Deer Jerkey Recipies

[wtnhunt]

I currently have been using hi mountain cures I bought from cabelas. They are about the best packaged cures I have found. If you are looking to make your own recipe, vermonthunter posted a recipe in here not too long back. Might look back in here a couple weeks.

[AJ]

I have used the Cabelas and Hi Mountain commercial spices. They have both turned out excellent.

[blackeyed_susan]

Venison Jerky

1 1/2 pounds roast meat, loin
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. onion powder or (1) med onion chopped
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 Tbsp. liquid smoke
1 tsp. Cayenne pepper
1+ tsp Red pepper flakes

Slice meat into strips no thicker than 1/8 inch thick. Combine all ingredients into large bowl with airtight lid or a large zip-loc bag. Soak/marinate meat for at least 12 hours in mixture.

Dry in dehydrator.

Or

Warm oven set at 120-140 degrees with door slightly ajar (depending on oven). Place single layer of meat on flat cookie sheet.

[markyj987]

blackeyed_susan, my recipe is very similar to that and is EXCELLENT. I don't use the Cayenne or pepper flakes...will have to try that in mine.

Here's another thread with some really good ones in it as well.

http://www.realtree.com/forums/showflat....&PHPSESSID=

[TreeStandBowHunter]

[ QUOTE ]
I have used the Cabelas and Hi Mountain commercial spices. They have both turned out excellent.

[/ QUOTE ]

I agree. I use the Cabelas High Mountain and just add a little Worch and Soy sauce to it and guys at the gun club love it.

I need to try that one that Blackeyedsusan wrote down. Sounds pretty good. I dont have liquid smoke though

[RyanH]

Buckee has a heck of a mix up! But I still have not cooked it up yet! I have been lazy!

[VermontHunter]

[ QUOTE ]
I just took my first buck and my dad took a buck this season as well. Any way we have a lot of meat and the meat house we took the animals to don't make jerkey. Well we have lots different types of meat like roasts and hamburger. I was wondering if anybody had some good recipies for jerkey. Thanks

[/ QUOTE ]

Here ya go.....



VENISON JERKY
Ingredients:

2 pounds of very lean Venison
¼ C Worcestershire Sauce
¼ C Soy Sauce
1 Tablespoon tomato sauce
1 tablespoon vinegar
1 tablespoon sugar
¼ teaspoon dried chopped onion
¼ teaspoon dried chopped garlic
1 teaspoon salt

Trim all traces of fat from meat. Freeze until firm and solid enough to slice into very thin ¼ slices. Then cut slices into 1-1 ½ strips. Combine all the above ingredients together in a blender or shake in a jar. Pour over meat strips that have been arranged in rows in a shallow baking pan or a marinating container, refrigerate over night. ( Occasionally mix contents to allow marinating of meat. Cover dehydrator trays with venison strips making sure that they are not touching each other to allow for proper air flow. Dry for 4 hours at 140- 150 degrees. At this time rotate the trays and dry for another 6 to 8 hours. Well-dehydrated venison should be dark and fibrous and brittle enough to splinter when bent in half.

I don't use liquid smoke it's too nasty in my opinion...