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.