Jerky Marinade Recipe

kswck

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Apr 17, 2002, 4:31:36 PM4/17/02

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I think i I posted this before, but the article expired before i could
read it-sorry.
I'm looking for some advise on making jerky marinade from scratch. I've
used the bottled dressing stuff, some good-some bad, but need to know
what people start with as a base? Is it oil, brown sugar or something
else? I like low sodium soy, but really don't care for terriyaki.
Generally, i'll make jerky from a 3-4lb top sirloin(hate the eye
round-too tough).
Please offer some suggestions.

zxcvbob

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Apr 17, 2002, 4:49:56 PM4/17/02

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I use 1 tsp salt, 1 tsp brown sugar, and a generous coarse grind of black
pepper per pound of lean beef. Sometimes I add a little cayenne pepper or
Liquid Smoke. Rub it onto the strips of raw meat and allow to cure
overnight in the fridge, then dehydrate until it's about like leather. It
tastes a little better if you dry it in a smoker rather than a dehydrator.

I don't use soy sauce because I like more control over the amount of salt
in the final product.

Best regards,
Bob

kswck

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Apr 17, 2002, 5:26:47 PM4/17/02

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thank you.

Steve Calvin

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Apr 18, 2002, 7:10:36 AM4/18/02

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zxcvbob wrote:
>
> kswck wrote:
> >
> > I think i I posted this before, but the article expired before i could
> > read it-sorry.
> > I'm looking for some advise on making jerky marinade from scratch. I've

I don't have access to it right now but if you can talk Dams into
posting the recipe I put in for the cookbook I don't mind. If not, I'll
post either later this evening or tomorrow.

--
Steve

kswck

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Apr 18, 2002, 2:18:27 PM4/18/02

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thank you.

Victor Sack

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Apr 19, 2002, 2:29:00 AM4/19/02

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Steve Calvin <cal...@vnet.ibm.com> wrote:

> I don't have access to it right now but if you can talk Dams into
> posting the recipe I put in for the cookbook I don't mind. If not, I'll
> post either later this evening or tomorrow.

Here's your recipe for Jessy (shouldn't it be Jesse in this case??)
James Jerky.

Victor

Jessy James Jerky

Recipe By :Steve Calvin
Serving Size : 0 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds (about 1 kg) venison or beef sliced 1/8-inch
(3 mm) thick
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon kosher salt
1 teaspoon crushed red pepper
2 cloves garlic, crushed
1 cup (240 ml) bourbon or 2 cups (480 ml) red wine
1 cup (240 ml) water

Marinate overnight in the refrigerator in a non-metal pan,
covered. Coat with a mixture of 1/2 honey and 1/2 water and hang
on a rack for 8 hours to dry.

Place in a cold smoker for 12 hours.

Source:
"New York, USA"

Steve Calvin

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Apr 19, 2002, 7:05:49 AM4/19/02

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Victor Sack wrote:
>
> Steve Calvin <cal...@vnet.ibm.com> wrote:
>
> > I don't have access to it right now but if you can talk Dams into
> > posting the recipe I put in for the cookbook I don't mind. If not, I'll
> > post either later this evening or tomorrow.
>
> Here's your recipe for Jessy (shouldn't it be Jesse in this case??)
> James Jerky.
>
> Victor

Thanks Victor! I got tied up working quite late last night and didn't
get to post this. BTW, I hope that your month's hiatis is for
pleasure!! If so enjoy to the *max*!

--
Steve (yeah, it should be with an *e*. <g> )