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Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: ActiveTrapChecker on Oct 18, 2016, 08:23 AM
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Trying to enhance my dehydrator skills. To my daughter's delight I have fruit down. Now it's time to figure out jerky. My standard steak marinade was too overwhelming last year.
Does anyone have venison and beef jerky recipes they'd be willing to share? Need to get ready for what they say will be a lengthy ice fishing season.
Thanks!
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You might try High Mountain jerky seasonings. They have a large variety of flavors and very simple and easy to use. You can find them at your local wal-mart or most grocery stores. I have been using it for years and makes very tasty jerky especially if you experiment and mix different flavors together. You can also order on their website. ;D ;D ;D
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Thanks PackFan, I appreciate the information!
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Start with 5lbs. of meat (should fit a 4 tray dehydrator fairly well)
Look on line lots of recipes ..mix and match which flavors you like but base it on 5 lbs of meat
I like Sriracha sauce as one of my heat sources...along with fresh ground pepper and crushed red pepper ...pressed garlic over powdered garlic...brown sugar for my sweetness ..not a fan of honey or molasses as it get too sticky for my liking...add 1/3 cup each ...soy sauce , woshtershire sauce and red wine vinegar for your wet.. don't forget liquid smoke ... a good dedicated coffee grinder for your spices is great for getting everything (spices) blended and ground nicely ...onion powder...ginger powder or fresh ginger has found its way into my recipes also . Morton tender quick and/or Kosher or Sea salt ...NO TABLE SALT
You could also try a good BBQ rub as your base and make a marinade to your liking
Cut your jerky as uniform as you can to get equal drying times per tray ...mark your trays and rotate every two hours
I would start with regular beef ...roast etc ...fine tune your recipe then try it on venison .
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I just started last year. High mountain is great. My family use to live in Idaho and my dad grew up eating King B jerky. We now live in Michigan and could not get King B anywhere near here. Last year I surprised him with some venison jerky using the pepper recipe and he loved it. It taste a lot like the King B flavor he misses. I can't make it right now, my wife is pregnant and doesn't do well with different smells. So I will have to stock up and wait until after the baby is born to start making more jerky.
I also bought the High mountain jerky cutting board. It makes it really simple to slice up uniformed pieces. I suggest getting that as well.
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i always start with Original Hi-Country seasoning ( easily found on line). After that its a potpourri of ingredients. I add a lot of extra spices, especially red pepper and whole mustard seeds. I usually throw in some honey or some reduced papaya juice. Then some extra ketchup, soy and teriyaki.
Another suggestion is to get a jerky shooter. All the pieces are the same size and get done drying at the same time. And its way easier to get more into a dehydrator with uniform sized pieces.
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Venison should be frozen at lest 30 days prior to making jerky ...to kill parasites. . Also it make it easier to cut if partially frozen/thawed .
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I'll add another vote for Hi-Mountain, especially if you're a novice at charcuterie & curing, which it sounds like. Just remember that jerky made with any recipe or "cure" lacking sodium nitrite will not be shelf stable and should be refrigerated and treated like any other perishable. I've mixed and made my own cures for jerky and sausages for years, so I buy my supplies and ingredients, spices, binder, casings, Cure#1, Cure#2, etc. in bulk from Butcher-Packer in Michigan. Great prices and service.
If you purchase the Hi-Mountain kit(s), just follow the instructions for either ground or whole meat and you'll be just fine. Try to start small with a pound or two of meat. Don't attempt to double the spices & cure for three pounds of meat to make six pounds for example. The quantities of spice and cure(pink salt in this case) required for additional pounds of meat are not linear and you would end up with a very, very salty product.
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I agree hi mountain does make good jerky,hard to screw up and all the flavors are pretty good.i would recommend if you are just starting out with jerky making.
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A C Leggs Old Plantation Seasonings
I got 5 assorted bags of this wonderful stuff for Christmas last year. The package was from amazon and each bag can season 25 lbs of meat. The cure was also included in the package. This stuff has been good to me and I would recommend it.
