Thread: Deer Jerky

I know there has to be more people on this board than just me who makes thier own deer jerky. Lets hear your reciepe and process. I know I posted on another thread that my concoction was a secret, well, it's even a secret to me because I use the dump method and it always comes out a little bit different, but heres the jist of the ingredients I typically use.

Salt, cayanne, oinion powder, garlic powder, worchester, soy sauce, liquid smoke, crushed red pepper, bourbon and brown sugar.

Once I get the meat layed out on the dehydrator racks I give it a generous coat of black pepper from the pepper mill. A day in the dehydrator and i'm in Jerky heaven.

zinsurance...I take teriyaki sauce...Franks hot sauce...along with "Chinese Red Oil"...it’s in a bottle and it’s kind of like olive oil in the manner it coats. I cut the whole muscle…not ground up venison. I soak the jerky in a marinade made of the above at least 24 hours preferably 48 hours, stirring several times making sure its marinated well. I then take the jerky and place on the dehydrator trays and with a cheap unused .50 paint brush I take fresh Chinese Red Oil and brush the jerky again and sprinkle crushed red peppers on it, then flip it over and do it again. I check the jerky after about 3 hours and flip it, again brushing the Chinese red oil on it. After about 6 hours the jerky is done….if the jerky breaks, its overcooked…mine comes out flexible. The Chinese red oil leaves it with a moist, slick look. Good stuff

I cheat and use a mix put out by Backwoods, it fast and easy, I also grind my deer meat and use a jerky press, the kids like it better that way.

I use a pre-mix and then add a few more spices to it like hot pepper garlic just different spices. It comes out tasting pretty good, but i don't have what you call a recipe.

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To Whom Much Is Given, Much Is Required.

Since I don't hunt I use London Broil when it is on sale. I have tried it on some Elk that was given to me and it came out great.

The marinade consists of:
3 tsp Cayane pepper
1 tbsp Liquid Smoke
5 tbsp Worchestershire sauce
5 tbsp Terriyaki Sauce
3 tsp onion powder
3 tsp garlic powder
3 tsp oregano
2 tsp pickleing salt
1 pack mesquite marinade
20 shakes tobasco sauce
1/2 cup water

This is good for 5 lbs of meat. Shake it all up and marinade over night making sure to mix thouroughly. I have three dehydrators with 12 trays each and it usually will take 20 lbs of meat to fill. I dehydrate for 8-10 hours at 145 degrees.

Originally Posted by poppop

zinsurance...I take teriyaki sauce...Franks hot sauce...along with "Chinese Red Oil"...it’s in a bottle and it’s kind of like olive oil in the manner it coats. I cut the whole muscle…not ground up venison. I soak the jerky in a marinade made of the above at least 24 hours preferably 48 hours, stirring several times making sure its marinated well. I then take the jerky and place on the dehydrator trays and with a cheap unused .50 paint brush I take fresh Chinese Red Oil and brush the jerky again and sprinkle crushed red peppers on it, then flip it over and do it again. I check the jerky after about 3 hours and flip it, again brushing the Chinese red oil on it. After about 6 hours the jerky is done….if the jerky breaks, its overcooked…mine comes out flexible. The Chinese red oil leaves it with a moist, slick look. Good stuff

Is that what they use to make that hot sauce at China Garden Buffet in Thomasville? It looks like some kind of oil with nothing but red pepper seeds in it, good, but some kind of hot!

hawkman....mine is in a bottle...about the size of thousdand island salad dressing. It looks exactly like the oil that floats to the top of the red pepper seeds at the restaurant...but without the seeds. I bought several bottles when Ingles or Winn Dixie went out of business....used my last bottle last season...I am looking for another source for it. And the oil does not seem to be as hot as the pepper seed oil. It leaves the jerky moist looking and so good.

I slice a couple venison steaks into 1/2" strips. Let is marinate in a mixture of worchester, soy sauce and what ever you prefer to cook hamburger with. Generally some onion powder and garlic powder. Let it marinade over night. Crank the oven up to 100 degrees. That's as low as my oven goes. Prop the door open about 2"-3" at the top. PLace the vension strips on a cookie sheet and let it dehydrate as long as it takes.

Looks like little cat turds, but damn is it good. I tkae it backpacking and use it a s trial snake. Damn good stuff.

3LB of grinded deer
One bottle of Dales seasoning
Let meat sat in seasoning overnight
Mix in graded chesse and pepper
Use jerky gun to load Dehydrator
Set temp at 155,cook for 4 Hours
For best result let jerky laid in Dehydrator for 2 hours
before bagging.

For sure some good sounding jerky recipes, Sounds like we have some similiar recipes. I'm gonna have to try some of that chinese red oil and the ground deer with the cheese in it, those two really sounds good. Tnjeff, do you use just any grated cheese or do you use a specific cheese like cheddar, Monterey Jack, ect. ? Right now I've got a batch I've been soaking for almost two days, It should be pretty good, seeing how last night I had to add some liquid to the mix because most of what I orignally put in had been absorbed. I'll have to post some pics of the finished product just to make you all's mouths water so bad you'll have to go make yourself a batch of your fav jerky.