Wednesday, April 1, 2009

Texas Style Jerky


I seem to get more email asking how to make jerky than any other topic. Everyone must like jerky and wants to know how to make their own. This has been my go to recipe for years and it sure doesn't last long around my house so it must be pretty good. If I take a bag of it along to deer camp or on a fishing trip it seems to disappear almost like magic. You can change it by adding other flavors and or spices but here is the basic no fail way I make it.

Cut lean strips of venison, beef, chicken or turkey. The pieces should be no more than ¾ inch thick at the most but as large as you want them. Trim off all fat as it will turn rancid as the meat dries. Fill a large mixing bowl with water and stir in equal amounts of Brown Sugar and Kosher non iodized Salt until it starts to fall out, kind of like a glass of tea with to much sugar in it. Stir in 1 Teaspoon of Garlic powder,½ Teaspoon of Allspice 1/8 Teaspoon of ground Cloves. Add meat and soak in the brine for 4-8 hours in a refrigerator. Remove meat from brine and rinse in cold water. Roll or shake on coarse ground black pepper to taste. Do not use table ground black pepper or it will have too strong a pepper taste. Remember course ground pepper adds flavor fine ground adds heat. Arrange meat on a smoker and slow smoke with your favorite wood keeping the heat under 170 degrees until fully smoked. I smoke mine overnight. I use very dry or seasoned mesquite with no green left in the wood. If you do not have a smoker you can do this in your oven, just add liquid smoke to the original brine and dry on your ovens lowest setting or warm setting. Place a wood spoon in the oven door so moisture can escape and dry meat to the texture and hardness desired. You can then place jerky in a bowl in the refrigerator for up to a week to finish dehydrating. It never lasts that long at my place. Place any extra in a bag in the freezer and take out about 2 hours before you intend to eat it. It is worth it to take the time to slow smoke the jerky as the wood smoke flavor enhanced meat can never be matched by that made in an oven. Enjoy, Wild Ed

3 comments:

Rick Kratzke said...

That jerky looks mighty tasty I will say. I can chaw on that most of the day.

Wild Ed said...

If you ever get Axis meat over there in your part of the world it makes the best jerky I ever put in my mouth.

tom said...

If you have any pecan trees around, a stick or two of pecan in with the mesquite is a nice touch too for a slightly different flavor. No big logs of it, just a couple decent size sticks.

I'll second that Axis are yummy. I'm looking forward to the next time when some of the locals need help culling a few Axis does.