Results 1 to 8 of 8

Thread: Jerky Spices/Marinade Ideas?

  1. #1
    FairyRae2's Avatar
    FairyRae2 Guest

    1

    Shop Now


    I'm planning to make some jerky in my oven, but not sure how to spice it. We cannot do soy of any sort. (Soy sauce is an ingredient in so many store-brand jerkys...)


    Any ideas? I'd love to hear them! Thanks so much!


  2. #2
    Join Date
    May 2009
    Location
    Western Australia
    Posts
    48

    1



    We just use cracked black pepper or a dry rub of mixed herbs.


    It doesn't need to be complicated.

    The "Seven Deadly Sins"

    Grains (wheat/rice/oats etc) . . . . . Dairy (milk/yogurt/butter/cheese etc) . . . . . Nightshades (peppers/tomato/eggplant etc)
    Tubers (potato/arrowroot etc) . . . Modernly palatable (cashews/olives etc) . . . Refined foods (salt/sugars etc )
    Legumes (soy/beans/peas etc)

  3. #3
    Join Date
    Jun 2009
    Location
    Round Rock, TX Nice place, too bad it's in Texas!
    Posts
    855

    1



    You can do it w/o anything other than the meat. It comes out tasting like..........meat.


    I've done good marinades with assorted proportions of A1 type (cheaper, off brand) sauce, Worcheshire sauce, Colgin smoke smoke sauce. Put meat and liquid in a big Ziplock, let sit 8 hours or more, turn now and then.


    I use cube steak, it's already been tenderized and the cut is thin enough. Best idea I had in a long time.


  4. #4
    Join Date
    May 2010
    Location
    Richmond, Virginia
    Posts
    3
    I'm going to try a recipe tonight without Worcheshire (HFCS) and soy sauce , I'm thinking Sricha Jalapenos , liquid smoke, perhaps a little horseradish ? garlic , black pepper, and salt

  5. #5
    Join Date
    Jan 2010
    Location
    Olathe, KS
    Posts
    2,253
    Maybe add some apple cider vinegar to that mix?

  6. #6
    Join Date
    Apr 2010
    Location
    Mobile, AL
    Posts
    184
    we bought a dehydrator the other day and made our first batch of jerky with ground turkey the other day. we used the sample back of rub that came with the machine. we threw out the flavored sample pack b/c it had some bad stuff in it. i know if you're making a batch in the dehydrator you have to use a certain amount of salt per pound to cure it. we added coarse ground black pepper on top and it turned out great. i plan on making my own rub for future batches. we also bought one of those jerky guns so that we could just use ground meat.
    i will maintain the truth
    i knew naturally as a child
    i won't forfeit my creativity
    to a world that's all laid out for me
    i'll look at everything around me
    and i will vow to bear in mind
    that all of this was just someone's idea
    it could just as well be mine - ani difranco

  7. #7
    Join Date
    Mar 2010
    Location
    Black Diamond, AB
    Posts
    217
    I most often just use some liquid smoke and black pepper - seems to be a big hit around here. I just made a batch from two roasts on the weekend...cut my damn thumb badly on my meat slicer though :-(

  8. #8
    Join Date
    Apr 2010
    Location
    Bay Area, California
    Posts
    237
    Shop Now
    I use a modified "sweet & sour" recipe that I found: Soy sauce (replaced the soy sauce with Braggs), pineapple puree, cider vinegar, salt, pepper, garlic. I have added Stevia, ginger, and chili to it, and it always turns out yummy.
    With Mark's help, I've conquered depression, acne, rosacea, scale obsession, migraines, and lethargy. Who knows what tomorrow will bring?

    http://www.theladygrok.blogspot.com/

    My Journal: http://www.marksdailyapple.com/forum/thread8215.html

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •