Feeling the need for jerky... Marinade recipe needed

[unclemikeinct]

Suggestion guys - and I do this with my pork rub. Add a couple tablespoons of ground coffee to the mix. It provides a unique flavor.

Love that hint of coffee flavor A big Plus Two for that, WS. I don't measure my marinade. So I start w about 4 ozs of cold black coffee, I save some dill pickle juice/& the hot n'spicy Jalepeno slices vinegar juice. about 2 ozs of each. That 8 ozs is enough for each pound of meat. You can just sub in 4ozs of apple cider vinegar. Works about the same. Then a few good squirts of Rays BBQ sauce. Franks hot sauce, couple of hits of Tabasco,shot of Jim Beam, Worchester sauce to taste, dash of liquid smoke. From there I sprinkle the dry stuff on my meat slices before marinating overnight. The dry stuff is salt, black pepper, garlic powder, just a dusting of fine grind Cayanne pepper, some crushed red pepper flakes, white pepper & paprika ..Then Into the wet stuff it goes for PM soak. Next Morning. I use a modern convection oven. 170 degrees for about 3 to 3.5 hours. In a reg. oven set to bake, figure 4 to 4.5 hours of time at 160..Open the oven door at least once every half hour. Oh, don't forget to sprinkle some dry spices on the meat before curing. UncleMikeinCt

[gwpercle]

Are you talking ground or sliced

Sliced meat makes real jerky.... I bought a meat slicer and it will make nice uniform slices of a beef roast in no time . The consistent thickness helps with consistent drying... some of the best money I ever spent .
I'm not sure what you call dehydrated ground meat ribbons ...but let's not call it jerky !

I might try adding some freeze dried coffee to my marinade but I'm not adding any coffee grounds ...they don't dissolve and they don't chew well .
Gary

[Chad5005]

yes sir the slicer makes it nice when youre doing 10-20 pounds of meat at a time,i did a lot with the old jerky board but the slicer is nicer lol.as i said ealier we use waltons for all of our,jerky,sausage,summer sausage and bacon seasoning and high temp cheeses