Looking for a sweet and spicy jerky recipe

[TeeBugg]

Got some venison off the doe my dad shot. Want to make some jerky out of the hind quarter. Anybody got a good recipe that is both sweet and a little spicy?

[HuntOrBeHunted]

Sounds good. Ill try seeing if I can find a good one. I may try it myself. If you find one that comes out good put it up !!

[asav2013]

New York state fair speedy sauce, or I make my own, Worchester sauce, touch of soy sauce,black pepper , red pepper,onion and garlics, I,found I just go to the spices isle in the store , grab any thing you think looks good or you know is good and throw it in,with,Worchester sauce, its alot of trial and error until you figure out what,you like best,

[HuntOrBeHunted]

Thats a lot of the same things I use but not to sure if it will give it the sweet taste.

[PREDATE]

Here ya go TeeBugg. I swear by Hi Mountain brand. Superb flavor! I like the kits because it includes the cure and the spices which you measure and blend yourself. You can even tweak the measurements to customize between salty and spicy. Curing is essential for preservation and food safety!!! The second row down on this link has just what you asked for.http://himtnjerky.com/jerky-kits.html

 

And here's a blog entry that I found which mentions the Hi Mountain Sweet&Spicy( about 2/3 way down the page).

http://billstclair.com/clairewolfe.com/wolfesblog/00002495.html

Edited October 15, 2013 by PREDATE

[TeeBugg]

Thanks for the replies. I think im going to have play a little trial and error with this one.

[WNYBuckHunter]

I have one for ya, but not on hand at the moment. Ill post it tonight.

[SteveB]

Make your own like ASA. Add some brown sugar or better yet, maple syrup.

Another trick is to make the marinade bland enough for the less spicy people and then shake on a little more of the flavor you want before drying - red/black pepper, chili, whatever. 

[TeeBugg]

Everyone who will eat this likes it spicy lol no need to make it bland. But a good idea nonetheless!

[TeeBugg]

I have one for ya, but not on hand at the moment. Ill post it tonight.

Sounds good!

[CuseHunter]

Thats a lot of the same things I use but not to sure if it will give it the sweet taste.

many people add brown sugar to sweeten it up.

[CuseHunter]

Make your own like ASA. Add some brown sugar or better yet, maple syrup.

Another trick is to make the marinade bland enough for the less spicy people and then shake on a little more of the flavor you want before drying - red/black pepper, chili, whatever.

As he said. Brown sugar and maple syrup is used for sweetness. I forgot the maple syrup, I was thinking of it though. I use brown sugar, spices, BBQ sauce, and a tad of liquid smoke and like the results.

[bluecoupe]

2 pounds (about 1 kg) venison or beef sliced 1/8-inch (3 mm) thick
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon kosher salt
1 teaspoon crushed red pepper
2 cloves garlic, crushed
1 cup (240 ml) bourbon or 2 cups (480 ml) red wine (I use the bourbon)
1 cup (240 ml) water

Marinate overnight in the refrigerator in a non-metal pan, covered. (I use
a zip-lock bag) Coat with a mixture of 1/2 honey and 1/2 water and hang on
a rack for 8 hours to dry.

Place in a cold smoker for 12 hours.

 

Of course any recipe is simply a guideline and open to whatever modifications you want.

Edited October 17, 2013 by SteveC

[TeeBugg]

2 pounds (about 1 kg) venison or beef sliced 1/8-inch (3 mm) thick

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon kosher salt

1 teaspoon crushed red pepper

2 cloves garlic, crushed

1 cup (240 ml) bourbon or 2 cups (480 ml) red wine (I use the bourbon)

1 cup (240 ml) water

Marinate overnight in the refrigerator in a non-metal pan, covered. (I use

a zip-lock bag) Coat with a mixture of 1/2 honey and 1/2 water and hang on

a rack for 8 hours to dry.

Place in a cold smoker for 12 hours.

Of course any recipe is simply a guideline and open to whatever modifications you want.

Gonna try this recipe. Dont have a smoker so the oven will have to do.

[bluecoupe]

Gonna try this recipe. Dont have a smoker so the oven will have to do.

 

 

Good luck with it.  The air drying step is important - don't skimp on it.  The oven should work although I never tried it.  If I were going to try it, I'd set the oven on the absolute lowest setting it'd go and hang the meat strips on some sort of rack setup.  My cold smoker ran around 100dF if I recall correctly.  I used it so much it needed to be "retired"

 

You may like it more/less spicy, more/less sweet, etc.   Ain't no rules in cookin'.   Well, very few anyhow. ;-)

Report back on your opinion, good bad, changes whatever.

 

 

[TeeBugg]

Will do. Im gonna use a rack and put the oven on warm. Not sure but i know warm is prettt low temp. I may add some siracha to spice it up a bit more, but i love the honey/water idea!

[Culvercreek hunt club]

I have one for ya, but not on hand at the moment. Ill post it tonight.

 

 

Don't hold you breath Teebug...lol

[WNYBuckHunter]

LMAO sorry, Im busy these days. I totally forgot. I swear Ill try and get it posted tonight.

[TeeBugg]

Id be dead if i was holding my breath lol

[WNYBuckHunter]

Culver has had some of it, he can tell you its worth the wait.

[TeeBugg]

Sounds good. Im gonna butcher up a hind quarter tonite. Make some strips for jerky!

[Culvercreek hunt club]

Yeah. it is very good. Let me know if he gives it to you . maybe I would stand a better chance to get it from you.

[WNYBuckHunter]

Hey if youd ever invite a guy over maybe Id bring your table and stuffer lol.

[Culvercreek hunt club]

http://www.amazon.com/The-Vanderbilt-Complete-Book-Etiquette/dp/0385413424

 

 

Huh. I looked the the index. Not one chapter on having to invite a guy over in order to get $hit back they borrowed. I guess I goota send Amy an email and let her know the book in not complete...lol

[WNYBuckHunter]

Hahahahahahaha