Guest Herd_Bull Posted October 10, 2007 Report Share Posted October 10, 2007 any suggestions on a good marinade for deer jerky done in a dehydrator... Quote Link to comment Share on other sites More sharing options...
bgcorn Posted October 10, 2007 Report Share Posted October 10, 2007 Hi Mountain jerky spices work great. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 11, 2007 Report Share Posted October 11, 2007 Hi Mountain jerky spices work great. Yep, all we use anymore are the hi mountain cures. I do add a little spices to some batches occasionally, but they have great flavors. Quote Link to comment Share on other sites More sharing options...
Canuck2 Posted October 11, 2007 Report Share Posted October 11, 2007 Here's my recipe; modify to taste as desired. http://www.angelfire.com/bc/canuck2/jerky.html Quote Link to comment Share on other sites More sharing options...
VermontHunter Posted October 14, 2007 Report Share Posted October 14, 2007 Here's mine if you or anyone else would like to try it .. VENISON BEEF JERKY 2 Pounds of very lean Venison Chuck or Round. Cup Worcestershire Sauce Cup 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 easily 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 thorough marinating of meat). Cover dehydrator trays with meat strips making sure that they are not touching each other to allow for proper airflow. Dry for 4 hours at 140-150 degrees. At this time rotate the trays and dry for another 6 to 8 hours. Well-dehydrated meat should be dark and fibrous and brittle enough to splinter when bent in half. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted October 15, 2007 Report Share Posted October 15, 2007 My little girl and I made some turkey jerky last week using the Hi Mountain Apple flavor for turkeys. It was very good. Since I have discovered Hi Mountain Seasonings, that is all that I have ever used for my venison jerky. Quote Link to comment Share on other sites More sharing options...
ParrotHead Posted November 7, 2007 Report Share Posted November 7, 2007 Mine is very simular to Vermont's recipe. Cup Worcestershire Sauce Cup Soy Sauce 1 Tablespoon taco sauce or salsa 1-Tablespoon Liquid Smoke 1 Teaspoon onion powder 1 Teaspoon garlic powder Black Pepper to taste Marinade at least over night, you can dehydrate it or hang in the oven at 150 degrees for about 8 hours. Then enjoy Quote Link to comment Share on other sites More sharing options...
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