What’s your favourite Jerky recipe?

[JoviAl]

Hi all,

I’ve just discovered how to make beef jerky in my airfryer (which is much faster and less smelly than making Biltong in my dehydrator). I’ve been playing around marinating and making a few batches today which have all gone down a storm with my wife, kids and Helper, but I’m keen to hear what you lovely folks like to put on yours.

Our favourites marinade recipes thus far have been -

#1 (tastes a bit like marmite mixed with biltong)
Soy Sauce
Cider vinegar
Garlic powder
Pepper
Coriander seeds

#2
All of #1 except the coriander seeds are swapped for a big glug of Cholula hot sauce (tastes a bit like Flamin’ Hot Cheetos)

I’ve got some Carolina Reapers ready in my garden and a big ginger plant that needs harvesting to thin it out, so I think I’ll try a Lemongrass, Ginger and Reaper marinade next.

I would love any top tips or suggestions you might have for Jerky marinades.

Cheers!
Al

[The Mastiff]

I use soy sauce, a teaspoon of worchestch stuff, and a pinch of calgon liquid smoke.

[twinboysdad]

Google Buc-Ee’s jerky flavors. Bohemian Garlic is great as is Korean BBQ

[JoviAl]

Cheers all I’ll take at look at that site and see if I can find some liquid smoke (I’ve never heard of it before but it sounds delicious!).

[The Mastiff]

Be careful with it. It's strong stuff and too much ruins it. It is difficult to get off the smell if it gets on your hands and it can trigger mild skin reactions or allergic reactions in some. I strongly prefer the Calgon over the Old Hickory taste wise. I also make it a bit stronger if using venison because of the gameiness . It ends up pretty salty because of the soy sauce but that is how I prefer it. I also do pickles pretty salty by preference.

[JoviAl]

Be careful with it. It's strong stuff and too much ruins it. It is difficult to get off the smell if it gets on your hands and it can trigger mild skin reactions or allergic reactions in some. I strongly prefer the Calgon over the Old Hickory taste wise. I also make it a bit stronger if using venison because of the gameiness . It ends up pretty salty because of the soy sauce but that is how I prefer it. I also do pickles pretty salty by preference.

Duly noted - thanks for the top tips

I’m off foraging for some cuts of beef and the liquid smoke this afternoon.