Deer Jerky Recipes
10-15-2003, 08:02 AM
#1
Thread Starter
Join Date: Sep 2003
Posts: 114
Deer Jerky Recipes
Just wondering how you other hunters prepare your deer jerky, i.e. what part of the deer, what you use to marinade, what spices, sweet,spicy etc. my buddy shot a spike and were going to make some just wanted to get some idea' s
10-15-2003, 08:17 AM
#2
Join Date: Oct 2003
Location: Georgia
Posts: 2,032
RE: Deer Jerky Recipes
Use any part of the deer, just watch the grissle, i order my spices out of cabelas or bass pro they are excellent and i have other homemade recipes
Liquid smoke
Dales season sauce
Worchershire sauce
season salt
crushed fresh black pepper
garlic powder
the only thing u can over use is liquid smoke use no more than 2 tablespoons
let sit over night flipping ever so ofter
amounts of the other spices i just guess
Liquid smoke
Dales season sauce
Worchershire sauce
season salt
crushed fresh black pepper
garlic powder
the only thing u can over use is liquid smoke use no more than 2 tablespoons
let sit over night flipping ever so ofter
amounts of the other spices i just guess
10-25-2003, 09:59 PM
#4
Join Date: Feb 2003
Location: Harford Co. Maryland
Posts: 1,574
RE: Deer Jerky Recipes
PSE,
Deer steaks are usually better than the backstrap because the strips of meat are larger than the small chunks that you get with the backstrap. You need to cut it into stips about an inch wide, then filet the meat as thin as you can cut them (about 1/8 inch). If you thaw the meat about halfway, it makes the fileting much easier.
Marinade:
4 cut-up steaks for 12-24 hours in the following:
5 oz soy sauce
5 oz Worcesershire Sauce (however you spell that!)
3-4 oz Teryaki
a splash of liquid smoke
1 teaspoon of garlic powder
1 teaspoon of cayenne pepper
It' s a great recipe that I found online and I think it' s better than what you can buy at the grocery store. Enjoy...
Deer steaks are usually better than the backstrap because the strips of meat are larger than the small chunks that you get with the backstrap. You need to cut it into stips about an inch wide, then filet the meat as thin as you can cut them (about 1/8 inch). If you thaw the meat about halfway, it makes the fileting much easier.
Marinade:
4 cut-up steaks for 12-24 hours in the following:
5 oz soy sauce
5 oz Worcesershire Sauce (however you spell that!)
3-4 oz Teryaki
a splash of liquid smoke
1 teaspoon of garlic powder
1 teaspoon of cayenne pepper
It' s a great recipe that I found online and I think it' s better than what you can buy at the grocery store. Enjoy...
10-26-2003, 06:30 AM
#5
Join Date: Oct 2003
Location: carrollton,oh
Posts: 19
RE: Deer Jerky Recipes
i use a jerkygun and ground up deer. this is alot faster and it is not bad at all. it has a little different texture than regular jerky. there are several different packets of spices that u can buy at gander mountain or just add your own to the ground meat.
10-26-2003, 08:22 PM
#10
Fork Horn
Join Date: Feb 2003
Location: North Central Illinois
Posts: 420
RE: Deer Jerky Recipes
A buddy of mine turned me on to a no-name jerky shooter kit from walmart. you find it by the blenders and toasters. it runs about $12 and comes with afew different blends ( regular, teriyaki, cajun, etc). i add crushed red pepper (the kind that you put on pizza) or coat with coarse black pepper. just mix the season packets with ground venison, shoot (like a caulking gun) onto your dehydrator. (also available for cheap at walmart)