This really is my "go-to" recipe for jerky; we got it from some family friends around 1981 or 82, and in all the years since, I really haven't found one that surpasses it; in fact, I'm making some of this today, using ground venison (it works for meat strips, too).
This recipe is good for probably 4 to 6 pounds of jerky, with 5 pounds as a good average. We'd always just use a gallon jar and fil it up with sliced strips of venison. A person can add a little pepper if s/he chooses, but it really isn't necessary. I am going to commit blasphemy and list the liquid smoke, but we all know how to deal with that.
For those of you who aren't lucky enough to have Alpine touch in your area, a very reasonable clone can be made thusly:
Enjoy ~
This recipe is good for probably 4 to 6 pounds of jerky, with 5 pounds as a good average. We'd always just use a gallon jar and fil it up with sliced strips of venison. A person can add a little pepper if s/he chooses, but it really isn't necessary. I am going to commit blasphemy and list the liquid smoke, but we all know how to deal with that.
1/4 cup Morton Tender-Quik (or 1.5 teaspoons per pound of meat)
1 tsp Alpine Touch (www.alpinetouch.com)
2 tbsp sugar (I use dark brown sugar)
1 tbsp liquid smoke
1/2 tsp garlic salt (I use garlic powder)
1 Tbsp worcestershire sauce
1 tsp Alpine Touch (www.alpinetouch.com)
2 tbsp sugar (I use dark brown sugar)
1 tbsp liquid smoke
1/2 tsp garlic salt (I use garlic powder)
1 Tbsp worcestershire sauce
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.
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.
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