-
- Species
- Whitetails
- Rut Reporters
- Deer Camp
- Big Game
- Small Game
- Birds
- Special Methods
- Bow Hunting
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Species
- Bass
- Trout
- More Freshwater
- Saltwater
- Special Methods
- Fly Fishing
- Hook Shots
Presented by
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Health & Fitness
- F&S Adventurer
- Outdoor Skills
- Total Outdoorsman Challenge
-
- Rifles
- Shotguns
- 2nd Amendment
- SHOT Show
- Outdoor Skills
- Total Outdoorsman Challenge
Print
Email
Share
ADVERTISEMENT
Message Boards
Most Popular
Most Viewed
Most Commented
Top Rated
Deer Hunting
- Wyoming Game and Fish Department Lobbies for Deer Baiting Bill
- safety
- Texas May Legalize Silencers for Hunting, Proposes Open Season on Dallas Deer
- Summer sighting
- what would be the best type of food plot to plant for whitetail deer in the spring and summer seasons?
- ford vs chevy, which one?
- Post-Season Bachelor Party
- The Best New Knives of 2012
- I'm a sophmore in highschool and days like this i'm busy with school work garbage. As a kid how did you pass the time and fight
- What is an affordable hunting bow for under 600$, with 50-60lb draw and 27 length
Deer Hunting
- Write a Caption, Win a $100 Bass Pro Shops Gift Card!
- Poll Question: Do You Use Lead-Free Ammo for Deer?
- Georgia Bill May Allow Hunters to Use Silencers
- Deer Rifle Vs. TV: What Show Would You Shoot?
- Shoot Me Down: The Whisker Biscuit is Still the Best Rest for Bowhunting
- Contest: Win a New Cookbook and a Dutch Oven!
- Trivia Question: What Bow Did Bo Duke Shoot?
- Should Celeb Hunters Get Preferential Treatment In Iowa?
- Giant Illinois Buck Is Potential World-Record 8-Pointer
- Virginia Hunters Keep Ban on Sunday Hunting
Deer Hunting
- Giant Illinois Buck Is Potential World-Record 8-Pointer
- Poll Question: Do You Use Lead-Free Ammo for Deer?
- Boone & Crockett: Whitetail Record Entries Have Increased 400% In Past 3 Decades
- Why Wild Game Should Matter in the Mainstream
- Food Fight Friday: Deer Ham vs. Elk Bourguignon
- Massachusetts Firefighters Save Deer from Well
- How To Eat Like A Caveman
- The Cure For Buck Fever? Take A Practice Shot With The Safety On
- The Best New Rifles of 2012
- Deer Rifle Vs. TV: What Show Would You Shoot?
ADVERTISEMENT
Today on Field & Stream
Loading...
Visit Our Sister Sites at Bonnier Corporation
| Enthusiast | Kiteboarding | QUAD | SKI | Skiing | Scuba Diving | Sport Diver | TransWorld Ride BMX | TransWorld Business | TransWorld Motocross | TransWorld SKATEboarding, | TransWorld SNOWboarding | TransWorld SURF | WakeBoarding | WaterSki | Warren Miller Entertainment | WindSurfing |
|---|---|
| Travel | Caribbean Travel & Life | Destination Weddings & Honeymoon | Islands | Meeting Traveler | Resorts & Great Hotels |
| Lifestyle & Shelter | Florida Travel & Life | Garden Design | Home Ft. Lauderdale | Home Miami |
| Luxury | SNOW | Spa |
| Marine | Boating Life | Cruising World | Fly Fishing in Salt Waters | Power Cruising | Marlin | Motor Boating | Sailing World | Salt Water Sportsman | Sport Fishing | Yachting | NewBoats.com | UsedBoats.com | YachtBroker.com |
| Outdoor | Field & Stream | Outdoor Life | SHOT Business |
| Parenting | Babytalk | Parenting |
| Science | Popular Science | Science Illustrated |
| Saveur | Saveur |
| Working Mother Media | Working Mother |
| Entertainment / Events | World Entertainment Services | World Sports & Marketing |
Fieldandstream.com is part of the Field & Stream Network, a division of Bonnier Corporation.
Copyright © 2012 Bonnier Corp. All Rights Reserved. Reproduction in whole or in part without permission is prohibited.
Well, you have the most important piece already! I used to dry strips of venison for jerky, but since I got a Prago Jerky Kit, I've come to fully appreciate the texture of ground-venison jerky. It doesn't kill my jaws to chew it!
For seasoning, I live near Hi-Country in western Montana (http://www.hicountry.com/), so I often use their seasonings. They are delicious.
For an at-home recipe, don't be afraid to soak your meat in a generous helping of Liquid Smoke!
-Please visit my blog, Cooked Animals: Recipes for Wild Game - http://www.cookedanimals.blogspot.com
I would start with beef and once you're satisfied with your recipe, switch to your wild game. My personal favorite beef cut to use is eye of round roast. it's easy to get a good slice out of it, and it's usually not too so fatty, so you don't have to trim out as much fat from it. That being said, start with about 1½-3 lbs of beef. Slice it about 1/4" thick, making sure to cut with the grain. Cutting across the grain will make your jerkey fall apart as you pick it up.
