****JERKY****

 My brother made the best, but I never paid much attention to how he made it.

This weekend my son mentioned that since Bill died there was no Jerky. So, I got brother's stuff and I'll be experimentin' with marinades, rubs, and cook times.

If anyone has any ideas, let me know. I'm startin' this week and I'll keep everyone updated.

Apache...can't promise you it will be tonite, but i will give you my recipe within a day or two...it will at least give you another option  

THX captjohn, any sugestions would be appreciated.

Get a large tupperware container and mix all the following real well before adding the meat

8 oz of liquid smoke [ 2 bottles]

1/4 cup worcestershire

2 cups of Moore's

1 cup of Coke

2 Tbsp paprika

3 Tbsp garlic salt

1 Tbsp black pepper

1/4 cup season salt

1/4 cup dry onion powder

This will cover approx 5-6 lbs + i let it marinate for a full 24 hrs. I put the meat in a collander + let it drain before i put it on the racks. I like mine hot, so i add red pepper.  I have tweaked this recipe over the years to this final version. Everyone seems to like it, i hope you do as well...let me know if you have any questions   

Apache or capt... how are you cooking the meat? In an oven or dehydrator?

i just use the cheap plastic 4 stack circular model dehydrator that you can get at Walmart  

THX capt for the recipe, I found my Bro.s. It's simular with less Liq. smoke and Soy sauce. Also some ginger. The coke sounds interesting, it should help tenderize the meat.

I made my 1st batch, not too bad.

Excuse my ignorance, What is Moore's????

 Magic Chef dehydrator, 5 shelf.

Apache...Moore's marinade...very similar to Dale's marinade, but much less salty...will probably throw in a little soy + ginger next time...nothing wrong with tweaking it again  

 Made a batch today, I think I've got it down to a science.

Jerky sounds awesome right now

Good job on Jerky so high in protein !

Makin a batch today with Bock beer, brown sugar, s/p.marinade. I'll report back.

you should ask sammy11 if he will sell your jerky at his pizza shop...get your business up and running

 Teriyaki (sp) or liquid smoke seem to be the key ingredient.

Apache,

 whats your recipe for the jerky.  I would like to try it, sounds really good

I do it alot like Capt.....   but on a smoker.

 

I'll get the temp below 200 and let it go a day or so.

 

Apache

If you aint tried deer jerky give it a shot

 Made some last week, very good but a pain to cut up. I used a shoulder (not good for much else, but great jerky)

 I found a marinade at the grocery store that was teriyaki and ginger. Use enough to cover the meat in a zip lock bag w/ a dash or two of liquid smoke, onion powder, garlic, black pepper. Let soak over nite, I use a Dehydrator and after placing the meat on the racks, I sprink some coarse grd pepper. After about 4hrs I alternate the shelves for another 4-5 hrs. *****Jerky seems to get better after a couple days in the frig.

 GL Kemosabe and let me know how yours turns out.

I use the old Ronco food dehydrator here and make several different beef jerkys with the key ingrediants Teryaki , Liquid smoke, and brown sugar.

Also don't be afraid to use deer or turkey, they are out standing as well.

excellent