How Do You Like Your Jerky?

Mastering the Art of Jerky Making In this episode of the Okayest Cook podcast, host Chris Whonsetler and his co-hosts dive into the topic of jerky making. They start with light-hearted banter about fishing before transitioning to the main topic of jerky. The team discusses various methods, from using traditional and modern dehydrators to smoking. They delve into preferred cuts of meat, the importance of proper curing, and the significant role of marinades and dry rubs. They also share their favorite recipes, including store-bought kits and homemade blends. The conversation touches on the science behind curing salts and shelf life, comparing pros and cons of making jerky with different equipment. Throughout the episode, the hosts share personal anecdotes and tips, encouraging listeners to experiment with their jerky-making processes and share their results. Woods Bound Outdoor Insta - https://www.instagram.com/woodsboundoutdoors/ Hi Mountain jerky Rub/Cure Kits we love: Inferno: https://himtnjerky.com/inferno-blend-jerky-kit/ Hunters Blend: https://himtnjerky.com/hunters-blend-low-sodium-jerky-kit/ AI Generated ‘Chapters’ 00:00 Behind the Scenes Banter 00:46 Introducing the Okayest Cook Podcast Crew 00:48 Fishing Tales and Gear Talk 03:22 Diving into the World of Jerky 05:14 What's on the Menu? Unusual Recipes and Weekly Eats 14:51 The Art of Making Jerky: Techniques and Preferences 28:17 Debating the Best Cuts and Techniques for Jerky 29:33 Exploring Meat Slicing Preferences 30:25 The Science of Cutting Meat for Jerky 30:50 Experimenting with Different Meats and Cuts 36:30 Marinades vs. Rubs: The Jerky Flavor Debate 38:52 The Importance of Curing Salt in Jerky Making 44:10 Exploring Flavor Profiles and Seasoning Mixes 48:58 Shelf Life and Storage Tips for Homemade Jerky 52:51 Jerky Making Tips and Recipe Sharing Homemade Jerky Marinade Chris Likes 1 cup soy sauce 1/4 cup orange juice Zest of 1 orange 1/2 tablespoons honey 3 cloves garlic, finely minced 2 shallots, finely minced 1 jalapeno, finely minced 1 tbsp brown sugar 1 tbsp freshly ground black pep­per 1 tbsp red pepper flakes 1 tbsp ground ginger 1 tsp onion powder 1 tsp cumin 1 tsp cayenne 1/2 tsp ground cloves 2 pounds venison, beef or goose, sliced into 3/4-inch strips Marinade for 12 - 24 hrs Place on wire trays spaced out evenly and flat Smoke at 160º for about 3 hrs or 200º for around 90 min Check every 30 min, rotate trays as necessary if edges are cooking too quick. Pull pieces as they are done if needed. Cool on counter, store in plastic bags in fridge or freeze. Share with friends! More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: [email protected] Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: [email protected] Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: [email protected] Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: [email protected] Web: ElevateAccountingServices.com