Sounds good, I may have to try that one. The one I use comes out nicely as well. 1/2 and 1/2 soy sauce and lemon lime soda. couple squirts of worchester sauce, little big of garlic and onion powder and a can of crushed pineapple. Yum!

Phil,

Sounds like you share the tastes of a friend of mine from N. Ireland who is a Professor of Culinary Arts. He loves a rare venison chop...so rare that if it is more than slightly warm in the center he will pronounce it burned! I'll round up some of his recipes to share with you.

I call it the 3-2-1 SPLASH!!! Ricipie...3 tablespoons of salt, 2 tablespoons, of sugar, 1 tablesoon of black pepper (add one more of cayanne pepper if you like it hot) Put in in a shaker, shake it on the meat, then splash soy sauce on it, soak for 12 hours, then put it on the dehydrater, or smoke it. Simple and good.

Not for me, I like mine HOT! Marinade in terriaki or soy for at least 3 days then coat with ground- red bell, jalapeno,green and black peppers with just a pinch of ground habanaros.

Making deer jerky with your son, and with a deer that HE shot---that is a kind of deer candy, within itself.

As to recipes...we use an old formula of chili powder, cayenne, and perhaps a little brown sugar [not much]. My children would come in from school and fall upon that with gusto. This is all a good way to get beyond the Bambi complex, also. "Dad, when will we get another deer?", was what I got from my two daughters.

Now, when these grown women come home, if I pull out some deer jerky, their faces light up again.

And that is sweet.

Blue

That recipes sound yummy!
I must give them a try.
As a matter of fact, that is what my family, and a good part of my hometown, does for a living, beff jerky, although we call it dry meat. Only salt added. It is usually dried in sheets and rolled to tenderize it - thus its name, "machacado" -, so it can be shreded by hand to fry it with eggs and/or salsa.
Only recently has started the use of pepper flakes and the cut in strips, for a snack, but not the use of sugar or soy sauce, at least not commercialy. Every year come hunters and give us some deer to process, too.

Beekeeper.

Reminder from Del in KS. Save all that bad ol' Sourwood and blackberry honey to bring along when you come up for our Pheasant hunt. I'll dispose of that stuff for you. Wouldn't want our fine friends to get hooked on it like me. Sourwood is like cocaine if you know what I mean. Also you might want to bring a camera to take a pic or two just in case Jill finds a few birds.

The Ginger gives a nice kick to it, I bet?
Sounds yummy...

Jerky recipe sounds great. someone just gave me some deer peperoni and they must have flubbed somewhere because it was so salty, even after cooking some with cabbage, I threw the rest away. what a waste of good meat. gotta have jerky for the kids, young and old