Good Jerky Marinade For Beef or Venison

[gwpercle]

Been experimenting with marinades and jerky for a couple years , trying different methods and recipe's, this one has a good balance of flavors, soy - Worcestershire-teriyaki -liquid smoke. The spices are really to taste and optional...overall it's got a good flavor and not spicy (hot). Everyone who has eaten it says it's good and not to change it. This makes enough to do 5 to 6 pounds of meat. I had enough sliced venison to fill 10 trays , used two dehydrators. Cut it in half for 2.5 to 3 pounds of meat.

INGREDIENTS:
1- 10 oz. bottle Kikkoman regular soy sauce
1/2 cup - Lea & Perrin's Worcestershire
1- 11.8 bottle Kikkoman Teriyaki Baste and Glaze
1/4 cup- Colgin Liquid Smoke -natural hickory, original recipe.
1/2 cup - Steens cane syrup or honey (either is good)
1 cup - pineapple juice
Juice of 2 lemons ( I used Meyer lemons I grow )
1 Tablespoon - Kitchen Bouquet
4 teaspoons - garlic powder
4 teaspoons - onion powder
3 heaping Tablespoons - brown sugar (light or dark)
1 teaspoon red pepper flakes
1 teaspoon - Accent
1 teaspoon - Adolph's Meat Tenderizer

Now, I like black pepper, so when making this for myself, I add:
1 teaspoon - ground black pepper
1 teaspoon- Tex-Joy Steak Seasoning

So that's the basic marinade, customize it to your own tastes and likes.
Marinate the meat at least overnight, and follow dehydrator instructions.

Gary

 

[Metryshooter]

That sounds like a good recipe, similar to what I've done in the past. I don't know if you do it because you didn't note it, but I brought the ingredients to just below a boil to combine, let cool, then used as marinade.
Never used the MSG, never thought of it.
I did add a bit of Tenderquik (curing agents) as an added safeguard against eating bad meat. Considering that we dry jerky at a low temperature it can't hurt considering the hurt botulism can.

 

[gwpercle]

That sounds like a good recipe, similar to what I've done in the past. I don't know if you do it because you didn't note it, but I brought the ingredients to just below a boil to combine, let cool, then used as marinade.
Never used the MSG, never thought of it.
I did add a bit of Tenderquik (curing agents) as an added safeguard against eating bad meat. Considering that we dry jerky at a low temperature it can't hurt considering the hurt botulism can.

Two good idea's that I hadn't thought of. I didn't heat it because the brown sugar dissolved and mixed right in, but it's still a good idea. I'll use the dry curing agent next time, I've got some in the pantry. I tried some dry cures and didn't like them so I've got leftover curing agent I need to use. Thanks for tips.

Guy's , if you have a favorite recipe post it...I'm always looking for new and different recipes...lets see them jerky recipe's !

Gary