jerky

[stick]

I was wondering if anyone had a good recipe for deer jerky. That is the only way I can get my wife to eat deer meat. so I make a lot of jerky Thanks.

[VermontHunter]

Re: jerky

Here's my little concoction,, it's actually real good.......

VENISON JERKY

Ingredients:

2 pounds of very lean Venison

¼ C Worcestershire Sauce

¼ C Soy Sauce

1 Tablespoon tomato sauce

1 tablespoon vinegar

1 tablespoon sugar

¼ teaspoon dried chopped onion

¼ teaspoon dried chopped garlic

1 teaspoon salt

Trim all traces of fat from meat. Freeze until firm and solid enough to slice into very thin ¼ slices. Then cut slices into 1-1 ½ strips. Combine all the above ingredients together in a blender or shake in a jar. Pour over meat strips that have been arranged in rows in a shallow baking pan or a marinating container, refrigerate over night. ( Occasionally mix contents to allow marinating of meat. Cover dehydrator trays with venison strips making sure that they are not touching each other to allow for proper air flow. Dry for 4 hours at 140- 150 degrees. At this time rotate the trays and dry for another 6 to 8 hours. Well-dehydrated venison should be dark and fibrous and brittle enough to splinter when bent in half.

[buckee]

Re: jerky

..........Kane's (buckee's) Jerky...........

- 10 lbs. deer roast - cut 1/4" thick(cut with grain)(trim all fat)(easiest to slice while slightly frozen)

- 1/2 cup worcestershire sauce

- 1 cup soya sauce

- 1/2 cup black bean sauce W/garlic

- 10 garlic cloves minced very fine(can replace with garlic powder)

- 1 tsp. fresh ground black pepper

- 10 tsp. table salt or pickling salt

- 2 tsp. ginger (ground)

- 2 small finely chopped onions (can replace with onion salt)

- 2 tsp. margoram

- 3 tsp. cardomom

- 3 or 4 cups of demarara (dark brown) sugar

Optional - 1 tsp. crushed fine dried chili peppers or 1/2 tsp chili powder

11/2 + cups of water as needed to cover meat.

Let sit and marinade overnight in tub, large enough as not to pack the meat to tight.

Mix up and stir meat around at least once while marinading.

Lay out on smoking racks and Smoke untill dry and sticky BUT NOT CRISP.

Alternate racks while smoking for uniform curing.

If Jerky is crisp....Heat is too high

Store in air-tight containers and it will keep a long time (of course, you'll have it all eaten by then)

This is my own recipe, but everytime I make it, my daughter steals all the Jerky....LOL.

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Jesse James Jerky

2 lbs. venison (or beef) sliced 1/8"thick. (with grain if you like chewy and across grain if chewy is not your preference)

2 tbsp. worchestershire sauce

2 tbsp. soy sauce

1 tbsp. salt

1 tbsp. ground red pepper

2 cloves garlic - finely diced

1 cup corn whisky (you can improvise using RED WINE FOR WHISKY AND WATER)

1 cup water

Easiest to slice meat while still partially frozen.(REMOVE ALL FAT)

Marinate strips of meat over night or longer.

Cook (smoke) at 150 degrees for about 6 hours......***.(smoker can take up to 12 hrs)***

Meat should be dark, dry and firm when done (NOT CRISP)

CRISP JERKY MEANS HEAT IS TOO HIGH OR HAS BEEN COOKED TOO LONG.

Store in cool airtight containers.

[stick]

Re: jerky

Thanks guys for the recipes, I went ahead and made a batch of all three and they are all good, the jesse james was the one I liked the most, but my wife liked the first one best but really they were all great thanks again