busybeaver
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sockeye
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Loc: Western Washington
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Ok how about some good jerky recipes...specifically looking for some that don't taste like soy sauce.
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Marty
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busybeaver
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sockeye
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Loc: Western Washington
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I know there must be some good recipes...hmm
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Marty
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Wyldheart
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egg
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Loc: Lynnwood
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Hey Marty, I agree, I hate homemade jerkey that is soaked in soy sauce. I have a recipe here somewhere. I'll dig it out........Rosie
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busybeaver
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sockeye
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Loc: Western Washington
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![[Cool]](images/icons/cool.gif)
Hope you can find it.
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Marty
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Bait O' Eggs
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humpy
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Marty
I also dont like any soy sauce in my jerky. I have used the "brined jerky" on the linked page and it is my favorite so far. It is a little salty as written and I have cut back on the salt a touch.
jerky recipes
[ 01-22-2002: Message edited by: Bait O' Eggs ]
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traskrivertackle.com
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greg
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Chromer
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Has anyone used the brine mix from Luhr Jensen? I bought a couple packs, but haven't tried it yet. I plan on drying mine in the smoker with a couple pans of mesquite chips....
Greg
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Steelhead are where you find them!
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WoodsyWayne
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MODERATOR -Bi-Coastal Intelligence
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Greg
I tried those when I bought a new smoker last year,(brinkman)(charcoal) It worked okay for smoked salmon, but my jerky dried out ...big time, I wish I could tell you the flavor, but mine turned out like charcoal, on the fish it was real salty.(may have overcooked it) ![[Confused]](images/icons/confused.gif)
I prefer home brew. but the good jerky recipe........hmmm still lookin.
Woodsy Wayne
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Fishermans Prayer: G-d grant that I may fish until my dying day, and when it comes to my last cast I then most humbly pray, When in the the lord's safe landing net I'm peacefully asleep, that in his mercy I be judged as big enough to keep
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busybeaver
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sockeye
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Loc: Western Washington
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Thanks Roy its been printed ![[Smile]](images/icons/smile.gif)
Greg never tried that type. Let us know how it works out if you don't get any feed back.
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Marty
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greg
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Chromer
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I'll get around to trying it soon, anyway. I usually use a variation of a recipe I got from an Outdoor Life mag years ago:
one cup soy sauce
one cup worchestershire sauce
one cup favorite corn whiskey
one cup water
black and cayenne pepper to tolerance
celery seed
Cut meat in strips with the grain, 1/4" thick, be sure to trim all fat and gristle. Soak in brine overnight, in a glass container, in the fridge. I dry mine in the oven, set on about 150 degrees, with a wooden spoon holding the door open a crack (to let the moisture out). Dry to desired consistency (usually 4-6 hours). Hide from the kids. ![[Wink]](images/icons/wink.gif)
Greg
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Steelhead are where you find them!
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Wyldheart
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egg
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Reged: 01/13/02
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Loc: Lynnwood
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Ok I found it!!!!
Beef Jerky.......No Soy
2 lbs Flank Steak or Skirt Steak if you can find it.
6 ounces/ 1/2 can coke (Yes POP) ![[Eek!]](images/icons/shocked.gif)
1 tsp liquid smoke
1 tsp worcestershire
1 tsp granulated garlic, or powdered
1 tsp onion powder
1 tablespoon salt
3 tsp brown sugar
course ground pepper
Put Steak in freezer for 1/2 hour or so until firm. Cut across grain in 1/4 inch slices. Prepare the marinate by combining all ingredients except the pepper. Put the steak pieces into the marinate and refrigerate for at least 2 hours. Remove the meat from the marinate, and sprikle generously with ground pepper. If you like it more spicy, sprinkle with dried red chili peppers.
Bake at 140 for 10 - 12 hours. Or use a dehydrater if ya have one.
ENJOY!
Rosie
[ 01-25-2002: Message edited by: Wyldheart ]
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Marty
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redneck yachter
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Any other recipes out there? Thanks
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Marty
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Southfork
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River Bum....
