You might as well be asking to stroke a mans woman. How dare you.

Just go to the grocery store and get some HighCountry Jerky seasoning.  I like the cracked pepper and garlic, and then I add a little more black pepper. easy to follow instructions. $8 or so for I think 25#

Ditto on that recommendation. Buy an extra pepper grinder from the spice aisle and throw some extra on top before drying it. I think it ends up tasting exactly like jack links pepper jerky.

buckmaster Said:
Just go to the grocery store and get some HighCountry Jerky seasoning.  I like the cracked pepper and garlic, and then I add a little more black pepper. easy to follow instructions. $8 or so for I think 25#

I'll third the motion, but up the anty with a little cayenne and some liquid smoke if using the oven or a dehydrator. 

IMHO, they have the proper amount of cure in those Hi Country packs but are a little light on the heat.

http://www.ducks.org/hunting/recipes/spicy-goose-jerky

It is the best recipe I have found yet, my wife and kids love it too.  I have added a little bit of pepper flakes to it but it is good the way the recipe is.

 

Allen Said:
I'll third the motion, but up the anty with a little cayenne and some liquid smoke if using the oven or a dehydrator. 

IMHO, they have the proper amount of cure in those Hi Country packs but are a little light on the heat.

I think they are all a little light in the seasoning department. I usually add a little extra salt and spices to my Hi Country stuff. Made some Pepper stuff a few weeks ago, it was OK. Thankfully I added a fair bit of salt to the mix.

The Hickory Jerky Fixins kit is pretty dang good too. It's a packet you mix with water and vinegar, does 3lbs. I much prefer and wet brine to a dry. Lot easier to mix up and apply evenly to meat, and also the jerky seems to be a little more tender/moist. 

SnoXChic Said:
I use the High Country and add a little here and there..   I've only used a smoker so not much experience w/ the liquid smoke.

Yep, The smoker seems to give a deeper more full flavor over the liquid.

thanks guys for the input!

1 teaspoon pepper
1 teaspoon salt (i use pickling)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cure
1/3 cup soy sauce
1/4 cup worchestershire
I add 1 teaspoon cayenne also

dip 1/4 inch slices and marinade overnight....smoke at 125 for about 8 hrs

oops..this usually lasts for about 3 lbs of sliced venison

I've made some using tenderquick for the curing salt.  I added some garlic powder, sage, pepper, etc for seasoning, and liquid smoke.  Cover it and cure in fridge for one or two days, and oven dry on warm setting (electric oven) overnight with the oven door cracked.  Turns out good....not so salty that you're looking for a water jug half the day.

What about smoker temperature and time?  High Country says 200 for 2hrs.  What works for the rest of you.

L8CZN Said:
What about smoker temperature and time?  High Country says 200 for 2hrs.  What works for the rest of you.

I don't use a smoker, just an oven, but the 200 for 2 hours never seemed like real jerky....more like overcooked steak.  I use the lowest oven setting...guessing its about 150, and let er go overnight approx 8 hrs with the oven door cracked.  Its more akin to dehydrating, and turns out damn good.

Agreed, I've always thought those instructions were strange.  I usually aim for lower and slower to get more of a jerky than burnt rack of meat.

ggenthusiast Said:
I've made some using tenderquick for the curing salt.  I added some garlic powder, sage, pepper, etc for seasoning, and liquid smoke.  Cover it and cure in fridge for one or two days, and oven dry on warm setting (electric oven) overnight with the oven door cracked.  Turns out good....not so salty that you're looking for a water jug half the day.

how much tenderquick per pound of meat?  dry or brine? i have trouble getting the ratio right w/ tenderquick and they don't give you much help on their website.