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Dec 30th, 2023
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 jerky
#8461065
01/16/13 01:32 PM
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Joined: Sep 2008
Posts: 5,190
fishslime
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
Good jerky recipe. Slice round steak while partially frozen into 1/4 inch strips. Marinate overnight in soy sauce with some wooster and liquid smoke added. Then smoke at low temperature for a couple of hours with mesquite or pecan for flavor. Don't cook the meat - still should be soft and pliable when removed. Then sprinkle with Greek Seasoning and put in dehydrator until dried to desired consistency. Vacuum pack and freeze.
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Re: jerky
[Re: fishslime]
#8461332
01/16/13 02:46 PM
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Joined: Feb 2008
Posts: 220
Badgerfisherman
Outdoorsman
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Outdoorsman
Joined: Feb 2008
Posts: 220 |
I like to add cayanne and fresh ground black pepper to give it a kick.
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Re: jerky
[Re: fishslime]
#8461548
01/16/13 03:45 PM
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Joined: Mar 2011
Posts: 15,577
Bandit 200 XP
TFF Guru
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TFF Guru
Joined: Mar 2011
Posts: 15,577 |
Good jerky recipe. Slice round steak while partially frozen into 1/4 inch strips. Marinate overnight in soy sauce with some wooster and liquid smoke added. Then smoke at low temperature for a couple of hours with mesquite or pecan for flavor. Don't cook the meat - still should be soft and pliable when removed. Then sprinkle with Greek Seasoning and put in dehydrator until dried to desired consistency. Vacuum pack and freeze. Sounds good
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Re: jerky
[Re: Bandit 200 XP]
#8462642
01/16/13 07:43 PM
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Joined: Apr 2012
Posts: 49
Mr_Blutarsky
Outdoorsman
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Outdoorsman
Joined: Apr 2012
Posts: 49 |
Good jerky recipe. Slice round steak while partially frozen into 1/4 inch strips. Marinate overnight in soy sauce with some wooster and liquid smoke added. Then smoke at low temperature for a couple of hours with mesquite or pecan for flavor. Don't cook the meat - still should be soft and pliable when removed. Then sprinkle with Greek Seasoning and put in dehydrator until dried to desired consistency. Vacuum pack and freeze. Sounds good That does sound good. I do about the same thing, but half soy, half terriaki, and go straight to the dehydrator. +1 on the cayanne and fresh ground black pepper too. I do like the idea of taking the time to add a little real smoke to it. Thanks!
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Re: jerky
[Re: fishslime]
#8462852
01/16/13 08:46 PM
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Joined: Feb 2008
Posts: 220
Badgerfisherman
Outdoorsman
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Outdoorsman
Joined: Feb 2008
Posts: 220 |
I smoke mine just to have a reason to get out the smoker and do some cooking. I have alot of my friends asking when am I going to make some more so they can "help." The real smoke gives the meat great flavor in my opinion.
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Re: jerky
[Re: fishslime]
#8464144
01/17/13 01:11 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
Thanks for the ideas. I'm going try the terriake (however it is spelled)/soy combination and black pepper next time along with the Greek Seasoning.
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Re: jerky
[Re: fishslime]
#8467912
01/17/13 10:38 PM
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Joined: Mar 2011
Posts: 15,577
Bandit 200 XP
TFF Guru
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TFF Guru
Joined: Mar 2011
Posts: 15,577 |
Thanks for the ideas. I'm going try the terriake (however it is spelled)/soy combination and black pepper next time along with the Greek Seasoning. Good choice, homeade forever.
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