessary to rinse off the marinade or the tender quick after the curing process has been completed? Most of the recipes in this forum do not seem to require rinsing off the curing seasoning before placing on the smoker.

Is there a particular reason for requiring rinsing....

 

[whitefish]

Not really. Just want to make sure it's OK to consume all that Tender Quick. Also, if I rinse, it will wash off all the pepper and seasoning. I've not used TQ before and just thrown the meat on the smoker right out of the marinate container.