CAMPFOURCORNERS

with archery season approaching (or already started in some places) i was wonderin if anyone had any tried and true recipes for deer jerky. im always looking for some different ingredients to try out in my jerky so if anyone has so good recipes let me know
thanks

Who

Should be several post on this, you might do a search.
Good luck
Rick

Who

Were you able to find what you were looking for? One time I had hoped to have a jerky cook off but could not get enough to have it. Shame, I thought it would be fun.
I also would like to have a hot sauce cookoff but dont know where to start.
Any way if you dont find it doing a search just post again and I will try and tell you how I do mine.
Rick

moosehunter21

I like jerkey but I dont like spicey stuff... But your hot sauce contest sounds fun.

CAMPFOURCORNERS

who...i would like to know how you make yours i found sites for recipes but i like to hear from people who actually have tried a recipe that way its easier to tell wether arecipe is worth trying cuz with so many differnet recipes you never know which ones are any good or not

Who

Sorry I just found your post. I will post a answer but not right now, tired and getting up early.
I will tell you that your jerky will only be as good as the meat you use. Make sure that you get ALL (what does all mean? all means all, and thats all that all means!) fat off the meat. If you dont it will spoil and you will get sick!
I dry my jerky so its crisp.
Well Im about to fall asleep here so will post again or send you a email
Night

rebel wolf

I like to cover the meat(5 lbs.)in a seasoning salt ( Lawrys) and then a 1/4 cup liquid smoke and 2 cups water to cover everything marinade overnight or a couple days and dehydrate in the oven overnight, kids and family eat it up.

Who

Note on this. when you are wanting to add spices take some first and do a mix and taste. If it dont taste good dry it isnt going to taste good on your jerky.
I have the good luck in that there is a spice store here in town that will let you taste and help you mix your spices. Only problem is that its hard to get out of the store. lol

rockytop

1 bottle hickory smoke
1/3 cup brown sugar
big bottle of terraki or soy sauce or 1 of each ( for a lot of jerky)
1/2 cup of water
2 tbls of Montréal steak season
1 bottle habronaro sauce (leave out if you don't like it hot)
1 bottle of hot sauce

mix up and let stand for an hour
do not slice your meat to thin
cook 8-9 hours or until you can bend the meat without breaking it

Striper Phil

Rockeytop has it about right. I generally use a Teriyaki base and add to taste what ever is in the fridge that needs emptying, such as old steak sauce, hot sauce, barbeque sauce , and on and on.