RE: Venison Jerky Recipe For My BowHunting Friends
 

Can't wait to try it!

RE: Venison Jerky Recipe For My BowHunting Friends
 

no franks hot sauce here. any other kind to use?

RE: Venison Jerky Recipe For My BowHunting Friends
 

Any cayenne pepper sauce should work ... tht's what Frank's is .....and some vinegar, garlic powder and salt ....

RE: Venison Jerky Recipe For My BowHunting Friends
 

Bump by popular demand:D

RE: Venison Jerky Recipe For My BowHunting Friends
 

Thanks Toney, now all i need is the Venison. Season starts Sat... wooo whooo

RE: Venison Jerky Recipe For My BowHunting Friends
 

Same here my brother!!!!

RE: Venison Jerky Recipe For My BowHunting Friends
 

(Quicklygets awayfrom sparking keyboard of drule...)

RE: Venison Jerky Recipe For My BowHunting Friends
 

Tony,

Do you have a different recipe for your enemies?

RE: Venison Jerky Recipe For My BowHunting Friends
 

Dave, ifI did, you would be the first to know! ;)

Just playin' .... actually I do .... all you have to do is add 3 cups habenero juice :D

RE: Venison Jerky Recipe For My BowHunting Friends
 

That would make it have some kick.

That's amazing that some places are still waiting for the season to start. of ocurse, with the weather lately this weekend will be better than any of the ones i've had for the season here.

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

Thanks for the recipie.. I love to try new ones. I made some last nite from a differen't recipie. It was okay, but yours sounds better. I like it hot too. I'm using yours next time. That's nice of you to share!!!!

chris

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

Buck, i'll send ya my address in a PM so I can taste it and see ifya did it right :D

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

Go kill your own deer, PT.:D

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

I wanna [&o]:( my season doesn't start until Saturday [>:] oh, and LC .... don't make me come over there .....[8D]



Tony’s Venison Jerky

2 c Worcestershire sauce
2c cup Soy sauce
½ 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[/b]
2 ½ TB Crushed Red Pepper or
¼ 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.

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

Thanks Tony
My 11yr boy is going to love this, he's a jerky fanatic

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

6 Tablespoons of garlic salt?? (did ya mean powder??)


..would that not be a little overkill on the salt since the soy sauce has plenty of the already?

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

Here is the "Mother Load" of jerky recipes. Venison is substituted for beef on some. I like the Hot and Tangy. Or the Hawaiian for sweeter.
http://www.wideworldofhunting.com/jerky/recipes.htm#Hawaiian

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

"Here is the "Mother Load" of jerky recipes. Venison is substituted for beef on some. I like the Hot and Tangy. Or the Hawaiian for sweeter."


Ok then, the salt measures seem to be more within their constraints,, i'll give one of those a try.

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

It's salt ..... trust me on this one .... try it before you adjust .... salt helps the drying and also with the finished consistancy ...... let me know how you all like it!


ericstacy ...... back off my thread [:-]:D..... try this one ....it is just like you say you like ....trust me (I aint no politician):D

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

Bump for more requests for recipe ......


Tony’s Venison Jerky

2 c Worcestershire sauce
2c cup Soy sauce
½ 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[/b]
2 ½ TB Crushed Red Pepper or
¼ 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.

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

Are you going to make us some?

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

I sure hope get the opportunity! Last two outings, nothin'. I'll be in a tree for at least some part of every day for the next 3 days ..... it should be heating up .....


How goes your season, Dave?

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

Not enough time in the woods here. i plan on taking next Wed and Thursday off and already have Friday off. Therefore, it's 4 days of archery at the right time of the year I hope.

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

I can't wait to try this out. Thanks for the recipe and I will certainly let you know how it turns out.

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

Gun ..... guaranteed to be the best you ever had!!!

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

I've heard great things about this recipe. Just in time for my trip up North this weekend.

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

I just took out 8lbs of sliced v roasts out for jerky. Your thread popped up just in time. I'll let you know how it turns out.

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

A little history on Jerky and plenty recipes here. I like the Hot and Tangy.
http://www.wideworldofhunting.com/jerky/jerkyhistory.htm
Eric S. Stacy

RE: Venison Jerky Recipe For My BowHunting Friends
 

Bumped per request of a few members ......

Tony’s Venison Jerky

2 c Worcestershire sauce
2c cup Soy sauce
½ 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[/b]
2 ½ TB Crushed Red Pepper or
¼ 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.

RE: Venison Jerky Recipe For My BowHunting Friends
 

AHHHH!! There it is.....I couldn't find it.....thanks Tony!!

I made some over the weekend, not this recipe but a different one....Yeah, it SUCKED big time. Gonna use this one next time, thanks.

RE: Venison Jerky Recipe For My BowHunting Friends
 

Strange that this should pop up right now. Just finished drying new batch yesterday. It's so good.......:D:D

RE: Venison Jerky Recipe For My BowHunting Friends
 

can't wait to try it out tommorow

RE: Venison Jerky Recipe For My BowHunting Friends
 

Yeah LC ... I still haven't gotten my package in the mail[:-]:D

Have you changed it up at all?

RE: Venison Jerky Recipe For My BowHunting Friends
 

I've had a few guys request this again .... lots of new guys on here as well..... so I am bumping this for them ..... ENJOY! :)


Tony’s Venison Jerky

2 c Worcestershire sauce
2c cup Soy sauce
½ 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[/b]
2 ½ TB Crushed Red Pepper or
¼ 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.

RE: Venison Jerky Recipe For My BowHunting Friends
 

Dude, would this work for ground venison as well?

RE: Venison Jerky Recipe For My BowHunting Friends
 

Absolutely .... it would be more pungent, tho .... you may have to make a few adjustments .... like using garlic powder to reduce the salt in the garlic salt ....

Mobo .... did you ever end up making it last time?

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

probably a silly question but wont it cook in the oven and not dry out ?or am i missing something ?

RE: Venison Jerky Recipe For My BowHunting Friends
 

No, because I realized all I had was ground. Well, I have 1 roast, but I'm not cutting that up for jerky. Then I forgot all about it, and wanted to ask if the ground venison would work.. Thanks bro, I'm gonna make some probably next week.

RE: Venison Jerky Recipe For My Bow Hunting Friends
 

not a silly question ...... the problem with MOST ovens is that they will not go low enough to dry thejerky properly and WILL end up cooking it ... a dehydrator works the best ....if you use an oven, put it on the lowest setting and open the door a crack .... but best to get a dehydrator ...

RE: Venison Jerky Recipe For My BowHunting Friends
 

Thanks for that recipe. I love jerky and i iwll give this one a go as well.