Jerky by Aaron 05



Posted July 16, 2012 by Camp Cook
Posted in : Cuisines :
  • Recipe By :
    Aaron Fitzsimmons
  • Prep Time :
    2160 min
  • Cook Time :
    240 min
  • Ready Time :
    40 hour, 0 min

Servings

20

Ingredients

  • 10 pounds game sliced 1/4" thick

DRY CURE

  • 2 tablespoons lemon pepper
  • 2 tablespoons Lowry's Seasoned Salt
  • 2 tablespoons pepper
  • 2 tablespoons garlic powder
  • 4 tablespoons salt

WET CURE

  • 1 cup soy sauce
  • 1/2 cup water
  • 2 tablespoons vinegar
  • 1 tablespoon garlic powder
  • 5 tablespoons Sugar
  • 1 cup Yoshida Gourmet Sauce

OTHER ITEMS

  • 2 cans Coke Cola

more lemon pepper

    more salt

      Montreal Steak Seasoning

        Notes

        Aaron uses a non-iodized salt, I perfer to use Kosher salt. Like any recipe and personal taste, adjust as you see fit. Or, if it simply doesn't fit--then you must aquit. Aaron says it took him 10 years and 6 elk to perfect this recipe. What were you doing the other 4 years Aaron?

        Directions

        Using a 2 gallon non-reactive pot, place a single layer of meat on the bottom and sprinkle some of the mixed dry cure over it. Add another layer of meat, dry cure, etc. You should use all of the dry cure. Cover and refrigerate 12 hours.

        Add two cans of coke cola and mix well. At this point, Aaron adds more salt and lemon pepper. Personally, I found this a little too much salt, you judge for yourself. Refigerate again for 12 hours.

        Add the wet cure, mix well and refrigerate another 12 hours.

        Place meat on smoker racks and sprinkle with Montreal Seasoning. Here, Aaron again adds more salt. Smoke to your desired degree of doneness and enjoy.

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