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I'm all over this one..
Wyldheart... thanks for the post.....
One my wife just might like....
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Marty
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redneck yachter
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Roy was right about the salt in that recipe... had to throw out the jerky it was so salty. BEWARE!!
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Marty
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Pay it forward
Catching is a skilled art built on fishing experiences
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GutZ
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Native Slab
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Remember this?
http://www.steelheader.net/ubbthreads/sh...;o=&fpart=1
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It's good to have friends.
It's better to have friends with boats!
**GutZ**
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Dogfish
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Ultimate Egg Whore
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Loc: McCleary, WA
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I have used the "little chief" recipe for "wild" jerky, substituting Teriyaki for Soy. Much sweeter, not as salty.
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"Give me the anger, fish! Give me the anger!"
Be like Big Stick!
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Marty
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redneck yachter
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Reged: 07/17/00
Posts: 19654
Loc: Olympic Peninsula
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did a batch of white tail with regular hi mountain seasoning that turned out good.. could have used a touch more pepper, but still very edible.
Moose came out pretty good with the hickory Hi Mountain seasoning with some added pepper. I prefer a little bite on the jerky but not a mouth tingling bite so the pepper was added.
Both batches done in a dehydrater instead of a smoker.
still a couple more varieties to try (cajun & garlic pepper) of theres but that cajun may sit for awhile. So far gonna give a thumbs up to these jerky cures. Available at cabelas.
Maybe its caribou meat next 
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Marty
Got Your Steelheader.net stickers?
Pay it forward
Catching is a skilled art built on fishing experiences
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Outlaw76
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Fugarwee
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Reged: 09/14/04
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Loc: Snohomish
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Did a batch of Venison today in the oven using that Little chief recipe, it turned out pretty good...
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"I may be crazy but it keeps me from going insane"
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cupo
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cookin' reels and killin' wading boots
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Loc: speeding on 530
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One word: Yoshida's.
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This can't be healthy. All this fishing is really messing with my head.
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Pinch_of_Snuff
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Chromer
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Reged: 03/25/05
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Loc: Spokane Valley
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How long did you do it in the oven? I've heard anything from 4-6 to 10+ hours. I'll be doing my deer in the oven this year, curious to know time...
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Take It Easy. If It's Too Easy, Take It Twice..
CCA Member
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navigator
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I'd like to check her for tics!!
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I use the convection oven at 200 for about 1-1/2 hours for muscle meat. Prolly about 3 hours for ground meat. 
 
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Join CCA and save our fish
Do Blondes really have more fun,
Or are they just easier to spot in the dark?
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scubaian
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returning spawner
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Reged: 06/21/05
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Loc: Poulsbo, WA
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For one that is kind of sweet yet spicy:
I cut the muscle meat in approx 1/8 slices. I marinate it using a dry mix like you would use for salmon. 1/2 cup tenderquick to 1 lb dark brown sugar. I sprinkle it onto the meat and layer. I don't pack it on, just sprinkle enough to cover and then add the next layer. I let this sit in the fridge overnight.
The next day, add water to the mix to help break it up. It will be like a brick. Rinse off the extra sugar place on your smoker rack. Sprinkle on some McCormics spicy montreal steak seasoning and let air dry for an hour or more. Throw them in the smoker.
This is one of my favorites.
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archy99
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Chromer
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Reged: 09/07/05
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Loc: Everett, WA.
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Might try SoyVay sauce in some of these instead of regular soy sauce...good stuff, sweeter and better flavor. I was thinking of selling my dehydrator...seeing all these recipes, I'm thinking twice now...darn thing just takes up way too much room.
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Beyond this, where there is no memory, the countryside lies vacant. -Indra Kagis McEwan
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cupo
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cookin' reels and killin' wading boots
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Loc: speeding on 530
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I soak in Yoshida's overnight, pat dry with paper towels, put in oven for 3hrs at 180 with the door cracked.
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This can't be healthy. All this fishing is really messing with my head.
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