Make Your Own Jerky Using Smoking Gun Jerky Marinade:

  

WHOLE MUSCLE:

• Cut up 5 lbs of lean meat across the grain into 3/16" thick strips.

• Place cut meat in large mixing bowl.

• Shake marinade bottle well to suspend particulates and pour into mixing bowl.

• If you are adding additional ingredients from our recipe page to create different flavors of jerky, add these now and mix well before adding to meat mixture.

• Pour in contents of marinade and stir to coat meat thoroughly—mix with your hands to get the best coverage of marinade worked into the meat.

• After thoroughly mixed, place meat and remaining marinade into a one-gallon resealable plastic bag. Seal.    

• Marinate in refrigerator for 12-24 hours, turning mixture several times to coat evenly.

• Place jerky strips in dehydrator, oven, or smoker following manufacturer's instructions for drying (approximately 5-8 hours).

 

GROUND MEAT:

• Shake marinade well to suspend particulates.

• Pour 12-oz Smoking Gun Liquid Marinade over 5 lbs ground meat.

• Mix marinade and meat with hands to distribute marinade throughout evenly.

• After thoroughly mixed, place meat in refrigerator for 12-24 hours to marinate.

• When ready to use, knead the meat/marinade mixture again.

• Roll into tube-shaped rolls and place in jerky gun.

• Spray cooking racks with nonstick spray coating well.

• Shoot meat onto trays using the flat attachment from the gun.

• Place jerky strips in dehydrater, smoker, or oven and dry according to manufacturer's instructions (approximately 4-6 hours at 160 degrees).

• You may use remaining marinade for chicken, pork chops, loin, hamburger patties, or other meats as an all-purpose marinade for grilling!

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STORAGE SUGGESTIONS

Shelf life of jerky depends on several elements. Moisture content, packaging, and the temperature in which it is stored all play vital roles. Jerky shelf life will be longest if it is stored in airtight containers and in a cool, dry place. Jerky can also be placed in the freezer to be used within three months.

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Recipes

Heat Levels and Flavor Formulas

Add the following ingredients to 16 ounces (2 cups) of marinade for every 5 lbs of meat.

NO CURE NEEDED!!!  Keeps jerky lower sodium with no nitrates or nitrites.

Mix all dry ingredients into the Jerky Marinade before mixing with meat.

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For jerky made from ground meat:

Use the same recipes. Use only 3 oz jerky marinade per pound of ground meat.

 

Mild Hickory

• Straight out of the bottle

Wild Fire

• 3/8 tsp Tabasco Sauce

• 3/4 tsp Fine Ground Black Pepper

• 3/4 tsp Red Cayenne Pepper

Explosive Heat

• 1 tsp Tabasco Sauce

• 2 tsp Fine Ground Black Pepper

• 2 tsp Red Cayenne Pepper

 

Wicked Awesome

• 2 tsp Tabasco Sauce

• 4 tsp Fine Ground Black Pepper

• 4 tsp Red Cayenne Pepper

• 1/4 cup Crushed Red Pepper

Death Pepper

• 2 tsp Tabasco Sauce

• 4 tsp Fine Ground Black Pepper

• 4 tsp Red Cayenne Pepper

• 1/4 cup Crushed Red Pepper

• 1 Tbsp Brandl’s Death Pepper

Ghost Pepper

• 2 tsp Tabasco Sauce

• 4 tsp Fine Ground Black Pepper

• 4 tsp Red Cayenne Pepper

• 1/4 cup Crushed Red Pepper

• 1 1/2 tsp Ghost Pepper

Deathly Ghost Pepper

• 2 tsp Tabasco Sauce

• 4 tsp Fine Ground Blk Pepper

• 4 tsp Red Cayenne Pepper

• 1/4 cup Crushed Red Pepper

• 1 1/2 tsp Ghost Pepper

• 1 Tbsp Smoking Gun Jerky's "Dynamite Dust" Seasoning

Ultimate Insanity

• 2 tsp Tabasco Sauce

• 4 tsp Fine Ground Black Pepper

• 4 tsp Red Cayenne Pepper

• 1/8 cup Crushed Red Pepper

• 1 tsp Ghost Pepper

• 1 Tbsp Smoking Gun Jerky's "Dynamite Dust" Seasoning

 

50 Caliber XXX-Treme

• 2 tsp Tabasco Sauce

• 4 tsp Fine Ground Black Pepper

• 4 tsp Red Cayenne Pepper

• 1/8 cup Crushed Red Pepper

• 1 tsp Ghost Pepper

• 2 Tbsp Smoking Gun Jerky's "Dynamite Dust" Seasoning

 

Grim Reaper - EXTREME HEAT!

