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Author Topic: Deer jerky?  (Read 1573 times)

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Offline Nemo

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Deer jerky?
« on: November 16, 2009, 11:53:58 AM »
I'm interested to see how many of you make jerky out of your deer. And how you make it. I've ben messing around with it the past couple of years and really enjoy making it. l'd like to get some ideas how others make this wonderful way to make venison? What is your method of cooking it do you use a smoker, dehydrater or just bake it in the oven? With rifle season just around the coner I'm trying to prepare. Thanks!

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Deer jerky?
« on: November 16, 2009, 11:53:58 AM »

Offline Nemo

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Re: Deer jerky?
« Reply #1 on: November 16, 2009, 05:20:39 PM »
I do use woshister sauce but really don't care for adding the soy. garlic is a must, I perfer to use minced. One thing that you should try is barbeque sauce. Sometimes I put maple syurp in it but it's expensive so I settle for the brown sugar. How long do you dehydrate it for?

Offline bigbuck326

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Re: Deer jerky?
« Reply #2 on: November 16, 2009, 05:47:56 PM »
Try add on lemon pepper is awesome tasty...
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Offline Nemo

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Re: Deer jerky?
« Reply #3 on: November 16, 2009, 06:04:32 PM »
Yeah I guess it all depends on how thick it is. I like it chewy and not to brittle. It usually takes six to seven hours for thick cuts. Did you ever make fish jerky or turkey jerky? I tried turkey before and it taste like :+.

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Re: Deer jerky?
« Reply #3 on: November 16, 2009, 06:04:32 PM »

Offline igloolou

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Re: Deer jerky?
« Reply #4 on: November 02, 2011, 06:40:13 PM »
I got this recipe from my buddy about 20 years ago.
I really like this recipe because I don't care for soy sauce so much.

10 lbs lean meat
4 tablespoons of salt
4 tablespoons of sugar
3 teaspoons of pepper
1 teaspoon of garlic powder
1-1/2 teaspoons of liquid smoke
6 teaspoons of accent

The recipe says 10 lbs of meat but I usually only make about 5 lbs at a time but I use the the rest of the recipe as it is.
This will look really dry at first but the meat will produce alot of juice.
Put everything in a covered bowl and place in the fridge. Stir it every day to mix everything. I usually leave it in the fridge for 2 or 3 days. I've also added red pepper flakes to kick it up a notch. Sometimes I'll add more pepper or garlic powder.

Don't mind the cracking.....it's only getting thicker!!

Offline ice attic

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Re: Deer jerky?
« Reply #5 on: February 01, 2014, 05:10:28 PM »
I bought the jerky shooter from gander Mtn. I use my ground meat and use backwoods seasoning in 2 hours I hav jerky! Varry simple. Seasonings are mesquite, hickory, hot. They r all varry good. u:)

Offline Bog

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Re: Deer jerky?
« Reply #6 on: January 13, 2016, 07:24:24 AM »
Backwoods or Highmountain seasonings for me. Always used the oven prior to this year, got a commercial grade dehydrator for Christmas. That's simplified the process greatly .
We probably make #100 of meat a year into jerky. Perfer whole muscle but do make some ground as well


Offline CowDawg

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Re: Deer jerky?
« Reply #7 on: January 13, 2016, 10:10:58 AM »
For you guys that don't like the Soy sauce, try replacing it with Teriyaki sauce instead.. Much better flavor!

And to kick it up a little add some Cayenne Pepper.

Ice Fishing 247

Re: Deer jerky?
« Reply #7 on: January 13, 2016, 10:10:58 AM »

 





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