This fall turkey hunting season was a success. Bagged a few birds. I did snack sticks this spring with the birds we got and those turned out great, JERKY sounds even better, less work, not so much to clean up. Plus I had to try my homemade jerky slicer, that I made out of a oak plank from my buddies saw mill. I should have posted that in the tool crib forum.
The recipes that I used are pretty basic that I found in these threads.
I just used the breasts, after trimming the excess sliver skin off, and then slicing into 1/4 inch jerky strips. The total came out to 7.5LBS. so I divided into two recipes 5lbs. and then 2.5lbs..
5lbs. of meat
1 cup worcestershire Lea & Perrins
3/4 cup soy sauce
1 TBS. garlic pwder
1 TBS. Black pepper
1 TBS. onion pwder
2 tsp. red pepper flakes
1 tsp. pink cure
2.5lbs. of meat
1 cup teriyaki marinade sauce
2 tsp fresh ground ginger root
2 garlic cloves
4 TBS. brown sugar
couple pinches of kosher salt
1 tsp. red pepper flakes
1/2 tsp. pink cure
Then placed meat plus marinade into plastic bowls. 24 hours later fired the smoker up.
1 hour 100-130 degrees let jerky dry (no smoke)
3 hours 140-150 (smoke on) Apple chunks
170-175 the last couple hours
Jerky turned out great. I took your guys advice instead of vacuum sealing. Just put it in jars, I'll make more if we run out.
The recipes that I used are pretty basic that I found in these threads.
I just used the breasts, after trimming the excess sliver skin off, and then slicing into 1/4 inch jerky strips. The total came out to 7.5LBS. so I divided into two recipes 5lbs. and then 2.5lbs..
5lbs. of meat
1 cup worcestershire Lea & Perrins
3/4 cup soy sauce
1 TBS. garlic pwder
1 TBS. Black pepper
1 TBS. onion pwder
2 tsp. red pepper flakes
1 tsp. pink cure
2.5lbs. of meat
1 cup teriyaki marinade sauce
2 tsp fresh ground ginger root
2 garlic cloves
4 TBS. brown sugar
couple pinches of kosher salt
1 tsp. red pepper flakes
1/2 tsp. pink cure
Then placed meat plus marinade into plastic bowls. 24 hours later fired the smoker up.
1 hour 100-130 degrees let jerky dry (no smoke)
3 hours 140-150 (smoke on) Apple chunks
170-175 the last couple hours
Jerky turned out great. I took your guys advice instead of vacuum sealing. Just put it in jars, I'll make more if we run out.
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