I’ve made a fair whack of jerky, both in the oven and over wood fire, sweet-glazed versions, plain versions, smoked and unsmoked. I’ve recently come across a recipe that’s worth sharing. Not only is it dang tasty, it avoids the onion/garlic powder route which even ‘Charcuterie’ suggests [a rare shortcoming of the book]:
per pound of meat [in this case, very tough 09 moose]:
1 tbsp kosher salt
1 tbsp soy sauce
2 tsp dark brown sugar
2 cloves garlic, minced
1 tsp dried chili [optional]
1 tsp cracked black pepper [optional]
Slice meat thin and most importantly – evenly – while still partially frozen. Mix with marinade ingredients above, and refrigerate for a day or three. Dry via your method of choice. Note that jerky pieces never finish all at the same time, so you have to pull them off as they get to a texture you like.
Kevin, you weren't kidding, this jerky is been the best I've ever made. I was in a hurry and didn't mince my garlic fine enough, but WOW it is good! Hopefully it will last long enough for the next batch!
T@TC – Great to hear from you, and glad you tried and enjoyed it! We've found the black pepper is mandatory, rather than optional.
Must make with some of Mr Chiot's venison – MMMMMMMMM.
Kevin, pepper is never optional here either – but I used a dried cayenne pepper and a paprika pepper – good but a little hot for company!
Thanks again for the recipe!
Kevin, thanks for posting the recipe. I've been looking for a good one to try. Really enjoy your blogs, keep up the good work.
CR – Yep, certainly would be good with deer.
BP – Thanks for commenting, and have fun with your new blog!
Oddly, as much as I hunt, I rarely make jerky. Maybe if Holly and I both get a deer this year we'll have enough.
I agree: Black pepper is mandatory, as is the sugar, although I use honey on occasion.
Hank – I'm actually surprised. Good road food. Good bush food. Good low-energy preservation. But I don't blame you for using the cuts for other preparations…
Tried this recipe using 6 lbs of beef brisket. I substituted some home made chipotle powder for the dried chili, then smoked the pieces for 4 hours with cherry wood.
All I can say is fantastic recipe. Simple and delicious.
Thanks again for sharing.
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Eric and I are trying this out for the first time tonight! Cant wait for it to be ready. We love jerky in this house!