Anyone have any good jerkey recipies. I usually use the Backwoods brand seasoning. I find that to be pretty dang good.

liquid smoke 1 tsp.
Trappey' s hot sauce 1/4 cup (if you want it spicy)
meat tenderizer 2 oz.
blk pepper 2tsp.
mix dry ingregients well spread over slices of meat then pour over liquid ingredients and let marinade overnite.
place on oven rack @ 150 degrees for 6- 8 hours with door barely open. makes 2-3 lbs. easily remember to stir during the marinading process

Use the search above or scroll through the cooking forum as this topic was discussed quite often this past season.

--------------------------------------------------------------------------------

I have a reciept I have worked out over the years,everyone seem to really like it.
Ingreidents are:
Beef without fat will work also:
three and 1/2 lbs. venison sliced thin,no thicker than 3/8" with (ALL) the fat removed.fat will cause it to go bad in a few days.
1/2 cup soy sauce
1/2 cup worchestershire
2 tsp. accent
2 tsp. lawyers season salt
1 tsp. garlic powder
2 tsp. onion powder
2/3 tsp. black pepper
2 Tbs honey

in a glass or stainless bowl mix all ingreidents,(the onion and garlic will not all dissolve).place meat into the mixture,stir well to cover.put in refridgarator over night.stir a couple times making sure the meat is covered with the marinade.
After overnight soaking lay on racks and put into dehydrator for about 8 hrs. or till the right dryness occurs.(time depends on the dehydrator you have.)


I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

[Deleted by Admins]

yeah,know what you mean navy. just don' t cook it so long.I like mine soft,bad jaw joint.

Easiest recipe is

2 cups soy sauce
1 cup water
1 tablespoon black pepper

You can then add hot sauce, Worcestershire, teriyaki, brown sugar, etc. if you want to get creative.

Scott Meier
White Oak Lodge