Denny O & a great chaw it is, but a chaw that needs swallering at some point.
I’m going to be making 10# or more of jerky soon. I have a homemade recipe (Hot honey bourbon) that we like, but I also want to try a few different options. Does anyone have a favorite seasoning or flavor profile for beef jerky? We like hot, sweet and everything in between. Just looking for ideas
Although not from Waltons. I’ve been using a cracked pepper and garlic seasoning for years. Also use this for summer sausage. It’s somehow become my goto. Excaliber has one as well that I’ve tried, it’s very good but… When you’ve found something that works, you tend to stick with it.
Hot honey bourbon sounds interesting. If you’d like to share?
PapaSop might have to try a pepper garlic.
My recipe is just Wild Turkey bourbon, honey, soy sauce, red pepper flake and a couple of other things. ie sometimes I add a little liquid smoke
Deepwoodsbutcher That sounds like a good recipe.
processhead Well you know they say, if it ain’t broke, no need to fix it.
I’ve been using the walton Colorado spicey jerky seasoning on venison and every one loves it
buttheadrancher22 thank you. That one sounds interesting
We really like the Colorado spicy from Walton’s that one is hard to beat when you do not have all the extra seasonings.
Well I had 8# of venison and 4# of beef to work with. I decided to make 4# Hot honey bourbon (my recipe) venison, 4# of store bought “original” flavor (to which I added bourbon instead of water) beef jerky, and 4# Root beer-black pepper and spiced rum (a new recipe I’m working on). I hardly ever drink alcohol, but I do really like the flavors of it with jerky. I’m a root beer drinker myself, and I’ve been wanting to do a jerky with it for awhile now. I’m thinking it’s going to turn out well.
Root beer marinade
Deepwoodsbutcher That looks God Awful good & the recipes sound great too. Well, you know Stonewall Jackson did not drink either. He said he just liked the taste of the whiskey too much & it scared him.
Deepwoodsbutcher those recipes sound interesting to say the least. Hope they turn out well.
cdavis I hope so
My tried and true Hot honey bourbon venison jerky.
2 trays, 4# total raw weight
A new to me store bought jerky mix with my twist
Original beef and whiskey 2 trays, 4# total raw weight
And my newest recipe idea I’m developing, Root beer-black pepper and spiced rum venison jerky 2 trays, 4# total raw weight
Wow! Those are much thicker than I’ve ever done. Curious to see the end result.
I see you added a Michigan tag to your name. Kinda figured you from up this way by some of the banter. Howdy neighbor. Wi. here. Ok, I better add that tag to mine.
PapaSop I’ll post some pictures. It should be done soon