Wanting a good recipe

Discussion in 'Making Jerky' started by joanie27, Aug 28, 2015.

  1. joanie27

    joanie27 Newbie

    I'm making beef jerky for the very first time with a 3.5 lb of round and wanted some marinating recipe ideas. I love any kind of teriyaki flavors, but just not too salty. My dad is big into smoking meats, and they are very flavorful, but just outstandingly salty. I know jerky is for the most part a salty snack, but if I could make homemade I'd like to try and cut it back a tad. 

    Thanks for any info!! :)
  2. muralboy

    muralboy Smoking Fanatic

  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Joanie Welcome to SMF use the search bar for recipes, to cut down on the salty taste add some brown sugar 

  4. joanie27

    joanie27 Newbie

    Thank you!! :)
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member


    Heres' my favorite recipe for 5 pounds:

    2 Tblspn salt

    1tsp cure #1

    2tsp chili powder

    1 Tblspn black pepper

    1Tblspn white pepper

    1 Tblspn garlic powder

    1 cup less sodium soy sauce

    1 cup Worcestershire sauce

    3 cups cold water

    1 small V8 juice

    1 Tblspn onion powder

    2 swirls of molasses

    1 Tblspn red pepper flakes

    I usually marinate the meat for 36-48 hours with a few stirs.Its not teriyaki but it is good and not salty
    Last edited: Aug 29, 2015
  6. muralboy

    muralboy Smoking Fanatic

    The 2nd batch of jerky I did a more traditional soy/sweet/peppery style.  I backed off the pepper and kicked up the fresh ginger a little.  Really liked the ginger flavor coming through


    2 pounds lean bottom round, rump roast, or sirloin
    2 large cloves garlic, rough chopped
    1 stalk fresh lemon grass, trimmed, white parts thinly sliced

    One 1-1/2 inch piece fresh ginger, peeled and rough chopped (I went more like 2" of fresh ginger)

    1/2 cup soy sauce or Bragg Liquid Aminos
    3 tablespoons water
    3 tablespoons sugar
    2 tablespoons Asian fish sauce
    2 teaspoons hot red chile flakes, or more to taste (I backed off to 1 teaspoon)
    1/2 teaspoon pink curing salt (optional) 

    Make the marinade: In a blender jar or food processor bowl, combine the garlic, lemon grass, ginger, soy sauce, water, sugar, fish sauce, chile flakes, and pink curing salt, if using. Pulse until relatively smooth. Pour over the meat and massage the bag so the meat strips are evenly coated with the marinade. Refrigerate for at least 8 hours, or overnight. Turn the bag once or twice to redistribute the juices. 

    this is definitely a keeper

  7. Demitris Chilies & Peppers with one bottle of water and a 1/2 cup of crushed red pepper per each eye of round sliced 1/4" thick. Won't have all the salt. I make this a lot.

Share This Page