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Deer jerky recipe

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osage outlaw:
I have tried a lot of jerky over the years.  This is by far my favorite.  I've had guys at work give me some of theirs and I couldn't stand to eat it because it was so bad.  I'm not sure how much deer meat I use.  Its about a quart freezer bag full.  I slice it thin and spread it out on foil covered pans.  I like to bake the meat at 225 for 20 minutes.  I don't think dehydrators get the meat hot enough so this should make it a little safer to eat.  It also cooks a lot of the blood out of the meat so it soaks up more marinade.  I let it set at least over night in the fridge. 

1 TBSP      liquid smoke
1/4 cup     soy sauce
1/3 cup     Worcestershire sauce
1/2 TBSP   ground cayenne pepper
1 TBSP      garlic powder
1/2 TBSP   crushed red pepper
1/2 TBSP   course ground black pepper
2 TBSP      salt

Sometimes I cut the peppers in half if I want a milder batch.  If I need to I'll ad just a little bit of water to make sure all the meat is in the mix.

I use this same recipe minus all the peppers for steaks. 

bubby:
Sounds great Clint I'll give it a try

Marc St Louis:
It's been many years since I made Deer jerky but this is a recipe and method I have used.

Marinade
2 Tbs soy sauce
1/2 cup brown sugar
1/4 cup coarse salt
1 cup water
1 Tbs crushed chilli peppers
1/2 Tsp garlic powder
pinch cloves

Cut meat into strip 1/2" thick and marinate for a few hours.  Remove and rinse excess marinate off.  Smoke the meat using your favorite wood, I've used Maple, Apple, Plum, even used some shrubs such as Witherod.  I generally smoked the meat at a temp in excess of 200 degrees F for several hours till the meat was dry

RBLusthaus:
Used to make jerky all the time -  the marinade we used was equal parts of sugar and salt in water, until a regular egg floated, then add tobasco, garlic and anything else you like, soak the meat in the mix overnight, and smoke the next day after allowing the meat time to dry and glaze over, for about 12 hours till it was dead and shriveled.  Mmmmmmmm.  One key is make sure that all fat has been trimmed from the meat. Our smoker was quite large so we also threw other stuff in there - cheddar cheese rounds, shrimp, and bluefish if we had any were always big hits with the crowd - - but we also stored perch filets from ice fishing season in the freezer till it was time to fire up the smoker - and they were the best.  Ahh -  good times. 

Russ

JW_Halverson:

--- Quote from: RBLusthaus on August 15, 2014, 02:04:47 pm ---Used to make jerky all the time -  the marinade we used was equal parts of sugar and salt in water, until a regular egg floated, then add tobasco, garlic and anything else you like, soak the meat in the mix overnight, and smoke the next day after allowing the meat time to dry and glaze over, for about 12 hours till it was dead and shriveled.  Mmmmmmmm.  One key is make sure that all fat has been trimmed from the meat. Our smoker was quite large so we also threw other stuff in there - cheddar cheese rounds, shrimp, and bluefish if we had any were always big hits with the crowd - - but we also stored perch filets from ice fishing season in the freezer till it was time to fire up the smoker - and they were the best.  Ahh -  good times. 

Russ

--- End quote ---

Good times indeed!  And perch any way I can get 'em. 

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