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11-21-2008, 01:46 PM | #1 |
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jerky
I make, alot of what some pepeol have said ,the best jerky they ever tasted its good real good,and I have the killer recipe im not pattying my self on the back would id like to know if any one has any jerky recipe for fish? all I ever jerk was deer and wild turkeygood stuff
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11-22-2008, 08:42 AM | #2 |
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Join Date: Jan 2005
Location: Sarasota, FL
Age: 68
Posts: 3,486
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Re: jerky
I have only smoked fish until it is just cooked, not dried out. But I used to live in Hawaii in the 70s, and in the food stores, it was usually 1/2 american food, and 1/2 asian/oriental food. There was always every kind of dried fish hanging up. It looked like jerky. I would think you would have to season it a lot to make it good. For deer or beef, I soak it in teriyaki and add hot peppers, garlic to taste. That is usually liked the most. Some spicier than others. I find a long marinade is the best. Dont smoke it a lot as it will get too smoky. Just a little at the beginning, then just low low heat. You just want to dry it out.
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11-22-2008, 06:57 PM | #3 |
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Re: jerky
Steve how long would you say it would take to drive to sarasota from panama city? do you know.Whats the water temp?dvd out.
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11-23-2008, 11:04 AM | #4 |
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Location: Miami, FL
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Re: jerky
do you have to use a smoker to make jerky, or can you do it in the oven
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RIP Jose, leave some grouper up there for the rest of us. |
11-23-2008, 05:26 PM | #5 |
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Re: jerky
Ok,here, is one of my old school,recipe's thats [kill -la from muh-nila] its been 18 years ago, but most efective. even in these days get a box 2ft -2ft or 3ft-3ft,put 2 rows of 100 test line.the upper and lower spead the line about 4 inches apart so what you have is the clothes line look ,ok upper and lower then you take aluminum foil and line the inside of it completly, cover the out side of the box with out door sceen or what ever you got thats sceen,just to keep the bugs out. you want to take your cut up jerky and put it on paper-clips hang it on the lines u made .upper and lower,spead them out 2or3 inches acording to how much you got, then cover the top with aluminum foil making sure the bright side pointing inside the box you built. take 1 light bulb i use 60 whatt and a socket ,and stick that bad boy in the center of the box just make sure its all pretty much light tight . if you will turn it on and 9 hours latter you got some good stuff this is some of my prep; cut into small pieces about the size of 2 pencials put together soak in sauce for 8 hrs my sauce is liquid smoke no more than 3 teaspoons dales stake seasoning not much teriyaki marinade sauce 6 cap fulls soy sauce 10 caps black peper,alot of garlic if you like it crushed red peppers 1 cap full of cummins powder 1cup water shake it all up dump it in stir together about every 3 hrs pull it out drain it and hook it up alot of work but worth the gold dvd out
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11-23-2008, 05:28 PM | #6 |
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Re: jerky
Ok,here, is one of my old school,recipe's thats [kill -la from muh-nila] its been 18 years ago, but most efective. even in these days get a box 2ft -2ft or 3ft-3ft,put 2 rows of 100 test line.the upper and lower spead the line about 4 inches apart so what you have is the clothes line look ,ok upper and lower then you take aluminum foil and line the inside of it completly, cover the out side of the box with out door sceen or what ever you got thats sceen,just to keep the bugs out. you want to take your cut up jerky and put it on paper-clips hang it on the lines u made .upper and lower,spead them out 2or3 inches acording to how much you got, then cover the top with aluminum foil making sure the bright side pointing inside the box you built. take 1 light bulb i use 60 whatt and a socket ,and stick that bad boy in the center of the box just make sure its all pretty much light tight . if you will turn it on and 9 hours latter you got some good stuff this is some of my prep; cut into small pieces about the size of 2 pencials put together. soak in sauce for 8 hrs, my sauce is ,liquid smoke no more than 3 teaspoons, dales stake seasoning .not much ,teriyaki marinade sauce 6 cap fulls ,soy sauce 10 caps, black peper,alot of garlic if you like it crushed red peppers 1 cap full of cummins powder . 1cup water shake it all up .dump it in stir together about every 3 hrs ,pull it out drain it and hook it up .alot of work but worth the gold dvd out
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11-23-2008, 05:29 PM | #7 |
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Re: jerky
opps
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11-29-2008, 04:56 AM | #8 |
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Re: jerky
DVD, I would say its 6 or 7 hours drive to Sarasota from Panama City. Water temp yesterday was 65, cold. Vis sucked too.
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11-29-2008, 08:28 PM | #9 |
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Re: jerky
Thaks, I was thinkng Id like to make A trip your way ,watter temp is 60-63 that was today but we had A great day
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12-23-2008, 11:26 AM | #10 |
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Re: jerky
I have made jerky out of salmon and steelhead. Just cut into strips soak in teraki sauce and then put into your dehydrater.
Try this for your deer jerky. Grind up your deer jerky in the food processor or meat grinder after you remove all the fat. Add whatever spices you like and mix into the meat. Roll out meat with a rolling pin till about 1/8 inch thick slice into strips and put into dehydrator. This is the best jerky i have ever made its really hold the flavors you want and its tender. |
12-23-2008, 07:00 PM | #11 |
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Re: jerky
thanks for the tip im on it
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12-24-2008, 11:00 PM | #12 |
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Location: Sarasota, FL
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Re: jerky
DVD, let me know via PMs when you might be coming this way. Steve.
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12-24-2008, 11:15 PM | #13 |
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Re: jerky
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