Welcome to TheOhioOutdoors
Wanting to join the rest of our members? Login or sign up today!
Login / Join

Post up your Marinade and deer jerky recipes

Dannmann801

Dannmann801

Dignitary Member
Supporting Member
10,646
191
Springboro
OK, let's hear some recipes for Marinade, jerky marinade, jerky spices, etc.

I got's a lot of burger I plan on turning into jerky. I bought a box of different flavored spices and jerky cure at the store, but I'd like to try some different recipes.

Question: Now, the storebought stuff I've used has a "cure" powder that you mix into the burger. I'm wondering if you can do the ground kind of jerky without a curing agent, just spices and such. Anybody have any experience/input about that?

I've used the dehydrator to make jerky with both solid and ground venison, and I gotta say - I think I'm a fan of the ground stuff, for taste/texture/being easy to make.

For reference, here's a couple of previous threads here:
http://www.theohiooutdoors.com/showthread.php?5323-Jerky-Recipe

http://www.theohiooutdoors.com/showthread.php?1280-Jerky-Shooter
 
giles

giles

Cull buck specialist
Supporting Member
44,789
228
The real Amish country
ImageUploadedByTapatalk1450202210.463482.jpg
 
bowhunter1023

bowhunter1023

Owner/Operator
Staff member
48,916
274
Appalachia
I don't use the store bought stuff because nearly all of it has MSG in it. My recipe is more a little of this, little of that, let's see how it turns out. Some staples are Worcestershire sauce, granulated garlic, onion powder, Sriracha, red pepper flakes, various vinegars, salt, pepper, chipotle pepper, smoked paprika, basically whatever grabs my attention.
 
Buckmaster

Buckmaster

Senior Member
14,379
191
Portage
Dannmann801 said:
Question: Now, the storebought stuff I've used has a "cure" powder that you mix into the burger. I'm wondering if you can do the ground kind of jerky without a curing agent, just spices and such. Anybody have any experience/input about that?
Click to expand...

The cures are in there to keep you from getting sick. I still use them but try to scale the cure added to about 50% of what they call for. If using the recommended amount my jerkies always came out too salty. I try to avoid salt in my lifestyle so I always try to dial it back. Using about half the cure is what I'd recommend.

If you skip the cure all together, just run through the dehydrator, then place in brown paper bags (it will continue to dry out (Breathe) and won't condensate opening possible mold issues), and place under refrigeration. Your product will require ongoing refrigeration and consumed within a week for safety.
 
Joel

Joel

Senior Member
3,049
113
Centerburg, Ohio
I use the dry store bought stuff. I don't know or care what MSG is. I like gluten in my MSG.

I experimented with mixing a liquid soak or whatever you call it but was never happy with it. I think I ended up with 5 or 6 batches of jerky that I didn't like so I quit experimenting. I have also tried the smoker and was never happy with the finished product. Dry store bought seasoning with the cure and a dehydrator.

I was looking through the instructions last night making a fresh batch of jerky. It pretty much said its ok to skip the cure but if you do skip it, the jerky needs to be refrigerated.
 
Last edited:
bowhunter1023

bowhunter1023

Owner/Operator
Staff member
48,916
274
Appalachia
Monosodium Glutamate (MSG) is a flavor enhancer most commonly found in Chinese cooking. It's linked to migraines and a host of other health issues. It's known it kill healthy cells and contribute to inflammation and if you don't know, diet induced inflammation is why we don't feel 100%, 100% of the time. It's an unnecessary non-food additive that's harmful to your health. It's on the list of things I've eliminated from my diet and I'm very happy I did. As more research is done on MSG, it further affirms it's not something we should be ingesting.
 
Joel

Joel

Senior Member
3,049
113
Centerburg, Ohio
bowhunter1023 said:
Monosodium Glutamate (MSG) is a flavor enhancer most commonly found in Chinese cooking. It's linked to migraines and a host of other health issues. It's known it kill healthy cells and contribute to inflammation and if you don't know, diet induced inflammation is why we don't feel 100%, 100% of the time. It's an unnecessary non-food additive that's harmful to your health. It's on the list of things I've eliminated from my diet and I'm very happy I did. As more research is done on MSG, it further affirms it's not something we should be ingesting.
Click to expand...

Gotcha. I got bored and looked at the website that makes my seasoning. It's Hi-country wild game seasoning. Looks like mine does have MSG but they make all 3 of their flavors with no msg also. Might be worth a shot if that's the only reason you don't like the dry type. I really like the flavor and it's very simple to use.
 
Beentown

Beentown

Dignitary Member
Supporting Member
15,740
154
Sunbury, OH
I smoke mine...go figure. I do it many different ways. Cure with tenderquick, rinse (takes the saltiness away), season, and smoke at low temps until dry enough.

I also will just season and then smoke until the moisture content is low enough. Just to be safe I freeze anything I don't cure. Pull as I want it.

My favorite marinade, also great for steaks:

- 3 cups soy sauce
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon garlic powder
- 1/3 cup Worcestershire sauce
- 1/2 teaspoon liquid smoke (if not smoking)
- 1.5 tsp black pepper
- 1 TSP paprika

Secret recipe above. This makes a killer ribeye.
 
Dannmann801

Dannmann801

Dignitary Member
Supporting Member
10,646
191
Springboro
Tell me about Tenderquick - what's it like, how do you use it, where do you buy it?
Would it be ok for ground meat jerky?
 
Dannmann801

Dannmann801

Dignitary Member
Supporting Member
10,646
191
Springboro
Buckmaster said:
The cures are in there to keep you from getting sick. I still use them but try to scale the cure added to about 50% of what they call for. If using the recommended amount my jerkies always came out too salty. I try to avoid salt in my lifestyle so I always try to dial it back. Using about half the cure is what I'd recommend.

If you skip the cure all together, just run through the dehydrator, then place in brown paper bags (it will continue to dry out (Breathe) and won't condensate opening possible mold issues), and place under refrigeration. Your product will require ongoing refrigeration and consumed within a week for safety.
Click to expand...
Yeah, I want to cure it then so it lasts without being refrigerated. But I don't want to have to buy the store bought cure/seasoning kits like the HiCountry stuff I'm using now. Nothing wrong with it, I just wanna be able to "season on the fly" and have a cure I can buy separate, or make like the "old timey guys"
 
reo

reo

Junior Member
484
68
N.E. Ohio
Beentown

Beentown

Dignitary Member
Supporting Member
15,740
154
Sunbury, OH
Tenderquick is a type of curing salt made by Mortons. I do not use it in any ground jerky. I don't grind jerky. I do use it in sausages when I am cold smoking them.
 
bowhunter1023

bowhunter1023

Owner/Operator
Staff member
48,916
274
Appalachia
Looks awesome Charles!

I just got done slicing up 5 pounds of goose breasts for jerky. Marinade consists of 1/4 can of Budweiser, soy sauce, Worcestershire sauce, onion powder, granulated garlic, smoked chipotle pepper, red pepper flake, powdered mustard, my homemade Chipotle BBQ sauce, some honey from local bees and the juice of one habanero. I took the cure packet from a store bought Eastman jerky seasoning and used it as well. Everything got sealed up in a vacuum bag and will sit 36 hours before going in the dehydrator.
 
Fullbore

Fullbore

Senior Member
6,439
126
South Eastern Ohio
Hi Mountain jerky mixes. They have several marinades. The Hickory and mesquite are my faves. I don't grind mine, cause I prefer cut muscle meat jerky. Easy to follow instructions and each packet comes with curing salt, a seasoning rub and shaker.
 
You must log in or register to reply here.