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  1. #1
    Grandmaster

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    Which jerky spice do you use?

    I recently made my first attempt at making venison jerky.
    It turned out to be very, very, tasty, but almost too hot to eat.
    Not quite too hot, but really close. Many people won't even try it.
    I like hot foods, but this is on the cusp.

    I used a Nesco (American Harvest) spice/cure kit that I bought at Wally world on the first batch.
    I let it marinate longer than the directions suggested, so that might be a factor.
    I also used enough spice for around 4-5lbs of meat, but later realized I only had about 3lbs of meat prepared.

    Second batch is dehydrating now.
    Batch #2 should be ready for consumption sometime tomorrow.

    Anyway, I've only tried the one brand of spice/cure kit.
    What do you use? And where can it be found?
    Dormant U.S.Marine/ NRA Benefactor-Life

  2. #2
    Master target64's Avatar

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    I always made my own. Soy, Worcester, liquid smoke, onion powder, garlic powder, brown sugar and red pepper flakes to suit.
    I am not sick, I am twisted. Sick makes it sound like there is a cure.

  3. #3
    Marksman MrHank's Avatar

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    I always made my own. Soy, Worcester, liquid smoke, onion powder, garlic powder, brown sugar and red pepper flakes to suit.
    This is how I make mine to.


    Amendment II



    A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed.

  4. #4
    Grandmaster DoggyDaddy's Avatar

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    Mine sounds similar to target's recipe. I use the Nesco as a base.

    1 TBSP. BLACK PEPPER
    3 TBSP. GARLIC POWDER
    2 TBSP. LIQUID SMOKE
    2 TBSP. TERIYAKI
    3 TBSP. SOY SAUCE
    2 TBSP. KETCHUP
    4 TBSP. WORCESTERSHIRE
    CAYENNE PEPPER TO TASTE
    NESCO AMERICAN HARVEST JERKY MIX

  5. #5
    Plinker Rick Mason's Avatar

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    I use soy sauce, Asian fish sauce, garlic powder, ginger powder, onion powder, liquid smoke, cinnamon powder, and some hot pepper of some kind or another. I use honey instead of brown sugar because I like the slight stickiness it gives the jerky pieces.

    The fish sauce boosts the beef flavor by about double, and has no "fish taste" residue. Be careful, though, cause it is quite salty. As a note, I use it in most every soup, chili, or other savory dish. Mix it in with your hamburger meat to give the best burgers you've ever had. A little goes a long way.

  6. #6
    Marksman gunrunner0's Avatar

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    I've used both LEM and Hi Mountain mixes. I prefer the LEM. The Hi Mountain isn't bad, but in my experience more salty than the LEM.

    I personally like the original and the sweet & hot LEM mixes. They're available on Amazon and Big R/Rural King. Either way, I reduce the curing salt amount by about half.
    Boiler Up!

  7. #7
    Sharpshooter

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    I use the Nesco original flavored mix. I add liquid smoke and soy sauce. Some times I add a little hot sauce or crushed pepper if I want spice.


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