Next you'll make a marinade. I like this one...
2 c water
2 Tbsp garlic
3 Tbsp onion
1 Tbsp pepper
4 Tbsp salt
6 Tbsp Tabasco Chipotle sauce
1 Tbsp Liquid Smoke
Tweak it all to your own taste, and boil it down. after it cools, add your beef in a gallon-size ziplock bag and get out as much air as you can. Marinate anywhere from overnight to a day and a half. Put it on your dehydrator. Make sure you rotate the dehydrator rack shelves about once an hour until you see it getting really dark. When you pull the pieces off the rack, they should seem almost crisp. As they cool, they will slightly moisten again. With my dehydrator, it takes about 8 hours. After the first 6 hours I start taking off the most "done" pieces, as some are not cut quite as thick as others.
My grand-dad has been using this recipe for over 15 years now. I finally started to make my own from the same one. By far the best I have ever had.
Start out with a London Broil roast (I use 6-7 lbs, filled 7 racks). Trim off as much fat as possible. Slice while still slightly frozen into 1/4" pieces. Being partially frozen makes it easier to handle. Marinade in the following for at least 12 hours, more if desired.
Marinade Recipe (All measures Per Pound)
1 Tablespoon Brown Sugar
1 Teaspoon Liquid Smoke
1 Teaspoon Salt
1/2 Teaspoon Minced Garlic
1/2 Teaspoon Black Pepper
1 Tablespoon Worcestershire sauce
1/8 cup Soy Sauce
1 Pound meat
Multiply that by size of your meat. I usually start on a Friday night and refrigerate over night for roughly 14-16 hours. Takes between 6-8 hours drying time depending on the thickness.
I use "Lems" products with the kits anymore and the jerky shooter.Makes my time cut in half and to have a better eating product everytime.
I like to make goose and elk jerky this is my recipe
-1/2 bottle of worchestershire sauce
-1/2 bottle of soy sauce
-1 tsp of liquid smoke
i use a smoker not a dehydrater so you may want to use more liquid smoke-be carefull a little bit goes a long ways!!
Post a Reply
I would start with beef and once you're satisfied with your recipe, switch to your wild game. My personal favorite beef cut to use is eye of round roast. it's easy to get a good slice out of it, and it's usually not too so fatty, so you don't have to trim out as much fat from it. That being said, start with about 1½-3 lbs of beef. Slice it about 1/4" thick, making sure to cut with the grain. Cutting across the grain will make your jerkey fall apart as you pick it up.
Next you'll make a marinade. I like this one...
2 c water
2 Tbsp garlic
3 Tbsp onion
1 Tbsp pepper
4 Tbsp salt
6 Tbsp Tabasco Chipotle sauce
1 Tbsp Liquid Smoke
Tweak it all to your own taste, and boil it down. after it cools, add your beef in a gallon-size ziplock bag and get out as much air as you can. Marinate anywhere from overnight to a day and a half. Put it on your dehydrator. Make sure you rotate the dehydrator rack shelves about once an hour until you see it getting really dark. When you pull the pieces off the rack, they should seem almost crisp. As they cool, they will slightly moisten again. With my dehydrator, it takes about 8 hours. After the first 6 hours I start taking off the most "done" pieces, as some are not cut quite as thick as others.
Well, you have the most important piece already! I used to dry strips of venison for jerky, but since I got a Prago Jerky Kit, I've come to fully appreciate the texture of ground-venison jerky. It doesn't kill my jaws to chew it!
For seasoning, I live near Hi-Country in western Montana (http://www.hicountry.com/), so I often use their seasonings. They are delicious.
For an at-home recipe, don't be afraid to soak your meat in a generous helping of Liquid Smoke!
-Please visit my blog, Cooked Animals: Recipes for Wild Game - http://www.cookedanimals.blogspot.com
My grand-dad has been using this recipe for over 15 years now. I finally started to make my own from the same one. By far the best I have ever had.
Start out with a London Broil roast (I use 6-7 lbs, filled 7 racks). Trim off as much fat as possible. Slice while still slightly frozen into 1/4" pieces. Being partially frozen makes it easier to handle. Marinade in the following for at least 12 hours, more if desired.
Marinade Recipe (All measures Per Pound)
1 Tablespoon Brown Sugar
1 Teaspoon Liquid Smoke
1 Teaspoon Salt
1/2 Teaspoon Minced Garlic
1/2 Teaspoon Black Pepper
1 Tablespoon Worcestershire sauce
1/8 cup Soy Sauce
1 Pound meat
Multiply that by size of your meat. I usually start on a Friday night and refrigerate over night for roughly 14-16 hours. Takes between 6-8 hours drying time depending on the thickness.
I use "Lems" products with the kits anymore and the jerky shooter.Makes my time cut in half and to have a better eating product everytime.
I like to make goose and elk jerky this is my recipe
-1/2 bottle of worchestershire sauce
-1/2 bottle of soy sauce
-1 tsp of liquid smoke
i use a smoker not a dehydrater so you may want to use more liquid smoke-be carefull a little bit goes a long ways!!
Post a Reply