Home Forums Hunting & Shooting Hunter's Campfire Jerky marinade

I’m going to try making jerky for the first time. I’m looking for suggestions or recipes for a marinade that will knock it outta the park. Any suggestions are appreciated.

One of my favorites is a Bologna Jerky from my game cookbook, Stalking the Wild Jerky. Do it with any venison or even beef. As for salt, some of my friends who've tried it like about 2 teaspoons of salt. Some like more. So make a small, 1 pound batch, with 2 teaspoons, then adjust to your own tastes. Hope you like it.

1 pound red meat, sliced 1/8 to 1/4 " thick
1 cup cold water
2 to 3 teaspoons salt
1 tablespoon brown sugar
1 teaspoon white pepper
1/2 teaspoon garlic granules or dried minced garlic
1/2 teaspoon ground coriander
1/2 teaspoon mustard powder
1/2 teaspoon ground nutmeg
Slice the meat and pat dry with paper towels so you don't dilute the brine. Measure the rest of the ingredients into a gallon sized resealable plastic bag, add the meat, and let it sit in the fridge for 48 to 72 hours.
Preheat your oven to 160F (and check it with an oven thermometer. Some new ovens don't go that low.) Arrange the meat strips on wire mesh grids over a foil lined drip pan. Cook at 160F for 3-4 hours (thinner pieces take less time than thicker ones), then turn off the oven and let the jerky cool. There should be no pink in the middle, but still be bendable when done. Not brittle--and, once it cools, you should be able to hold the piece of jerky by one end and not have it sag.

That jerky book as 101 wild game jerky recipes. Both for ground and sliced meat. (Ducks and geese, by the way, make great ground jerky.)
https://www.riflesandrecipes.com/product/wild-game-jerky-recipes/

Dale's sauce (you're from Bama- - - - -don't have to explain that to you like I would to the damyankees)
Garlic powder
Onion powder
Brown sugar
Paprika
Lawry's seaoned salt (sparingly- - - -Dale's is pretty salty)
Cayenne pepper if you like it hot
Clean water equal volume to the Dale's


For deer jerky, trim all the fat and silver skin- - - - -lean meat only- - - -deer fat is NASTY stuff! Well-marbled beef like chuck roast, etc. you can leave a little fat on. Slice into THIN strips with a razor sharo knife. Partially frozen meat slices better than at room temp or from the fridge. Marinate at least overnight with the meat fully submerged in the liquid. Use a jar of water on top of a dinner plate to keep the meat under the marinade. Use a food dehydrator or a low temp smoker to dry the meat. Good luck!

Best ive used… https://hicountry.com/products/super-slab-beef-jerky-bit-pieces-original-10oz?variant=39408588030149

My go to. Typically Start in the smoker. Finish in dehydrator.

https://www.jerkyholic.com/rig-hand-jerky/

Several other recipes on that site.

For a 1 lb roast

Marinade
▢ ¼ cup worcestershire sauce
▢ ¼ cup soy sauce
▢ 1 teaspoon black pepper
▢ 1 teaspoon salt
▢ 2 teaspoon brown sugar
▢ 2 teaspoon liquid smoke (Do NOT add if using smoker)
▢ 1 teaspoon red pepper flakes
Optional
▢ ¼ teaspoon Curing Salt (Prague Powder #1)

Table salt
Course black pepper, I like to grind
Lawrey's garlic salt
Lawrey's season salt

Venison takes more seasoning than beef for the same taste.

Kent

I like it too. Mix well, vacuum seal, put in frig for 24-48 hours then put in the smoker.

That's about how I make mine. No need for wet marinades. Salty, peppery dried or smoked venison is good on it's own.

Thanks everyone for the suggestions

Yes and yes some more.

Although I do like some Prague powder in mine.

Swifty I actually prefer it dehydrated,very tasty!

I pretty much use what dry ingredients that I have on hand along with a liquid such as soy sauce, liquid smoke or Worcestershire sauce, So each batch it a little different.

taggit

I don't care for "marinade", rather, just a simple salt water brine, wood smoke, and then fairly cool, dry heat. It may not win any awards but it is good eating on a hunting, fishing, or hiking trip.

Tom

What the OP didn't say was how hot he wants it. Some recipes are pretty mild while others will burn the skin off your tongue. You can't really offer a good recipe without knowing that.

I’m not interested in burn the skin off your tongue spicy but do like spicy within reason. I don’t want to break out in a sweat eating jerky.