I was wondering how many of our members make their own jerky. (it has to be a few hundred, right?)
The questions I have are:

Do you have a favorite recipe and would you like to share it?
Other than beef, do you make other kinds of jerky? If so, what?
Do you have a recipe for "snack sticks" (AKA Slim Jims) that you would like to share?
What is your favorite recipe for ground meat?

I was challenged by a person at work today (Asian) who said I would never be able to make pork jerky that would rival the fried pork in Chinese cuisine. I have never experimented with meat other than beef! I'd like to prove him wrong!!!!

Thanks! - Odin

I have always gravitated toward High Mountain jerky rubs. Easy to use. Consistent results. I go to butcher and ask for jerkey meat.


Put me down in the k.i.s.s. camp.

I've never done anything but beef,whether it is ground or sliced. I agree that Hi Mountain makes some good seasonings and cures. I bought a jerky gun, which resembles a caulking gun. You put your ground beef in the tube and then choose which shape you want to make-flat or round. It is similar to "Slim Jims" but not as greasy/oily. My son and I love them.

I like snack sticks more than jerky so that's what I make. My last couple batches have been with AC Legg seasoning and I like it enough to keep using it. Hi Temp cheese mixed in bumps it all up a notch too.

I have only made jerky when I take a deer. Maybe I should make some more frequently with beef.

I generally use Cabelas jerky seasoning kits in the flavor I am feeling at the time when I go to buy the seasoning.

I have a really nice dehydrator. I should make some more jerky.
Probably should do some fruit and roll ups for the kids.

Soak in Claude’s and water 75/25 about two days then, after laying out on trays, shake on black pepper, dried garlic, minimal amount of kosher salt, and cayenne. All to personal taste.

Smoke on lowest setting until dry.

Yupper - just smoked 5lb london broil last Saturday.

You don't say if you have a smoker or what kind. Are you using a dehydrator, oven, or ?

Here's a simple dry brine if you like a good sweet & spicy jerky.
This is for 3-4lbs of meat.

2 cup sugar
1 cup brown sugar
1/8 cup Johnny's season salt
1/8 cup salt
1/3 cup crushed red pepper
3 tbs pepper

Put your meat in the feezer for 30min to an hour or so to make slicing easier.
Mix all dry brine ingredients.
Slice meat to 1/4" to 3/16" strips.
Run each piece through the dry rub and into a ziploc.
Cure in fridge for 24-48 hours.
I have an electric smoker and used Alder & Hickory chips for 8 to 10 hours

Cheers~

Thank you all!

I've been making jerky for 9 years now. I use a dehydrator (although I do have a smoker). When looking for that "smoky" flavor, I add Liquid Smoke. Hi-Mountain is very good in almost all their flavors except "Inferno". That, to me, was like marinating the meat in OC liquid!

I Googled "Pork Jerky Recipes" today and found one for Malaysian Pork Jerky. Sounds interesting. This weekend, I may try that and experiment with some pork marinated in AH-So Sauce. Will let you know the results!

This past Christmas, my grandsons bought me a Weston jerky slicer. It is amazing with beef; not so with chicken. It should do OK with the 1" thick pork tenderloin slices I bought for the weekend. They play lots of sports, so I try to keep them stocked with jerky.....

I've mostly dropped jerky in favor of Biltong...

Make it on my pellet smoker, have the butcher cut the meat down for me into strips, marinade overnight with Jack Daniels marinade bags, the Smokey Mesquite and Honey Teriyaki mix, since that's what the store carries.

Marinade overnight, then place on smoker at 225 and smoke until it's just right, not tough and chewy , you can use any flavor marinade you like, hot and spicy, sweet or combo the two.

Much better than using a dehydrator...