Does anyone else dabble in the fine art of Jerky Making or Sausage Making? Unfortunately for myself, venison is hard to come by in NYC, so I typically just use Beef for the jerky. For sausages I use a variety of Beef, Pork and Chicken typically.

Any tips or recipes anyone wants to share?

Latest  batch of Jerky finished last night, I used the following for seasoning/marinade and I am very very pleased, its pretty "hot" where you definitely feel the heat, but it doesn't destroy your mouth:

 

6 pounds of beef

6 oz Soy Sauce

6 oz Worcester Sauce

1 oz sesame oil

2 oz teriyaki 

few drops of liquid smoke

salt

pepper

onion powder

minced garlic

red chili flakes

cayenne
ginger (not to much, it's weird to measure)

1/3rd cup of brown sugar

3 oz Franks red hot

a few drops of various other hot sauces I have (4 in total)
12 Habanero Peppers
6 Jalapeno Peppers

4 Anaheim Peppers

If you don't like as much heat, just use the same seasoning/marinade and take out the peppers (maybe add in some more garlic/brown sugar and ginger as well) 

For sausages I have been messing around with hot links lately, I also have become a fan of chicken+apple+feta+dill sausages. Though I should probably start making some healthier ones.

Tips/Recipes/Ideas wanted!

Thanks!


 

I would like to be in your quality control team and sample all of this. I have no experience though.

Looks good to me Dave. I've tried to start using nitrates a little but haven't seen much of a difference. I'm most likely not going to get a deer this year, so hopefully I'll get some from a buddy.

 

My favorite recipe so far is a black pepper recipe. Pretty similar to what you do just with more black pepper and no chilies. However, i like spice so i might try yours sometime.

 

I would like to be in your quality control team and sample all of this. I have no experience though.

I could mail you some easy enough. I have a vacuum sealer so it can stay fresh in the mail. If you are serious pm your address and I will shoot you over some samples of each flavor as long as you give some feedback.

Ditto with anyone else who wants some.

First batch: I pay for everything, second batch I may ask for a dollar or two to help with shipping costs.

 

I could mail you some easy enough. I have a vacuum sealer so it can stay fresh in the mail. If you are serious pm your address and I will shoot you over some samples of each flavor as long as you give some feedback.

Ditto with anyone else who wants some.

First batch: I pay for everything, second batch I may ask for a dollar or two to help with shipping costs.

That is generous but shipping meat across borders will not make me any friends in the customs department. I have no doubt that you do this extremely well albeit with an occasional complete disaster during the learning process that dogs won't even eat.

 

That is generous but shipping meat across borders will not make me any friends in the customs department. I have no doubt that you do this extremely well albeit with an occasional complete disaster during the learning process that dogs won't even eat.

I have sent it to Canada and Europe had no issues (it's allowed), it looks like the issue is "murky" in Taiwan though. Can't find a definitive answer.
 

If anyone could get in "trouble" it would be on my end anyways, but when you are talking about jerky it's a non issue.