Boundary Waters Quetico Forum :: BWCA Food and Recipes :: burger jerky
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Author | Message Text | ||
nofish |
What dry seasoning have you tried? I know there are a ton of them out there so you could probably find one that you like after some experimenting. If you want a smoky flavor have you tried smoking the jerky? Last year I ground up some venison and put it through the sausage tube on my grinder but didn't use any casing. Once I had the tubes of ground meat I just flattened them by hand and put them on wire racks. Half went in the oven and half went into my charcoal smoker with some apple wood for smoke. Both came out well but the smoky batch was far better. If I remember right I had them in for 2-3 hours at 175-200 degrees. Don't recall what brand seasoning I used but I believe it was a black pepper mix. The other option is you could add a little liquid smoke to your ground meat. That will give you the smoke flavor you are looking for as well. |
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Swampturtle |
Most all of my recipes have soy sauce or tamari in them-too much like teriyaki? Cabellas High Mountain jalapeno flavor has decent heat and is a cure to boot. This site has lots of recipes for jerky. We liked this recipe-tweak to your own tastes. It also has soy sauce, but you can search the site for alternatives. T birds beef jerky |
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kanoes |
i like a smokey flavor with some bite. not a teriyaki fan though. any recipes/suggestions? |