Worldwide Beekeeping
Sustainable Living => Recipes Using Honey => Topic started by: iddee on December 12, 2013, 01:51:54 pm
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1 cup soy sauce
1 cup worcestershire sauce
4 tablespoon catchup
4 tablespoon honey
1 teaspoon ground red pepper, or to taste
1 teaspoon garlic powder
1 teaspoon onion salt
2 teaspoon salt
Marinate 24 hours in frig.
Dry at 135 to 145 F. until consistency desired is obtained. "Usually 12 to 24 hours in my dehydrator". Limber should be stored in frig. Totally dry will keep on shelf or in hunting coat pocket.
Turning each piece over and reversing the trays midway will give a more consistent drying.
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NICE!! Thats almost the same recipe I use!!!
i use black pepper instead of red, anjd I have found that the type of SOY sauce makes a difference.. get GOOD soy sauce!! Best beef and deer jerky on the planet!!!
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Sounds tasty! How much meat?
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2 venison backstraps is what I use, so 3 to 5 lbs. maybe? I've never weighed them.
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IDDEEE!!!!
YOU EAT THOSE!!!! Use the less useful meat to make jerky!!! ohh... im gonna cry! but... at the same time.. MAN!! I bet that is AWESOME jerky!!!!!!!
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I've never found anyone yet that didn't come back for more, lazy. I'm 68 and my bride isn't much younger. Our choppers don't allow too much solid meat anymore. Burger and stew is about it. The jerky is for the younger of the clan.
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Thanks for posting the recipe Iddee. We just received a Rural King in our city and I have been taking notice of all the equipment they sell for making jerky. Could a guy substitute the cup of soy sauce for teriyaki suace?
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You can put in or take out anything you want, but it won't be the same jerky. Stay with the recipe for the first batch to see how you like it, then change it anyway you want for the next batches.
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My 13 year old daughter has taken a liking to Jerky. I never thought of making my own. Like Dave, we have a Rural King here so I might have to invest in one of those dehydrators.
Jim
PS: Hmmm wonder what kind of Jerky my neighbors dog might taste like? hmmmmm
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Ok , so I make South African Biltong, which is air dried beef , venison , wild boar.
Recipe is simple
I buy whole Round of beef from Costco or SAMs club
I buy coarse kosher salt
I mix 4/5 whole Corriander with 1/5 whole pepper corns, these are ground in a coffee grinder until fine ( but not powder)
for 2x whole rounds of beef, requires about 1,5 cups of spice mix.
Cut into slices 1/2" to 1" thick , trim fat.
Dunk into vinegar, and lay into storage container , which has been salted plus spiced first. ( photo needed)
Once bottom is covered with meat, salt and spice top before laying next layer
Continue as above until all meat is layered and spiced .
Leave for 24 hours
Then hang in a drying area. I make a temp one from a large packing cardboard box and a computer fan sucking air though the box. Meat is hung on wire hooks hanging on fencing wire poked thro the box.
In winter can just hang in the open in the garage with fans blowing on it as no bugs.
My permenent box is plywood with screens and pull out wire shelf that meat is hung on.
Takes 3-7 days to dry, depending on thickness of the cut, plus how dry or wet you like it.
My blog has step by step photos
http://zenzele-brewery.blogspot.com/2009/12/making-south-african-snack-biltong.html
Let me know if you want more info.