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About 10 years ago, I used to make quite a bit of jerky. Back then, Walmart used to carry Nesco brand jerky cure. It was the bomb. I used it on deer meat and it tasted great. Not sure if they still carry it anymore though . I will do some checking. I agree that high mountain is pretty good as well. Thanks for posting this thread. I have been thinking about getting back into doing some jerky for icefishing season this year. Now I am going to proceed and geterdun.
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Prospector, you're in Wyoming and not using Hi-Mountain? A company in your home state??? For shame. ;D I have some sample packs of the Nesco jerky seasoning that came with a jerky gun a few years back. You want 'em? They might be a little beyond the "good by" date. Send me a pm with your addy and I'll send 'em out. Mark
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Nothing wrong with Hi country. Just really liked the taste of the Nesco better. Also, it was easier to make because there was no call for it to marinate overnight. I am sure that Hi country probably has a longer shelf life, but I eat the jerky so fast that it doesn't matter anyway. ;D I sure appreciate the offer on that seasoning deal ninja! I will PM you my info.
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Venison should be frozen at lest 30 days prior to making jerky ...to kill parasites. . Also it make it easier to cut if partially frozen/thawed .
Thanks Diehard. Is this something that should be done for venison all together or just for jerky?
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Thanks everyone for the abundance of information. I am looking forward to getting after it!
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Thanks Diehard. Is this something that should be done for venison all together or just for jerky?
I would say a good general rule ...but jerky ...ground...sausage... have low heat cooking methods so that can be a breading ground in particular for some nastys ...properly cooked venison is a flash in the pan for most thin cuts/ground so that it may not kill bacteria/parasites...so freezing is a must ...most folks do their deer seasons first harvest as jerky/sausage/ground so it gets its 30 plus days in freezer before ice season or late/rifle season
http://www.wideopenspaces.com/venison-jerky-recipes/
I find commercial jerky mixes too salty ...but home made ones must be stored in refrigerator and eaten fairly quickly...which isn't a problem with jerky ...store in Tupperware with a paper towel to draw out any extra moisture even more .
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I've used this recipe for 30 years and no one has ever complained. Well, once I guess, but he never got any more after that. Simple.
Jerky Recipe
1 ½ sup Soy Sauce
1 tsp liquid smoke
2 tsp lemon juice
1 tsp Ginger
¼ to ½ tsp tobacco sauce (more if you like it HOT)
¼ tsp pepper
½ tsp liquid garlic
Slice meat with the grain to you desired thickness, about 3 to 4 lbs. Soak slices in mixture 4 to 6 hours (I think overnight gets it a bit too salty). Heat/dry in oven at 150 or in dehydrator.
YUMMY!
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I've used this recipe for 30 years and no one has ever complained. Well, once I guess, but he never got any more after that. Simple.
Jerky Recipe
1 ½ sup Soy Sauce
1 tsp liquid smoke
2 tsp lemon juice
1 tsp Ginger
¼ to ½ tsp tobacco sauce (more if you like it HOT)
¼ tsp pepper
½ tsp liquid garlic
Slice meat with the grain to you desired thickness, about 3 to 4 lbs. Soak slices in mixture 4 to 6 hours (I think overnight gets it a bit too salty). Heat/dry in oven at 150 or in dehydrator.
YUMMY!
May Be it was that tobacco sauce . ;D
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What's your preferred cut of beef? Does anyone use a jerky gun? What's your favorite "round" cut to use - Top, bottom or eye?
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Jerky gun is easiest to use. Uniform peices thay all get done the same time and fit well on square trays.
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What's your preferred cut of beef? Does anyone use a jerky gun? What's your favorite "round" cut to use - Top, bottom or eye?
I generally use thin cut bottom round sliced into approx. 4-6 in. strips. I also make turkey jerky using boned out turkey tenderloins sliced into strips. Turkey also doesn't require as much drying time in the dehydrator as beef or venison cuts. ;D ;D ;D
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May Be it was that tobacco sauce . ;D
What?? You don't care for tobacco juice?
Hardest thing about using tobacco juice is measuring it. You know, once you start to pour from a spittoon it is hard to stop the flow.
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I mixed up 7 lbs of venison today,using high mountain mix.Ive always used my own mix,but I thought I would give high mountain a whirl.i am also going to cure mine in the smoker instead of a dehydrator,I will use sassafras wood to smoke with.
