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Homemade Beef Jerky

Discussion in 'Food Talk' started by tensecondchevelle, Jul 28, 2014.

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  1. Dec 29, 2014 at 2:54 PM
    #41
    tensecondchevelle

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    tensecondchevelle [OP] Well-Known Member

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    Sounds like it worked! ! ! The Jerky will only get better from here as you figure out the marinating and drying process a bit more.
     
    tensecondchevelle, Dec 29, 2014
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  2. Dec 29, 2014 at 3:00 PM
    #42
    Lespaulkid01

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    Lespaulkid01 I prefer the term "beer researcher".

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    Yup, and I like this marinade recipe so I might make a few more batches to get it down and then I can start playing with it with new ingredients. I really want to try adding some single barrel bourbon to it sometime. I feel like it could be awesome lol
     
    Lespaulkid01, Dec 29, 2014
    #42
  3. Jan 8, 2015 at 9:01 PM
    #43
    Lespaulkid01

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    Lespaulkid01 I prefer the term "beer researcher".

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    Picking up some more meat this weekend to give it another go.. I'm thinking 6 pounds to make three batches of 2 lbs. One "normal" recipe, one hot with some extra tabasco and red pepper flakes, and one with brown sugar and bourbon substituted for the liquid smoke (I'm really curious how that one turns out..)

    My mom's coworker is also going to give me some venison :hungry: Anyone have any good venison jerky recipes?
     
    Lespaulkid01, Jan 8, 2015
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  4. Jan 9, 2015 at 8:55 AM
    #44
    CO Ryan

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    CO Ryan Well-Known Member

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    stuff
    Started using the hot sauce from Buffalo Wild Wings in my marinade. It adds a nice kick!
     
    CO Ryan, Jan 9, 2015
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  5. Jan 12, 2015 at 9:00 AM
    #45
    tensecondchevelle

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    tensecondchevelle [OP] Well-Known Member

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    What kind of sauce did you use and how much?

    I've been wanting to try this but don't know how much sauce to use.
     
    tensecondchevelle, Jan 12, 2015
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  6. Jan 12, 2015 at 9:01 AM
    #46
    tensecondchevelle

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    tensecondchevelle [OP] Well-Known Member

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    How'd it turn out?

    I don't have any venison jerky recipes... sorry!
     
    tensecondchevelle, Jan 12, 2015
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  7. Jan 12, 2015 at 9:14 AM
    #47
    Lespaulkid01

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    Lespaulkid01 I prefer the term "beer researcher".

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    First batch was good but I havent made it back to the butcher to get more yet :( I'd like to get a few more batches made. that would keep me satisfied for a few months with 4-5 lbs of various flavors of jerky :cool:
     
    Lespaulkid01, Jan 12, 2015
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  8. Jan 12, 2015 at 9:16 AM
    #48
    CO Ryan

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    CO Ryan Well-Known Member

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    stuff
    I used the regular 'hot' flavor. About 1/2 a bottle in a marinade for 2 lbs of meat. I will use a little more next time, I don't think you can really go wrong. My recipe is never an exact science, seems like every time I put a little more of the hot stuff.



     
    CO Ryan, Jan 12, 2015
    #48
  9. Jan 19, 2015 at 5:52 AM
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    coffeesnob

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    coffeesnob Well-Known Member

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    The hotter the better. To a point.
     
    coffeesnob, Jan 19, 2015
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  10. Jan 19, 2015 at 4:46 PM
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    CO Ryan

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    CO Ryan Well-Known Member

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    stuff

    Agreed. However, I have not been able to reach that point yet.
     
    CO Ryan, Jan 19, 2015
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  11. Jan 20, 2015 at 12:09 PM
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    tensecondchevelle

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    tensecondchevelle [OP] Well-Known Member

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    tensecondchevelle, Jan 20, 2015
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  12. Jan 21, 2015 at 9:34 AM
    #52
    Kanyon71

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    Kanyon71 Well-Known Member

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    We have the same vacuum canister, use it when I need to marinate cuts down the time nicely.
     
    Kanyon71, Jan 21, 2015
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  13. Jan 21, 2015 at 11:23 AM
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    coffeesnob

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    coffeesnob Well-Known Member

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    had some with ghost pepper sauce in it......pretty hot....
     
    coffeesnob, Jan 21, 2015
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  14. Jan 28, 2015 at 9:02 AM
    #54
    tensecondchevelle

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    tensecondchevelle [OP] Well-Known Member

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    I think I'm going to start marinating some Jerky tonight to dehydrate on Sunday before the game! ! ! Can't wait!
     
    tensecondchevelle, Jan 28, 2015
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  15. Apr 8, 2015 at 5:17 PM
    #55
    Lespaulkid01

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    Lespaulkid01 I prefer the term "beer researcher".

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    Made another batch last weekend that turned out pretty well IMO. sliced the meat myself and marinated in a homemade barbecue sauce over night. Next time could use a little more liquid smoke and brown sugar, but it's not bad!
     
    Lespaulkid01, Apr 8, 2015
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  16. Apr 10, 2015 at 4:12 PM
    #56
    tensecondchevelle

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    tensecondchevelle [OP] Well-Known Member

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    What kind of cut do you use?

    Next time try marinating it for a few days. I can notice a BIG difference in taste when I marinate for one night or 2-3 nights.




    I'd be interested in a homemade barbecue sauce if you don't mind sharing the recipe... :)
     
    Last edited: Apr 10, 2015
    tensecondchevelle, Apr 10, 2015
    #56
  17. Apr 10, 2015 at 4:19 PM
    #57
    Lespaulkid01

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    Lespaulkid01 I prefer the term "beer researcher".

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    Yea I should, I was just anxious lol

    And yea I can. I don't have exact measurements but I can give you the ingredients. It's on my laptop though and I'm out of town for the weekend, so if I remember I'll put it on Monday :thumbsup:
     
    Lespaulkid01, Apr 10, 2015
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  18. Apr 11, 2015 at 3:38 AM
    #58
    coffeesnob

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    coffeesnob Well-Known Member

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    About 36 hours marinating time is aboutthe right time. I stir and mix mine up at least once a day.
     
    coffeesnob, Apr 11, 2015
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  19. Apr 11, 2015 at 8:23 AM
    #59
    tensecondchevelle

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    tensecondchevelle [OP] Well-Known Member

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    Agreed. Usually I mix mine around when I go to bed, when I wake up and when I get home from work if I remember
     
    tensecondchevelle, Apr 11, 2015
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  20. Apr 11, 2015 at 10:33 AM
    #60
    Lespaulkid01

    #60
    Lespaulkid01 I prefer the term "beer researcher".

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    Yea, the first batch I made, I marinated for about 48 hours. The past two batches though I was being impatient and only marinated for about 24 hours. lol I agree that it'd probably be better after about 3 days, I justt need to plan ahead some. :cool:
     
    Lespaulkid01, Apr 11, 2015
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