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Does anyone have a good jerky recipe for a smoker.
http://forums.larryville.com/viewtopic.php?f=25&t=26768
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Author:  veggielover [ Thu Apr 05, 2007 3:26 pm ]
Post subject:  Does anyone have a good jerky recipe for a smoker.

I would like to make some beef jerky and some salmon jerky. Any ideas?

Author:  fly [ Fri Apr 06, 2007 12:56 am ]
Post subject:  jerky

The smoker is irrelivant. You can jerk meat with a smoker, dehydrater, or oven regardless of the recipe. If you use the oven be sure to line the bottom with foil or you will have a mess. There are many different recipes and you can even use your favorite maranade as long as it has enough preservitive in it (salt, or sodium nitrate and nitrite). If you have not made jerky before I would try a basic recipe and experment for the taste you are looking for. Some like it sweeter, some like it spicy to right down hot. The thickness of your meat will also determine the cure time and how chewy or brittle it is. I cut mine arround 3/8 inche. You can start with a jerky mix but if you are a purest that will take the fun out of it. Cut your meat and maranade it over night in the fridge in a sealed container and make sure the meat is covered and well mixed with the maranade. Before curing make sure the meat is well drained. I use the following with varations of peper, chipotle, Chili with a little apple cider vinegar to set it off. For fish or chicken you can increse teriyaki and back off the other liquid, throw in some rosemary, tyme, etc.

Try: 1 C. of worecestershire sauce, 1 C. teriyaki, 1 C. of soy sauce, 4 T. of liquid smoke, 2 to 4 T. of brown sugar, 2 T. onion powder, 2 T. garlic powder.
I hope this helps.
Good luck and good munching

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