Venison Jerky - FryingPanTower.Com

Posted: Sat Jan 09, 2010 2:21 pm Post subject: Venison Jerky

Anybody have a good jerky recipe they would be willing to share. Never done it before, but would like to give it a shot. I don't have a dehydrator, so I was hoping to be able to use the oven??

Thanks for any help,

David

Posted: Sat Jan 09, 2010 2:42 pm Post subject:

dehydrators are around $20 bucks almost a must with jerky

1 cup of Soy Sauce
1/3 cup of liquid smoke
1 tablespoon of Brown Sugar mixed together
Soak the Venison over night in this mixture while in the fridge
I will take out and place on a paper towel so the meat can drain for a second
then place into the dehydrator , I then sprinkle lightly with salt , & crushed red paper
start chicking in 16 hours for doneness
_________________
www.carolinakingfish.com
www.carolinakingfishclassic.com
World of Outlaws / Carolina Kingfish Classic
Sneads Ferry NC

Posted: Sat Jan 09, 2010 9:21 pm Post subject:

If you have a convection oven that will work great! Otherwise best to get a dehydrator.

Posted: Sun Jan 10, 2010 9:21 am Post subject:

Thanks for the info. Guess I be headed out to find a dehydrator this afternoon.

Posted: Sun Jan 10, 2010 10:25 am Post subject:

I use the oven set at 150. Works great for me
_________________
Jeremy C.
Oak Island, NC

Posted: Sun Jan 10, 2010 9:50 pm Post subject:

Buy the pre-made mix from Cabelas or Bass Pro and get one of the Cabelas jerky shooters. You grind the meat into burger...season and shoot it out of the shooter. Then dehydrate or oven cook. I make a wad of it every year and that is the easiest and best way to do it.
_________________
Cape Horn 31
Intruder 198
<a>

Posted: Sun Jan 10, 2010 11:15 pm Post subject:

Posted: Mon Jan 11, 2010 11:22 am Post subject:

I will be glad to supply you some John.
_________________
Cape Horn 31
Intruder 198
<a>

2nd Mate Joined: Feb 06, 2010 Posts: 42

i like the premixed stuff from basspro and then i add my own ingredients as well. also gives you the option of making different amounts up to 15 lbs i think. i usually make 5 lbs which fills up a 6 tray hydrator and it comes out to several sandwich sized bags of jerky... mmmmmmmmmm

Posted: Sat Feb 27, 2010 5:31 pm Post subject:

I make a ton of jerky (beef and bambi) every year.

I add (in ever changing qtys.)

Soy sauce
Salt
Brown sugar
Liquid smoke
Jim Beam (do not forget the whiskey)

Marinate overnight and drain then use the dehydrator or oven on 150 leaving the door cracked (helps create convection)

Sprinkle with (some but not all) cracked pepper, red pepper, cajun seasoning or bacon salt (Some good stuff google it)
_________________
Lets save some for the kiddies!!!!!!!!!
www.eastcoastsports.com
www.topsailcharterfishing.com
www.northcarolinasaltwaterfishingreport.com

1st Mate Joined: May 08, 2006 Posts: 71

I volunteer my tasting expertise as I am a professional eater

1st Mate Joined: Feb 17, 2010 Posts: 58

a couple bottles of Allegro hot and spicy marinade
1 bottle of a carrot based habanero hot sauce
a few tablespoons of liquid smoke
1 Red Stripe beer

marinate overnight. sprinkle with white pepper while on the dehydrator.

	FryingPanTower.Com Forum Index -> Deer and Ducks	All times are GMT - 4 Hours
Page 1 of 1