JERKY LIKE in the STORE

[DCF]

How do they make the jerky that in buy in the stores. Weuse a pepper season pak that everyone seems to like, but it usually turns a dark color and doesn't look at all like the stuff in the packages in the store. That has a nice bright color and has a nice glaze of seasoning over it. Can this be done with a small smoker at home. That stuff is good, but very expensive. Just wondering how to improve my jerky.

[Jim Almquist]

The way I make my jerky is to start with High Mountain pepper blend. I make mine with venison but it is just as good with beef. Mix according to the weight of meat or the flavor will taste like cure. The directions will tell you to let it cure for 24 hours but I go 48. I use my Brinkman charcoal smoker with about a coffee can of charcoal and about 5 or 6 cups of wet hickory that will go into a pan on top of the charcoal. My temps will be from 160 to 180 for 2 1/2 to 3 hours and I switch trays and flip the meat over at the 90 min. mark. The meat will look dark but not black and still be chewy but not tough that you will break a tooth I will let it cool before I bag it up so it can lose some more moisture. I have never had a person who did not like it and most will not believe that it is venison.Give it a try and let me know if it works for you.One other thing is that it will not look glazed.

[bbqhead]

i second the hi mountain, i use the hickory blend

and mix in a little pepper blend.for those that have

never used hi mountain, it comes with 2 packets one

is the cure and the other is the seasoning. never

had a bad batch.

randy aka bbqhead

[sptitz]

We just made this one today and really like it.

Hot and Sweet Venison Jerky

This jerky recipe flavors the venison with the heat of cayenne pepper and red pepper flakes,

and is balanced by the sweetness of brown sugar and molasses.

The recipe makes enough marinade for five pounds of sliced venison.

1 cup of soy sauce

1/2 cup of brown sugar

1/4 cup of molasses

1/4 cup of Worcestershire sauce

2 tablespoons of garlic powder

2 tablespoons of onion powder

2 tablespoons of canning salt

1 tablespoon of red pepper flakes

1 tablespoon of black pepper

2 teaspoons of Morton® Tender Quick®

1 teaspoon of powdered cayenne pepper

Make sure that the sugar and salt are completely dissolved before adding the marinade

to the venison. Marinate at least one day, and up to two.

Sliced the meat 1/4 in. thick, some of the thinner pieces got a little crisp.

Instead of Tender Quick I used cure I got at the meat market in Osseo.

I ended up letting it marinating 60 hrs, just worked out that way. Smoked it at 145 degrees for 7 hrs. Turned out great.

[Lisa Almquist]

Tomorrow's my b-day so are you gonna send me some? Or did that wife eat it all!! Dang woman!