Buckhunter46755

Hi guys & gals,
Here is a new recipe I came up with and tried the other night.Ilooked at several different recipies, made someslight adjustments, and added a few more ingredients. It is some of the best I have had or made.
If you like sweet and slightly tangy venison jerky, you WILL NOT be disappointed!
It turned out so good I had to share this everyone!! If it wasn't awesome, I wouldn't have posted it.
Everyone who has tried it so far loves it. People are even trying to buy it off me...lol

I do alot of homemade cooking and smoke meats, so you can trust me.

chris

Sweet & Tangy Venison Jerky (Very Good Flavor !!)
All measurements are for 1lbof meat. Adjust accordingly.
Use lean cuts of venison. Trim any fat away.

4 TBLS Soy Sauce
4 TBLS Worcetstershire Sauce
4 TBLS Teriyaki Sauce
4 TBLS Brown Sugar
2 TBLS Liquid Smoke
1 TBLS Ketchup
1/4 TSP Garlic Powder
1/4 TSP Ground Red Pepper
1/4 TSP Onion Salt
1/4 TSP Lawry's Season Salt
1/8 TSP Black Pepper
Mix all ingredients in saucepan and heat on low-medium stove
until all spices and brown sugar are dissolved well. Avoid Boiling.
Remove from heat and let cool to room temperature.
Cut your venison in 1/4" - 1/2" thick strips.
Crossgrain will give you tender jerky.
With the grain chewy jerky.
Diagonal - somewhere in between.
Pour cooled mixture over meat in large bowl and mix well until
all meat is coated evenly.
Place covered in refridgerator 6-8hrs or overnight.
Remove from fridge, drain, pat pieces dry between paper towels.
Place in dehydrator (or in oven on pie racks at 150-200 degrees) until desired dryness.
If using oven make sure to leave door cracked!!!
Blot every hour or so with paper towel to remove any oil that accumalates during drying.
Rotating a couple of times may be neccessary depending on your dehydrator.
It took mine about 7-8 hrs in a 425 watt dehydrator. Times will vary
depending on your dehydrator.
Thinner slices may take less time. So check it every hour or so after the first few hours.
DO NOT overdry!
When jerky is desired dryness, allow to cool and store in airtight container / bag.
Extra jerky can be froze, but refridgeration is NOT recommended.
Jerky should keep for at least a week in a sealed container at room temperature.
(Usually Doesn't Last That Long!!!)
ENJOY!!

If you have any liquid after draining you can freeze it and use it to flavor deer burgers etc.

BOB7255KHZ

You sure got everyones mouth watering now. Nuttin better than jerkey smell going thru the house , yeah man.
I just ground up a bunch of hot sausage/ deer meat.....also made some mild sweet sausage deer meat.....like breakfast sausage.
Cooked up some of the hot sausage on the grill the other night and it made some burgers that were outta this world.....I'm slobbering as I type this lol.
I got a bunch of steaks to deal with plus the back straps.....lookout.
BOB

bowfisherman

thanks. I have a smoker and make lots of jerky. The recipe I use now is the same minus the teriyaki and uses honey for sweetness instead of brown sugar. I like the sound of that. I will try it.

Krypt Keeper

Nice looking recipe.. I make my wife sick from the smell of jerky. Seems after a month or so of me making it she wishes hunting season was over..

I make a crap load, and have people give me whole deer and coolers full of deer meat to make it for them also..

My lovely wife hasnicknamed it "Bambi Candy"

Cossack

I've been using the High Mountain Pepper and Garlic blend. The dry powder is so much easier, and so is gringing the meat and extruding it. Made 7 lbs last w/e in my homemade dehydrator. Then finished by smoking half of it to test the differeence. Smoking gets my vote.
Had smoked beef ribs for dinner. Awesome.

smokepolehall

I spect yer jerky be right good. I just can't do chawin wid the few teeth i got left!Seems like everything i try to chaw on goes between the few i have left![&o]

ericstacy

Sounds great! I also like a Hot and Tangy. Made with Cayenne Pepper. Here is a few different recipes.
http://www.wideworldofhunting.com/jerky/recipes.htm
All of them are great and if you get enough deer meat they are fun to test.
Eric S. Stacy AKA: DeerDope

bowfisherman

Thanks. I book marked that page. I will have a lot of meat and free time after duck seasons over.

Buckhunter46755

Thanks ericstacy, I too like the hot stuff. There's alot of recipes on that page! I'll try some out!

chris