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!
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!