,.
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I mixed up 7 lbs of venison today,using high mountain mix.Ive always used my own mix,but I thought I would give high mountain a whirl.i am also going to cure mine in the smoker instead of a dehydrator,I will use sassafras wood to smoke with.
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that sounds absolutely yummy! ;D ;D ;D
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Osage that does sound yummy for sure ...are you doing a ground mix or sliced ...how difficult is the smoking process as far as timing and temperature control ...I have smoked many things with great success... and did try jerky once but temperature and time is tough to master ..little to brittle .
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The more I read, the more i link the idea of using ground venison and beef in a jerky gun. Seems like the Nesco gun (i am an amateur don't forget) works very well but tends to wear down easily. Any gun users on IS have a recommended jerky gun?
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Been using this for a few years and have had no issues:)
http://www.sportsmanswarehouse.com/sportsmans/mobile/Open-Country-Jumbo-Jerky-Gun/productDetail/Jerky-and-Sausage-Making/prod9999000166/cat101742?ref=google?utm_source=google&utm_medium=shoppingfeeds&utm_term=1136124&utm_campaign=GDF&gdffi=956ae87823e94c98adceb63322121bc0&gdfms=BD13513B83C245A0A236C89AF1D465E8&gclid=CPav1_7t7M8CFQEJaQodszUAFQ (http://www.sportsmanswarehouse.com/sportsmans/mobile/Open-Country-Jumbo-Jerky-Gun/productDetail/Jerky-and-Sausage-Making/prod9999000166/cat101742?ref=google?utm_source=google&utm_medium=shoppingfeeds&utm_term=1136124&utm_campaign=GDF&gdffi=956ae87823e94c98adceb63322121bc0&gdfms=BD13513B83C245A0A236C89AF1D465E8&gclid=CPav1_7t7M8CFQEJaQodszUAFQ)
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Osage that does sound yummy for sure ...are you doing a ground mix or sliced ...how difficult is the smoking process as far as timing and temperature control ...I have smoked many things with great success... and did try jerky once but temperature and time is tough to master ..little to brittle .
Hi hardwater,I do the sliced jerky,I have tried ground meat,but I tend to like doing things the hard way.As far as temp control,one does need to be watchful,once I get the temp controlled ( adjusting the vent ) I can get by checking every half hour.I move the meat around a good bit,just to keep everything right.
The biggest thing is knowing when to pull the meat.Warm meat will fool ya,you will think it's not finished,and end up over doing it.I pull some thinner pieces frequently,gives them a few min to cool,once cool,I flex them,in my opinion,it's the best way to check for proper doneness.Another thing I do is only put a couple 1x2x10" pieces of wet sassafras in the firebox,this seems to give the jerky enough smoke for our taste.
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anyone out there ever try making goose jerky? Fellow co-worker years ago liked to hunt geese but didn't care to eat them so he would always bring me the breasts and I would slice them up and add the High Mountain jerky mix and it was fantastic jerky.
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Goose jerky is great! Since we are on the subject of different kinds of meat... Albacore jerky is amazing!!!
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I agree, goose jerky is outstanding.
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Great now you got me going to..
(http://i1382.photobucket.com/albums/ah268/rhino1357/Mobile%20Uploads/20161023_152732_zpsqnsqnt7c.jpg) (http://s1382.photobucket.com/user/rhino1357/media/Mobile%20Uploads/20161023_152732_zpsqnsqnt7c.jpg.html)
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Hi-Mountain does have some great flavors , but for the past 2 yrs. or so, I have been using jerky spice mixes from Cabela's. We really like the BBQ flavor, as well as the Peppered jerky mix. I mix 4lbs. of venison burger, even though the spice packets say to use 5 lbs., it gives it a bit more flavor. The spice packs come 3 to a box & costs around $8.00. I also use a Cabela's Jerky Blaster, it holds more ground meat & gets the prep done quicker. I prefer to let mine set at least 6 hrs. before I start to put it on the racks. This spice mix also works well w/ steak & roast jerky, just let it marinate at least 12 hrs.. I used to mix my own jerky spices, but this is a lot easier & I have been happy w/ the results.
