Author Topic: Anyone have a good Deer jerky recipe? (Read 1528 times)

THE#1hunter · « **on:** August 10, 2004, 09:46:05 AM »

Hi, I was wondering if anyone here has any good Deer jerky recipes?

VTDW · « **Reply #1 on:** August 18, 2004, 12:37:31 PM »

My absolute favorite is just coat the strips with soy sauce, season with Lowry's Seasoned Salt and pepper. It is simple and tasty.

Dave :-)

THE#1hunter · « **Reply #2 on:** August 19, 2004, 03:31:16 PM »

Thanks ill give it a try

Randy_che · « **Reply #3 on:** August 20, 2004, 03:56:52 AM »

Mine's about the same at VTDW, but I add some hot pepper flakes and some brown sugar. Somtimes some garlic powder too. I don't really measure anything, just add until it looks like "enough". Careful with the salt.

cbagman · « **Reply #4 on:** August 26, 2004, 04:38:05 PM »

Here is a tasty one.. Dales Steak Sauce which has a lot of soy and garlic and other herbs.. I mix it 50-50 with H2O then add some more soy sauce, a few slugs of liquid smoke and a lot of Texas Pete.. Add some black pepper and more garlic salt. Soak the meat all night and then dry it the next day.. I still have a bag and I'm gonna hit it in a minute.. Use the same recipe to marinate a deer ham all night and then smoke it 7 hours with bacon over it.. :grin: cbagman

THE#1hunter · « **Reply #5 on:** August 28, 2004, 04:31:52 PM »

I heard u can slow cook it in the oven and it tastes ok to..anybody do this?

Randy_che · « **Reply #6 on:** August 29, 2004, 09:43:50 AM »

Yes. Here's my method.

I use some cooling racks on a foil-lined cookie sheet. Upper half of the oven, but usually not the top shelf. The stackable wire racks are best, but you can also just use a single rack per cookie sheet. Turn the oven to WARM or 175-200F or so. Spray racks with a light coat of Pam. Lay thinly sliced/marinated meat evenly on rack (no overlaps). Place in oven for 6 to 8 hours, with oven door propped open an inch or two at the top. I usually stick a folded up potholder or something in there and then let it close on the potholder. When it is done, it will be a dark brown/black color like store-bought jerky. If you don't prop open the oven door, it will still dry, but it will cook first. Not as good that way. Use the foil on the cookie sheet. It makes cleanup a lot easier. I take this stuff to work and besides the vegan girl, everyone else loves it.

THE#1hunter · « **Reply #7 on:** December 27, 2004, 02:24:36 AM »

Thanks Randy, I think ill try making some tonight or tomorrow :grin:

Ramrod · « **Reply #8 on:** December 28, 2004, 12:43:05 PM »

As soon as you can, get yourself a stackable rack food dehydrator. Make sure you get one with heat. It is so much easier, and never cooks the meat. But I used the oven for many years before I got one.
I like most any jerky, even just plain salt and pepper, but the one I like the most is this one. I have been making it for 20 years.

3 lbs. lean meat sliced 1/4 inch thick
1 tbsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. Liquid Smoke
1/4 cup soy sauce
1/4 cup Worcestershire sauce
optional, 8-12 drops Tabasco sauce.
I left the Tabasco out when the kids were teething.

Mix well, pour over meat, and put in fridge for a day. Mix it up occasionally. Put in dehydrator for 6-8 hours.

I find all jerky is better after a day or so storage in a plastic bag.

clodbuster · « **Reply #9 on:** January 08, 2005, 04:08:10 AM »

#1 See my recipe listed as "here goes again" listed about 4-5 topics down from this one.