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TasunkaWitko’s House Jerky Recipes

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    Posted: 01 December 2004 at 11:46
Mike's Jerky Recipe

we got this one from a guy who used to work with my dad.

  • 2 pkgs teriyaki marinade mix
  • 1/3 cup soy sauce
  • 1 tbsp liquid smoke
  • 4 tbsp original tabasco sauce
  • 1 tbsp cavender's greek seasoning
  • 1 tbsp meat tenderizer
  • 2 tbsp A1 sauce
  • 1 tsp salt
  • fresh ground pepper to taste
mix ingredients together well. add enough thin strips of meat OR ground meat to fill gallon jar, then just enough spring water or apple cider to cover meat. mix everything well.

marinate overnight-to-two days; no longer than three. mix or stir OFTEN to distribue flavor and curing agents.

lay strips out on dehydrator trays or cookie sheets in single layers. if ground meat, flatten between wax paper and cut into strips, or shoot out of a jerky gun.

dehydrate at 140-145 degrees or dry in oven at NO MORE THAN 200 degrees, at least until leathery, then as long as you want after.

some people store jerky in airtight bags or containers; however, i prefer to store it in jars with a few small holes punched in the lids. a vacuum sealer can be used for long-term storage in the freezer.


Edited by TasunkaWitko
TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 December 2004 at 04:50
I'll BE DAM'd Jerky

("BE DAM'd" stands for Buffalo, Elk, Deer, Antelope or Moose)

this recipe was a result of an autumn of experimentation when i was living in spearfish, south dakota.

mix ingredients together well. add enough thin strips of meat OR ground meat to fill gallon jar, then just enough spring water or apple cider to cover meat. mix everything well.

marinate overnight-to-two days; no longer than three. mix or stir OFTEN to distribue flavor and curing agents.

lay strips out on dehydrator trays or cookie sheets in single layers. if ground meat, flatten between wax paper and cut into strips, or shoot out of a jerky gun.

dehydrate at 140-145 degrees or dry in oven at NO MORE THAN 200 degrees, at least until leathery, then as long as you want after.

Some people store jerky in airtight bags or containers; however, i prefer to store it in jars with a few small holes punched in the lids. a vacuum sealer can be used for long-term storage in the freezer.

Edited by TasunkaWitko
TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 December 2004 at 16:52
If you want to try a really good recipe, I'd like to recommend one that we've been using in our family for over 30
years for deer jerky. We got it from some friends of ours who had been using it long before that. I believe it was
written for 5 or 6 pounds of meat, but I always add "a little extra" of each ingredient (except the TQ) and it works
just fine for a gallon-jar-full of meat.

Quote Lowen Family Jerky Recipe

The Lowens were friends of my parents, and we've been using this recipe of theirs for around 30 years, at LEAST since
i was in the 6th grade (1982!).

In a gallon-sized container, combine:

TQ in amount appropriate per weight (1.5 teaspoons per pound of meat)
1 tsp Alpine Touch (www.alpinetouch.com, or see note below)
2 tbsp sugar (I use dark brown sugar)
1 tbsp liquid smoke (omit this when using a smoker)
1/2 tsp garlic salt (I use and recommend garlic powder)
1 Tbsp Worcestershire sauce

Mix ingredients together well. Add enough thin strips of meat OR ground meat to fill gallon jar or other large
container (adjust amounts of ingredients if necessary or to taste - nothing has to be EXACT except the TQ), then add
a couple of cups of spring water or (my preference) apple cider. Mix everything well.

Marinate overnight-to-two days; no longer than three. Mix or stir once or twice a day.

Lay strips out on dehydrator trays or cookie sheets in single layers. If ground meat, flatten between wax paper and
cut into strips, or shoot out of a jerky gun.

Dry the jerky in an oven or dehydrator or use smoker according to manufacturer's instructions; at least until the
jerky is leathery on the outside, then as long as you want after to your desired done-ness. The idea is to dry the
meat; not to cook it.

Some people store jerky in airtight bags or containers; however, i prefer to store it in jars with a few small holes
punched in the lids (keep in mind, the idea is to keep it dry; airtight bags or containers can retain moisture,
leading to mold). a vacuum sealer can be used for long-term storage in the freezer.


If you can't get any Alpine Touch from the website or other outlet, I'd be happy to send some, or you could make a
very close clone with this recipe:

3 tbsp canning or pickling salt
1.5 tsp onion powder
2 tsp "Accent" or MSG (optional)
2 tsp pepper
1 tsp garlic powder
1/8 to 1/4 tsp ground juniper berries (the original Alpine Touch had this, but the new stuff doesn't)

I mix this up and put in shaker - yields about 1/3 cup.

