Hi All,

I've recently run out of the jerky spice packets that came with my dehydrator. I want to mix my own spices but I'm not sure what to use. I'm having no luck on the web, so I thought some of you might have experiance with this.

I use beef for the meat. I don't really like to marinate meat, I prefer just adding dry spices to the meat before drying. Everything I could find on the web called for making a marinaide.

My dehydrator also came with packets of "cure" that I had to mix with the seasoning packet. Was this just salt? If not, how do I make my own cure?

Thanks for any advice!

 

Just pick out some of your favorite seasonings and keep trying it until you come up with something you like. (REMEMBER TO WRITE DOWN YOUR RECIPE!!!) I know you said you don't like to marinate meat but my stepdad does a really good one with a soy sauce base and then adds his favorite salts, peppers, steak seasonings, whatever sounds good. He's spent a few hunting seasons "perfecting" his recipe......but its worth it.

 

Try this link, scroll down the page to"Dry Brined Jerky".


http://www.alliedkenco.com/data/reci...beef_jerky.htm

 

Thanks for the suggestions!

 

Any good sport shack will have spices for jerky making.

I particularly like High Mountain Jerky Cure and Seasonings, A whole wide varitey of different flavors. Comes with shaker and full instructions.

You can get it at Scheels All sports, and Walmart (in the seasoning isle), any most any hunting shop.

 

I know you said you don't care for a marinade, but here's my recipe that the guys at the hunt club go crazy over:

VENISON JERKY

8-10 Lbs. Venison (or very, very lean beef – no fat)

Cut the venison into strips approximately 3/16" thick, 1" wide and 6" long. Make sure to remove all sinew, fat, gristle and any membranes from the meat (especially the fat – once dehydrated, the fat quickly turns rancid and ruins the venison). This is very important and will make a significant difference in the quality of the jerky.

1½ Cups Water
1 Cup Soy Sauce
½ Cup Heinz 57 Sauce
1 Cup A-1 Sauce
¼ Cup Liquid Smoke
½ Cup Hot Sauce*
¼ Cup Worchester Sauce
¼ Cup Prepared Yellow Mustard
¼ Cup Lemon Juice
¼ Cup Salt
2 Tsp Black Pepper*
3 Tsp Ground Red Pepper*
1 Tsp Ground Mustard
2 Tsp Garlic Powder
2 Tsp Onion Powder

* I like mine REAL spicy so I double this ingredient – if you don’t like it spicy, cut it in half.

Combine the ingredients and liquefy well in the blender. Pour the marinade over the venison strips and mix, ensuring that all of the venison strips are thoroughly coated with the marinade. Cover the container and place it in the refrigerator. Allow the venison to marinate for approximately 48 hours stirring or shaking occasionally. Place the venison strips in the dehydrator making sure that the pieces do not touch and are well coated with the marinade. Dry for approximately 24 hours (until leathery). This recipe fills 8 - 10 dehydrator trays. The time and number of trays will vary with different dehydrators.

Variations:

- Add ¼ cup honey or brown sugar.
- Add ¼ to ½ cup Horseradish.
- Replace the Water with Pineapple Juice.
- Replace the Water with your favorite Red Wine.
- Replace the Prepared Yellow Mustard with your favorite Spicy/Specialty Mustard.
- Add 3-6 Tsp Wasabi powder (Chinese horseradish sometimes referred to as Chinese mustard).

 

Try searching under Nesco on the web. I bought 25lbs worth of jerky seasoning from them not to long ago for I think it was
$14-$15.