Friday, September 25, 2009

Jerky Times Three

I had not done a batch of jerky for a while so I thought I'd try some new recipes that I had found. Usually I like using the jerky kits by High Mountain but I wanted to try something new and truly homemade.

My big worry with making homemade jerky is that it's going to turn out too salty. So, when I tried these recipes I alimented any added salt to the soy sauce-based recipes. I just do not see how they could use any more salt.

A 1/2 teaspoon of liquid smoke could be added to any of these recipes. I cooked mine in a smoker so I did not add any to mine. Venison or elk could be used instead of beef, too.

Teriyaki Jerky
1 cup Yoshida's cooking sauce
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground blk pepper
2 pounds of beef strips

Grandpa's Jerky

1 1/2 cup soy sauce
2 TB brown sugar
1 tsp minced garlic
1 tsp grated ginger
1 tsp freshly ground blk pepper
2 pounds of beef strips

Spicy Jerky
1 cup soy sauce
2 tsp hot pepper flakes
1 tsp smoked paprika
2 tsp minced fresh garlic
3 TB real maple syrup
2 pounds of beef strips

The steps are the same for each of these recipes:
You can use just about any cut of lean meat. Slice it about 1/4" thick preferably with the grain. It's easier to control your slicing if the meat is still partially frozen. Trim off any excess fat.
Make the marinade and let it rest for 20 minutes before add the meat. This give the ingredients a chance to marry. Add the meat strips to a ziploc bag then pour in the marinade. Close the bag with as little air left behind as possible. Mix the meat with the marinade and place in the fridge for 2 to 12 hours.
After marinading, I did mine at about 11 hours, place them on jerky racks lightly sprayed with Pam.
I placed mine in a preheated smoker using no water and the top vent open all the way. After the smoker's temperature recovered to 150F the smoke was applied for 3 hours. I used Bradley's Special Blend but use any type of wood that you like. I allowed the smoker to reach a temperature of about 170F and maintained it there until the meat was done.

Jerky should cook to an internal temperature of 160F to be safe. I've never tried sticking it with a thermometer though. My test is that it is flexible but there is no give when I pinch it between my fingers.

Since there is no cure used in this recipe, I store it in a ziploc bag in my freezer. Jerky has practically zero water content so it does not really freeze solid and is pretty much ready to eat right out of the freezer without having to defrost it.


  1. Great Blog Carolyn and thanks for the recipes!
    Laurie (northof60girl)

  2. I have a Bradley Smoker as well...awesome little smoker...

    Anyway, I was looking at your pic of the jerky in the smoker and I don't see any water in the drip pan. Is this because the photo was taken late in the smoke, or do you not add any water so to quicken the meat drying?

    Also, thanks for this blog, so much info and well illustrated.