Just started drying and making jerky for the coming season.Was wondering if anyone had any unusual,yet awsome,ingredient secrets.I'm mostly just old stand-by,soy sauce,garlic,black pepper,etc.Basically just looking for something out of the ordinary.Any feedback is much appreciated.
Kikkoman's Teriyaki marinade works really well. You can buy a jug of it at Sam's. That, salt, and brown sugar sprinkled on the meat before drying is quite good. A couple ounces of bourbon in the marinade is good too, along with a tablespoon of Liquid Smoke. I love garlic but for some reason it doesn't set well with jerky, so I leave it out.
Not my fault you get paid in pesos thes days.. (picture andre the giant as the canadian dollar.. "I don't even exercise...")
Maybe I'll get some to Earthling to find it's way into some boxes <img src="/forums/images/graemlins/wink.gif" alt="" /> or PM me <img src="/forums/images/graemlins/smile.gif" alt="" />
I'm guessing canadians have more cash, because they don't pay for their own military protection.I'm assuming we take care of them on that.Not really a self sustaining type country.aa
I use Montreal Steak Spice right here in Idaho. It may not be the exact same as used by phat, but who knows….?
phat, we really like it too, Its got a great kick to it. Kevonionia, it costs about $3 for a small bottle and found in all my local grocery stores in the spice section. Maybe because I have dual citizenship (Canada and USA) is why I was able to find Montreal steak spice? <img src="/forums/images/graemlins/grin.gif" alt="" /> <img src="/forums/images/graemlins/grin.gif" alt="" /> Carol
Phat drop some into the box when you get it and I'll repack it into all the boxes that come through <img src="/forums/images/graemlins/cool.gif" alt="" />
I like lemon pepper on my Bison/Salmon Jerky <img src="/forums/images/graemlins/ooo.gif" alt="" />
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PEPPER SPRAY AIN'T BRAINS IN A CAN!
I'm guessing canadians have more cash, because they don't pay for their own military protection.I'm assuming we take care of them on that.Not really a self sustaining type country.aa
Seeing as how we spend about Twice as much as Israel, and a third of what China spends, considering the whole country has less people in it than the state of California, and we actually go help you guys out in places like Kandahar where nobody else will, your attitude is well, interesting to me, but hardly surprising. Kind of what most of us have come to expect.
Perhaps it is because we expect our elected representatives to be accountable for their military expenditures and put them to good use, as opposed to lining the pockets of the companies they consult with. and chasing products of their imagination.
Ah Phat, a topic best left for the Political Forums eh? I'm grateful for having Canada as a neighbor, and have lots of nice friends up that'a way <img src="/forums/images/graemlins/cool.gif" alt="" />
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PEPPER SPRAY AIN'T BRAINS IN A CAN!
I use Montreal Steak Spice right here in Idaho. It may not be the exact same as used by phat, but who knows….?
phat, we really like it too, Its got a great kick to it. Kevonionia, it costs about $3 for a small bottle and found in all my local grocery stores in the spice section. Maybe because I have dual citizenship (Canada and USA) is why I was able to find Montreal steak spice? <img src="/forums/images/graemlins/grin.gif" alt="" /> <img src="/forums/images/graemlins/grin.gif" alt="" /> Carol
Looks pretty similar at least to the Club House stuff I get, and I know McKormicks is all over the states so it should be findable.
Maybe it's not because of the Canadian connection Maybe it's actually the Dual Citizenship (I'm also dual Canada/USA - I was born in Fort Belvoir VA. <img src="/forums/images/graemlins/smile.gif" alt="" /> )
This isn't another flippant, jerky post, but I'm just glad I kept all that change from our Canadian Rockies trips back when we could afford to backpack there, back when we could come off.a long hike and still have enough money to buy an order of poutine to get my cholesterol back up to it's normal level -- which can only be done in Miami with Masas de Puerco Fritas (Cuban fried pork chunks).
I got out the jar of bills and coins my wife has saved and I think I must be a millionaire, or at the least a looneytic!
(BTW, as phat will verify, poutine is French fries smothered in gravy and fresh cheese curds.)
This isn't another flippant, jerky post, but I'm just glad I kept all that change from our Canadian Rockies trips back when we could afford to backpack there, back when we could come off.a long hike and still have enough money to buy an order of poutine to get my cholesterol back up to it's normal level -- which can only be done in Miami with Masas de Puerco Fritas (Cuban fried pork chunks).