• 4 TSP Tabasco Sauce

• 4 TSP Fine Ground Blk Pepper

• 4 TSP Red Cayenne Pepper

• 6 TBL Crushed Red Pepper

• 2 TBL "Smoking Gun Jerky's" "Dynamite Dust"

• 4 TSP Dried Carolina Reaper Pepper, (Grind to Fine Powder)

Ragin Cajun

• 1/4 cup Tones Cajun Seasoning

Teriyaki

• Only 1 1/2 cups of Marinade

• 5 oz Teriyaki Sauce

Honey Bourbon

• 1/8 Ccup Wild Turkey American Honey

Old No. 7

• 1/8 cup Jack Daniels Old. No. 7

Beer For My Horses  

• Use only 1 1/2 cup Jerky Marinade

• 8–12 oz of your favorite beer (we use Guinness Stout)

Red Wine

• Use  only 1 1/2 cups of Marinade

• 1/2 Cup Red Wine (Merlot)

Tequila Lime

• 1/8 cup Jose Cuervo Tequila

• 1/2 tsp Lime Juice Concentrate

Garlic BBQ

• 1/8 cup Minced Garlic

• 1/4 cup BBQ Sauce

Honey  BBQ

• 1/4 cup Honey

• 1/4 cup BBQ Sauce

 

 Mesquite

• 1 oz. Mesquite Liquid Smoke

 

Chipotle

• 2 Tbsp Tones Chipotle Seasoning

Sweet & Hot

• 1/4 cup (packed) Brown Sugar

• 3/4 tsp Smoking Gun Jerky's "Dynamite Dust" Seasoning

 

Sriracha -  Asian Heat!

• Only 1 ½ Cups of Marinade

• 1 Cup Sriracha Sauce

• 2 TBL "Smoking Gun Jerky's" "Dynamite Dust"

 

Applewood

• 4 TBL "Smoking Gun Jerky's" Applewood Seasoning

Sweet & Smokey

• 4 Tbsp McCormicks Sweet & Smokey Rub

Jamaican Jerk

• 2 Tbsp Jamaican Jerk Seasoning

 

Black Powder Pepper and Garlic

• 4 TBL "Smoking Gun Jerky's" Black Powder Seasoning

Blazin' Saddles

• 6-oz jar Horseradish

• 3/4 TSP. Smoking Gun Jerky's "Dynamite Dust" Seasoning

Hawaiian

Use only 1 1/2 cups Marinade

• 2 tsp Black Pepper

• 2 tsp Ginger

• 6 Tbsp Brown Sugar

• 1 Tbsp Minced Garlic

• 1/4 Honey

• 1 six-ounce can frozen Dole Pineapple Juice Concentrate

Maui Wowee

Use only 1 1/2 cups Marinade

• 4 tsp Black Pepper

• 2 tsp Ginger

• 6 Tbsp Brown Sugar

• 1 Tbsp Minced Garlic

• 1/4 Honey

• 1 six-ounce can frozen Dole Pineapple Juice Concentrate

Smoking Gun Jerky's Special Spices/Rubs are available from Smoking Gun Jerky online or in retail stores.
 

Smoking Gun Brand Seasonings:

*High Velocity All Purpose Seasoning

*Applewood Seasoning

*Black Powder Seasoning

*Wicked Awesome Seasoning

*Dynamite Dust Seasoning

*Brazilian Steakhouse

*Wicked Mary - Bloody Mary Seasoning

 

 

Other Recipe Ideas

As an all purpose marinade:

Use on chicken breasts, pork chops, pork loins, and steak. Marinade meat in glass pan or in Ziploc bag for 1 to 2 hours in refrigerator before grilling, turning frequently. Use just enough marinade to cover the bottom of the pan.

For juicy burgers on the grill:

Use 1 ounce per pound of hamburger. Crush up 12 unsalted crackers per pound and mix with marinade into hamburger. Makes awesome-tasting burgers!