Deer jerky recipes?

Discussion in 'Deer Hunting' started by taxidervin, Dec 10, 2002.

  1. taxidervin

    taxidervin Spike

    92
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    Sep 20, 2002
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    Just looking for a good deer jerky recipe.
    Thanks,
    Dave
     
  2. KY_Xcutter

    KY_Xcutter 6 pointer

    337
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    Feb 20, 2002
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    This is not my own creation but I have found that A1 has some really good Marinades. I like the Mesquite flavor. I usually let it sit marinading for at least one day. Throw it in the dehydrator and your set. Its the easiest way I have found to get consistanly good tasting Jerky.
     
  3. GSP

    GSP 14 Pointer Staff Member

    13,077
    11
    Dec 12, 2001
    Montrose
    Mix:
    2 bottles worchestire sauce
    1 bottle soy sauce
    3 heaping tablespoon Tabasco sauce
    1 Tablespoon Liquid Smoke
    Red pepper to taste
    Garlic powder

    Cut the deer in very thin strips while it is still about 1/2 frozen (electric knife works good) cross grain.

    Soak over night and throw in dehydrator. Sprinkle black pepper HEAVY on meat after you put it on the trays.

    Rotate trays top to bottom for about 8 hours (depends on dehydrator)
    ---------------------------------------------------------------------

    Take some backstraps, cut them into chops, soak them in this same mix and throw them on the grill.
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    Take leftover pieces and parts, cut into 3/4" cubes, soak in this mix, roll in flour and deep fry.

    Good enough to make you smack your Granny.[:D]
     
  4. raktrakr

    raktrakr Cyber-Hunter

    6,669
    7
    Jan 20, 2002
    central ky
    just remember,granny can smack back

    raktrakr
    >>----->
     
  5. Basswipe

    Basswipe 8 pointer

    522
    0
    Aug 7, 2002
    E\'town.
    Mine is a salty recipe. I'm not into peppry hot stuff at all but I love salty jerky. If you like salty jerky give this one a try:


    1 bottle soy sauce. 1 bottle teryaki. 1/2 bottle worcesthshire. 1 bottle liquid smoke. 1 tablespoon brown sugar. 1 teaspoon regualer table salt.

    Cut meat into thin strips and marinade for a day.
     
  6. donruss

    donruss Fawn

    21
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    Nov 20, 2002
    vanleer, tn, USA.
    this one is simple,but its good.
    soak in dales seasoning for 24-48 hours. then dehydrate. we use a slicer to slice about 1/8" before soaking.
     
  7. raktrakr

    raktrakr Cyber-Hunter

    6,669
    7
    Jan 20, 2002
    central ky
    im goin out on a limb this year and try some BBQ sauce as a marinade

    raktrakr
    >>----->
     
  8. Pooge

    Pooge Cyber-Hunter

    1,124
    0
    Oct 7, 2002
    Louisville, KY, USA.
    The only prob with using bbq sauce is its thickness. It takes a longer marinade time to penetrate the meat. It should leave a good outer flaver (crust) on the jerky though.

    - Rumors of my sanity are greatly exaggerated...
     
  9. mbeeler

    mbeeler 6 pointer

    139
    0
    Nov 1, 2002
    Louisville, KY.
    Do most cut the meat with or agains the grain? I've usualy herd with the grain... Also, what meat parts do you use? steaks? roasts? does it matter?

    Marc Beeler
    - Redneck Programmer
     
  10. BuckBuster

    BuckBuster 8 pointer

    718
    2
    Dec 10, 2001
    Hardin Co., Ky.
    Cut with the grain, it will hold together better. I use any part of a good clean muscle, be it roast or steak meat.
     

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