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#3062890 - 12/04/12 11:50 AM Jerky marinade from scratch
catman529
spiderboy
16 Point


Registered: 11/10/10
Posts: 16589
Loc: Franklin TN

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ok I see a lot of recommendations for jerky marinades that are pre-made but what are some specifically homemade mixtures? have used soy sauce, brown sugar, salt, black pepper, red pepper, little ground mustard, liquid smoke, etc. It's ok but not "WOW" good. I would like some ideas for a real good flavored smoked jerky and then also a cajun hot n spicy type marinade with a lot of red pepper. not real sweet or teriyaki (I only use a little brown sugar) and not too much soy sauce. I guess i can just keep experimenting and will come up with my own recipe, but having a few known recipes to get started with will help. Sorry for yet another jerky post, seems there is always a new one here.
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#3062966 - 12/04/12 12:23 PM Re: Jerky marinade from scratch [Re: catman529]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9541
Loc: Memphis

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That's all I've ever done.

Worchestershire sauce
Soy Sauce
Dijon Mustard
Crushed garlic cloves
Minced Onions
Minced jalapeno
LOTS of fresh cracked black peper

I'd leave the liquid smoke out....about halfway through the dehydrator cycle, flop the pieces in the smoker for about an hour.
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Everything important in life was learned from Mary Jo Kopechne.

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#3064343 - 12/05/12 08:28 AM Re: Jerky marinade from scratch [Re: TAFKAP]
CHBUCK
4 Point


Registered: 12/03/04
Posts: 134
Loc: TN

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Add hot sauce to your mix for the kick. I use about 1/4 cup per 2 lb.
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#3064600 - 12/05/12 11:30 AM Re: Jerky marinade from scratch [Re: CHBUCK]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9541
Loc: Memphis

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 Originally Posted By: CHBUCK
Add hot sauce to your mix for the kick. I use about 1/4 cup per 2 lb.


Good call....Sriracha is my personal selection
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Everything important in life was learned from Mary Jo Kopechne.

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#3065057 - 12/05/12 04:53 PM Re: Jerky marinade from scratch [Re: TAFKAP]
7mmMag
4 Point


Registered: 12/01/04
Posts: 216
Loc: Rutherford County

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TAFKAP, What ratio do you use for the soy and worchestershire sauce?
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#3065972 - 12/06/12 10:18 AM Re: Jerky marinade from scratch [Re: 7mmMag]
catman529
spiderboy
16 Point


Registered: 11/10/10
Posts: 16589
Loc: Franklin TN

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Thanks. I love sriracha sauce, might have to try that on the jerky.
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Haven't been this excited about deer season

...since last deer season

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#3066256 - 12/06/12 01:21 PM Re: Jerky marinade from scratch [Re: catman529]
backwoodsoutfitters
4 Point


Registered: 07/13/12
Posts: 139
Loc: West TN

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I like adding molasses, and some spicy allegro along with most of the ingredients you already have listed and it's hard to beat.
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#3066284 - 12/06/12 01:45 PM Re: Jerky marinade from scratch [Re: 7mmMag]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9541
Loc: Memphis

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 Originally Posted By: 7mmMag
TAFKAP, What ratio do you use for the soy and worchestershire sauce?


I don't know....I usually go by taste. I'd say to use at least half as much worchesteshire than soy. And to keep it from tasting like nothing but soy sauce, I start my marinade with a bottle of good beer. That way, all your liquid isn't soy sauce.
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Everything important in life was learned from Mary Jo Kopechne.

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#3066311 - 12/06/12 02:03 PM Re: Jerky marinade from scratch [Re: TAFKAP]
backwoodsoutfitters
4 Point


Registered: 07/13/12
Posts: 139
Loc: West TN

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Pepsi also works good to throw in with any type of marinade I forgot to mention I always add a little bit. I guess the acids help break down the meat.
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#3081039 - 12/15/12 07:11 PM Re: Jerky marinade from scratch [Re: backwoodsoutfitters]
BigPete357
6 Point


Registered: 12/01/12
Posts: 735
Loc: Columbia,TN

confused Online
Here is what i use. Sometimes add something to it, but this is the basic marinade.

1/2 cup kikkoman soy sauce
1/4 cup l&p worcestershire
1/4 cup Texas Pete hot sauce
1/4 cup apple cider vinegar
1/3 cup dark brown sugar
1 tsp fresh ground black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp(MOL)Crushed red pepper
splash of liquid smoke

I cook it on the stove and let it cool before adding it to the meat. I add to meat while it is still slightly warm - but not hot enough to cook meat. Then let it soak in fridge for at least 12 hrs.

I have tried it with cheaper soy sauce and worcestershire, but, in my opinion, its worth it to pay a bit more for the real thing.

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