|12-11-2011 01:03 PM|
|wretched ratchet||Not me, I'm suthern and I like jalapenos but the ghosts and habeneros are too much for my 'elderly' tummy. When I'm spicing up jerky, I prefer the black pepper and cayenne pepper taste, however, I do like to marinate my meat in Allegro Hot and Spicy marinade on occasions - - - - it goes all the way thru the meat and I like that. My grandkids like it also.|
|12-11-2011 11:01 AM|
i'm just wondering if any of you southern boys have any experience with the "ghost pepper" (naga jolokia) ?
for my "hot" i have been using habanero tabasco (3 teaspoons) instead reg. tabasco
and crushed red pepper flakes (3 rounded teaspoons)
so for this batch of "hot", I substituted 1 teaspoon of ghost pepper sauce for 1 teaspoon habanero tabasco
and 1 teaspoon habanero flakes for 1 teaspoon crushed red pepper flakes
still on the learning curve for the ghost pepper sauce and i'm a lttle nervous
|12-11-2011 06:42 AM|
I was wondering about this thread the other day because I always try and make my grandkids some dehydrated jerky at Christmas time. Guess that means I need to find me a good cheap London Broil at the grocery store. However, I may end up doing it with my Jerky Shooter and ground beef.
Thanks for the bump, Cole.
|12-10-2011 07:56 PM|
well its the "jerky making" time of year for me
i've been making about 1/3 of every batch very hot
in fact its gotten to the point that just for fun, i'm trying to make it so hot, you are afraid to eat it
but i haven't had much luck, its very hot but still very good
however, I think that's all about to change
I found some ghost pepper sauce
|09-25-2011 11:32 PM|
|tech69||lol. Like the ol baking soda volcano|
|09-25-2011 11:10 AM|
One of the guys I work with just had his sons bear done
it was good also.
I just plugged in the dehydrator for the batch of steak sticks im making today
Can't wait till its done, every time is like a science experiment.
|09-25-2011 10:44 AM|
|wretched ratchet||It all sounds good to me - - - - I think the "best" that I have ever had or made was from fresh Venison and that's probably because it is a very lean meat which makes the best jerky IMHO. A beef cut called London Broil works well also, if you can't acquire any Venison.|
|09-25-2011 10:40 AM|
also had macco shark jerky. It was ok.
gotta say, I've always loved jerky and am now looking at dehydrators because of this thread. Carna Asada jerky sounds good. I personally like terriyaki that's hot. yum!
|09-25-2011 08:42 AM|
you can choose the quality and cut of meat, and make it exactly how you want it to taste
i use flank steak most of the time and cut it thick, its easy to chew and taste great, i call it steak sticks instead of jerky
|09-24-2011 10:40 PM|
|tech69||love jerky. Actually had buffalo jerky before. Pretty good.|
|09-24-2011 10:00 AM|
|wretched ratchet||Glad to see this pop up again - - - - oddly enuff the Wiffy and I were talking about dehydrator Jerky just yesterday and how much my Grandbabies love it. Guess I need to make a batch also, now that you've jarred my memory and appetite. Maybe, if I do, then the Grandkids will come see me again. LMAO|
|09-24-2011 09:25 AM|
its that time of year again!!!!!!!!!!
had to drag this out, as I have the first batches of the winter (I know its only just now fall, as of today) in the fridge marinating right now!
2/3 of the batch is pretty hot and the other 1/3 is not so hot.(wife and kids cant handle a little heat )
its football season and I just all-ways seem to end up cooking while I watch the games on TV (the kitchen is quieter than the living room, the wife can really yell at the TV sometimes!) plus the Seahawks aren't doing much yet.
I have fine tuned that recipe some and now I have a bunch of guys that have tried it, wanting to pay me to make it!!!! I say sorry, too much work, but enjoy that one piece I gave ya.
|01-13-2011 12:23 PM|
now that we have eaten almost all of the first batch, we have decided that it was almost a perfect recipe, and i did change it very little.
so here it is:
3lb- flank steak or beef brisket
1/2 cup- worcestershire sauce
1 cup- teriyaki sauce
1 teaspoon- ground black pepper
1 teaspoon- garlic powder
1 teaspoon- onion powder
1 teaspoon- liquid smoke
3 teaspoons- org.tabasco pepper sauce
(you can also use chipotle, sweet and spicy, or habanero tabasco sauces)
3 teaspoons- crushed red peppers
3 teaspoons- brown sugar
|01-09-2011 05:26 PM|
|wretched ratchet||Well, Matt, it is obvious that you are hooked and addicted to the wonder world of dehydrator Jerky. Good Job for your first shot and BTW, there are no support groups for Jerky Junkies !|
|01-09-2011 05:21 PM|
i got almost all 3+ lbs. in the dehydrator and 4 and 1/2 hrs later i got some jerky!
it taste great, sweet teryaki and a little spicy hot (not hot enough for me but everyone else says almost to hot-whimps)
i took the left over odds and ends that wouldnt fit in the machine and made a teryaki beef bowl for breakfast
i ended up with almost 1/2 of a 1 gallon zip-lock bag full
i will be doing this alot more - i love jerky, and it will be fun to try different recipes.
but this was a great first run, i think its going to be hard to improve on, by all that much!
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