I got out the jar of bills and coins my wife has saved and I think I must be a millionaire, or at the least a looneytic!
(BTW, as phat will verify, poutine is French fries smothered in gravy and fresh cheese curds.)
As far as jerky, if you use venison that would be different. It's enlightening to hear views from other countrys and from people who acctually live there. I have a frend from the Chek Republic that has told me much about his country and the transition from socialism to how they live today. He lives in Prauge and his first job was to visit lakes, wilderness areas etc and report to the government. I guess it was like a ranger. The more I hear and learn about Canada the more it makes me want to visit. Great wide open spaces. <img src="/forums/images/graemlins/smile.gif" alt="" />
I make venison jerky, and moose jerky. In both cases there is little difference from beef once made other than you need to slice it pretty thin and allow for fairly dry jerky. These meats do not have the fat content of beef and so really get dry.
With venison at least for me (and this goes for more than with jerky) I make sure to get any fat off of it because I find deer fat with it's really high melting point not what I like in there.
phat A long time ago and far far away... <img src="/forums/images/graemlins/crazy.gif" alt="" />
I flew to Europe on Icelandic air on a turboprop. <img src="/forums/images/graemlins/tongue.gif" alt="" />We had to stop in Rejkavik to refuel and ate in the airport. <img src="/forums/images/graemlins/tongue.gif" alt="" />
It must have been reindeer bacon. <img src="/forums/images/graemlins/shocked.gif" alt="" />It tasted great as long as you could swallow it whole after getting the flavor out of it. <img src="/forums/images/graemlins/blush.gif" alt="" /> I never ate anything as tough as that ever again. <img src="/forums/images/graemlins/shocked.gif" alt="" />
Anyway the very beautiful princes of Luxembourgh <img src="/forums/images/graemlins/grin.gif" alt="" />was on the plane. She bought us breakfast in Germany someplace <img src="/forums/images/graemlins/grin.gif" alt="" />and got the passport guy to wake up so we could get our passports stamped in Luxembourgh. <img src="/forums/images/graemlins/grin.gif" alt="" />We didn't know she was the princess till we got to Luxembourgh. <img src="/forums/images/graemlins/wink.gif" alt="" /> <img src="/forums/images/graemlins/tongue.gif" alt="" /> <img src="/forums/images/graemlins/laugh.gif" alt="" /> <img src="/forums/images/graemlins/shocked.gif" alt="" /> <img src="/forums/images/graemlins/grin.gif" alt="" />
Jerky marinade - sounds like BBQ sauce to me. <img src="/forums/images/graemlins/grin.gif" alt="" />Jim <img src="/forums/images/graemlins/cool.gif" alt="" />
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These are my own opinions based on wisdom earned through many wrong decisions. Your mileage may vary.
I flew to Europe on Icelandic air on a turboprop. <img src="/forums/images/graemlins/tongue.gif" alt="" />We had to stop in Rejkavik to refuel and ate in the airport. <img src="/forums/images/graemlins/tongue.gif" alt="" />
Eeew. Gander to Rejkjavik.. shudder...
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It must have been reindeer bacon. <img src="/forums/images/graemlins/shocked.gif" alt="" />It tasted great as long as you could swallow it whole after getting the flavor out of it. <img src="/forums/images/graemlins/blush.gif" alt="" /> I never ate anything as tough as that ever again. <img src="/forums/images/graemlins/shocked.gif" alt="" />
I've had caribou (reindeer) and didn't find it tough at all. Maybe it was walrus, or musk-ox;)
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Anyway the very beautiful princes of Luxembourgh <img src="/forums/images/graemlins/grin.gif" alt="" />was on the plane. She bought us breakfast in Germany someplace <img src="/forums/images/graemlins/grin.gif" alt="" />and got the passport guy to wake up so we could get our passports stamped in Luxembourgh. <img src="/forums/images/graemlins/grin.gif" alt="" />We didn't know she was the princess till we got to Luxembourgh. <img src="/forums/images/graemlins/wink.gif" alt="" /> <img src="/forums/images/graemlins/tongue.gif" alt="" /> <img src="/forums/images/graemlins/laugh.gif" alt="" /> <img src="/forums/images/graemlins/shocked.gif" alt="" /> <img src="/forums/images/graemlins/grin.gif" alt="" />
Registered: 12/23/07
Posts: 255
Loc: Expat from New Orleans, now in...
