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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Please post your favorite jerkey recipie

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Author Topic: Please post your favorite jerkey recipie
GDPolk
Contributor 2017
Member # 36712

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I'm thawing some deer and trying my hand at jerkey for the first time. Got any favorite recipies you care to share?

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Sarrels Sierra Mountain Longbow - 53.5lbs @ 29"
GT Traditional 5575 - footed, 574gr, 21.2% FOC

Posts: 1175 | From: Arkansas | Registered: Jul 2012  |  IP: Logged | Report this post to a Moderator
Sam McMichael
Trad Bowhunter
Member # 17671

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I don't really have a recipe, as I don't marinate the meat. I simply sprinkle it with black pepper and put it on low heat for several hours.

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Sam

Posts: 4478 | From: Gray, Georgia | Registered: Sep 2008  |  IP: Logged | Report this post to a Moderator
Austin Brown
Contributor 2017
Member # 15769

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1 bottle worcestershire, 1 bottle soy sauce, 1 bottle tabasco, half bottle of liquid smoke. Mix it up and add 2 or 3lbs deer and you can add a little cayenne if you like it hotter. Marinade over night in the fridge and dry it the next day.

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Joshua 24:15
As for me and my house,we will serve the Lord.

Posts: 713 | From: Kentucky | Registered: Mar 2008  |  IP: Logged | Report this post to a Moderator
Carpdaddy
Trad Bowhunter
Member # 14414

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Same as above except I don't do hot, no tabasco for me. I do also sprinkle with a little lemon pepper and garlic salt before putting in dehydrator. (Sometimes just a little cayenne) If you like a little bite use the one in previous post.

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Stumpshooting; Slinging sticks with sticks toward the origin of the sticks.

Posts: 525 | From: Corbin Kentucky | Registered: Dec 2007  |  IP: Logged | Report this post to a Moderator
warden415
Contributor 2017
Member # 2240

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The best I have found is a company from PA. Con Yegar ( or Yager) they have several prepackaged flavors but my favorite is Hillbilly Jerky.

The package has 2 cure packs and 2 seasoning packs. 1 cure and 1 seasoning males 5 lbs. It is very good alone but sometimes I will add 1/2 cup of Dales Steak Sauce.
This will work for sliced or ground meat. I usually make ground just because it's easier

Posts: 1131 | From: West Virginia | Registered: Jan 2004  |  IP: Logged | Report this post to a Moderator
Bud B.
Contributor 2014
Member # 24907

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For approx 4lbs of lean cut-with-the-grain venison you should mix the following-

1 cup Worcestershire
1 cup Soy sauce
1 1/2 cup dark brown sugar
1 level tablespoon onion powder
1 level tablespoon of powder garlic
1 level tablespoon meat tenderizer.
2 tablespoons of liquid Hickory smoke (I've tried mesquite...it's not the same)
Texas Pete to taste (If you like it, add more, but not too much) but at least 1 tablespoon
1 tablespoon coarse ground black pepper

Once all ingredients are mixed, place on stove and simmer until the sugar is completely melted and steam begins to rise on the marinate. Don't let it boil.

Let the marinate cool down completely.

Once marinate is cool, place meat in a covered container. A metal cook pot with a lid is OK. Pour marinate over meat. Stir meat thoroughly to get all meat separated and the marinate surrounding all pieces. Once it's mixed well, use a potato masher or similar kitchen tool to push the meat down in the container to get the marinate over all of the venison with as much meat submerged as possible. Place it in the fridge to soak. Occasionally stir over the next 24 hours. After each stir, push the meat down again. Once marinate session is complete, none of the meat should have any redness to it. All the meat should look the same color as the marinate as it was soaked into the meat. If any redness is present, that's OK.

Place in your dehydrator with each piece not touching the other and sprinkle lightly with coarsely ground black pepper. I use a smoker without wood chips to cure my jerky. Low heat setting is key. You're drying the venison, not cooking it. Dry the venison until almost all moisture has been evaporated from it. I set my smoker at 115 degrees for 13 hours.

I hope you enjoy this recipe.

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TGMM Family of the Bow >>>>---------->

"You can learn more about deer hunting with a bow and arrow in a week, than a gun hunter might learn all his life." ----- Fred Bear

Posts: 6874 | From: Zoo City, NC | Registered: Aug 2010  |  IP: Logged | Report this post to a Moderator
kleine
Contributor 2017
Member # 22357

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Well here it is, its taken a couple years to perfect. This size batch fills my large square dehydrator.

7 to 8lbs ground venison

1C soy sauce
8T garlic salt
2T restaurant course black pepper(3T for more bite)
8T Worcestershire sauce
8T liquid smoke
2C brown sugar
4T mustard seed
1C water to rinse mix bowl and add moisture

mix well through meat and continue to mix for 24 hours refrigerated or more until meat has consistent color all through. Roll meat into logs on wax paper 3 to 4" dia. leave logs in wax paper and freeze in large plastic container.
When convenient and meat is firm enough, slice meat in meat slicer. I slice at approx. 3/16 thick and dehydrate.

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Dwyer Endeavor 58" 50#@28"
Striker Fastback 58" 50#@28"
Kanati 58" 50#@28"
Kodiak 59' - 60" 48#@28"

Posts: 310 | From: Plainfield Iowa | Registered: Dec 2009  |  IP: Logged | Report this post to a Moderator
catman1
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Here's mine, I use both back straps cross cut. I know what your thinking..don't make jerky with a back strap, but I take 3 to 4 deer a year and we eat a lot of deer meat.

2 cups Worcestershire
2 cups Teriyaki
2/3 cup Brown sugar
As much Black pepper as you want and mix all in a gallon baggy and dissolve the brown sugar and then add the meat sliced 3/16-1/4" and leave it in the mixture for 3 days, I move the meat around everyday in the baggy. I put it in the dehydrator for 10-12 hours @ 120. It comes out perfect with a light sweet flavor. My wife demands it, and I must deer hunt to make her happy.

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Odds are with the prepared..

Posts: 86 | From: AR | Registered: Oct 2013  |  IP: Logged | Report this post to a Moderator
92Fspc4
Contributor 2016
Member # 44200

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I Mix soy sauce, tenderquick, brown sugar, liquid smoke until it fits your taste. Marinate over night then smoke de-hydrate or cook in oven. Can add pepper if you like.
Posts: 96 | From: Missouri | Registered: Nov 2015  |  IP: Logged | Report this post to a Moderator
JockC
Contributor 2014
Member # 3082

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I'm surprised none of the above (though they sure look good) have pineapple juice. My friends and I vary back and forth in marinade ingredients, but we always use some thawed but undiluted pineapple juice...then the usual garlic or onion powder, Liquid Smoke, Worcestershire, pepper, etc. It sweetens and tenderizes the meat...and helps with scurvy.

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Jock
TGMM Family of the Bow
Hunting should be hard.

Posts: 331 | From: Evaro, Montana | Registered: Mar 2004  |  IP: Logged | Report this post to a Moderator
TREESLEEPER
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Member # 19961

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For a pound of ground venison:
1tbl tender quick
1tbl brown sugar
1tbl Lea & Perrin
1tsp cayenne
1tsp paprika
1tsp garlic powder

Mix with ground meat and put in the fridge to firm up. Then I put it in my jerky gun using the round tip.

Posts: 80 | From: CARENCRO, LOUISIANA | Registered: Apr 2009  |  IP: Logged | Report this post to a Moderator
   

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