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same as my standard recipe (posted before) add 2 tsp ground ginger, another 1/4 cup of brown sugar, and about 1/8 cup rice vinegar. Decrease water by the volume of vinegar.
 

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keep in mind that this is for ground meat jerky.

just for kicks...my recipe (from memory)

1/2 cup Dales
1/4 cup water
2tsp onion powder
2 tsp garlic powder
1 tsp FRESH ground black pepper
1 tsp sea salt
1 tbls red pepper flakes
2 tsp tenderquick
1/4 cup worcestershire
1/4 cup brown sugar
2 tsp liquid smoke
mix all ingredients, bring to a boil and let sit to cool. Mix with 4 lbs of venison (gallon freezer bag 1.5 inches thick is about 4 lbs) and let sit for 8 hours, stir again, rest another 8 hours, then pump out the jerky and dry as according to FDA instructions

Tweak to your pleasure.


that's about it. today I made it with no worcestershire and used bbq (open pit brand) instead.
 
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