Author Topic: Venison jerky anyone? (Read 3427 times)

KentuckyTJ · « **on:** January 21, 2011, 01:21:00 PM »

What's your favorite flavor? Mine is teriyaki. Lowebow turned me onto a new cure and marinade that I'll try out tonight when I get home hopefully.

Stumpkiller · « **Reply #1 on:** January 21, 2011, 01:24:00 PM »

I mix Soy Sauce and Worchestershire Sauce 50/50 and then crush a few garlic cloves in and soak the strips overnight in that before drying. Yum.

free2bow · « **Reply #2 on:** January 21, 2011, 01:24:00 PM »

This is the way my wife will eat deer meat.. And her dad just loves it too even though he otherwise is not a venison eater....

bigbadjon · « **Reply #3 on:** January 21, 2011, 01:27:00 PM »

I also only use soy and worchestershire, although I don't like jerky much myself. I make a little anyway for other people to enjoy.

LoweBow · « **Reply #4 on:** January 21, 2011, 01:29:00 PM »

I just made some earlier this week...made "peppered" flavor and man is it awesome!
I've started 1/4 ing and deboning 1 doe a year just for jerky. I wrap each deboned 1/4 and stick in the freezer for later. I've found a front or rear 1/4 will give me right around 5# of clean sliced meat....which will dehydrate down to around a 1 gal ziplock bag of heavenly protein!!

steadman · « **Reply #5 on:** January 21, 2011, 01:32:00 PM »

Send some my way Tom, I will let you know :D

billy shipp · « **Reply #6 on:** January 21, 2011, 01:38:00 PM »

Liquid smoke, salt, pepper, cover in fridge overnight, then cook. I usully add too much pepper to suit everyone, but that keeps em from eating it up so soon.

Rooselk · « **Reply #7 on:** January 21, 2011, 01:40:00 PM »

I trust that jerkey tastes as good as it looks...and it certainly DOES look good. Enjoy.

I don't yet own a smoker but I plan to buy one this spring. One recipe I want to try is the one found in David Petersen's book, A Man Made of Elk. He spices his up with a little crushed cayenne peppers just prior to putting the smoker.

NorthernCaliforniaHunter · « **Reply #8 on:** January 21, 2011, 01:40:00 PM »

Is that an offer?

Mmmmm....

adeeden · « **Reply #9 on:** January 21, 2011, 01:44:00 PM »

I like the original and hot backwoods brand. I also got to where I prefer to use ground meat so it comes out more like snack sticks than jerky.

Stumpkiller · « **Reply #10 on:** January 21, 2011, 01:48:00 PM »

My nephew makes his up out of ground meat and dispenses it with one of those caulk-gun type jobbies. I gotta say it is easier to chew. That could be a dangerous thing though. They seem to be gone faster.

KentuckyTJ · « **Reply #11 on:** January 21, 2011, 01:55:00 PM »

Looks good Dennis. I like that ground jerky also, but this is from backstrap. I promise you won't have any chewy issues with it.

Our local processor actually makes some ground venison bacon that is out of this world. I wish I knew how they make it.

ChristopherO · « **Reply #12 on:** January 21, 2011, 02:25:00 PM »

I turned a good portion of a doe into 3 batches of jerky this fall, as well.

My bow building/lumber drying hotbox also does duty as a jerky oven, too. I love opening that lid and still smelling the aroma from a fresh bake.

Wile E. Coyote · « **Reply #13 on:** January 21, 2011, 02:36:00 PM »

For those of you who don't own a dehydrater don't fret. High Mountain Jerky cure available at your local academy sports or bass pro does an awesome job using your oven.

adeeden · « **Reply #14 on:** January 21, 2011, 02:43:00 PM »

The backwoods brand does great in the oven as well.

TJ I don't know if I could let meyself use backstrap for jerky! I'm sure it's great but man it's good on the grill to!

KentuckyTJ · « **Reply #15 on:** January 21, 2011, 02:51:00 PM »

I hear ya David, but my daughter loves jerky and what the princess wants the princess gets. She a Daddy's girl.

Grey Taylor · « **Reply #16 on:** January 21, 2011, 02:53:00 PM »

Any jerky will work great in your oven. Just be sure to keep the temperature low, you want to dry it not cook it.
Not many deer here for me so I use London Broil when it goes on sale. As much as I make I'd have to have one of those big $400 dehydrators. That's not going to happen so I use the oven.

Guy

JockC · « **Reply #17 on:** January 21, 2011, 03:33:00 PM »

How many people don't use cure?

Lots of recipes on the web. Some use it, some don't, and no one discusses criteria that I've seen. I'm thinking of cutting it out, vacuum packing and freezing all product, and then using it pretty quick...

Stinger · « **Reply #18 on:** January 21, 2011, 03:41:00 PM »

I had some cut into strips to make jerky in Oct 09 and never did anything with it. It is still in the freezer. Any chance it is still edible? I don't have a dryer either - how long does it have to dry in the oven? I assume the oven is set very low and door left open?

KentuckyTJ · « **Reply #19 on:** January 21, 2011, 04:08:00 PM »

Quote

Originally posted by JockC:
How many people don't use cure?

Lots of recipes on the web. Some use it, some don't, and no one discusses criteria that I've seen. I'm thinking of cutting it out, vacuum packing and freezing all product, and then using it pretty quick...

Good point. This is the first time I used it. I would guess its a matter shelf life. But what that is who knows???

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Author Topic: Venison jerky anyone? (Read 3427 times)

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