[JDS-1]

Anybody have a good one that's not too hot but not too weak...:darkbeer:

 

[joesandi]

I use Grandma Lamure's Spice' n Slice Western Hickory Smoke Flavor Jerky mix and add an extra tbs of garlic pepper. I do it with ground venison or turkey.

 

[OHIOBUCK]

Anybody have a good one that's not too hot but not too weak...:darkbeer:

http://www.archerytalk.com/vb/showthread.php?t=801532&highlight=jerkey

This is what i use. Anyone that has ever tried it, has liked it.

 

[bowgramp59]

i soak mine in brine for 24 hrs and rince it very well and sprincle with noughting but a little black pepper and dry it.

 

[BowKil]

i soak mine in brine for 24 hrs and rince it very well and sprincle with noughting but a little black pepper and dry it.

+1 1 bottle Soy Sauce, 1 bottle Worchestershire, a few table spoons garlic powder, a few table spoons Onion powder, a few table spoons Lowerys seasoning, a few drops Liquid Smoke, soak in brine for 24 hrs., cut jerky into strips, Let'em drip/air dry for a bit, put'em in the smoker with burbon soaked hickory chips, throw some corse black pepper on'em and let'em smoke at 150*-160* for about 10-12 hrs.

 

[rkswyo]

I really like the High Mountain jerky seasonings. They have numerous different flavors. I like the black pepper blend the best. If you use the mix according to their directions it is fool proof. Works good in the oven or smoker.