Venison Jerky Recipe For My BowHunting Friends
10-10-2007, 11:02 AM
#51
Nontypical Buck
Join Date: Jul 2007
Posts: 1,083
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
chris
10-10-2007, 02:16 PM
#54
Giant Nontypical
Thread Starter
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Venison Jerky Recipe For My Bow Hunting Friends
ORIGINAL: LittleChief
Go kill your own deer, PT.
ORIGINAL: PreacherTony
Buck, i'll send ya my address in a PM so I can taste it and see ifya did it right
Buck, i'll send ya my address in a PM so I can taste it and see ifya did it right
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.
10-10-2007, 06:25 PM
#57
Join Date: Aug 2007
Location: New Orleans, La. USA
Posts: 400
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
http://www.wideworldofhunting.com/jerky/recipes.htm#Hawaiian
10-10-2007, 06:41 PM
#58
Fork Horn
Join Date: Jul 2004
Location:
Posts: 446
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.
Ok then, the salt measures seem to be more within their constraints,, i'll give one of those a try.
10-11-2007, 05:42 AM
#59
Giant Nontypical
Thread Starter
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Venison Jerky Recipe For My Bow Hunting Friends
ORIGINAL: throwingStarr
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?
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?
ericstacy ...... back off my thread [:-]
..... try this one ....it is just like you say you like ....trust me (I aint no politician)
10-31-2007, 09:55 AM
#60
Giant Nontypical
Thread Starter
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
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.
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.