Clint.

In my area, people use a concoction of brown sugar, black pepper, salt, and a few spices to rub into their cuts of venison. Then they place it in a container in the refrigerator for 2-3 days...at which time it is usually grilled.
Is that the methodology employed by you folks? I can' t seem to get just the right balance between the ingredients myself. Some folks have wonderful luck with this. Mine is always too sweet, too salty, or too peppery.
Would you fella' s share your secrets....what are the right proportions of ingredients for palatable jerked venison.

Thanks, Clint

joeturse

Have used uncle abe' s jerkey seasoning,and dried the meat in a dehydrator.Great stuff,kids eat it faster than I can make it.

Joe

zrexpilot

LOL! Man I have the same problem as you, to salty or to hot or to sweet, to much smoke, to much soy sauce oh man the list goes on. The way it alway comes out good for me is when I buy the jerky seasoning and use that, it' s always perfect that way. My home brews rarely come out right let alone perfect LOL.

young_gun

i dont use brown sugar, i just use some pepper and garlic and then some prime rib rub roast and some cajun seasoning, it sometimes gets a little bit salty but nothing a lil a1 or steak sauce cant fix up.

badshotbob

I use the premixed stuff in a bag. I suppose that' s not entirely doing it yourself, but you throw that stuff through the smoker and look out. Fights break out trying to get to the stuff.

mtair

joetursi i to use uncle abes i grind all the meat ,freeze it for 1 month , thaw it ,add insta cure, a small amount of liquid smoke, and uncle abes . shoot it on dehydrator trays with a jerky shooter and let it dry . usually 6-8 hours

kyhuntsman

Use a dehydrator and buy some jerky mixes. That is the easiest way to get good jerkly every time out. You can pick up a cheap dehydrator at wally world which will have some jerky seasonign in it. Use that to see what flavors you like. Then, go out to lemproducts.com and buy some of his backwoods jerky seasoning. It is the best. You can also pick it up at Bass Pro Shops.

Matt

skeeter 7MM

I agree wally world sell the American Harvest Dehydrator very reasonably and it works great. I also like the dry mix and cure that you can buy, a number of good ones to choose from the one most commented on as the best when sampling my jerky is Hi mountains Mesquite or Hickory. I however up the spice & lower the cure to not have such a salty product from what the directions state. For ground jerky I do the wet style: I use brown sugar, liquid smoke, beer, tabasco, cracked pepper, garlic, sea salt, dash of worchester and some BBQ sauce(if you use smoke flavour make sure to cut back on the liquid smoke). I will let this sit tightly covered in a metal mixing bowl for 2 days in the fridge, rolling it every 12 hours. If it gets dry, I will add more beer or some water..but it should be sticky to roll out, hold together and slice.

uncle matt

I thought this post started out talking about JERKED venison, not JERKY venison.

My wifes parents grew up in Jamica so jerked foods are pretty common around our houses. I' ve tried making some of my own jerk rub, but for all the effort I just couldn' t beat the consistent quality of my usual jerk rub of choice - Walkers Wood.I grab a few jars when I' m in a northern neighborhood of Chicago called Rogers Park where there' s alot of folks from the Caribbean. They have a website - www.walkerswood.com. Here' s the list of ingredients from the jar.

Scallions, Scotch Bonnet Peppers, Salt, Black Pepper, Allspice, Nutmeg, Citric Acid, Sugar and Thyme.

I olve seasoning with Scotch Bonnet peppers. We grow our own. THEY ARE NOT FOR EATING!!!!!!!!! (Just seasoning!)

I also like the jerk seasoning from Pickapeppa. Pickapeppa also makes an A1 like sauce, but spicer, that' s awsome on beef sandwiches and such.

Uncle Matt (in IL)

renzo8008

brown sugar, molases, coke cola, minced garlic, salt, pepper,onion powder, maybe some crushed red pepper, soy sauce, lea & perins worstershier, liquid smoke.....let meat strips merinate in this for a couple days....then you can put tooth picks through and hang them in your oven @ 150 degrees over nite....mmmmmmmmmmmmmmmmmmm