Venison Jerky

[FrozenJig]

I'm attempting to make venison jerky for the first time and was wondering what recipes everyone uses? I just bought a small dehydrator but have heard a conventional oven works better.

I don't have any recipes yet for jerky, but I'll share an unbelievable recipe I use for steaks...

Soak steaks overnight in a bowl filled with 3/4 Jack Daniels BBQ sauce, 1/4 seasoned italian dressing.  Sprinkle crushed red pepper, parsley and add a splash of Red Hot in there too.  Wait about 12-15 hours and grill to perfection.   

[fishshack]

Somebody posted this recipe on here last year. I can't remember who. I have tried it several times and it is great.

1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp pepper
1/2 tsp salt
2 tsp liquid smoke
1/4 cup soy sauce
1/4 cup worchester sauce

This is for 1-2 lbs of meat. I usually make big batches of it. Let it soak for a few days. Dry in oven over low heat with the door open a little ( I put a spoon in door) or in a smoker.

[ol crawdad]

tablespoon garlic powder
tablespoon salt
tablespoon onion
1/2 tablespoon pepper
1/2 - 3/4 cup dark brown sugar
2 tablespoons Gravy Master
enough olive oil to make it a little liquidy

I marinate it 12 hours, then I dry it in a smoker over charcoal and small pieces of fresh apple branches.  Takes between 6 - 8 hours, depending on the temps outside.

[MikeVT]

If you want to take the easy generic way, get a couple of jerky mixes from Bass Pro or Cabelas.  I got some last year and the jerky came out great (although my homemade receipe is very close to the one mentioned above).

[Perch Killer]

I have made to batches of venison jerky in the past few weeks. I bought a marinade from the store, I tried two different ones and both worked well. Just pick out the one you like. Before you put your meat in the marinade, poke each side with a fork several times, (I never did this in the past but it does make a difference) I marinade mine from anywhere from 1 to 3 days, mixing or shaking periodically. Then take it out and put it in the dyhidrator. I've used both the dyhidrator and the oven in the past and the dyhidrator does a way better job and is less mess. As you lay the jerky in the dyhidrator, sprinkle your spices on the meat. I use mcormicks steak seasoning.  Mine usually takes about 6-7 hrs to finish. Hope this helps.
Bill

[FrozenJig]

"...mixing and shaking periodically"

 

[MILLERMANKT]

I have tried the dehydrater,oven and my smoker and like the dehydrater the best. I also use ground venison and a jerky shooter. It works like a caulk gun. Got mine at Wal-mart, they sell spice kits too. I make up my own seasonings too. The gun works great,either the flat jerky or the round ones(slim jims) 4 and1/2 to 5 hrs. in the dehydrater and you're good to go !!!

[theozon]

THIS IS THE ONE I TRIED THIS YEAR. VERY HARD TO KEEP THE STUFF AROUND VERY LONG. MADE 5 LBS AND WAS GONE IN A COUPLE OF DAYS. DON'T FORGET THE PEPSI.
http://www.microwebtech.com/

[4x4elk]

I have tried many marinades but the easiest I found is called big buck cure it is a powder mix and it just shakes on.. Has good flavor and keeps a long time!

[cstolp]

I like making my own marinade and prefer marinade over dry seasonings.  I place the meat strips in a zip lock bag pour in the marinade, close and shake well.  I then squeeze out as much air as possible and reseal.  I then place in fridge for a couple of days kneading the bag several times during that time.  I then drain in a collander and then smoke it.  I finish in a dehydrator.

Chris

[Sir Catchalot]

How do you all think the jerky shooter method would work with moose hamburg??  My intuition says that meat is meat, so it should be fine...any experience??

[MILLERMANKT]

Ground moose will work fine. If you grind your own,use the small grinding plate. I have tried many different meats. They all work fine. Believe it or not, one of my favorite jerky meats is Goose. Good luck !!

[Sir Catchalot]

one of my favorite jerky meats is Goose

Interesting...

Thanks!

[bushbunny]

When you are making jerky, for your own health, do not forget to put "prague powder" into your spice blend.  Salt alone will not cure the meat or provide the required safety margin of the finished product.  It is sodium nitrate on a salt carrier.  This cures the meat, giving the required keeping qualities.  It also gives the characteristic color of any cured meat.

[MILLERMANKT]

Goose to me is a heavier meat than most game birds; I enjoy roasting it or smoking it but it also grounds up and makes a wonderful jeky. My buddies couln't believe it when I pulled it out one duck season and said we we're eating goose jerky.Try it and let me know what you think..

[Wicked_1]

I bought the "Shore Lunch" jerkey kit.  Ground 3 1/2lbs venison and used it and it worked great.