Thanks Scott. I should receive one if you clicked on the link from the website. I appreciate that very much! You will love that dehydrator. It works great! Make sure to stop back by and let me know how your jerky turned out!
Wil Skogstad says:
Hey Will
Was scanning jerky recipes and came across your site. One really caught my eye, Rig Hand Jerky. Since I work in the oil patch, I had a look. Seems like a good simple recipe, but here’s the best part. Was looking at your pics, and we have something in common. I check mud for Newpark in Canada, lol. Also my name is Wil, 1 L. Send me an email if you want. Cheers Brother!!
Hey! That’s awesome man! Nice to talk to another Newpark guy. I’m down here in Oklahoma working, everythings cruising along pretty well. Hope all is well in Canada!
Dean Lullo says:
Hello Will, first off, GREAT SITE!!! Thank you for making it. I started making jerky a couple years ago, in my double oven. It worked, but not perfect. Well this past fathers day I received the large dehydrator from Cabela’s. Much better!!! I have a large family, and a lot of jerky loving friends, so I start out with at least 50 lbs of meat. So far I have tried your Rig Hand, Alton Brown (love that guy), and Teriyaki II, and let me tell you, EVERYONE loves those!!! Now I am going to try the rest.
My question is on curing salt, or Prague powder #1. I hope I don’t confuse you. For Alton Brown, I multiply your recipe x6 for 20lbs of meat. It covers the meat in the tub I marinate in. So, should I be using 6, 1/4 teaspoons of Prague powder or should I be using 20, 1/4 teaspoons? (Since it is widely recommended to use 1/4 teaspoon per pound of meat) Now, for Rig Hand, since it contains less liquid than the Alton Brown original recipe, I multiply your recipe x12 for 20lbs of meat. Again, should I be using 12, 1/4 teaspoons of Prague powder or 20, 1/4 teaspoons? Thanks for all you do, and please don’t stop!!! I love this site!!!
Thanks! That’s a lot of meat, wow! You treat it per lb of meat, not marinade. We usually cut it down to 1/4tsp per 1lb, but the actual amount is 1tsp per 5lbs of meat (always double check your prague powder box). So for 20lbs of meat, use 4tsp of curing salt. I’m glad you guys are enjoying the recipes and hope you like the other ones. Let me know how they turn out Dean!
Chris says:
Hey Will – what would you say is your spiciest recipe? I need the heat, helps keep the appetite at bay. For reference, I make your habanero jerky a bunch but I actually triple the habanero sauce. I’m also using Trader Joe’s habanero which I think is spicier than the Tabasco brand. I buy 4 pounds of top round at Costco and empty the entire bottle in there. Anyway just picked up some more round and want to mix it up w/ a new recipe this week. Go blue!
I would say the Grim Reaper Jerky is the hottest. I know I made it with Elk instead of Beef, but beef would work just as good. That Carolina Reaper Puree is no joke. I would try that one for sure! Ready for the upcoming season by the way. Go Blue!
Peter says:
Will,
Been on your site many times and appreciate all your tips and recipes. But, how in the world did I not buy the jerky slicer sooner??! Unbelievable. Just knocked out 15 lbs. of eye of round in no time.
Elk hunt in NM starting October 1st – hoping for some great jerky opportunities!
Ha. If you make a lot of jerky, the jerky slicer is a must! Makes life sooooo much easier. Good luck on the hunt!
Bill Wincer says:
Hello Will,
I found your jerky site today and I am impressed by all your good recipes and information. I have only used premade jerky seasonings in the past such as High Mountain and I want to create my own like you do. I am an avid hunter and love to make deer jerky and summer sausage. I notice that you use Prague powder. What is your opinion on using Morton tender quick? In my research, Prague powder is much more economical because you use less to cure the meat. With that said, you still have to add a good amount of salt to the recipe to season the meat. So I am torn between the two products. Both provide sodium nitrate and nitrite. I will be dehydrating my jerky in my Excalibur dehydrator, and smoking my summer sausage. Any help with this would be greatly appreciated. I look forward to trying your jerky recipes.
