Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Jerky

Stopped by the butcher this mornin, had him slice up a 6 1/2lb rump roast, nice and thick for jerky like I like it. Tryin some Jim Meltons marinade. Gonna smoke er up tomorrow. Anyone use Jim’s marinade?

I wonder if the soy protein in the ingredient list is hydrolyzed soy protein, a/k/a chemistry set fake soy sauce?

Thickener?

How thick do you slice it?

Not familiar with that sauce. I've been using Hi Mountain original flavor for at least 30 years. I add a good shot of ground Thai chili to give it a kick in the ass. It never lasts long around here.

Ita a pretty good jerky marinade.

Jim used to have his jerky shop right up the road from my house.

Not following ya 4th. The sauce isn’t thick at all, water consistency if that’s what your asking

Had em slice er about 1/4” or so

Damn that looks good. What temp do you run the Traeger at JMan?

Scotty, just runnin er on the “smoke” setting. Using cherry pellets, should have the first batch done right quick 👊🏻

Basted the treager batch with honey

Broke the vault out too

I can't knock a man's taste when it comes to jerky, everyone has a different flavor they prefer I suppose?
Call me a dinosaur, I still make and prefer simple, traditional jerky. Strips of good venison, not to thin, not to thick, salt, pepper and dried. No smoke, no oven, no marinade. Taste of salted, peppered meat, not dried hard where it breaks, but some tooth to it, requiring one to rip off pieces with what teeth ya got left.

Well that answered it! I have no idea what the soy protein is for.

That's excellent. Putting that on the to do list.

I'm with you on the simple dried meat (no smoke), but I still like some more modern jerky (sweetened and smoked). Never heard of the marinade Jud got but am interested in how it turns out.

For the dried meat, I started using a carne seca recipe from Hank Shaw. Basically lime juice, salt, and dried chiles or paprika.

https://honest-food.net/carne-seca-recipe/

I tried adding smoke, brown sugar, honey, and other spice but am back to about 1/2 Kosher salt, 1/4 pepper, and 1/4 paprika. I have made a bunch with just S&P but the little bit of paprika gives it a nice taste. Changes the flavor but it's hard to place.

First batch done, pretty damn good.👊🏻

I need to try that Jason, Ol hank has some damn good recipes