RyanH Posted November 15, 2004 Report Share Posted November 15, 2004 Anyone wanna give up there Deer jerky secrets? Im making some now and wanna try some new stuff! Just wanted to see what you guys do! Thanks alot! Quote Link to comment Share on other sites More sharing options...
Ravin R10 man Posted November 16, 2004 Report Share Posted November 16, 2004 Re: Deer Jerky I use the High Mountain cure. Gander Mountain carries it. Quote Link to comment Share on other sites More sharing options...
RyanH Posted November 16, 2004 Author Report Share Posted November 16, 2004 Re: Deer Jerky Do you guys marrinate it or anything? Quote Link to comment Share on other sites More sharing options...
ladydiehard Posted November 16, 2004 Report Share Posted November 16, 2004 Re: Deer Jerky [ QUOTE ] I use the High Mountain cure. Gander Mountain carries it. [/ QUOTE ] DITTO the Hi Mountain cure! Great stuff! Quote Link to comment Share on other sites More sharing options...
Guest blackeyed_susan Posted November 19, 2004 Report Share Posted November 19, 2004 Re: Deer Jerky Venison Jerky 1 1/2 pounds roast meat, loin 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. pepper 1/2 tsp. onion powder or (1) med onion chopped 1/4 cup soy sauce 1/4 cup Worcestershire sauce 2 Tbsp. liquid smoke 1 tsp. Cayenne pepper 1+ tsp Red pepper flakes Slice meat into strips no thicker than 1/8 inch thick. Combine all ingredients into large bowl with airtight lid or a large zip-loc bag. Soak/marinate meat for at least 12 hours in mixture. Dry in dehydrator. Or Warm oven set at 120-140 degrees with door slightly ajar (depending on oven). Place single layer of meat on flat cookie sheet. Quote Link to comment Share on other sites More sharing options...
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