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Q:
I was wondering if anyone had a good deer jerky recipe they would be willing to share? Mine is pretty good but now I am looking for something different.
Question by kodnocker. Uploaded on November 15, 2009
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Answers (10)
i dont have any recipes, i usaually just the mixes at the store.
I've saved my answer to this, with a link, will just keep trotting it out, that way I don't lose it either.
"The basic principle is: just cut your meat thin with the grain, soak for a few seconds in super salty water, and let dry. Recipes get better by adding onion powder and garlic powder, hot sauce, etc. While drying you can add loads of pepper this also keeps off the flies. If applying light heat somehow like smoking, be mindful that you are drying, not cooking, the meat. No, you didnt miss anything, the basic idea of jerky is really simple don't let the people selling contraptions make you think any different."
link to other answers:
http://www.fieldandstream.com/answers/hunting/deer-hunting/venison-recip...
Lol...I wish I could help you out, but I never make jerky the same way twice. My recipies are usually just a mish-mash of whatever marinades, sauces, and spices I have in the cupboards at that time. I haven't run into a bad recipe yet by making it that way. I usually taste the marinade throughout the mixing process though to see what it may need (if it needs to be sweeter I'll add some brown sugar or BBQ sauce, if it needs to be a little more salty, I'll add salt or soy sauce, for a little spice, I add crushed red pepper, black pepper, tobasco sauce, cayenne pepper, and/or franks hot sauce, for smokey flavor you can add liquid smoke or whiskey, for boldness and a little tangy, italian dressing and A1 sauce works pretty well.) Good luck!
ditto bioguy
My wife starts out with "Dales Steak Seasoning From Birmingham AL, should be available anywhere, adds chili powder,sage,cumin and curry powders in small amounts. Its always good!
soya sauce, worshishire sauce, garlic, brown sugar,and black pepper.I smoke my jerky over maple and applewood chips
Deer Jerky Recipe:
Ingredients:
1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt
Directions:
1.Slice meat into long strips, 1 inch wide and 1/8 inch thick...In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt...Place meat in, and close bag...Refrigerate overnight...Knead occasionally, to evenly distribute marinade...
2.Preheat oven to 160 degrees F (70 degrees C)... Place a pan on the bottom of oven to catch drips, or line with aluminum foil...
3.Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved...
1 bottle soy sauce, 1 bottle worcestershire sauce, 1 bottle liquid smoke, 2 cups of brown sugar mix all together and marinade meat over night.
i buy mixes sry
mixes from wal-mart. they seem to tase just fine.
I make deer jerky all of the time, I usually just throw a lot of things together such as soy sauce, worchestishire sauce, Dale's seasoning, black pepper, onion powder, tobasco sauce, and alot of other things.
Here's one of the recipes that I think is one of my favorites.
This recipe is for 2-3 pounds venison. There is no hot pepper seasoning added to this recipe, so it's nice and mild. The liquid smoke can be left out if you dry this one in the smoker.
1/4 cup of soy sauce
1 tablespoon of Worcestershire sauce
1/2 teaspoon of Tender Quick®
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
2 tablespoons of brown sugar
2 tablespoons of liquid smoke
Stir until the sugar is completely dissolved. Combine the marinade and the venison, and refrigerate overnight. Drain the strips of venison well before dehydrating.
I also don't use a dehydrator or a smoker, i use my oven. It's just as easy and takes less longer than with a dehydrator or smoker. Just turn the oven on low (140-170.cIt usually takes 5-6 hours to finish.
I hope you enjoy it! I know I do!
Post an Answer
soya sauce, worshishire sauce, garlic, brown sugar,and black pepper.I smoke my jerky over maple and applewood chips
Lol...I wish I could help you out, but I never make jerky the same way twice. My recipies are usually just a mish-mash of whatever marinades, sauces, and spices I have in the cupboards at that time. I haven't run into a bad recipe yet by making it that way. I usually taste the marinade throughout the mixing process though to see what it may need (if it needs to be sweeter I'll add some brown sugar or BBQ sauce, if it needs to be a little more salty, I'll add salt or soy sauce, for a little spice, I add crushed red pepper, black pepper, tobasco sauce, cayenne pepper, and/or franks hot sauce, for smokey flavor you can add liquid smoke or whiskey, for boldness and a little tangy, italian dressing and A1 sauce works pretty well.) Good luck!
i dont have any recipes, i usaually just the mixes at the store.
ditto bioguy
Deer Jerky Recipe:
Ingredients:
1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt
Directions:
1.Slice meat into long strips, 1 inch wide and 1/8 inch thick...In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt...Place meat in, and close bag...Refrigerate overnight...Knead occasionally, to evenly distribute marinade...
2.Preheat oven to 160 degrees F (70 degrees C)... Place a pan on the bottom of oven to catch drips, or line with aluminum foil...
3.Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved...
I've saved my answer to this, with a link, will just keep trotting it out, that way I don't lose it either.
"The basic principle is: just cut your meat thin with the grain, soak for a few seconds in super salty water, and let dry. Recipes get better by adding onion powder and garlic powder, hot sauce, etc. While drying you can add loads of pepper this also keeps off the flies. If applying light heat somehow like smoking, be mindful that you are drying, not cooking, the meat. No, you didnt miss anything, the basic idea of jerky is really simple don't let the people selling contraptions make you think any different."
link to other answers:
http://www.fieldandstream.com/answers/hunting/deer-hunting/venison-recip...
My wife starts out with "Dales Steak Seasoning From Birmingham AL, should be available anywhere, adds chili powder,sage,cumin and curry powders in small amounts. Its always good!
1 bottle soy sauce, 1 bottle worcestershire sauce, 1 bottle liquid smoke, 2 cups of brown sugar mix all together and marinade meat over night.
i buy mixes sry
mixes from wal-mart. they seem to tase just fine.
I make deer jerky all of the time, I usually just throw a lot of things together such as soy sauce, worchestishire sauce, Dale's seasoning, black pepper, onion powder, tobasco sauce, and alot of other things.
Here's one of the recipes that I think is one of my favorites.
This recipe is for 2-3 pounds venison. There is no hot pepper seasoning added to this recipe, so it's nice and mild. The liquid smoke can be left out if you dry this one in the smoker.
1/4 cup of soy sauce
1 tablespoon of Worcestershire sauce
1/2 teaspoon of Tender Quick®
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
2 tablespoons of brown sugar
2 tablespoons of liquid smoke
Stir until the sugar is completely dissolved. Combine the marinade and the venison, and refrigerate overnight. Drain the strips of venison well before dehydrating.
I also don't use a dehydrator or a smoker, i use my oven. It's just as easy and takes less longer than with a dehydrator or smoker. Just turn the oven on low (140-170.cIt usually takes 5-6 hours to finish.
I hope you enjoy it! I know I do!
Post an Answer