Group: Members
Posts: 370
Member No.: 13
Joined: February 10, 2011
BPS has a variaty of jerky mixes. I make it out of venison mince and use the jerky gun and a pair of scissors to cut it as it comes out the nozzle. You don't have to marinate the mince you just mix it and shoot Its easy to chew as well.
Group: Newbies
Posts: 3
Member No.: 983
Joined: December 19, 2011
Beef Jerky :-Making your own home made jerky is not as difficult as people think. With the right recipe and the right equipment, you can do it all. Fortunately, Jerky.com has everything you need to get started. From beef jerky recipes to jerky spices and seasonings to casings and dehydrators...we have it all. Ingredients • 1 1/2 to 2 pounds flank steak • 2/3 cup Worcestershire sauce • 2/3 cup soy sauce • 1 tablespoon honey • 2 teaspoons freshly ground black pepper • 2 teaspoons onion powder • 1 teaspoon liquid smoke • 1 teaspoon red pepper flakes • Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords Directions Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours. Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
Group: Members
Posts: 1492
Member No.: 212
Joined: February 14, 2011
Thanks guys.......i knew there were lots of recipes on the net but was hoping for someones favourite to save experimenting........ Will post results! Greg
Jerky Recipes
