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Deer jerky recipe

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jamesbarbara:
Looks amazing, going to have to try it out. Thanks

Dharma:
I'll share my secret jerky recipe, but only because I trust you guys not to share it with the unworthy. I don't like sweet jerky like the stores sell, all loaded with sugar. So, I came up with this marinade:

1 cup soy sauce
1 cup Bragg's apple cider vinegar
1/2 cup Worcestershire sauce
1 tablespoon hickory liquid smoke
2 tablespoons dried, crushed New Mexico green chiles

Make more if you need more increasing amounts accordingly. This recipe makes a nice, tangy, savory jerky. 

TRACY:

--- Quote from: osage outlaw on July 05, 2014, 12:01:48 am ---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.

--- End quote ---

Looks very similar to what I've used in the past. If you want more of a teriyaki flavor then swap out the soy for teriyaki.  Good mix of spices and flavorings in this one, hard to go wrong :)

nclonghunter:
I have made many different mixes for sliced jerky and enjoyed most. I decided to purchase a Jerky Cannon that is like a chaulking gun and try it. I grind a lot of my meat into burger with no fats added, which makes it perfect for making "slim Jim" types of jerky. You can use your own ingredients or buy the assorted packaged mix at hunting box stores. They usually come with a cure mix and instructions for measured meat.
I then put them in a dehydrator and get some great tasting jerky sticks. You can also make them flat if you don't like the slim Jim style.

It's also a good way to use what venison you have left over from last year. I just put 1/2 an elk in my freezer my buddy shot and that allowed me to pull out around 8 pounds of venison that is left from last year. It is now in jerky sticks and will be eaten during this hunt season.

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