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Great now you got me going to..
(http://i1382.photobucket.com/albums/ah268/rhino1357/Mobile%20Uploads/20161023_152732_zpsqnsqnt7c.jpg) (http://s1382.photobucket.com/user/rhino1357/media/Mobile%20Uploads/20161023_152732_zpsqnsqnt7c.jpg.html)
I have the same smoker..
Back to the dehydrator -try making some homemade blue gill chip's. Use a mild salt water brine I use a teaspoon per 2 cups of water. Brine no more than a hour- rinse thoroughly pat dry- use your favorite dry seasonings from garlic to chilly powder taco seasoning plain salt ect. ect ect. A billion different ways to season. Dehydrate until it reaches what your taste are. I've done them to slightly crisp and chewy or all the way crispy. Great snack on and off the ice!!!! Great thing about dehydrator's and smokers the possibilities are endless!!!!!!
Ross
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Try allreceipies.com, they have several marinades rated by thousands of users, I've used a couple from their making goose breast jerky, turned out awesome. Cooked in my oven, low heat with door cracked open, as easy as it gets!!
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I'm with Missoula on the jerky gun idea. Otherwise, if you slice it from muscle, you can't get all of those small shoulder cuts and trimmings. I have a Nesco, but may get a better one.
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I've used this recipe for 30 years and no one has ever complained. Well, once I guess, but he never got any more after that. Simple.
Jerky Recipe
1 ½ sup Soy Sauce
1 tsp liquid smoke
2 tsp lemon juice
1 tsp Ginger
¼ to ½ tsp tobacco sauce (more if you like it HOT)
¼ tsp pepper
½ tsp liquid garlic
Slice meat with the grain to you desired thickness, about 3 to 4 lbs. Soak slices in mixture 4 to 6 hours (I think overnight gets it a bit too salty). Heat/dry in oven at 150 or in dehydrator.
YUMMY!
I tried this recipe a couple days ago and did jerky in my convection oven. They came out really good. The only tweak I did was instead of the tabasco I used Frank's Red Hot just for flavor instead of heat.
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Just an addendum to all the great replies...I've been making my own jerky for over twenty years now, whole and ground meat. I generally use the some of the store-bought mixes for ground meat (like High Mountain and Nesco's) because they are tasty and easy. With whole meat, I always use the simplest recipe of 1 cup soy sauce (soy sauce that you like, BTW! I like LaChoy, some brands are way too salty...) to 1 TB Worchestshire with a touch of onion and garlic powder. Let it marinate at least overnight and there you go. Also add some dried hot pepper powder if I want it spicy. Simple delicious flavor that I've used with everything from venison and beef to goose and fish. And you can add any spice or seasoning you like to it and it's always good! Simple, I know... :)
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Highmountain mix is good stuff. For drying the meat, I tried a new method this year that I saw on Alton Browns food network show. I bought 3 cheap 20x20 furnace air filters and laid the meet on them like racks. Then bungee chord the stacked filters to a cheap box floor fan that was propped up on some blocks. Just turn on the fan and it dries the meat without any heat needed. The flavor was much more intense and we really liked it. Stored the dried jerky in vacuum backs with the a dessicant packet and even after 8 months, a fresh opened back was fantastic. Now, you don't get the awesome smokey flavor from a smoker, but it the jerky really was very good.
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I like to do goose jerky in the oven, it is a 3 day process; but kind of pain, but good and bad.
I learned the hard way my first time making jerky in the oven, line the bottom of your oven with foil. Mom kicked my butt from here till next Tuesday, the drippings where all over of the bottom of the oven.
I can remember my father making Bear jerky years ago, it was a sweet /hot taste, I have know idea where that recipe is.
I am going to pass on a legend.
This is for the goose jerky:
8 cups of water
1 tablespoon liquid smoke
1/3 cup pickling salt
a handful of garlic cloves
4 beef bouillon cubes
1 tablespoon black pepper
1 teaspoon season salt
1 tablespoon Tabasco
have your goose slice in 1/4" to 1/2" strips
Brine everything over-night
Next day gently rinse
Assemble the goose meat with tooth-pics
and put on the oven racks.
