What's your favorite jerky seasoning or recipe?
About every recipe I've seen involved teriyaki, worcestershire, and soy sauce and then whatever seasonings. You can find oodles of those with a quick search. If you want something different, try a combination of mustard and apple cider vinegar. I found a good recipe using it a few years ago and can't seem to find it again anywhere so I just kind of ad lib it.
I buy a jerky mix from my local sporting goods store. I can't even think of the brand now.
But it comes great lol
-Jake
i love the store bought seasonings, if you follow directions they always turn out well. i'm due for another batch, but i'm sure a 5 lb hunk of top round is gonna be costly
Hi Mountain store bought mix is pretty darn good...but when all is said and done, it seems the cookie jar that the jerky lives in, empties a lot faster with deer or elk of bacon thickness, mild brined with maybe a little garlic powder, rack and pepper it and let pellicle form, then a very light cold smoke with a bitter wood like oak or mtn mahogany, then into the dehydrator no warmer than 120 deg and we prefer it bone dry.
We butcher sheep at the yearling mutton stage, and that makes some fine jerky, if a little pricey.
I love the flavor and convenience of Hi Mountain. I go a tad light on the cure, and a tad heavy on the seasoning. I mix the Original and Inferno flavors 50/50. Sometimes I'll add a bit of powdered dry Thai chili. One pan of moist apple wood for smoke and then dry to a point where its stiff, but still, just barely pliable.
I enjoy the flavor of the meat, so simple salt/pepper mix is my standard seasoning mix.
Uhhh....Muledeer....your link is broken.
I cant click on any of the recipes.
i use various ones from Con Yeager. local PA company but they sell online. i highly recommend their hillbilly jerky but i have not had one from them that is not excellent. i do the ground meat version with about 75/25 venison/pork
I use Hi Mountain seasonings, in Mesquite flavor- smells really great when in the dehydrator! Been using round steak and burger from the meat bison I took earlier this year. Makes out of this world jerky. I thaw out the round steak just enough to hold together when slicing, then cut 1/4" strips. 3.75 hr. on the dehy is just about right for how we like our jerky. With the burger, a bit longer on the dehy is needed, around 4 hr. or so.
When we processed the bison, we took care to carefully trim up the meat we would use for burger, which really got rid of a lot of the connective tissue, etc. and makes the finished product a lot easier to chew.
I've made up several of my own concoctions over the years but lately I've been stuck on Backwoods jerky seasoning. Cracked Pepper flavor. I really like it