deer jerky
08-31-2007, 04:36 AM
#2
Join Date: Jul 2007
Location:
Posts: 583
RE: deer jerky
1 part liquid smoke (I prefer the Hickory)
2 parts teryiki marinade
1 part soy sauce
coarse ground Black Pepper
Garlic Salt
Jerky meat sliced thin and in strips
Mix together in a plastic zip lock bag and marinade meat for at least 3 hours (I let mine marinade over night in the fridge)take out of marinade bag and lay meat flat on a baking sheet or tin foil and sprinkel with black peper and Garlic salt on both sides. then dehydrate
Give this a try and I promise you will like it. I have made this w/ venison, beef, even pressed out hamburger(it tasted just like a teraki slim jim) let me know if you liked it
2 parts teryiki marinade
1 part soy sauce
coarse ground Black Pepper
Garlic Salt
Jerky meat sliced thin and in strips
Mix together in a plastic zip lock bag and marinade meat for at least 3 hours (I let mine marinade over night in the fridge)take out of marinade bag and lay meat flat on a baking sheet or tin foil and sprinkel with black peper and Garlic salt on both sides. then dehydrate
Give this a try and I promise you will like it. I have made this w/ venison, beef, even pressed out hamburger(it tasted just like a teraki slim jim) let me know if you liked it
08-31-2007, 08:36 AM
#3
Nontypical Buck
Join Date: Aug 2005
Location: S.W. Pa.-- Heart in North Central Pa. mountains-
Posts: 2,600
RE: deer jerky
I use basically the same recipe as kdvollmer,but some times I use Frank's Louisiana Hot Sauce in place of the Teriyaki sauce. Gives the jerky a bit of zip, but not overpowering.
08-31-2007, 07:16 PM
#5
Typical Buck
Join Date: May 2003
Location:
Posts: 920
RE: deer jerky
Making real jerky isnt hard. I use venison, beef and wild turkey mosty. I cut the meat into 1/4" strips and season with salt, pepper, garlic powder and enough cure for the amount of meat, it could be 8 lbs or 80lbs, I then put it in a plastic tub and refrigerate overnight. I then smoke it with either oak, mesquite or hickory wood in my smokehouse for 8-10 hours. It's better than any store boughtor stuff that'smade in an oven for sure.
The indians never used liquid smoke or teriaki sauce
The indians never used liquid smoke or teriaki sauce
09-01-2007, 09:09 AM
#6
Fork Horn
Join Date: Mar 2007
Location: NY
Posts: 366
RE: deer jerky
To make it easy i buy it premixed here: http://www.eldonsausage.com/search_results.asp?PAGE=2&txtsearchParamTxt=Je rky+Seasoning&txtsearchParamType=ALL&txtse archParamCat=ALL&txtsearchParamMan=ALL&txt searchParamVen=ALL&txtDateAddedStart=&txtD ateAddedEnd=&txtPriceStart=&txtPriceEnd=&a mp;txtSale=
09-02-2007, 08:34 AM
#7
Join Date: Feb 2003
Location: tellico plains Tennessee United States
Posts: 9
RE: deer jerky
09-19-2007, 04:22 PM
#8
Join Date: Aug 2007
Location: New Orleans, La. USA
Posts: 400
RE: deer jerky
Here is a page with plenty recipes for Jerky. I tend to stay with the
spicey or barbeque flavors. The worchestshire recipes are a little over powering. The key is slow dry not cook, but make sure they don't hold moisture or they won't keep long. Good luck!
http://www.wideworldofhunting.com/jerky/recipes.htm
Eric AKA DeerDope
spicey or barbeque flavors. The worchestshire recipes are a little over powering. The key is slow dry not cook, but make sure they don't hold moisture or they won't keep long. Good luck!
http://www.wideworldofhunting.com/jerky/recipes.htm
Eric AKA DeerDope
