deer jerky

[boatliftman]

anyone have any good recipes, anybody willing to do an entire deer and maybe give me half in return for the meat provided:)

[grtwhthunter/fisherman]

noy to condem yhe idea but making jerkey especially a whole deer is a tremendous amout of work, cutting the meat trimming the meat getting the sinew off it is very time consuming . ive had the butcher cut it for me and still had to go back and trim it up, youd b better off doing smaller amounts at a time first . thats why it costs so much to buy already made.:)

[ub1243]

thats way too much work.
i do the backstraps or a few of the bigger roasts in the hams.
i make a marinade then drape the strips right on the oven racks. set the temp on 200 and slowly dry out. i like to cook the meat, don't trust dehydrators.


i use
soy sauce
apple juice
liquid smoke
crushed red pepper

mix meat and marinade, sprinkle top meat with black pepper, cover with plastic wrap, pushing out air. mix every day and reapply black pepper to top meat. after 4 days cook it.

put some tins on oven bottom, it will drip for the first hour.

[wreckless]

Don't over look getting the roasts smoked. The guy who butchers my deer makes jerky and smoked for me. I like the smoked best, sorry I have no recipes.

[ub1243]

i just had some roasts and backstraps done on this years first deer.
not bad but not my thing. it was a little too salty and the smoke over powered the meat. it was a coworkers first time doing deer. practice makes perfect, i just need to shoot a few more.

[Klep]

I also recommend starting out with a small amount of meat. Besides being time consuming to prepare, every oven is different and the amount of cooking time wiill vary. In my old oven I had it down to a science. When I got the new oven and cooked for the same amount of time, it over cooked and ruined the meat:thdown:. Don't waste the meat, use a small amount the first few times. My recipe is similar to ub1243's listed above

[Nanuk]

Here 's a quick Marinade that seems to work for me

Worcestershire Sauce
Garlic Powder
Salt n Pepper
Brown Sugar
Cayenne Pepper (if you Like)

All amounts vary to personal taste

Mix all ingredients with meat a put in sealable bag let stand in frig at least 12 Hrs . Remove and arrange on open mesh sheet , as far as cooking in oven I never was able to master it so I went out and purchased a Smoker Electric at first and now LP so Cooking time for smoker is 160-200 deg for 1.5 -2 hrs. . Remove from smoker and let stand on open mesh till cool. I should mention that I use a cooking spray on mesh or rub with Olive Oil . I 've been smoking Jerky for about 10 years now and I tell ya lots of trial and error at first , no where to get good advise Thank GOD for this sight !!!! :wave: :wave:

[kfc]

Try Hi Mountain's Jerky Mix, website www.himtnjerky.com
To make 2 lbs of Jerky use 1 1/2 lbs of ground deer meat and 1/2 lb beef ground meat.
All of the Jerky Mixes that I have tried are good.

[Nanuk]

Try Hi Mountain's Jerky Mix, website www.himtnjerky.com (http://www.himtnjerky.com)
To make 2 lbs of Jerky use 1 1/2 lbs of ground deer meat and 1/2 lb beef ground meat.
All of the Jerky Mixes that I have tried are good.

I also use this brand for slab jerky but mostly when I grind meat from shoulders and make snack sticks (SLIM JIMS) try their INFERNO if hot is your thing or Bourban blend . Another good item is their brine mix for wild fowl I used it to smoke a couple pheasants worked real well .

[Makowish]

i used to be a meat cutter and to do a whole deer would be allot of work. Do a small amount first, I use a dehydrator and always comes out great, everybody at work devours it. Dehydrator with fan works best. recipe i try different things and all taste great.

garlic powder, onion powder, little salt, pepper, terriyaki, soy sauce, whisteschire, hot sauce, little honey, bar b que sauce, little brown sugar, and liquid smoke. put this in covered bowl with tight seal and mix, add meat and put in fridge for at least 12 hours, every time i go in fridge I shake it up.