Hey Bill, thanks for stopping by and the kind words! I like using the Prague Powder #1 over the Morton Tender quick because you don’t have to use so much salt. The prague powder #1 is only 1 tsp per 5lbs of meat which allows me to adjust the salt and contains sodium nitrite only. MTQ requires a lot more (can’t remember how much per pound off the top of my head) and has both nitrate and nitrites. For jerky, you only need nitrite which is for meat that does not require a long curing time or long smoking time. For making summer sausage, you might want to look into prague powder #2, which is sodium nitrate only which is made for sausage making. So I would choose prague powder #1 when making jerky and #2 when making sausage. If you are going to use a lot of salt in your jerky recipe, MTQ will work as well (it just might be pretty salty). Hope that helps!
Kent Cardwell says:
Hey Will, I want to than you for your site. I love to make jerky and try different recipes. I’m looking to make some jerky for a friend who likes it hot. One I was going to try was the Tabasco Habanero but no one sells it around here. I’m also trying the Dragon Fire which has Habaneros so I picked up a Scotch Bonnet sauce to have a little variety.
My question is do you think it will work to just substitute the sauces or do you think there are other ingredients that will pair better with Scotch Bonnet?
Also, I would love to send you a recipe or two. How is the best way to do that?
I think the scotch bonnet’s will substitute just fine! Let me know how it turns out. I have had several people want to send me recipes. I am working on adding something to the site where people can submit recipes. For right now though. Leaving them in a comment or e-mailing them to me with the subject ‘recipes’ at [email protected] will work. Look forward to checking it out!
Paul says:
Hi Will! What is the best commercial grade dehydrator(or dehydrator that can do bulk)? I’ve been reading most dont or cant hold 160 degrees
I would go with the Excalibur. You can check out my reviews of some dehydrators here!
Donald McHugh says:
Jerkyholic, I have been making Jerky with a browning dehydrator for years. It always came out perfect, but I don’t think it would ever get above 140? I guess that I was rolling the dice not getting it above 160. Recently my wife bought me the Excalibur. So, I am trying to do the smart thing and get the meat to 160. The problem is, I can’t seem to get it right. No matter how much attention that I pay to it, I seem to overcook it. Its almost like 160 doesn’t dehydrate, but cooks it. Do you have any suggestions? Thanks! Donny
Make sure to take a piece out and let it cool to room temperature before testing it to see if it is finished. When it cools it will be come stiffer and not as pliable. If you test it while it is hot you will always over dry it. After it reaches 160F, it can be brought down to 145F and finished off as well.
Just wanted top let you know that I just purchased an Excalibur from your website. I hope you receive a commission
Thanks Scott. I should receive one if you clicked on the link from the website. I appreciate that very much! You will love that dehydrator. It works great! Make sure to stop back by and let me know how your jerky turned out!
Hey Will
Was scanning jerky recipes and came across your site. One really caught my eye, Rig Hand Jerky. Since I work in the oil patch, I had a look. Seems like a good simple recipe, but here’s the best part.
Was looking at your pics, and we have something in common. I check mud for Newpark in Canada, lol. Also my name is Wil, 1 L. Send me an email if you want. Cheers Brother!!
Hey! That’s awesome man! Nice to talk to another Newpark guy. I’m down here in Oklahoma working, everythings cruising along pretty well. Hope all is well in Canada!
Hello Will, first off, GREAT SITE!!! Thank you for making it. I started making jerky a couple years ago, in my double oven. It worked, but not perfect. Well this past fathers day I received the large dehydrator from Cabela’s. Much better!!! I have a large family, and a lot of jerky loving friends, so I start out with at least 50 lbs of meat. So far I have tried your Rig Hand, Alton Brown (love that guy), and Teriyaki II, and let me tell you, EVERYONE loves those!!! Now I am going to try the rest.
My question is on curing salt, or Prague powder #1. I hope I don’t confuse you.
For Alton Brown, I multiply your recipe x6 for 20lbs of meat. It covers the meat in the tub I marinate in. So, should I be using 6, 1/4 teaspoons of Prague powder or should I be using 20, 1/4 teaspoons? (Since it is widely recommended to use 1/4 teaspoon per pound of meat)
Now, for Rig Hand, since it contains less liquid than the Alton Brown original recipe, I multiply your recipe x12 for 20lbs of meat. Again, should I be using 12, 1/4 teaspoons of Prague powder or 20, 1/4 teaspoons? Thanks for all you do, and please don’t stop!!! I love this site!!!
Thanks! That’s a lot of meat, wow! You treat it per lb of meat, not marinade. We usually cut it down to 1/4tsp per 1lb, but the actual amount is 1tsp per 5lbs of meat (always double check your prague powder box). So for 20lbs of meat, use 4tsp of curing salt. I’m glad you guys are enjoying the recipes and hope you like the other ones. Let me know how they turn out Dean!