Edited by TasunkaWitko
TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2006 at 07:53
i have one more that i whipped up over a weekend. this was made with 3 lbs. of meat, half antelope and half deer. the meat was ground together and the results were good. i was not expecting much, as i didn't have the ingredients i wanted, but overall am satisfied enough to post the resipe here:

3 lbs meat (ground or strips)
4.5 teaspoons morton's tender quick
1 tbsp garlic powder
2 tbsp onion powder
3 tbsp soy sauce
1 tbsp pepper
*liquid smoke to your taste (start with a tbsp, then move up. if you are drying jerky in a smoker, skip this step)
*i didn't think of it at the time, but a splash or two of tabasco would have been good.
* some sweet would have been good, too ~ perhaps brown sugar, molasses or apple juice?
 
mix ingredients together well. add enough thin strips of meat OR ground meat to fill gallon jar, then just enough spring water or apple cider to cover meat. mix everything well.

marinate overnight-to-two days; no longer than three. mix or stir OFTEN to distribue flavor and curing agents.

lay strips out on dehydrator trays or cookie sheets in single layers. if ground meat, flatten between wax paper and cut into strips, or shoot out of a jerky gun.

dehydrate at 140-145 degrees or dry in oven at NO MORE THAN 200 degrees, at least until leathery, then as long as you want after.

Some people store jerky in airtight bags or containers; however, i prefer to store it in jars with a few small holes punched in the lids. a vacuum sealer can be used for long-term storage in the freezer.


Edited by TasunkaWitko
TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2011 at 06:22
the jerky recipes above have really served us well over the years. we use them for venison, but feel free to try them with beef or whatever.
 

note: some have cure in the recipe, and some don't. cure can be added to any recipe as per your preference, but you may need to adjust for salt....


Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 November 2015 at 10:03
Bumping for the time of year ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 November 2017 at 11:03
Originally posted by TasunkaWitko TasunkaWitko wrote:

If you want to try a really good recipe, I'd like to recommend one that we've been using in our family for over 30 years for deer jerky. We got it from some friends of ours who had been using it long before that.

Quote Lowen Family Jerky Recipe

The Lowens were friends of my parents, and we've been using this recipe of theirs for around 30 years, at LEAST since
i was in the 6th grade (1982!).

In a gallon-sized container, combine:

TQ in amount appropriate per weight (1.5 teaspoons per pound of meat)
1 tsp Alpine Touch (www.alpinetouch.com, or see note below)
2 tbsp sugar (I use dark brown sugar)
1 tbsp liquid smoke (omit this when using a smoker)
1/2 tsp garlic salt (I use and recommend garlic powder)
1 Tbsp Worcestershire sauce
 
I made a batch of this over the weekend, using 3 pounds of venison from the hind quarter; this venison was from previous years, but was still quite fresh in appearance and aroma. In fact, I kind of regretted using such good roasts for mere jerky, but I wanted to teach my youngest son, Roger, this recipe, which brings back a lot of treasured memories for me when I was his age. Good son that he is, he humored me and sat there while I prepared it; he even had a couple of suggestions where the recipe does allow a little bit of latitude and/or interpretation.
 
For the TenderQuick, I used the amount for 3 pounds, rounded up to the nearest teaspoon; this totaled 5 teaspoons of TQ.
 
For the Alpine Touch, I used some that I got from the store; however, I am sorely tempted to make my own from scratch, so that I can add the juniper berries that are found in the old, original version of this beloved seasoning.
 
For the sugar, I used maple sugar, which I have never used before with jerky. I am expecting good things! 
 
For the liquid smoke, Roger wanted to try "apple-flavored" liquid smoke, so I used that; before, I've only used hickory, but I am sure that the apple will be fine. If I were going to smoke this in my smoker, I would have omitted the liquid smoke; however, I have learned that the liquid makes a fine substitute, when used judiciously.
 
Once I mixed all of the ingredients and added the thinly-sliced venison, I added 1/4 cup per pound of liquid (3/4 cup total for this batch) in the form of some home-made apple cider. Previously, I've only used water or apple juice for this step, but I decided...why not?
 
The jerky meat is sitting in a half-gallon jar in the refrigerator, curing the meat and putting it through the various changes that result from the process. I have been stirring and mixing the meat every 12 hours or so, and will do so again when I get home from work.
 
I prefer jerky that is dried in the oven, rather than the dehydrator; to me, it has a better quality to it that I cannot describe...it simply tastes more like I want it to taste, rather than like something made in a factory. However, the lowest setting on our oven is 170 degrees, which is at least 10 (and probably 20 or 30) degrees too hot, so I might have to use the dehydrator after all. If I can find a way to keep the oven a bit cooler, I will; another option might be to use my Little Chief smoker (without the smoke) as a drying chamber. The heat there is not as high, but I have never measured it to find out exactly what it is. I'll decide when the time comes.


Edited by TasunkaWitko - 21 November 2017 at 13:10
TasunkaWitko - Chinook, Montana

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