Your Deer Jerky Recipe?

Discussion in 'Homesteading Questions' started by Boleyz, Dec 6, 2006.

  1. Boleyz

    Boleyz Prognosticator, Artist

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    Here's mine...

    1/2 a bottle of liquid smoke (hickory)
    full bottle of "Dales Seasoning" (Soy sauce mixture)
    1/2 a bottle of Texas Pete hot sauce
    1/2 a bottle of Lowrey's seasoned salt.

    Stir the ingredients and pour over thawed thin-sliced deer meat in a 1 gallon zip-lock freezer bag. Should be enough to make 2 bags.

    Roll the bags around until all the meat is soaked and put them in the fridge, laying flat. Every 12 hours or so, roll the bag around and flip it over and lay it flat again.

    Marinate it this way in the fridge for 3 days, and then take the strips and put them in the food dehydrator until the meat is dried (Mine takes about 4-5 hours).

    Try not to get any of the finished jerky on top of your head, because your tongue will slap your brains out trying to get at it... :)
     
  2. fastbackpony

    fastbackpony Well-Known Member

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    This sounds really good and easy - have you ever tried it with beef ? ?
    I may not get any deer this year, just wondered.

    thanks fastback
     

  3. Boleyz

    Boleyz Prognosticator, Artist

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    It is easy...and I can't keep it...everyone eats it...
     
  4. cowgirlone

    cowgirlone Well-Known Member

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    Sounds good Boleyz!

    Here's my favorite.

    2 lbs sliced meat
    1 1/2 cups water
    2 oz soy sauce
    1 tsp liquid smoke

    Mix and store in fridge overnight.

    Lay out and sprinkle with garlic salt and pepper (more pepper makes a hotter jerky)

    Dry your favorite way.

    This recipe is enough for 2 lbs of meat, but I make several batches at a time and make enough marinade to cover what ever meat I have.
     
  5. Tagalong

    Tagalong Go Hogs Go

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    Here's one I use

    1/2 Cup soysauce
    1/2 Cup worcestire sauce
    2 tsp. season salt
    1 tsp garlic powder
    1 tsp black pepper
    2 tsp onion powder
    3-4 tsp brown sugar
    2 tsp liquid smoke
    Red Pepper to your likeing

    Marinate over night in fridge
    Dry 8-10 hours
    If I'm useing all my trays at one time I rotate them half way through.

    My family really likes it,made some deer jerkey the other day and is all gone now.
    Loaded dehydrater back up this morning,with beef roast I had sliced at butchers yesterday.
    They get to smell it all day while I'm at work. Should be done by time I get home :dance:
     
  6. Cabin Fever

    Cabin Fever Life NRA Member since 1976 Supporter

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    I use pretty much the same recipe as Tagalong does. I make sure that I use Lea & Perrins whostershire sauce and Kikkoman's soy sauce.

    I dry the jerky by hanging each piece from the rack in the oven by using a toothpick at 140ºF with the door cracked open. We have a convection oven so I use the convection fan to do this.
     
  7. Auric

    Auric Registered Doofus

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    I just made a batch of hamburger jerky last night that we are enjoying today! I started with 5 pounds of lean(90/10) burger and a big bowl, and I make a layer of burger that I've pinched off with a few fingers into the bottom of the bowl Then add the following ingredients to each layer of hamburger, which helps with the final mixing:

    Tbl soy sauce
    Tbl teriaki (sp?) sauce
    Tbl Worchester
    Tbl A1 or favorite steaksauce
    tsp liquid smoke
    1/4 - 1/2 tsp crushed red pepper
    1/4 tsp black pepper
    1/2 tsp minced dried onions
    1/2 tsp minched dried garlic or garlic powder
    1/4 tsp garlic salt
    1/2 tsp hungarian paprika
    1/2 tsp dried parsley

    Mix well, (using hands is the best method) and set in refridgerator, uncovered, for 12-36 hours. Leaving it refridgerator for this time allows some of the moisture to be drawn out, but don't leave it in too long as it becomes too dried-out to easily use the jerky gun with. I then use a jerky gun to squirt the jerky mix onto the dehydrater sheets, but it could also be formed by hand into "sticks" or patties, then dehydrated. I usually run the dehydrator overnight for @10 hours, as we like the jerky somewhat crispy.
     
  8. cowgirlone

    cowgirlone Well-Known Member

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    Hey Cabin, I do it this way too, :) ...but I've found that I can get a lot more on a wooden skewer than toothpicks.
    They are easier to handle as far as not falling off the rack. :)
     
  9. sunnygrl

    sunnygrl Well-Known Member

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    what are the amounts that these bottles come in?... on the liquid smoke the bottles pretty much stay the same but on the rest of them?... I know i've seen a lowreys bottle that was larger than a 3# bag of salt...so now i'm just trying to see what the quanities you are using :) ... also how much meat are you jerking?... about 2-3# ?
    thanks..
     
  10. Boleyz

    Boleyz Prognosticator, Artist

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    I ain't as precise as some, but I'd say about 2 lbs of meat per bag.

    The Texas pete is the next bottle up from the smallest.

    The lowery's salt is the next bottle up from the smallest (Taste the mixture as you salt it...too little salt is better than too much...)

    The dales seasoning comes in a 12 or 16 oz bottle, I forget which...

    If ya need to soften things a little, add some water...make a small batch to start with to be sure it suits your tastes.
     
  11. moonwolf

    moonwolf Well-Known Member

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    couple of questions:

    1. what part of the deer meat do you use?

    2. My convection oven doesn't get below 190F. Is that too hot for dehydrating jerky?

    3. What is in liquid smoke, or a good substitute?
     
  12. vicker

    vicker Well-Known Member

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    I purchased the 3 drying racks from Cabella's that stack, and suppose to fit in an oven. They work really great for me. I take the meat slices, salt and pepper them and place them on the racks. They fit in my barrel type smoker grill. I build a little fire in the end by the draft control and put the racks on the other end. I use maple wood and smoke them at (around) 170f. for about an hour. I then finish the drying by hanging the racks above my woodstove.
     
  13. Boleyz

    Boleyz Prognosticator, Artist

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    I usually get deer hams slced for jerky...less fat and stringers

    If your oven gets too hot, crack the door open to cool it to around 150 or so. You want the meat to dry, not fry.

    I have no idea what's in liquid smoke...chemicals and poisons I suppose..