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venison jerky marinade?
Jacob2008
Member Posts: 19,528 ✭✭✭
What do you suggest? Found some liquid smoke at the store in apple flavor.. Thats my favorite wood flavoring, so... hit me up!
Comments
I normally use:
2 parts Dales
1 part Soy Sauce
1 part Worshishire
1/3 part liquid smoke
2 or 3 table spoons garlic juice
2 table spoons lemon or lime juice
Marenade for aprox. 24 hours before cooking/drying.
If your sending it to Zulu make sure there is plenty of salt products (soy sauce ect.) to act as a preservitive.
I normally use:
2 parts Dales
1 part Soy Sauce
1 part Worshishire
1/3 part liquid smoke
2 or 3 table spoons garlic juice
2 table spoons lemon or lime juice
Marenade for aprox. 24 hours before cooking/drying.
If it is any good I will be sending it to Jake. That is the first thing he requested. What is "Dales"?
quote:Originally posted by *_r_done
If your sending it to Zulu make sure there is plenty of salt products (soy sauce ect.) to act as a preservitive.
I normally use:
2 parts Dales
1 part Soy Sauce
1 part Worshishire
1/3 part liquid smoke
2 or 3 table spoons garlic juice
2 table spoons lemon or lime juice
Marenade for aprox. 24 hours before cooking/drying.
If it is any good I will be sending it to Jake. That is the first thing he requested. What is "Dales"?
Dales is a liquid steak marenade seasoning.
I'm not sure if it is readily avaible in your area because it is a southern thing. Check your local walmart in the area with steak sauces and such. If anyone has it wallies will.
quote:Originally posted by Jacob2008
quote:Originally posted by *_r_done
If your sending it to Zulu make sure there is plenty of salt products (soy sauce ect.) to act as a preservitive.
I normally use:
2 parts Dales
1 part Soy Sauce
1 part Worshishire
1/3 part liquid smoke
2 or 3 table spoons garlic juice
2 table spoons lemon or lime juice
Marenade for aprox. 24 hours before cooking/drying.
If it is any good I will be sending it to Jake. That is the first thing he requested. What is "Dales"?
Dales is a liquid steak marenade seasoning.
I'm not sure if it is readily avaible in your area because it is a southern thing. Check your local walmart in the area with steak sauces and such. If anyone has it wallies will.
If its a southern thing I almost promise its here. Dam rednecks gettin everything we request... You have no clue how long I asked for them to put sweet baby rays on the shelf.. a little thing like sweet baby rays, but noooo, theyve got EVERYTHING else.
Ill take a gander and see what I can find.
quote:Originally posted by *_r_done
quote:Originally posted by Jacob2008
quote:Originally posted by *_r_done
If your sending it to Zulu make sure there is plenty of salt products (soy sauce ect.) to act as a preservitive.
I normally use:
2 parts Dales
1 part Soy Sauce
1 part Worshishire
1/3 part liquid smoke
2 or 3 table spoons garlic juice
2 table spoons lemon or lime juice
Marenade for aprox. 24 hours before cooking/drying.
If it is any good I will be sending it to Jake. That is the first thing he requested. What is "Dales"?
Dales is a liquid steak marenade seasoning.
I'm not sure if it is readily avaible in your area because it is a southern thing. Check your local walmart in the area with steak sauces and such. If anyone has it wallies will.
If its a southern thing I almost promise its here. Dam rednecks gettin everything we request... You have no clue how long I asked for them to put sweet baby rays on the shelf.. a little thing like sweet baby rays, but noooo, theyve got EVERYTHING else.
Ill take a gander and see what I can find.
When you make it take about 1/4 of the meat and sprinkle some course ground pepper on it before cooking/drying. Last time I sent some to him some of the guys in his unit liked the peppered stuff.[;)]
http://www.dalesseasoning.com/
Do not get the low sodium stuff as you want the salt in it to help preserve it.
May have been lieing to you... Ive never seen that before, and im always looking for new seasonings. In case I cant find it, anything else that would be able to substitute without tasting nasty?
Add one extra part of soy and 1/2 extra part of worshishire would still taste good. I have done this before I found out about dales.
quote:Originally posted by Jacob2008
May have been lieing to you... Ive never seen that before, and im always looking for new seasonings. In case I cant find it, anything else that would be able to substitute without tasting nasty?
Add one extra part of soy and 1/2 extra part of worshishire would still taste good. I have done this before I found out about dales.
Sounds good to me. Can tell whose the cook in YOUR family, figgered it might be that boy [:D]
AT
Jake, GRD is spot on about Dales seasoning. Best I have found for marinating game. I have 8 or 10 bottles at camp and could send you a couple if you need. Always interested in helping someone help a soldier.
AT
Thanks for the offer. I may be interested in purchasing a bottle of it, Im going to try to make a piece of two and see how it comes out before I go making a whole bunch of it, if its good, Ill let ya know [:)] Thanks for the offer!
Number ONE ingredient is ......... FRESH MEAT!!
It don't matter what you put on it at this point because it will make you sick either way.
Mike
I like salty and peppery. I've used this basic
marinade on beef and venison for over 20 years.
1/3 cup soy sauce
1/4 cup worstershire sauce
1 tsp garlic salt
1 tsp seasoned pepper (Lawry's or plain coarse cracked pepper)
a few drops of liquid smoke (if you want it)
...I just hang the strips over oven racks with foil uderneath
to catch the drips. Set your oven as low as it will go (150-200),
for 5-8 hours. Leave the door cracked open. Strips should be hard, but not brittle.
Of course, a smoker is better, but the oven works fine.
...All store bought jerky is way too sweet for me.
I like salty and peppery. I've used this basic
marinade on beef and venison for over 20 years.
1/3 cup soy sauce
1/4 cup worstershire sauce
1 tsp garlic salt
1 tsp seasoned pepper (Lawry's or plain coarse cracked pepper)
a few drops of liquid smoke (if you want it)
...I just hang the strips over oven racks with foil uderneath
to catch the drips. Set your oven as low as it will go (150-200),
for 5-8 hours. Leave the door cracked open. Strips should be hard, but not brittle.
Of course, a smoker is better, but the oven works fine.
Im with Zulu on the store bought.. its TOOOO wet for me. I have a smoker, I have an oven, and I have a dehydrator.
http://www.wisegeek.com/how-long-will-frozen-meat-stay-fresh.htm
Mike