Tweet
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.
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.
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.
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.
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.
Comment