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A couple ounces of bourbon in the marinade is good too, along with a tablespoon of Liquid Smoke.
I did the Bourbon marinade for my bar-b-que back in the states and loved it. Bourbon costs about double here in Mexico, so I use good Tequila instead. Not considering the proof of the tequila I was using out of the 2 gallon wooden cask I'd been given as a gift, I burned up the first steak. After I used a razor to even out my singed eyebrows, I wiped most of the tequila marinade off of the other steaks and continued on. Here we use chili peppers in about every thing. A combination of anchos, habanero, rock salt, and tequila marinaded steaks, or chops, or chicken, or an old shoe for that matter, slow grilled over a mesquite wood fire works out to be good eatin.
Now before leaving to go backpacking, I make up three or four of my favorite marinades and I add double the salt as a preservative and to aid in replacing the salt I lose from sweating out on the trail. Then I slow cook the meats down dry like a good chewy jerky on my adobe smoker here at home. I like the fat left on for the trail meats. I have a butcher in the village of Jocotepec that will slice bacon a half inch thick and a beef roast or flank steak down to an eighth of an inch thick for me to make jerky with on the grill.
I also marinade fresh pacific shrimp in fresh lime juice, crushed mangoes, crushed black pepper corns, and sea salt, and then smoke them over a black tea smoldering fire on the same grill. They will last for about three days before beginning to turn, where as the beef or pork will last 5 days on the average, if I don't eat it all first. Yes, it weighs more than a Raman noodle meal, but hey, I get seriously hungry on the trail and good quality food just tastes so much better sitting around a camp fire at night.
Carrying the smoked meats around in my pack also helps me to be accepted by people in the small villages. Within 5 minutes after I arrive, usually every dog in the village is following me around wagging their tails and sniffing at my pack, (I think the dogs use cell phones to announce my arrival). The village people tend to be a bit wary of strangers, but I suppose they think I must be a good person if all the dogs like me, and they warm to me rather quickly.
Brum, ___________________________________ Carrying the smoked meats around in my pack also helps me to be accepted <snip>Within 5 minutes after I arrive, usually every dog in the village is following me around wagging their tails and sniffing at my pack, (I think the dogs use cell phones to announce my arrival). <img src="/forums/images/graemlins/smile.gif" alt="" />
The village people tend to be a bit wary of strangers, but I suppose they think I must be a good person if all the dogs like me, <img src="/forums/images/graemlins/grin.gif" alt="" /> and they warm to me rather quickly. ____________________________________
Dogs are the best judge of character. <img src="/forums/images/graemlins/smile.gif" alt="" /> If you're a stranger and the dogs are nice to you then you're OK. <img src="/forums/images/graemlins/grin.gif" alt="" /> Jim <img src="/forums/images/graemlins/cool.gif" alt="" />
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These are my own opinions based on wisdom earned through many wrong decisions. Your mileage may vary.
Jim said: <<Dogs are the best judge of character. If you're a stranger and the dogs are nice to you then you're OK. >>
That is especially true for brown, wet dogs <img src="/forums/images/graemlins/grin.gif" alt="" /> <img src="/forums/images/graemlins/grin.gif" alt="" />
OK, to bring this back to the OP's topic. I'm with Brum on using bourbon. And I also like cola (any brand) too. Carol
Registered: 12/23/07
Posts: 255
Loc: Expat from New Orleans, now in...
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Jim said: <<Dogs are the best judge of character. If you're a stranger and the dogs are nice to you then you're OK. >>
That is especially true for brown, wet dogs <img src="/forums/images/graemlins/grin.gif" alt="" /> <img src="/forums/images/graemlins/grin.gif" alt="" />
Hmmm... now what am I supposed to make of that, Carol? By the way, Carol, can you please at least post your gender in your profile? If you're female your remark is interesting, if male, it makes me uncomfortable, that is, if you start sniffing around to see if you like me... <img src="/forums/images/graemlins/cool.gif" alt="" />
Carol can be a guy or gal, Eugene. The mystery continues. <img src="/forums/images/graemlins/cool.gif" alt="" /> <img src="/forums/images/graemlins/smirk.gif" alt="" />
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