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Venison Jerkey

In the recipe section on this website there is a venison jerkey recipe. Has anyone ever tried that recipe? Does anyone know of any other good recipes?

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Venison Jerkey

We've tried that jerky recipe posted here http://www.biggamehunt.net/recipes
Its become one of our favorites. If you like soy sauce, you'll like this recipe. If you don't, you probably won't like it, since it does have a strong soy sauce flavor. I personally add more cayenne pepper, because I like it a bit hotter & sometimes don't use the liquid smoke, since I'm not that crazy about it. It only uses a little though, so you can barely taste it.

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here's my jerky making tips:

here's my jerky making tips:

http://www.biggamehunt.net/tips/get-your-family-eat-venison-make-perfect-jerky

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Jerky

Hi ,I make a lot of jerky , more than my doctor says I should have, but here is what I use. I marinate it over night then put it in a dehydrator at 120  to 130 degrees for about 5 or so hours. Until leathery. You can cut back on the salt if you like but you do need enough to kill and bacteria.  

1 TBs salt

1 tsp onion salt
1 tsp. garlic salt
1/4 tsp pepper
1/3C.Worcestershire sauce
1/3C soy sauce
1/3C. Meat sauce, I like A1
liquid smoke to taste +  -
 
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Usually when I make venison

Usually when I make venison jerky around my house I just throw in a little bit of this and a little bit of that and it always turns out pretty good. Note....... For those of you who have kids and want to keep some jerky for yourself make a batch of it extremely hot and this will usually keep the kids away, lol.

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You know, I always tried my

You know, I always tried my own recipes, specifically a spicy one and a nice sweet one.  However, the best thing I found for jerky actually was store bought.  I received a 3 pack of Cabelas jerky seasonings for Christmas, and I tell you, they are darn good.  Especially the peppered one.

I know it may not be as fun as making your own, but it's convenient, and if your in a hurry, you just add water, add tot he meat, and let it soak.  Pretty fool proof.

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I have to agree with you

I have to agree with you there. Since I started using the cabelas jerky seasoning the taste of my jerky has improved alot. The price isn't too bad either.

I made 5lbs of deer jerky the other day and use the peppered flavor. It all turned out great, maybe the best I've made so far. The key is to use the proper amount of meat and seasoning/cure and make sure you let it marinate over night before you dehydrate.

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I've never made my own jerky

I've never made my own jerky yet as I don't have a dehydrator but from the sounds of all these reports I'm missing out and need to get started on it. We usually just grind up almost everything other than the steaks and a few roast so making some jerky would be a good change. I know you can get a pretty good deal on a dehydrator these days so I'll be on the lookout for one.

What we have done in the past is to just salt and dry it. My ex in laws have done it this way for over a hundred years I guess and my son loves it. It starts out dry and crunchy and you have to chew like crazy to get it down. I don't like it at all so I never make any, I give the ex father in law a deer or antelope every year to make some for my son though.

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You should try it.  I have a

You should try it.  I have a cheap one, I think only $39 or $49 from Walmart.  4 trays, plug in and go.  Even if you don't have any venison you want to use, it's great if you're going through the grocery store and see a big chunk of meat for sale, london broil, something like that.  Usually the ones that are about to pass their sell by date.

Take it home, and if you are going to do it immediately, then cut it up and start marinating.  If not, throw it in the freezer for when you are ready.

The problem for me is that it disappears too easy.... lol

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I use mostly burger for jerky

I use mostly burger for jerky . I have a jerky making gun that works like  a caulk gun and makes all sorts of shapes and sizes of jerky. Just make sure to use really lean burger or it will come out greasy... I like the smalest round tip the best. The flat strips dont turn out as well and stick to the trays in the dehydrater.

Sometimes I'll take a boneless roast and put it on the slicer.make sure to cut all the fat and stuff from it first. I usualy slice the pieces a little thiner than a 1/4". they shrink alot during drying.

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You can make jerky in 2 hours with your kitchen oven

All you need is an oven and a knife.  No jerky shooters, no grinders, no dehydraters, no nitrates, no mail order spice packs.  Just remove all the fat and when the meat cold or is semi-frozen slice it as thin as you can.  Then dump the slices into a bowl or any Tupper-ware type container big enough to fit it all and cover it with soy sauce, garlic salt, black pepper and enough hot sauce to get it to the point of spiciness that you want. Just let it soak an hour (but preferably over night)  in the fridge.  When you are ready to dehydrate it spread it on wire racks (ideally) or just lay it on cookie sheets if you don’t have wire racks.  If you have wire racks put a baking sheet or aluminum foil under them to catch the drips.  Put the slices on the racks or sheets so that they do not touch each other and put it on the center oven rack.  Set the oven to 250F for 30 minutes.   After 30 minutes, turn the oven down to ‘warm’ (about 200F) and let it cool with the jerky in the oven until it is as chewy or brittle as you desire.  I usually take out the thin pieces and put the thick ones back in to dry a little longer.

THAT'S IT!  :=D>  You have jerky - enjoy! 

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