HuntingNet.com Forums

HuntingNet.com Forums (https://www.huntingnet.com/forum/)
-   Bowhunting (https://www.huntingnet.com/forum/bowhunting-18/)
-   -   Venison Jerky Recipe For My BowHunting Friends (https://www.huntingnet.com/forum/bowhunting/195077-venison-jerky-recipe-my-bowhunting-friends.html)

my7pointmonster 01-04-2009 09:34 PM

RE: Venison Jerky Recipe For My Bow Hunting Friends
 
what about marinating steaks in it?

Ryan.

PreacherTony 01-05-2009 05:09 AM

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

ORIGINAL: my7pointmonster

what about marinating steaks in it?

Ryan.
Ryan .... My buddy does that all the time .... he says they are awesome......try it and let us know

PreacherTony 10-31-2009 06:50 AM

Tis the season..... BUMP



Originally Posted by PreacherTony (Post 2113764)
To all those guys I promised the venison jerky ...... here it is. I reccommend making it exactly like the recipe, with heat, and adjusting to your taste ......


Tony's Venison Jerky

2 cup Worcestershire sauce
2 cup Soy sauce
c Liquid Smoke
1 c Red Hot Sauce
6 TB Honey
3 TB Mustard
6 TB Garlic Salt
2 TB Pepper
4 TB Onion Powder
1 c Brown Sugar

To Add HEAT
2 TB Crushed Red Pepper or
c Tabasco sauce

Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays

(bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145" for the first 4 hours then set oven to 130" until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.


MATHEWS PA BOWHUNTER 10-31-2009 06:59 AM

Thanks Tony
Sounds Good

ericfox 11-16-2014 07:24 AM

Hey all,
I am going to use this recipe today to make about 20 pounds of venison jerky. If making this much do you reuse the marinade or do you have to make new for each batch? Thanks

ericfox 11-16-2014 08:44 AM

Temp
 
Also I know each dehydrator is different but so I can get a baseline what temp and time are you guys finding to get good results with this recipe and what thickness cuts of meat?


All times are GMT -8. The time now is 11:38 AM.


Copyright 2018 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.