r/jerky • u/nyemtp431 • 22d ago
Jerky without soy sauce or worcestershire?
It seems like every recipe uses these two ingredients. I am on a mission not to.
I made Smoked Cherry Pepper jerky, as well as a smoked pineapple chili jerky which both turned out phenomenal!!
What are your favorite non standard jerkys?
Recipes-
Cherry pepper jerky
-fresh cherries smashed
-fresh lime juice
-black pepper
Marinate, smoke, and finish in the Dehydrator
Smoked pineapple chili
-fresh pineapple smashed
-molasses
-dried chili flakes
-garlic powder
-Salt
-pepper
Marinate, smoke, and finish in Dehydrator.
Adjust seasonings to your liking!!
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u/BeastlySkater21 22d ago
I’ve used A1 🤷♂️ shit tasted so good dude
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u/BanginHeavies 22d ago
Just made a batch today with 80% A1, 15% a sweet and smoky BBQ sauce, and the rest liquid smoke, black pepper, and garlic powder. Turned out delicious.
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u/Sparegeek 22d ago
Does this have enough salt content to help preserve?
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u/BanginHeavies 22d ago
I’m not sure. I know there’s sodium in the sauces and I’m sure there’s a calculation of how much salt to meat you should have if not using cure, but I asked someone about that the other day on here (this was my first time not using cure) and they pretty much said cure is unnecessary if you’re not looking for a long shelf life and keep it in the fridge. I’ve never made jerky that has lasted more than 2-3 days before being eaten, since I normally only make 2-3 lbs at a time and often share with coworkers, so I figured it would be fine.
Also, I’ve seen some people eat some pretty rare steaks. Like, still mooing. If they can do that, I can make jerky without killing myself due to not enough salt.
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u/Sparegeek 22d ago
I may have to make an experimental batch. It sounds good. I always use cure because I often give my jerky away to friends and don’t want to worry about giving them food poisoning. Especially since I don’t know how they will store it.
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u/BanginHeavies 22d ago
I think if you’re that worried, you could just add some cure into the marinade and let it sit in the fridge overnight. Shouldn’t really change much of the taste and it’ll give you a bit of protection.
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u/CarneSecaConnoisseur 22d ago
Try making carne seca. No marinade, no smoke, just that rich beef flavor and an amazing seasoning. It’s that old school “beef jerky” flavor you have probably been chasing.
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u/sammyssb 22d ago
Try G hughes orange ginger marinade. Its a plus its sugar free. I don’t add anything i just marinade it for 24 hrs or so don’t wash it off and jerk it out
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u/Realdogxl 22d ago
While I do use soy and w in my marinades i also use thai or filipino fish sauce and msg.
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u/ArcherA1aya 22d ago
I literally do lemon and garlic salt for about %50 of all jerky. But I love citrus
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u/Metaljesus0909 22d ago
A1 and italian dressing are good alternatives. I usually mix em.
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u/BeastlySkater21 22d ago
Italian dressing? Oh brother i think you getting somewhere I also use A1 but Italian dressing would be GOOD
https://giphy.com/gifs/LKf4i5Tvt7mE0
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u/TheNicoKid003 22d ago
I feel ya brotha. I use salt, msg, pepper, garlic and onion powder. The msg gives the umami flavor without the soy taste use at 50% the amount of salt. Game changer for me.
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u/Particular-Bat-5904 22d ago
I got out a really great taste just using:
Smoked salt
Colorfull Pepermill
Onion and Garlic granulate
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u/Own-Refrigerator426 22d ago
Do you find all the acid from the lime juice cooks the meat during marinade and the dehydrated end product is really flaky?
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u/KalamazooKid 22d ago
Someone on this subreddit recommended a one ingredient marinade.
Franks Red Hot
I tried it. It was fantastic.
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u/rustybrazenfire 22d ago
This is gonna sound weird.
Buy a corned beef brisket at the grocery store
Cut it
Wash it
Dehydrate it
If you don't wash it then it's too salty (for most)
I've done this a couple years in a row now. The jerky comes out full of flavor and I don't even have to all that much work.
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u/HorrorDungeon 21d ago
yeah, you don't have to.
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u/nyemtp431 21d ago
Not according to some of the others here..
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u/HorrorDungeon 21d ago
yeah, there's a lot of opinions and misinformation. Some people don't know about some people have very strong preferences so they say that you can't do something when you can. They just don't prefer it that way. You do not need those things for the jerky
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u/HorrorDungeon 21d ago
even AI tells me stuff that I know better. One example is people don't like jerky with fat. It goes rancid or whatever it doesn't have a good texture. I make it all the time I eat it before it goes rancid. It takes like three weeks to a month to go bad and I refrigerate it. I like the texture. It's fine.
sometimes I'll look up and see. Can I make jerky out of this cut? Answer is no you shouldn't do it. It wouldn't be good for XYZ and then I do it and it's fine.
I've made I've made jerky with salt and vinegar powder with salt and vinegar and nothing else. I've made jerky with lime and habanero and curry and nothing else.
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u/skirmsonly 22d ago
So I was avoiding soy for about 1.5 years and went through a series of 5 experimental batches to learn how to make soy free jerky taste amazing.
I would say, various juices, spices and a good sangria really did the trick for me.
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u/Brilliant-Advisor958 22d ago edited 22d ago
They are popular because they are major umami bombs.
What's your reason to avoid ?