Hey Will – what would you say is your spiciest recipe? I need the heat, helps keep the appetite at bay. For reference, I make your habanero jerky a bunch but I actually triple the habanero sauce. I’m also using Trader Joe’s habanero which I think is spicier than the Tabasco brand. I buy 4 pounds of top round at Costco and empty the entire bottle in there. Anyway just picked up some more round and want to mix it up w/ a new recipe this week. Go blue!
I would say the Grim Reaper Jerky is the hottest. I know I made it with Elk instead of Beef, but beef would work just as good. That Carolina Reaper Puree is no joke. I would try that one for sure! Ready for the upcoming season by the way. Go Blue!
Will,
Been on your site many times and appreciate all your tips and recipes. But, how in the world did I not buy the jerky slicer sooner??! Unbelievable. Just knocked out 15 lbs. of eye of round in no time.
Elk hunt in NM starting October 1st – hoping for some great jerky opportunities!
Many Thanks,
Peter
Ha. If you make a lot of jerky, the jerky slicer is a must! Makes life sooooo much easier. Good luck on the hunt!
Hello Will,
I found your jerky site today and I am impressed by all your good recipes and information. I have only used premade jerky seasonings in the past such as High Mountain and I want to create my own like you do. I am an avid hunter and love to make deer jerky and summer sausage. I notice that you use Prague powder. What is your opinion on using Morton tender quick? In my research, Prague powder is much more economical because you use less to cure the meat. With that said, you still have to add a good amount of salt to the recipe to season the meat. So I am torn between the two products. Both provide sodium nitrate and nitrite. I will be dehydrating my jerky in my Excalibur dehydrator, and smoking my summer sausage. Any help with this would be greatly appreciated. I look forward to trying your jerky recipes.
Thank you, Bill
Hey Bill, thanks for stopping by and the kind words! I like using the Prague Powder #1 over the Morton Tender quick because you don’t have to use so much salt. The prague powder #1 is only 1 tsp per 5lbs of meat which allows me to adjust the salt and contains sodium nitrite only. MTQ requires a lot more (can’t remember how much per pound off the top of my head) and has both nitrate and nitrites. For jerky, you only need nitrite which is for meat that does not require a long curing time or long smoking time. For making summer sausage, you might want to look into prague powder #2, which is sodium nitrate only which is made for sausage making. So I would choose prague powder #1 when making jerky and #2 when making sausage. If you are going to use a lot of salt in your jerky recipe, MTQ will work as well (it just might be pretty salty). Hope that helps!
Hey Will, I want to than you for your site. I love to make jerky and try different recipes. I’m looking to make some jerky for a friend who likes it hot. One I was going to try was the Tabasco Habanero but no one sells it around here. I’m also trying the Dragon Fire which has Habaneros so I picked up a Scotch Bonnet sauce to have a little variety.
My question is do you think it will work to just substitute the sauces or do you think there are other ingredients that will pair better with Scotch Bonnet?
Also, I would love to send you a recipe or two. How is the best way to do that?
I think the scotch bonnet’s will substitute just fine! Let me know how it turns out. I have had several people want to send me recipes. I am working on adding something to the site where people can submit recipes. For right now though. Leaving them in a comment or e-mailing them to me with the subject ‘recipes’ at [email protected] will work. Look forward to checking it out!
Hi Will! What is the best commercial grade dehydrator(or dehydrator that can do bulk)? I’ve been reading most dont or cant hold 160 degrees
I would go with the Excalibur. You can check out my reviews of some dehydrators here!
Jerkyholic,
I have been making Jerky with a browning dehydrator for years. It always came out perfect, but I don’t think it would ever get above 140? I guess that I was rolling the dice not getting it above 160. Recently my wife bought me the Excalibur. So, I am trying to do the smart thing and get the meat to 160. The problem is, I can’t seem to get it right. No matter how much attention that I pay to it, I seem to overcook it. Its almost like 160 doesn’t dehydrate, but cooks it. Do you have any suggestions? Thanks!
Donny
Make sure to take a piece out and let it cool to room temperature before testing it to see if it is finished. When it cools it will be come stiffer and not as pliable. If you test it while it is hot you will always over dry it. After it reaches 160F, it can be brought down to 145F and finished off as well.