JERK! E.

[The ScubaCamper]

I've done 2 batches of venison jerky. One was using tenderloin slices and a recipe I found online. The second batch (this past Friday) was ground venison and a completely made-up on the fly recipe.

The first turned out okay

The second turned out REEEEEEALLY salty, albeit good flavor, if you can get past the giant salt lick in the way.

Anyone have any good, reliable jerky marinade recipes they'd be willing to share?

 

[The ScubaCamper]

Great - thanks!

At the bottom of that page, there is a link to "Alton Brown's Jerky Recipe" - I used that the first time and it turned out great.

 

[Crosshairy]

As a general tip, I always look up a recipe online that provides a ratio of meat to salt. Even if I don't follow the rest of the seasonings in the recipe, that gives me an idea of how much salt is reasonable for the amount of meat i'm working with.

This way, you can "cheat" your way to getting the salt profile close, then play around with the other types of seasonings. Just an idea.

I've done the ground beef jerky with the "shooter" gun a bunch of times. I have typically used the store-bought seasoning, which will make a whole bunch of jerky, and then modified it to fit my tastes. My favorite thing to do is baste the top of half of my jerky batch with a pureed pepper paste, which means I can make a hot and mild version for the jerky to suit different tastes.

 

[The ScubaCamper]

Great ideas - thanks.

On my first batch, I sprinkled some coarse black pepper over the top shelf - turned out great too.

Apparently my 1st batch was too spicy for some (crushed red pepper flakes).

 

[feldmutze]

Crockett Creek, they're in Knoxville. I bought a case last fall. I've used it for 20+ years, I've not found better. Also, I sprinkle crack pepper or coarse black pepper on the jerky before the drying starts.

 

[Stumpy74]

Claude's fajita marinade.I order it from Walmart.com,just add crushed red pepper to up the heat if you like it spicy.Best I've tried.