RE: Help with Deer Jerky
 

I have never used a cure. I make my sauce to soak the strips in over night and then fill my trays and it comes out just fine, Oh well. lol
Rick

RE: Help with Deer Jerky
 

Well Larry39040, I have tried the wet marinade like the rest of the guys, now I am going to try the dry rub like you suggest. I just picked up some HiMountain original jerky seasoning. I will let you know how it works out.

RE: Help with Deer Jerky
 

Here is a receipe I use as an all around marinate. Used it awhile ago for jerky. It's from a Chuck Adams article.

Taken from Petersen’s Hunting October 1979
Seven Step Jerky.

1. Basic ingredients are: garlic powder, onion powder, black pepper, soy sauce, Worchestershire sauce, seasoned salt, Accent. Also knife and pan or bowl.
2. Slice three pounds of venison into strips about 3/8 inch thick to ensure total saturation of the meat while it’s marinating.
3. In container, combine ½ cup soy sauce, ½ cup Worchestershire, 2 tsp. Accent, 2 tsp seasoned salt, 2/3 tsp garlic powder, 2 tsp onion powder and 2/3 tsp black pepper.
4. Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinade is ready to be used.
5. Place the strips of meat in the marinade, be sure they’re completely submerged. Marinate overnight, turning if necessary.
6. Lay marinated meat strips on oven rack. Cook for 6 to 8 hours at 150 degrees. They get crisper the longer they bake.
7. Store finished jerky in zip-lock bags or other airtight containers to seal in freshness. Jerky will keep up to two years.

RE: Help with Deer Jerky
 

if you don't use cure, you are not making jerky - just dried meat. this will have to be refridgerated and won't last as long as cured meat.

RE: Help with Deer Jerky
 

Thank dough. I think I understand now. From my reading, the cure can be any salt or soy, brown sugar or brine mixture or with a dry rub, a mixture of dry ingredients of the same.

RE: Help with Deer Jerky
 

Ok, made me up a big ole batch. Three different meats, three different flavors.

Jack Links Jerky Seasoning and Cure with Sika Deer
Very good, very peppery

Hi Mountain Original Jerky Seasoning and Cure with Whitetail Deer
Pretty good, not as spicey as Jack Links, and maybe sweeter

Hi Mountain Pepparoni Jerky Seasoning and Cure with Moose
Ok, but don't think I will buy again. Moose is much tougher than WT. So I get to work out my teeth.

I think I like the idea of the brine type marinades better than the dry rubs. Still got to work on that.

RE: Help with Deer Jerky
 

I make a ton of jerky i started out with the excalibur it is a very good one.I used mine for 4 years till i got my commercial 160 liter dehydrator I can now do a hole elk :} at one time.

The hi mountain cures are allso good they are very good for a fast fix deal. Cabelas is allso good ,it is all in what you want it to tast like.

In the excalibur you do not need to make little strips you can make thin stake like cuts allso way faster ,less knife work.

If you want the most tast out of your cures put them in a vacuum pack. This will open the spores in the meat ,so you will only need to let it set for like 2 hours.

I endup making 100#to 150# of jerky a year mine friends and family.That is in stake meat not dried.

RE: Help with Deer Jerky
 

Another good dry cure for jerky in the dehydrator or oven is wild west, it comes in a whole bunch of flavers, peppered is my favorite. Another trick I found useful for making jerky is to partially unthaw your wild meat in the fridge over night and then cut it into strips while it is still partially frozen. It not only makes cutting easier you can cut it much more evenly and also thinner.

RE: Help with Deer Jerky
 

I cut into strips about an inch square.
Rub the strips in a bowl with my favorite dry rub.
Let sit over night.
Place on smoker racks.
Smoke in a smoker with 50/50 apple/cherry at 165 deg for 10-12 hours.