Chef #1 Would you have any ideas on a good marinade for whole muscle deer jerky? Most of the ones I have tried give an overpowering Soy Sauce and or Liquid Smoke taste when using them with whole muscle meat.

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Let's Go Shootin' ! Pinmaster
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PINMASTER- I PERSONALL DO NOT LIKE WET MARINADES FOR JERKEY. I LIKE DRY RUBS FOR MARINATING. HERE IS A FEW DRY RUBS THAT I THINK YOU WILL LIKE.

SOUTHERN BBQ RUB
1/4 CUP BROWN SUGAR
2 TBL KOSHER SALT
1/4 CUP BLACK PEPPERCORNS
1/4 CUP PAPRIKA
1 TBL POWDERED MUSTARD
1 TBL ONION POWDER
1 TBL GARLIC POWDER
2 TSP CAYENNE PEPPER

CONBINE ALL INGREDIENTS INTO A BLENDER AND BLEND TO FINE POWDER. STORE IN JAR IN FREEZER. WILL STORE FOR UP TO 6 MONTHS.

LAYOUT MEAT ANF RUB WITH MIXTURE. PLACE IN PLASTIC BAG AND MARINATE IN REFRIGERATOR FOR 24 HOURS. PLACE IN DEHYDRATER AND DRY TO DESIRED DONENESS

NEW MEXICAN RED PEPPER RUB

4 DRIED ANCHO PEPPERS
2 DRIED CHILIE PEPPERS
2 CANNED CHIPOLTE CHILIE PEPPERS
1/4 CUP CHOPPED ONIONS
4 GARLIC CLOVES
2 TSP GROUNG CUMIN
2 TBL DRIED OREGANO
1 TSP KOSHER SALT

SOAK ANCHO PEPPERS AND MEXICAN CHILIE PEPPERS IN HOT WATER FOR 1 HOUR. REMOVE AND RESERVE 2 CUPS SOAKING WATER. COMBINE CHILIES, WATER AND THE REST OF THE INGREDIENTS INTO A FOOD PROCESSOR, AND PUREE UNTIL ALL INGREDIENTS MAKE A PASTE. STORE IN AIR TIGHT JAR IN REFRIGERATOR FOR 3 TO 4 WEEKS

SPREAD PASTE ONTO MEATS AND PLACE IN BAG OVERNIGHT. REMOVE AND PLACE ON OVEN RACK AND SLOW COOK (150 DEGREES) UNTIL DESIRED DONENESS.

HUNT ON HUNT HARD EAT WELL

Thanks Chef, I'm going to try that first one tonight.

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Let's Go Shootin' ! Pinmaster
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Chef#1...You gave a receipe for dumplings. My aunt use to make chicken and dumplings. Problem is she took it with her when she died years ago..<img src=icon_smile_shock.gif border=0 align=middle>

Can you help a hungry guy?

JERSEYJOE, HERE IS A RECIPE FOR CHICKEN AND DUMPLINGS. IT IS SIMPLE AND QUICK AND TASTES GREAT.

1 3# CHICKEN, CUT INTO 8 PIECES
SALT AND PEPPER TO TASTE.
2 TBL BUTTER
1/2 CUP WATER
1 C. SLICED ONIONS
1 TSP POULTRY SEASONING
1 CAN CREAM OF CHICKEN SOUP
1 2/3 C. MILK
1 10 OZ PKG FROZEN VEGTABLES
1 CUP BISQUICK OR A PREPARED BISCUIT MIX

SEASON CHICKEN WITH SALT AND PEPPER. BROWN WITH BUTTER IN A HEAVY BOTTOM POT .ADD WATER, ONIONS AND POULTRY SEASONING. COVER AND SIMMER FOR 30 MIN. STIR IN SOUP AND 1 1/2 CUPS MILK. BRING TO BOIL, REDUCE HEAT AND SIMMER FOR ADDITIONAL 10 MIN, STIRRING OCCASIONALLY. COMBINE BISCUIT MIX AND REMAINING MILK. DROP FROM A SOUP SPOON INTO STEW. COOK FOR 10 MIN, THEN COVER AND COOK FOR 10 MIN LONGER. THEN ENJOY.

THIS IS A GREAT RECIPE FOR HUNTING CAMP. YOU CAN ALSO SUBSTITUTE ANY GAME BIRD FOR THE CHICKEN.

YOU WILL NOTICE, I AM USING SOME PREPARED PRODUCTS. IF YOU WOULD LIKE A RECIPE THAT IS COMPLETLY FROM SCRATCH LET ME KNOW AND I WILL PREPARE IT FOR YOU.

HUNT ON HUNT HARD EAT WELL

Thanks for that great enhancement to my caveman dinner &quot;recipie,Chef 1. I'd like to tap your expertise once again. When I make venison stew I usually slow cook the meat cubes separately in the marinate with water and beef stock added. Unfortunately this turns out to be tough little cubes instead of tender ones. What am I doing wrong? By the way lentils is a great additon to the venison stew;it adds substance,color, earthy body and good nutrition to the meal.

buckstopshere,

the slow cooking proces works great for the cuts of meat that are already tender, ex loins, tenderloins. For the tougher cuts you need to cook them vigoursly to break down the muscle tissue. Most of the time I like to use some form of acid to aid in the breakdown(vinegar, juices, etc). If you use this technique, I think that you wil see a great difference. If I can help you further, please feel free to let me know.

hunt on hunt hard eat well

By vigorously do you mean for a short period at high heat? If the meat is in a liquid,it shouldn't reach over 212 degreees no matter how high the burner temp. Also, by cooking them in the marinate I thought I might be in a sense boiling them and drawing out the moisture from the meat cubes by the ingredients of the marinate. Not so? I usually marinate the meat for 3 days before cooking and usually add a teaspoon of lime juice (I think this adds a better flavor than vinegar) so the meat is quite tender before I start the cooking process, Also, in your offerings on my caveman dinner post the list include 2 tumble weed rub; is that 2 tablespoons? I tip my hat to you for all the good insights you provide.

[Deleted by Admins]

chef, thanks for looking in detail for me. I appricieat(sp) it. If you dont mind, put some of the simpler recipes for soup up here for me.
Thanks

&quot;A Country Boy Can Survive&quot; </IMG>