Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

novice jerky chef

Old 01-08-2009, 01:12 PM
Thread Starter
Join Date: Aug 2008
Location: SE Alabama
Posts: 30
Default novice jerky chef

i just made my first batch of deer jerky yesterday and was wondering what you guys use to season the meat. This is what i did and how i seasoned the meat.

i took a pack of hind quarters which were prepared for minute steaks (cube steak) and cut them into 1'4 inch strips. I thought this meat would make a more tender jerky.

i seasoned the meat with pepper, a tiny bit of salt, and soaked it in Dales steak seasoning for about 10 minutes.

dehydrated it for exactly 5 hrs.

The jerky cook time was perfect for my taste. It was, of course, a little too "dalesy", but i love that stuff so it is good by me.

It tastes like it could be missing a little something...any suggestions on how ya'll fix up your jerky. I'd love to try something new.

lawson0207 is offline  
Old 01-08-2009, 02:43 PM
Nontypical Buck
Join Date: Dec 2006
Location: Illinois
Posts: 2,828
Default RE: novice jerky chef

I use some stufffrom the company that made my dehydrator but if you Google that question you'll have 100's of recipes.
sjsfire is offline  
Old 01-25-2009, 01:24 PM
Nontypical Buck
pnut's Avatar
Join Date: Sep 2008
Location: Missouri
Posts: 1,421
Default RE: novice jerky chef

Call me crazy but I use one of my deer a seasons' backstraps for jerky.
It's much tender meat.

Here's the recipe:

3lbs meat (I slice the straps into 1/4" strips)
1/3C Worcestershire Sauce
1/4C Soy Sauce
1tsp Salt
1tsp onion powder
1tsp garlic powder
1tsp black pepper
1tsp white pepper
3tsp (crushed pepper flakes) - I use the the ones from my home grown cayenne peppers (dried) I like it hot.
Chop up a couple fresh jalapenos and throw it in (seeds an all).

Marinate at the very MINIMUM 12hrs - I usually go 24hrs.
Dehydrate at 180-200 degrees 6-8hrs rotating bottom rack to top half way through.
I like lower better - just takes longer.

Turns out great every time.
You can always turn down the heat by not putting in the jalapenos and not as much crushed red pepper.
pnut is offline  
Old 01-25-2009, 04:59 PM
Giant Nontypical
Leafrivermac's Avatar
Join Date: Mar 2004
Location: South Mississippi
Posts: 5,233
Default RE: novice jerky chef

I use Dales also but I mix half Dales and half water with a little liquid smoke. Generally I marinate over night then put pepper corn on both sides of the meat . . . .no salt as the Dales is salty aplenty.
It must be good as I send it all over the states and overseas to servicemen. If I want a stash for myself I have to hide it. LOL.
Leafrivermac is offline  
Old 01-29-2009, 11:58 AM
Fork Horn
Join Date: Jan 2009
Posts: 195
Default RE: novice jerky chef

I use 1/2 moore's mixxed with 1/4 beer and 1/4 milk. It is less salty than dale's. I soak overnight The milk pulls the edge off the gamey taste. A few dashes of tabasco, garlic powder, onion powder, liquid smoke and black pepper. I just use a high power fan up to a ss box with ss 1/4" screen 1" between racks for 10-12 hours. No heat. It is done outside when it is above freezing. It is like the packaged jerky at the store instead of the dried out stuff I have tried that people have made. The heat is what makes it hard and brittle not the drying. I cut at a 45 to the grain like you would a flank steak for the strips. Usually don't really focus on the cut of meat. I make 2 or 300 lbs a year for friends. They just have to keep me in moore's marinade and deer.
Bugflipper is offline  
Old 02-05-2009, 04:39 PM
Join Date: Oct 2007
Posts: 70
Default RE: novice jerky chef

11/4 cup Worcestershire Sauce
11/4 cup Soy Sauce
1/3 cup liquid smoke
3T black pepper
3T onion powder
11/2t garlic salt
11/2t season salt

We add just enough meat so that the liquid is obsorbed. We always letit soak for three days and mix it two or three times a day to make sure all the meat is seasoned. Its the best jerky ive ever had.
cowboycrittergitter is offline  
Related Topics
Thread Starter
Last Post
01-02-2006 02:39 PM
08-10-2005 12:26 PM
Camp Cooking and Game Processing
02-10-2003 01:30 PM

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Quick Reply: novice jerky chef

Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service - Do Not Sell or Share My Personal Information -

Copyright © 2023 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.