Venison Jerky Recipe For My BowHunting Friends
10-31-2007, 10:04 AM
#62
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
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?
How goes your season, Dave?
10-31-2007, 10:12 AM
#63
Nontypical Buck
Join Date: Feb 2007
Location: Balt, MD (orig: J-town,PA) The bowels of Hell!!!
Posts: 2,188
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.
10-31-2007, 10:33 AM
#65
Giant Nontypical
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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: Gundeck
I can't wait to try this out. Thanks for the recipe and I will certainly let you know how it turns out.
I can't wait to try this out. Thanks for the recipe and I will certainly let you know how it turns out.
10-31-2007, 04:10 PM
#68
Join Date: Aug 2007
Location: New Orleans, La. USA
Posts: 400
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
http://www.wideworldofhunting.com/jerky/jerkyhistory.htm
Eric S. Stacy
02-18-2008, 07:37 AM
#69
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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.
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.
02-18-2008, 07:45 AM
#70
Join Date: Mar 2004
Location:
Posts: 13,082
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.
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.