Have your oven on the lowest setting
Have your oven door cracked open.
You will know when it is done.
Sometimes at the half-way point, I well take several pieces and roll them in honey and crushed red peppers.
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One more vote for the Hi-Mountain stuff. I like their hickory blend. Yes it is reminiscent of the King B stuff of years ago. If you like commercial jerky it is an excellent way to go to emulate that.
I wouldn't use a dehydrator that can't get internal temp of game meat above 160 deg F. Drying is OK for apples, but I prefer cooked (pasteurized) meat products.
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I just started last year. High mountain is great. My family use to live in Idaho and my dad grew up eating King B jerky. We now live in Michigan and could not get King B anywhere near here. Last year I surprised him with some venison jerky using the pepper recipe and he loved it. It taste a lot like the King B flavor he misses. I can't make it right now, my wife is pregnant and doesn't do well with different smells. So I will have to stock up and wait until after the baby is born to start making more jerky.
I also bought the High mountain jerky cutting board. It makes it really simple to slice up uniformed pieces. I suggest getting that as well.
Mmmm King B!!!! My mouths a watering!!! The best!
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Been using the method I saw Alton Brown use on the Good East show. Bought a box fan for $11 and a pack of 20x20 AC air filters. Sandwich the meat between 2 filters and then bungee cord to fan on high to dry. Makes fantastic natural old style jerky. Simple teryaki or pepper brine is all you need overnight. Tried the same method with beef, venison, and even lamb...all tastes great. Keep the desiccant packs from other store bought jerky and put in a ziplock back. If longer storage, I use the vacuum sealer.
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I give a huge jar of homemade jerky to my father and FIL every Father's Day and X-mas and they love it.
I basically use Alton Brown's recipe: http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe-2103581
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Line dehydrator trays and dehydrate at 90-100*F for 12-18 hours.
I will usually triple the flank steak quantity (to ~5 lbs) and quadruple the brine recipe (2-2/3rd cup soy sauce, 2-2/3rd cup worcestershire, etc). You will definitely want a lot of this jerky.
A couple other tips/things I do:
-Lean, well-trimmed flank steak is the KEY- it is a little pricey but worth it. Have the butcher custom trim it for you before buying then trim even more fat off at home yourself.
-Freeze the flank steaks an hour and then flip, freeze another 1-2 hours.
-Slice for a thickness about like thick cut bacon.
-halve the amount of honey, because I find that the full amount keeps the jerky from getting dry enough.
-Marinade for 10-12 hours, not 3-6. And shift around the bag contents every 2-3 hours during marinading to distribute everything evenly
-pre-drying the marinated jerky with paper towels less or more will control some of the flavor/saltiness. Dry more for milder jerky, leave it wet for stronger taste.
-re-season the jerky lightly with salt and ground black peppercorns after lining the strips in the dehydrator trays
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Sriracha sauce adds a nice touch
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My basic beef jerky recipe for the dehydrator;
As much lean beef as you want - I buy the eye of round in vacuum packs and trim them really well. Cut the pieces into strips about an 1/8th inch thick or so. Make sure to trim all fat and silver flesh as it is gross in jerky. If you slice along the grain it is chewy, across is easier to bite.
For the marinade - I don't tend to use measures, I have been making it for about 15 years and have excellent results.
About a cup of soy sauce.
A few squirts of liquid smoke
A few big dollops of oyster sauce (this stuff adds a real beefy flavour to it, I kid you not)
A few shakes of Worcester sauce
A good spoonful or so of powdered ginger, cayenne pepper and garlic powder (add more or less of each per your taste but I wouldn't go too heavy on ginger or garlic)
A heap of freshly ground black pepper.
If you want heat add some tabasco or sriracha sauce but go easy as it can be overpowering
Marinate overnight.
I just bought a Cabelas 6 rack dehydrator this spring and I highly recommend it. I get good results in half the time of my old unit.
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Try allreceipies.com, they have several marinades rated by thousands of users, I've used a couple from their making goose breast jerky, turned out awesome. Cooked in my oven, low heat with door cracked open, as easy as it gets!!
Look for jalapeno, Dr. Pepper jerky on the allrecipe site. Amazing flavor.