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! 

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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