Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
Dark Cloud

From Scratch Jerky Recipes?

Recommended Posts

Anyone got a good one to share for venison? I have tried most of the pre-packaged ones and they vary from ok to good. I tinker with them but still havent found "great".

Looking for something kind of sweet with some heat also. If I have a good base recipe I can alter it to sweet and hot though...

Thanks...

Share this post


Link to post
Share on other sites

Heres what I do. Equal parts Soy Sauce, Teriyaki and Worcestershire sauce. Make enough to cover meat your making add some cayenne to your desired heat level. Soak it over night. After you lay it on the dehydrater or rack in the oven/smoker sprinkle a little bit of salt, you dont need much, theres quite a bit in the three sauces. Tastes exactly like the beef jerky you buy in stores.

Enjoy

Share this post


Link to post
Share on other sites

My girlfriend makes a killer marinade thats great on steaks, so I'm gonna try it out for jerky. 2 cups apple cider vinegar, 1/4 to 1/2 cup brown sugar, 1/4 cup coarse mustard (or more to taste), and black pepper to taste. Good stuff.

I also like equal parts worcestershire, soy, with some lime juice and brown sugar or honey. Can't go wrong with that one

Share this post


Link to post
Share on other sites

Here's my brother's recipe. It's one of my favorites.

1/4 C. Soy Sauce

1/4 C. Worchestershire Sauce

1 t. Onion Powder

1/2 t. Garlic Powder

1/2 t. Black Pepper

1/4 t. Ceyenne Pepper

1 to 1-1/2 lbs. sliced meat

 

Thoroughly mix all ingredients except the meat. Add the meat to mixture coating well. Let soak overnight for best penetration. For even better penetration, use a vacuum sealer and soak the meat overnight, kneading the package every so often.

Sprinkle extra black pepper after placing on drying racks. Dry until desired tenderness.

I like to slice the meat about 1/4" - 3/8" thick, diagonally across the grain. Slicing with the grain can make the jerky too chewy, especially if you haven't completely removed the silver membrane from the meat. Cutting perpendicular to the grain isn't chewy enough to be called jerky. But that's just my opinion.

Bob

Edit: I didn't notice the part about you wanting something sweeter. Perhaps you could just add a little brown sugar and to the mix. It'll give it more of a barbeque flavor I suppose.

Share this post


Link to post
Share on other sites

I've used a very similar recipe. Great point about removing the fascia. Cutting off any membranes is definitely key. While we're at it, what's everybody's preferred cut of meat to use? I'm using the round this year

Share this post


Link to post
Share on other sites

Thanks for the ideas all, keep em comming...

BobT - A buddy gave me a very similar recipe that he says is awesome, only diff is his has some ketchup in it...

I usually make my jerky out of what we call the "front roast". Its the chunk that would be the thigh. If your patient and have some knife skills its a nice cut. The main chunk can be sectioned into three pieces then the silver skin removed...

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Posts

    • Yeah, it's not BigDave for nothing there fella!
    • It's dinner and supper!
    • My wife loooves Beets. Here's my recipe Lot of beets, as many as you can fit in to a large boiling pan. .add 1 cup draino .add 1 cup muriatic acid .heat with a blow torch throw off hwy over pass so they get tender under semi truck tries for one hour. Then go get some food and have a Beer! Enjoy! Hate um!      
    • The guy who told me this said teal were in big groups and he saw a few hundred
    • Just cuz they're flying that direction don't mean the migration started!   Summer-like temps again this year for the opener.  I don't think they're bugging out yet.  Last year I saw teal in NE MN in the 3rd week of October! I have enough shells and some calls I suck at blowing, along with decoys that sport my initials and '87 so I guess I'm as ready as every other year!
    • Never heard of one where ya DON'T cook the beets....but who knows? Here's one I used years ago... EASY PICKLED BEETS (1 Quart) 2 bunches small beets – ends trimmed and scrubbed 4 small onions – sliced and separate rings ½ cup liquid from boiled beets ½ cup white vinegar ½ cup honey – go local! ¼ teaspoon salt ¼ teaspoon cinnamon or cinnamon stick ¼ teaspoon cloves Bring beets and enough water to cover to a boil over high heat.  Reduce to medium and continue to boil for 45 minutes.  With 5 minutes remaining on beets add onion slices.  Drain beets and onions, reserving ½ cup of the liquid, set aside. While the beets and onions cool add beet liquid, vinegar, honey, salt, cinnamon, and cloves to medium sauce pan and bring to a boil. Peel beets (this should be easy once they are cooled), and slice.  Add sliced beets and onions to a Mason jar, or air tight container of your choosing.  Cover beets with boiled liquid, cover, and refrigerate at least 24 hours before eating.  I prefer them after about 72 hours.  
    • If that's lunch, I'd love to see dinner!! 
    • We can't find our recipe for pickled beets. Haven't done this for a couple of years.  Wife and I both certain we didn't cook the beets.....we just packed them in hot jars, poured the brine over, then boiled the sealed jars for 15-20 minutes.  I can't find a recipe that says you don't have to cook beets.  Does any one have such a recipe?  Our brine contained cinnamon sticks and cloves.  I imagine we could just add these ingredients to any regular vinegar/sugar/water brine though.  Mostly just wondering about using raw beats vs uncooked beets.  Thanks...Jim
    • Looks good, for sure. 
    • No, but this is what I would get if I was there. 
  • Our Sponsors