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Off-the-Shelf Seasonings

As promised, we’re taking a look at some OTS (off-the-shelf) flavors you can use when making jerky at home that you may not have thought of. Best part, you probably already have some of them.

  • Liquid Smoke
  • Teriyaki Sauce or Marinade
  • Pineapple Juice
  • Szechuan Seasoning Mix (packaged)
  • Soy Sauce
  • Chili Powder
  • Any flavored steak or BBQ sauce

These flavor enhancers can be used with either strips where you would marinate the meat or they can be mixed into the ground meat to be used in your jerky gun.

Note:  If using one of these flavor ingredients or a combination of them,  Morton Tender Quick  should be included as part of recipe for the cure.    The standard ratio of Morton Tender Quick  to meat is 1 tablespoon per 1 pound of meat.

To help you get started, we’ve placed a few  recipes below. [1]

OTS_spices

 

Hot & Spicy Szechuan Jerky

Ingredients

  • 1 lb. ground venison (buffalo would be a good substitute)
  • 1 tablespoon Morton Tender Quick
  • 1 package hot and spicy Szechuan seasoning mix (3/4 oz.)
  • 1 tablespoon soy sauce

Directions

  1. Add the Szechwan spice mix and Morton Tender Quick  to the meat and mix well.
  2. Sprinkle soy sauce over the meat and blend.
  3. Use a jerky gun to extrude the meat into sticks and dry per dehydrator directions.

Chili Sticks

Ingredients

  • 1 lb ground meat   (beef, buffalo, venison)
  • 1 tablespoon Morton Tender Quick
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground red pepper

Note:  This one can be made hotter by increasing the amount of chili powder and ground red pepper. 

Directions

  1. Blend dry spices and mix into meat. It should be well blended in.
  2. Use a jerky gun to extrude the meat into sticks and dry per dehydrator directions.

 

OTS_sauces1

 

Easy Oven Jerky

Ingredients

  • 2 lb. venison steak sliced into thin strips (or beef, buffalo)
  • Morton Sugar Cure  (plain)
  • Sauce – this can be your favorite steak sauce, BBQ sauce, liquid smoke or any other flavored sauce, i.e., sweet and sour

Directions

  1. Rub the Morton Sugar Cure  onto all sides of the strips and place on racks in an oven with door slightly ajar.
  2. Set oven temperature to 200 degrees F and dry until internal temperature is 165 degrees F.
  3. When the jerky is almost dry, remove and brush both sides with your favorite sauce. (If using liquid smoke, only brush one side as it can become over-powering)
  4. Return jerky to the oven until jerky is dry and the sauce coating is well set.

 

[1] The Complete Jerky Book, M. Burch

 

 

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