Jerky Recipe

[Schu72]

I just email this to my BIL so I thought I'd go ahead and post it here. I think it's fabulous.

Jerky Recipe For 8 lbs. of meat

¼ cup liquid smoke
¾ cup favorite BBQ sauce
¼ cup Kitchen Bouquet
½ cup wostershire sauce
¼ cup soy sauce

1 Tbs celery salt
1 Tbs onion salt
1 Tbs garlic salt

1 tsp black pepper
1 tsp red pepper
1 tsp white pepper

Mix well, place meat and marinade in large container and refrigerate for a minimum of 6 hours. Mix occasionally.

I use a dehydrater not a smoker. Dry time will depend on meat thickness as well as temperature and air circulation.

 

[Beentown]

Kitchen boquet?

 

[Schu72]

Kitchen boquet?

Yea....kinda my reaction when my uncle gave me the recipe years ago. It's in a small brown glass bottle with a yellow lable.



http://http://en.wikipedia.org/wiki/Kitchen_Bouquet

 

[deerburger]

Kind of off subject, but on subject - ever seen one of those "jerky attachments" for a grinder? I saw this and was wondering if it works... or if a jerky gun is just a better way to go. http://tinyurl.com/6ek6me5

 

[Buckmaster]

Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings. It has been used as a flavoring addition for gravies and other foods since approximately 1879. It is currently produced by the HV Food Products Company, Oakland, California, a subsidiary of Clorox Corporation.

Kitchen Bouquet was manufactured in the late 19th and early 20th centuries by the Palisade Manufacturing Company of West Hoboken, New Jersey. An advertisement in a 1903 edition of The Boston Cooking School Magazine indicated that Kitchen Bouquet, then known as "Tournade's Kitchen Bouquet," had been "a favorite for 30 years." It was one of the products featured in the United States exhibit at the Paris Exposition of 1889.

Kitchen Bouquet is also used by food stylists for a variety of appearance effects, including 'coffee' made by adding a few drops to a cup of water and lending a browned appearance to poultry.

 

[Schu72]

Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings. It has been used as a flavoring addition for gravies and other foods since approximately 1879. It is currently produced by the HV Food Products Company, Oakland, California, a subsidiary of Clorox Corporation.

Kitchen Bouquet was manufactured in the late 19th and early 20th centuries by the Palisade Manufacturing Company of West Hoboken, New Jersey. An advertisement in a 1903 edition of The Boston Cooking School Magazine indicated that Kitchen Bouquet, then known as "Tournade's Kitchen Bouquet," had been "a favorite for 30 years." It was one of the products featured in the United States exhibit at the Paris Exposition of 1889.

Kitchen Bouquet is also used by food stylists for a variety of appearance effects, including 'coffee' made by adding a few drops to a cup of water and lending a browned appearance to poultry.

Ben...was the link TOO much work? :smiley_blackeye:

 

[Jackalope]

I hate it when a company states their product name 2-3 times per sentence Or starts every statement with the name.. The only thing that pisses me off more is when the name is CAPITALIZED.

 

[Gordo]

I hate it when a company states their product name 2-3 times per sentence Or starts every statement with the name.. The only thing that pisses me off more is when the name is CAPITALIZED.

Me TOO!!!


:smiley_crocodile:

 

[matt hougan]

Ok Schu, I'm gonna give this recipe a try his week. It will be nice to have fresh jerky for youth season.

 

[Mike]

This looks like a good one. Thanks for sharing.

 

[matt hougan]

Smells wonderful, cant wait to sample

 

[Schu72]

My mouth just started to salivate.

 

["J"]

How thick do you slice the meat for your jerky????

 

[matt hougan]

I've had the meat in the dehydrator since 3:30 yesterday afternoon. I tried to keep the meat around an 1/8" but thats impossible by hand. At 0530 this morning the meat is still pretty moist. Hopefully by noon we should be closer to done.... I need a meat slicer!

 

[Schu72]

Matt...How did your jerky come out? I'm kind of afraind to ask since you weren't on here raving about it.:smiley_chinrub:

 

[matt hougan]

It was awesome, just havent had time to rave about until now. I think I will add some more red pepper this time. I actually saw you replied because I needed to lok up the recipe again......The kids loved it and ate it straight away

 

[matt hougan]

The second batch I used a whole Tbs of red pepper. I loved it and so did the guys at work. Easily takes longer to make then eat. Delicious

 

[jagermeister]

Just got the new LEM catalog in the mail today... Gonna have to buy a couple pounds of that high-temp cheese for custom snack sticks. Ice fishing season is almost here so I better get with it!

 

[5Cent]

Thanks for sharing the recipe Schu. I finally broke down and bought a jerky shooter and some high mtn. cure/spice kits from Gander tonight. I have 2lbs ground venison mixed and in the fridge. Gonna pop her in the oven tomorrow during lunch break and see what shakes out of it. This is my first time, so I'm a bit skeptical, but looking foward to it. Any of you guys using an oven? Spice mix is saying set at 200*, put on top shelf for 1.5hrs.....sound about right?

 

[MoonLab]

I'm excited about making deer jerky. I bagged a doe last saturday. I will be picking up my deer meat at the processor, tomorrow. I got LEM jerky gun and open country dehydrator. Think I'm gonna try this out and next time I'll know what seasoning to get to give it a few kick to it. Any suggestion? This will be my first time making it, lol.