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4,037 Posts
Discussion Starter · #1 ·
OK. Now that the freezers are full (Or at least getting there) and I have seen at least one other thread listing various recipes and cooking tips, it's time to start one just for that purpose.

Please stick to you FAVORITE recipes that have received UNIVERSAL approval including the pickiest eaters.

It can be our own Best of Cookbook. Please include marinades, grilling tips, Jerky, Bologna, steaks, etc..............................

I will post mine for Chicken Fried Steak and jerky when I have the recipes in front of me.


Slice 2 1/2-3# of hindquarter into thin strips and marinate for at least 24 hours in the following turning 2-3 times if possible.

1 tsp salt
1 tsp Instacure #1 (From the Sausage Maker.com prevents spoilage while drying I have elimnated in my early years, Saltepeter or sodium Nitarte will do the same thing.)
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Ground Black Pepper
1/4 Cup Soy
1/3 Cup Worcestshire

I cut out the tsp of salt because I prefer pepper over the salt flavor. I add 1/4 tsp cayenne and 1/2 tsp white pepper for a good balanced kick.

Thread on shikebob skewers and hang meat between top rack in oven. Place aluminum foil on bottom rack to catch any drippings and there will be some. Dry between 160-170 until desired dryness. Store in paper bag DO NOT SEAL IN ZIPLOC.

For a better end result use smoker instead of oven. Hang on top rack in smoker and smoke with wet Hickory for one hour and then finish drying to your desired level.


1 1 /2 # Venison Steaks Sliced
1 tsp Garlic Powder
1/4 tsp Cayenne
2 eggs beaten
1 1/2 Cups Bread Crumbs
1 Cup Flour
1 tsp Pepper
1/2 tsp Slat
Oil for Frying

Pound steaks with meat mallet to 1/4" thickness MAX. Combine the flour, garlic powder, pepper, cayenne, salt.

Heat Oil in cast iron skillet.

Coat meat in Flour mixture, then dip in eggs and then into the brad crumbs. Fry 2-3 miuntes each side or until the blood starts to rise through ione each side.

Serve with side order of home made mashed potatoes with white country gravy. Make your own or use the store mixes.

4,037 Posts
Discussion Starter · #6 ·
Man, I am disappointed.

Either nobody eats all these deer they kill or ya'll are some bad cooks.

Are recipes that secretive???????? OK, hunting spots, gps coords. maybe some generation old bologna secrets, maybe.

But steak and roast recipes????????
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