Best jerkey recipes

[brad dryden]

Just checking here to see whats the best deer jerky recipes they have found?

[Snipe]

Not going to say its the best, but I like it...

3Lbs Thin Sliced Venison

1/3 Cup Worcestershire

1/4 Cup liquid Smoke (If your doing it in the oven or dehydrator)

1 Tsp. Onion Powder

1 Tsp. Red Pepper Flakes or Cayenne Pepper

1/2 Tsp. Garlic Powder

1 Tsp. Sugar

1/2 Tsp. Dry Mustard

Mix all ingredients but the liquid smoke... Add a little of that at a time until you get the right amount of smoke flavor you like... Add more pepper if you like it hotter.. Put meat and marinade in a one gallon zip lock bag mix well and refrigerate over night...Next day drain in a colander, Heat oven to 200 degrees a little less... Put jerky in the oven and you are set...

Now if you are going to use your smoker.. Omit the LS, and low smoke around 160* for a few hours till it get done to your liking..

[VermontHunter]

Here's Mine ..

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.

[wtnhunt]

We use ground veni and hi mountain cures. The hickory and mesquite flavors are the favorites here.