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What are great unique and different deer jerky recipes?

With the use of different spices, seasonings, ingredients, just stuff like that. Or mixed in with other kind of foods. Neat and different recipes for deer jerky.

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2 Responses to “What are great unique and different deer jerky recipes?”

  1. Berrypink said :

    Basic ingredients are: garlic powder, onion powder, onion powder, black pepper, soy sauce, Worcestershire sauce, seasoned salt, Accent. Also knife and pan or bowl.

    Slice three pounds of venison into strips about 3/8 inch thick to ensure total saturation of the meat while it’s marinating. In container, combine 1/2 cup soy sauce, 1/2 cup Worchestershire, 2 tsp. Accent, 2 tsp. seasoned salt, 2/3 tsp. garlic powder, 2 tsp. onion powder, adn 2/3 tsp. black pepper.

    Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinade is ready to be used.

    Place the strips of meat in the marinade be sure they’re completely submerged. Marinate overnight, turning if necessary.

    Lay marinated meat strips on oven rack. Cook for 6 to 8 (6 is better) at 150 degrees. They get crisper the longer they bake.

    Store finished jerky in zip-lock bags or other airtight containers to seal in freshness. Jerky will keep up to two years.

    Jerky – 1
    We cut the meat into thin strips, the thinner the strips the crunchier the jerky comes out, maybe 1/4 ” thick will make chewy jerky. By the way, cut all the fat off the meat as you’re stripping.

    Lay out the strips on a cookie sheet lined with foil, turned up at the edges so juice won’t get over everything. Lay out in rows and a single layer. Sprinkle liberally with black coarse ground pepper and seasoned salt, or spices that you like the taste of.

    Set the oven to WARM, and leave in the oven overnite, or 8-10 hrs. This causes very slow drying. Store in a plastic container, jar, or can after well cooled. Too much moisture left in the meat will cause mold, and putting it away while warm will cause sweating inside the container.

    Jerky – 2
    1/2 cup dark soy sauce
    2 Tbs Worcestershire sauce
    1 tsp monosodium glutamate (optional)
    1/2 tsp onion powder
    1/2 tsp garlic powder
    1/4 tsp powdered ginger
    1/4 tsp Chinese Five-Spice Powder
    3 lbs lean beef brisket, eye-of-round or flank steak, trimmed completely of fat and cut across grain into slices 1/8 inch thick

    Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight.

    Oven method: Preheat oven to lowest setting (preferably 110 F).
    Place several layers of paper towels on baking sheets.
    Arrange meat in single layer on prepared sheets and cover with additional toweling.
    Flatten meat with rolling pin. Discard towels and set meat directly on oven racks.
    Let dry 8 to 12 hours (depending on temperature of oven).

    Store jerky in plastic bags or in tightly covered containers in cool, dry area.

    Jerky – 3
    mix can of beer
    bottle of liquid smoke
    onion powder
    garlic powder
    pepper large pinch
    salt large pinch
    tablespoon of brown sugar
    tablespoon of lemon pepper
    bring to boil, let cool and soak meat overnight

    Great Jerky
    3/4 tsp. salt
    1/4 tsp cracked pepper
    1 TBLSP brown sugar
    1 garlic clove-crushed
    2 TBLSP. soy sauce
    1 TBLSP. worchestershire sauce
    1 lb. lean meat
    3/16 -1/4 in thick

  2. chris w said :


    Slice deer steak as thin as possible, 1/4 inch or less. Cut across the grain of meat. 2 tsp. liquid smoke 1/2 c. soy sauce 2 tsp. onion powder 1 1/4 tsp. coarse ground black pepper 1 1/2 tsp. salt 1/2 tsp. Accent 1/2 tsp. garlic powder 1/2 c. Worcestershire sauce 1/2 tsp. MSG
    Mix well and marinate 12 hours. Place on wire cooking racks and then set on baking sheet and bake 8 to 10 hours at 200 degrees. Be sure strips aren’t touching. Turn strips several times during baking. Strips may crack when bent but not break. They will be black and crispy. Store in tightly sealed containers.


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