Deer jerky

[JohnnyEvans]

who's got a good recipes i can try out .thanks and good huntting.

[Ryan Russell]

My brother has been using the seasoning from Bass Pro Shops this year. There are quite a few flavors, which are all pretty good, and for the most part it is easy on your stomach.

[capuzzi2]

cut thin hind quarter strips
mix equal parts worcestershire sauce,soy sauce and Allegro hot and spicy marinade (carried at Kroger in the marinade section). Add liquid smoke and brown sugar to taste. Marinate 4-6hrs. Pat dry. Lay strips directly on oven racks. Put cookie sheets at the bottom of the oven to collect drippings. Cook at 160 degrees for 8 or so hours. Keep oven cracked open with a wooden spoon.
After done, place directly in a big ziplock bag and place it in fridge.

If you leave jerky out too long it will get too dry.

This recipe is a bit spicy. If feeding to kids, use less hot and spicy marinade.

[JohnnyEvans]

thanks ill give it a try ........ thanks and good huntting.

[night nurse]

I used to make my own spice mix, but BASS PRO SHOPS is so much easer. for deer that is mostly what I use.

TED

[capuzzi2]

There are two basic ways to make jerky. You can grind the meat and put it into a jerky maker and then dehydrate it (can't use oven racks for that). That is when you use spices. Makes a more tender jerky. Or you can do it the way I described above which makes a chewier jerky and eliminates the need for a dehydrator.

[done workin]

There are two basic ways to make jerky.

WRONG!!! IMHO, Only 1 way to make jerky. Hindquarters cut cross grain (avoids the chewiness), about 1/4" thick, marinate for 2 days minimum, turning morning and evening. When adding smoke flavor, nothing is as good as the real thing. If you want to smoke it, put it on an elevated rack on the grill with hickory chips, an old barrel with a fire underneath, ect.... Smoking is easy for this purpose. I built a smoker a few years ago with a thermostat, oven heating element, insulated with 1" foam board, works great.

Slow dry at 165* MAX, about 6 hours, pieces will finish at different times, depending on actual thickness. Smoke HARD, with fresh hickory first 45 minutes then let finish drying.

Here's the recipe I use, guaranteed to please.

3 # meat
1 1/2 tsp salt
1 1/2 tsp onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. pepper
1/3 cup soy
1/2 cup worcestshire

If you like the heat, add 1/2 tsp of white pepper and 1/2 tsp of cayenne pepper.

Enjoy

Chris

[Scott_nra]

Here's what we do:

Double passes through grinder with 10% beef fat. you can use this for anything! and we do. For jerky, the seasoning from Wal mart or BPS is great. you can kick it up a notch with a little worchesteshire and liquid smoke. Marinade overnight at least. shoot through a jerky gun onto trays and dry in a dehidrator. (THe "open country" ones work great and don't cost much) then SHARE! (If you can) I've made up to 15# batches and never had a anything short of great.

You do this and I promise you WILL shoot more does! Jerky is the best reason to shoot a deer. :-)