Venison Jerky

[jeffd34006]

Anyone know if you can thaw venison and make jerky with it? I would think so, but am just looking for some advise and maybe a recipe or two..

[InfantryGrunt]

Jeff,

I have made jerky out of venison for awhile. I like it better if it is sliced thin. (not burger meat). I marinate it in Moore's for about 24-36 hours and then put it in the dehydrator for about 5-6 hours. Its good eating...:rolleyes:

[Grant]

All my waterfowl, and most of my deer in made into jerky minus the backstrap.

Cut into thin strips and soak over night in equal parts of soy sauce and liquid smoke. If you want to spice things up a bit you can add your favorite hot sauce to the mix...I usually use about half as much hot sauce as I do 1 part of the other ingredients. Once its soaked, sprinkle on lemon pepper seasoning, and garlic salt and dry it out. Might fine grub if I do say so myself!!

[C.L.Button]

Here's how I do mine. I make a mixture of 2 cups Teriyaki Sauce, 1/2 cup white wine, 1 table spoon liquid smoke, 1 teaspoon Black Pepper, and 1/2 teaspoon Cayenne Pepper, 2 tablespoons finely minced onions, 1 clove smashed garlic.
I don't add salt cause the other stuff already has enough in it. I slice the meat thin and soak overnight. I dry it on a rack in a low heat oven until I get the desired chew. Dehydrators also work great for doing this. Let us know if you find anymore ways to do it. I am always looking for new ways to make groceries !!! :D

[trust me]

If you have access to a good ol' West Kentucky style barbeque pit, here's a good way to make it in quanity:
Marinade thin strips in Tupperware containers. I quit using marinade recipe, just lay down a layer of meat, sprinkle garlic salt, hot pepper, whatever, then another layer of meat, etc. When the tub is full, pour the liquid ingredients(worchestershire sauce) over it and seal it up for a couple days in the fridge.

I use hickory wood, shovel coals in the pit and get the pit just warm, about 150 degrees. Then I thread the strips on wood dowels, hickory limbs, whatever is available, and lay these sticks with meat across the pit, and shut the lid. Be careful and don't get the temp too high, cause the idea of jerky is to dry it, not really cook it. Keep it in there 6 hours, maybe 8, and I run the temp up to 175 at the very end for 15 minutes or so, just because I heard that parasites are killed at that temperature. It is very dry, very smokey jerky, that doesn't need a whole lot seasoning.

Remember, true jerky, like the Native Americans made, was just sun-dried meat, draped over rocks. Flies and all.

I don't know a lot about butchering and the various cuts, so I just take the shoulders and hams and square cut them, then take an electric knife and slab off thin strips, just like slicing a side of bacon. Trim out any fat that you have, and you're in business. I used to make the mistake of trying to make every cut just right, but that takes all day. Slab it off, don't get it more than 1/4 inch thick, good to go.

I haven't shot a deer in years, but thinking about this may just make me get the rifle out this year.

[C.L.Button]

I too prefer the "Pit" cooking method, however most of the folks I have given my ingredients too don't have a way to smoke them.

[limbhanger]

This is how I do mine...

Mix the following,

1/2 cup soysauce
1/2 cup brown sugar
1/4 cup worstechier sauce
2 tbs liquid smoke
1 tbs chilipowder
1 tsp garlic salt

Marinade thinly sliced meat for 24 hrs in fridge-
Put in dehydrator and sprinkle with black pepper while meat is still wet-
5-6 hrs and eat.

[ecmbowhunter]

Now to answer the question .....yes you can thaw frozen venison and make jerky....and then freeze the jerky if you like.

[JP]

Jeff,

I have made jerky out of venison for awhile. I like it better if it is sliced thin. (not burger meat). I marinate it in Moore's for about 24-36 hours and then put it in the dehydrator for about 5-6 hours. Its good eating...:rolleyes:

BINGO----Moore's and/or Dale's is a great marinate for jerky....I like to use a pepper cure after the marination. Good combo since the Moores is salty. :)