DEER JERKEY

[getstonedprimitivebowhunt]

Got any good deer jerkey .... I'll be making my first deer this season into jerkey. Sending it all to my Nephew SPC.Jake Drown(US ARMY 2nd platoon 994thEN CO)in Afganistan... Them Army Guys love it when there on combat patrol. Beats what they get. He has two week leave in Dec. Hope I get to bowhunt deer with him then.. Jeff

[SEMO_HUNTER]

You looking for recipes??

1/2 cup-Dale's steak seasoning/marinade
1/4 cup-Liquid Hickory Smoke
2 heavy tablespoons-Brown Sugar

if you want spice added, just douse to taste with Lousianna or Texas Pete Hot Sauce.

Marinade over night and then dehydrate till dry, but still chewable. Don't over dehydrate or it turns to sawdust! That's the biggest mistake people make with jerky.

If you don't have a dehydrator you can use the oven on 200deg. with the door cracked about an inch, hang meat on oven racks with a drip pan underneath it. Cooking times vary, just taste for doneness.
Enjoy!

Tell your nephew God Bless and Thank You from SEMO!

[steadman]

Try the ground jerky, there was a "build-a-long" a few years back. I make it all the time, and between the kids and my wife and me, it doesn't last long! Good luck getting the deer, and tell your nephew Thank You!!

[LeverActionman]

This one turns out real good for me.
 http://allrecipes.com/Recipe/Deer-Jerky/Detail.aspx

[Craig Schoneberg]

Getstone,  
Great thing you are doing!  I would encourage everyone to think about doing this.  The Troops love to receive a package from home - and it means even more to receive jerky.

Last season I started a project on behalf of the Nebraska Bowhunters Association.  Had approximately 850 pounds of deer and elk donated by Nebraska bowhunters.  I shipped 540 pounds of finished jerky to Troops in Iraq and Afghanistan.  The emails I've received have been great, and I have tried to publish as many as possible in our newsletter.

My goal this year is to ship at least 1,000 pounds of jerky.  I've done three local televison spots and a couple other interviews about the project.  It has been very positive PR for our sport and hunting in general.  It's also a great way to say 'thank you' to the men and women who are serving their country.
Craig

[Bowwild]

I love venison jerky.  I haven't any good jerky since I left Newton, Kansas in 1992!

I tried a local fellow here who ground it and pressed (this was the KS jerky too).  The fellow's jerky was terrible--it broke apart like chipboard (over-cooked like Semo_Hunter cautioned above).

I've made some myself in the oven and in the small circular dehydrators.  The oven project wasn't popular with my wife -- I'd like to make it another 32 years so I'll stay out of the kitchen. The circular dehydrator wasn't great. I'm thinking about one of the special dehydrator machines I see in Cabela's catelog.

Any suggestions for such machines?  I'd like electric over charcoal. I'll be doing this on the deck of my house or on concrete walk-out, outdoors. I'd like to jerk 3-4 deer per year.

[xtrema312]

If you have or get a Bradley smoker I can dial you right in first try.  I have it down to a science.  I like high mountain original.  You can mix your own, but that stuff is easier and about like a lot of others you have to go out to get all the stuff and measure a lot more.  Hickory smoke it and finish drying the last little bit in the over for best uniformity so you can check and sort it for dryness.  At that point there is no mess to speak of and you can do it on a cookie sheet.  Test bend for surface cracking of the meat to know it is done.  I only use whole muscle.  I grind the scrape stuff for sausage or snack sticks.  I could never stand ground jerky shooter type jerky, but some like it.  You need to be real carful with that stuff not to get it too dry.  With whole muscle you have a lot more play.

[SEMO_HUNTER]

I was going to suggest what Xyrema just said, use a smoker. It will dry real nice and won't over cook it. I've got a Brinkman that sits on the deck and it should hold quite a bit. I may have to take my own advice and give it a try this weekend?

[Wingbow]

Check out Alton Brown's recipe on foodtv.com for jerky.  It is very good.  I use a Cabelas electric dehydrator and it works great.

[jcar315]

         

Craig, any chance for a link to the ad so we can see it? A budding TV star in our midst????

[steadman]

Good on ya Craig!!  

[John3]

I use the "rounds" from all my deer for Jerky..  Partially freeze them and slice quick thin and easy with an electric knife...


Great thing you are doing for the troops!!!

[STILL-HUNTIN]

Here is my favorite:
Craig’s Jerky Recipe – for 3# of Meat
(No relation - Just a good hunting buddy of mine)
•   Accent – 2 teaspoons
•   Soy Sauce – 5 oz.
•   Worcestershire Sauce – 5 oz.
•   Seasoning Salt – 2 teaspoons
•   Onion Powder – 2 teaspoons
•   Black Pepper (Watkins) – 2 teaspoons
•   Garlic Powder – 2 teaspoons
•   Cyan Pepper (Optional) – 1 teaspoon

Preparation:
- Mix all ingredients in a mixing bowl.
- Cut Meat into 1/8” strips
- Marinate in the refrigerator for 12 hours
- Dehydrate to your liking (4-6 hours)
   I have a cheap ($15) electric dehydrator from the big box store that I run for 4-6 hours.
Enjoy.
Rob

[jcar315]

http://www.khastv.com/news/local/Citizens-find-unique-ways-to-support-troops-overseas-99988584.html

Craig, great cause and you looked "marvelous!"