So this is directed at Preacher Tony, but will be useful to everyone. I made PTs recipe for Jerky Marinade. After heating everything up and getting it all mixed together, it smells ridiculously good. I have a couple pounds of meat marinating right now, and they will go on the dehydrator tonight. I cant wait to stink up the house with this stuff.
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Ok ,its all dried up and absolutely delicious. You get hints of the honey every once and a while and the mustard gives a nice hint of flavor every now and again. Definitely a winner in my book. I made 3 lbs and its almost all gone so I guess I'll be making another batch in the next few nights. You get 2 thumbs up my man, well done PT.
I found this post earlier today while in the office Very useful Sent the link to myself and will most likely bookmark forums.bowhunting.com when I make it home
I found it in the deer jerky thread and will repost PT's original here in case others want it too... ************************ This man knows! Seriously .. try this recipe and I promise, you won't hate it Tony's Venison Jerky 2 cup Worcestershire sauce 2 cup Soy sauce ½ c Liquid Smoke 1 c Red Hot Sauce 6 TB Honey 3 TB Mustard 6 TB Garlic Salt 2 TB Pepper 4 TB Onion Powder 1 c Brown Sugar To Add HEAT 2 ½ TB Crushed Red Pepper or ¼ c Tabasco sauce Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays (bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145"™ for the first 4 hours then set oven to 130"™ until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.
I was just reading some older post on jerky....Bad idea! Now I want some jerky so bad and opening day is still a month away.
This is a very good recipe! I got many compliments on it and want to pass those compliments back to PT! Good work!
ive been looking for a good jerky recipie. after seeing all the rave reviews, i will have to give this one a try!
PT.....stupid question I know but....do you think your recipe would be good on bear meat....just pondering what to do with 100lbs of meat over here...yikes Sent from my SAMSUNG-SGH-I337 using Tapatalk 2
