jerky

[bigtim665]

I need a jerky recipe. Not hot maybe sweet BBq, teriyaki type.
Also what kind of meat and cure would you recommnend I use. I did a ground meat version a few years back with beef and a jerky gun I bought still have it I think. I like the jack links stuff the stuff that and real hard.
Thinking some made of beef pork and chicken then smoking it in the bradley with hickory or mesquite. Though I still have my dehydrator

[curious aardvark]

so presumably a ground meat jerky ?

[JustSmoke2]

You Can find all the info in the jerky section page 2.

5 lbs of meat I cut it at 1/8 thickness for easy drying.
2 C Teriyaki Sauce
2 C Apple Concentrate
1 C Brown Sugar
2 T Morton Tender Quick (Optional)
1 T Kitchen Bouquet seasoning(its a liquid form look in liquid smoke area)
2 t Lowry's Seasoning salt
1 t Adolphs meat tenderizer
1 T Salt
1/2 t Black Pepper
1 t of red pepper
2 t of White Pepper
2 t Accent seasoning
1 t garlic powder
1 t onion powder
1 T Liquid Smoke (if your using a food dehydrater)

[SmokinLee]

I just now finished cleaning up my mess from sliceing and cure/seasoning a 2.5 pound brisket flat.

I used
2 tsps. Morton Tenderquick per pound
1 tsp. Course Black Pepper per pound
1 tsp. Garlic Powder per pound
1 tsp. Onion Powder per pound
1/4 tsp. Cayenne Pepper per pound
1 TBLS. Brown Sugar per pound
1/2 tsp. MAHU Rub per pound ................ Riches Rub (optional)

You could use the above for ground meat jerky as well.


Mixed it all real well in a bowl, sprinkle over slice, mix well and into a bowl with a lid for a day or two in the ice box. Re-Mix gently a couple times more by hand.

[Kingudaroad]

For beef its hard to beat the london broil cut. Very lean and slices up easily.

[Fishawn]

My personal favorite is Flank Steak, cut with the grain

[bigtim665]

thinking about doing both ground and sliced. Thanks for the advice