There must be dozens of great jerky brine recipes out there.
I`m not looking for a marinade but a brine using water, salt, spices etc.
Let`s hear you favorites.
i will be smoking it in my Big Chief smoker.
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There must be dozens of great jerky brine recipes out there.
I`m not looking for a marinade but a brine using water, salt, spices etc.
Let`s hear you favorites.
i will be smoking it in my Big Chief smoker.
Pork, beef, or poultry?
Cup of soy sauce, a tsp. of honey, a squirt of lemon juice and a tsp. of Prague cure. Add some pepper flakes if you want some heat. Marinade in a plastic bag over night.
We use this on venison every year.
50/50 Soy Sauce / What's-this-here (Worcestershire) Sauce and a little brown sugar.
Beef Jerky Brine : makes enough brine to do 3-5 lbs of sliced beef - increase as needed .
1 Quart Water
1/2 cup Pickling Salt
1/2 cup Soy Sauce - optional ( I like soy sauce so I use it )
1/4 cup Molasses or Steen's Cane Syrup ( brown sugar or white suger can also be used , adjust amount to taste - up to 1/2 cp. sugar)
4 cloves crushed garlic
2 Tablespoons Worcestershire Sauce
2 Tablespoons ground black pepper
3-5 lbs. trimmed and sliced jerky beef
Spice Rub - your favorite - optional if you just like the flavor of brine .
Gallon zip lock bag or plastic container to brine meat in refgerator .
Season meat , place in zip lock bag or container .
Place all the brine ingredients in a bowl and mix everything well - pour into bag or container .
Remove all air from bag or make sure brine covers all the meat .
Brine in ref'g. for 12 hours ... Dehydrate or smoke to make Beef Jerky .
Gary
Replace the water with cheap Fairbanks dessert port. Quite tasty that way.
I go with a simple water/salt/cure/black pepper brine. The brine compliments the meat but isn't the main flavor, it lets the beef flavor shine thru.
It will be used on beef.
As stated in my original post, I don`t want marinade recipes.
A water brine like Garys recipe is what I`m looking for.
Thanks, Gary.
You are Welcome Dale :drinks: GaryQuote:
Originally Posted by dale2242
If you have no molassas or Steens Cane syrup you can use up to 1/2 cup brown or white sugar as sweetener . Some times you don't have Molassas or Cane syrup on hand .
I added this to the recipe above .
Gary
I would use 3/4 the water you think you need and then add enough salt to float a raw egg. Then add the last 1/4 of your water. Garlic powder, not salt, black pepper, fresh ground if possible, a little marjoram is a nice addition too. I like a light smoke, what kind of wood will you use?
I typically use alder for smoking wood.
I do have hickory on hand.
I like a heavier smoke .
This reminds me of the first time me and a buddy made Jerky ... pre computer , no recipe .
After mixing enough salt to "float an egg" and adding some sugar and spices ... soaked meat for a day .
When dry the jerky was covered with fine white powder ... Salt !
That stuff was so danged salty we couldn't eat it ....
Do Not use the recipe that say's " keep adding salt untill a egg floats .... that's horse hockey ...
By the time the egg floats ... you have way too salty a product ... Trust Me On This !!!
We didn't have a dehydrator or smoker or use of our mom's oven ... we did our drying in the hot summer attic of my friends house ... ran cords around and hung meat all over the attic ... dried that jerky like store bought de-hydrator all right ... we were so proud ... if the stuff would have been edible it would have been great ... but you can put too much salt in/on jerky !
Gary
Gary, I think you are right.
About the only way you can go wrong when making jerky is getting it too salty.
As I`ve said before, I like a heavy smoky flavor to my jerky.
That`s why I prefer smoking it in a smoker rather than adding liquid smoke and drying it in a dehydrator.
I prefer a water brine when smoking it and a marinade when drying it.
I have been making turkey jerky from the wild turkeys that my granddaughter has been shooting.
I haven`t found a recipe I really like yet.
I have experimented with different brines and marinades for years and have come to the conclusion ... that simple is best ... A simple water /salt / sugar - brine , + black pepper and soy sauce (because I like the flavor) and that's about all ... you get too much and you loose the meat flavor .
Liquid Smoke can easily ruin a brine / marinade ... An hour on the smoker and finish up in the dehydrator is sure better .
Turkey Jerky ... sounds interesting !
Keep working on a recipe and try the simple approach ...water/salt / sugar + a few spices that go with turkey and you and grandaughter like ...ask her to help with recipe ...
sounds like it could be a fun project ... turn her into a Turkey Jerkey Maker !
Gary
With that style recipe you rinse the jerky then hang it to dry(or place on racks, however it goes in your smoker). Removes that surface salt.Quote:
Originally Posted by gwpercle
Like when making cured shoulder. After days in the cure it gets soaked out in fresh water for a few hours before smoking.
Pretty much any brined and then smoked product should be well rinsed/short soak of about 30 minutes. It MUST be dry before going in the smoker! If the surface is wet it won't take up smoke.