I use several things for Deer Jerky.
You can use Worcester sauce (just do not add to much will make it soupy.
I have used dry steack season, like emrills, before. I have used dry Mesquite season and things like that work very well. I have tried several things. The big tip is, the dry seasons work the best as the liguids wil make it too soupy to dry up. My tip, use any dry season that your family likes.
YOu can also buy jerky season from the stores.
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I use A1 garlic & herb marinade you should be able to pick it up in any grocery store I just soak it in that stuff for as long as I can stand which is usually over night or for a day then put it in the dehydrator(sp?) and its awesome I have yet to get anything but compliments from anyone who has tried it!
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I have tried several recipies, but can't beat the taste of Jack Links original. So as souless as it is, I buy mine dry rub. Hey 5 dollars does 20 lbs. Can't beat that. But I wish you the best of luck in finding a good tasty one. Let us know how it works out.
2-3 pounds lean meat trimmed of all grissle/fat.
1 cup soy sauce
1 cup worcestershire sauce
1 TBSP garlic powder
1 TBSP onion powder
2 TBSP brown sugar
2 TBSP ketchup
1 TBSP salt
1 TBSP pepper
2 Teaspoons liquid smoke (optional)
Few dashes Tobasco to give it a little heat (optional)
Marinate for 24 hours
Dehydrate till pieces break clean with no rubberiness but don't overdryit to where it becomescrumbly.
dehydrate till
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One of the most tasty ones I do is so simple too.
Simple fajita seasoning sprinkledheavily on thinly sliced deer meat and place in dehydrator. It is very very good.
ok now i don't mean to sound old fashioned, but the way we use to make it was hoursina low-heatedoven. Does everyone recommend a dehydrator? It sounds like it'd be a whole lot easier??
I would like time recommendations if I use an oven b/c my ex-laws aren't on speed dial. Thank you all!
You can do it in an oven just as well.
I used to do it that way. I would stick a toothpick through the meat and hang it on the oven racks and turn the oven on as low as it will go and keep the door cracked open.
I got a dehydrator a couple of years ago for christmas and thats what i use now. But you dont need one. But it is easier i think if you had one.
Copy and pasted from zrexpilot just changed a couple words.
You can do it in an oven just as well.
I used to do it that way. I would stick a toothpick through the meat and hang it on the oven racks and turn the oven on as low as it will go and keep the door cracked open.
I got an electric smokera couple of years ago for christmas and thats what i use now. But you dont need one. But it is easier i think if you had one.
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Recipe wanted for Deer Jerky
Hi! I'm a newbie here. Any recipes for good deer jerky?
