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November 22, 2002, 10:30 PM
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#1 |
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Senior Member
Join Date: July 22, 2001
Location: Va
Posts: 166
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good jerky recipes...
anyone have any? i loves me some jerky. gonna try making it this year. (God willing)
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November 22, 2002, 11:02 PM
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#2 |
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Senior Member
Join Date: March 25, 1999
Location: KS
Posts: 1,558
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I've tried different ways but the easiest I've found is one of those "jerky shooters" that extrude seasoned ground venison onto a dehydrator. I add my own spices along with the seasoning packets that come with the kits.
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"I don't mind it when stupid people say stupid things. Stupid people should be encouraged to say stupid things, that way we always know who the stupid people are." ~ Ted Nugent http://www.awbansunset.com/awcountdown_sm.gif |
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November 22, 2002, 11:10 PM
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#3 |
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Senior Member
Join Date: July 22, 2001
Location: Va
Posts: 166
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forgot to add,
cant stand that "mushy" jerky. nothing personal, just not my bag of jerky so to speak. i like the kind that you've REALLY got to bite and tear at.  the kind that still resembles meat 
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November 23, 2002, 12:12 AM
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#4 |
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Senior Member
Join Date: June 28, 2002
Location: Oregon-The wet side.
Posts: 949
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Go to
http://fooddownunder.com and run the search. Somewhere in 138 recipes you should find something you like, or, I you are like me, ideas to mix and match for your own recipe.
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Gee, I'd love to see your data! |
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November 25, 2002, 01:28 AM
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#5 |
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Member
Join Date: April 30, 2002
Location: The Valley, Orygun
Posts: 79
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Venison Jerky the BBall way.
(Works on Beef too!) I like to smoke the whole deer unless I have requests otherwise. Roasts and straps get initially cut off whole then sliced into 1" by 1" strips (Bigger is ok but take longer) the rest of the meat generally gets smoked the way/size it comes off. I have the double sized "Big Chief" smoker. I soak the meat in the following "mixture" . I use a huge plastic tub that just fits in the fridge. The amounts will reflect this tub. Reduce to fit your application. Red wine of your choice 1 bottle Kikkomans terriaki 1 16oz bottle Mezzettas Habenaro California sauce 4oz (will result in 4 outta 10 hot) Black pepper 1/2 cup Minced garlic 1 oz Salt only 1 table spoon All meat gets forked. I usually soak it for 12-24 hours After soaking I let the meat sit on the smoker racks in my kitchen for about 1/2 hour. Load the smoker biggest chucks towards the bottom. I smoke 1 pan of alder for 1 hour, then 1 pan cherry for an hour. Then comes the hard part. I let it go for about 12-15 hours. Ive been offered money for the finished product, but it usually gets given away. One word of caution. Some of the "after effects" can clear rooms, peel paint, and make you a very lonely person. (But it's worth it!) 
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~~~~ BBall ~~~~ Never interrupt your enemy when he is making a mistake. ~Napoleon Bonaparte (1769 - 1821) |
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