I am getting ready to make some deer jerkey and was just wanting a fairly easy recipe for deer jerkey. Thanks

The Deer Jerky Recipe Page!
http://www.wideworldofhunting.com/jerky/recipes.htm
I like the Hot and Tangy!

Click on the "INTERACTIVE" button at the top of this page and then the "RECIPE" button. Choose the "Deer" icon and scan through there. A quick check just now shows several recipes. As far as whether they are good or not, you'll have to be your own judge.

My wife makes an excellent marinade for venison jerky, but won't even share it with me. Probably figures that if I get that, what do I need her for? Just Joking honey.

for a simple one I do equal parts soy sauce and worstershire sauce, tablespoon of honey, black pepper, red pepper flakes, garlic powder, onion powder.

The Dehydrater I am using says that the machine needs to be set at 155F. I was wondering about how long most jerkey takes to make and how long do you marinate it.

I cant figure this site out.....Ifound the page with all the recipes. Do you have to use recipes that dont call for beef such as Venison. I guess Venison is deer meat cause alot of the recipes say to use beef and was wondering if you can use deer meat when it calls for beef.

Dude .... you don't need to figure that site out ......... check this recipe out first

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.