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Location: upstate New York
Joined: 06/21/2006
Posts: 140
Jerky

I make a LOT of venison jerky using the following recipe.
I start with about a 2 to 3 lb. piece of meat and cut all of the fat off.
Then slice it into thin pieces about 1” + - wide and 1/8 to ¼” thick.
Mix together 1 Tbs. salt, 1 Tsp onion salt, 1 Tsp. garlic salt, ¼ Tsp pepper, 1/3cup Worcestershire sauce, 1/3 cup soy sauce, 1/3 cup A-1 steak sauce ( Heins 57 or other). And a couple tsp liquid smoke if you like it.
Marinate the strips in it over night in the frig.
They can be dried any way you like in an oven or in a dehydrator. In the oven it should never go over 130 degrees or else it will cook and be all dried out, not good . I always use a dehydrator and set it for about 120 degrees . I takes about 5 hours with mine , it has a fan on it and that helps. They should be turned over and checked every hour or so. The thin pieces will be done first and should be taken out as they dry. When done I keep them in a zip lock bag . I was told they will last for a very long time but around my house that doesn't happen.
You can use any cut of venison and I find the better cuts , hind quarter ,are the easies to cut up. Also if the piece is still a little frozen it helps to cut thin. If you cut with the grain it makes for a chewier jerky. It seems like a lot of salt but it is needed to kill bacteria when drying . Good luck

cowgal's picture
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Location: Colorado
Joined: 03/10/2002
Posts: 1787
Jerky

The above recipe is very similar to one I've used for years on elk, deer and antelope. They all turn out delicious! Yes

I sometimes play around with the ingredients and add hot red pepper flakes for some heat, or some freshly ground black pepper.

I agree with ADK Jim, a dehydrator is the best way to go. Before we bought one I made the jerky in the oven, and it just never turned out quite right. It was too dry and brittle instead of chewy. Sometimes I put the jerky in a smoker for a few hours then finish off in the dehydrator. If you do that, you won't need to add liquid smoke.

When I make jerky, its made in huge batches. To keep the jerky fresh, I freeze in ziplock bags and use it up within 6 months, which is never a problem around here!

Don Fischer's picture
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Location: Antelope, Ore
Joined: 03/24/2005
Posts: 3190
Jerky

I'm gonna try both those recipies. In my jerky, I cut it about 1 1/2" wide and about 1/4" or just over thick. Sometimes I add brown sugar and I always make it in the smoker. I never and I mean never measure anything. To big a chance of someone stealing an old family secret. Of course, it never taste's the same twice either! Yes

Offline
Location: upstate New York
Joined: 06/21/2006
Posts: 140
Jerky

The nice thing about deer and wild game is you do not have the fat / marble running though the meat. The fat in it is not good for jerky . It will not keep well.
I have experimented with all kinds of stuff . Sometimes a little Redhot hot sauce is good . The important thing is the salt. From there the sky’s the limit.

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Joined: 12/03/2005
Posts: 1691
Jerky

I know exactly what Don Fischer is saying: A "pinch" of this, A "dab " of that. My mother ,at the age of 90, is still the best cook in the family, and the best measureing cup is the palm of her hand.
Big smile Big smile Big smile

Offline
Location: Kitchener-Waterloo, ON
Joined: 07/10/2006
Posts: 129
Jerky

If all goes well this season hopefully I'll be trying out those recipes. They sound good.
thanks

redrider's picture
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Location: NE Kansas
Joined: 03/20/2006
Posts: 2603
Jerky

You guys just got me to droolin!
'What brand and type of dehydrater do you guys recommend? I had a cheap dehydrater that took more like 12-18 hrs. for jerky. I need something new and improved.

Offline
Location: upstate New York
Joined: 06/21/2006
Posts: 140
Jerky

I know what you mean. I just took a package of venison out of the freezer. I think I will make up a batch tomorrow.
My dehydrator is a " Nesco Snackmaster Express" . I think I got it at Wal-Mart. It is 500 watts and has a fan . I use to have an older one and it did take all day to make a batch.

cowgal's picture
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Location: Colorado
Joined: 03/10/2002
Posts: 1787
Jerky

I finally checked to see what brand of dehydrator I have. Its an American Harvest. Bought it over 10 years ago at JC Penneys. I had also ordered extra trays, so I have about a dozen or so.

When using it I rotate the trays from bottom to top every hour or so, since the bottom ones dry much more quickly.

redrider's picture
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Location: NE Kansas
Joined: 03/20/2006
Posts: 2603
Jerky

Cowgal, how long does it take to make jerkey in yours? Do you know which model you have?

cowgal's picture
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Location: Colorado
Joined: 03/10/2002
Posts: 1787
Jerky

Its model FD-50, made by Nesco.

I found it on the Nesco website:
http://www.nesco.com/products/?category=300&subcat=100&id=39

It usually takes about 5-6 hours to make a very large batch of jerky. I use all 12 trays. A lot will depend on how thick you cut the meat. I like thicker slices, so it takes longer. If you like thin sliced jerky then I bet it would take a lot less time.

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