My newly discovered Jerky Recipe

[njhunter11]

I have been experimenting with making venison jerky for the last four years. I have done strips of steaks as well as ground meat shot out of a jerky gun. Some batches have come out great and some were turned into dog treats. Last week I found a recipe on the internet and made some modifications to it and it was incredible. Have made 6 pounds and eaten 4 so far. Here is the recipe for others to enjoy.

Ingredients:
3lbs ground venison preferably with pork added
2 packets of Jerky cure & seasoning (I use Oster, which can be found at Walmart)
1/2 cup Chili Garlic Sauce ( I use Huy Fong Foods, which can be found at Acme in the Asian Aisle. Has a green lid with a rooster)
3 table spoons brown sugar
4 table spoons soy sauce
4 table spoons worcestershire sauce
2 table spoons liquid smoke
1 table spoon black pepper
1 table spoon crushed red pepper
1 table spoon garlic powder

I mix all the ingredients by hand in a large metal bowl then pack it into a jerky gun. 3lbs of ground meat will fill 6 round dehydrator trays.

[Deer Nut'z]

sounds good i havnt tried making my own ye. but gonna give it a go maybe today but gotta stick it in the oven?

[Nitrous SwampRat]

you have a recipe for strips(muscle) jerky? gonna try and do my own next week.

Nick

[njhunter11]

you have a recipe for strips(muscle) jerky? gonna try and do my own next week.

Nick You can use the same ingredients and let the strips marinate over night in a zip lock or rubber made container. I'm not a big fan of the venison strips due to the lack of fat. London broil works great though.

[njhunter11]

sounds good i havnt tried making my own ye. but gonna give it a go maybe today but gotta stick it in the oven? If you do it with strips in the oven, cover the bottom rack with aluminum foil. After you marinate the strips, stick a tooth pick through one end and hang it in between the gaps on the top rack. The foil will collect all the drippings. Keep the oven as low as possible. Preferably around 150-160.

[Deer Nut'z]

If you do it with strips in the oven, cover the bottom rack with aluminum foil. After you marinate the strips, stick a tooth pick through one end and hang it in between the gaps on the top rack. The foil will collect all the drippings. Keep the oven as low as possible. Preferably around 150-160. thats what i was gonna do.lol jersey gsp told me how

[ACEarcher]

Sounds like a good one I use also!

Everybody in my family (especially the in-laws cause nobody hunts) has been bugging me "when you making jerkey", hey how much are you going to make this year", Could you make a little extra for me"?

I don't know about you guys, but when I make jerkey I will make a lot at one time and it is usually a days event. With all the work going on right now I'm finding it tough to even get out to find the meat let alone have a day devoted to making jerkey.

[grtwhthunter/fisherman]

youre supposed to get all the fat off the meat i always thought. it doesnt dry and will taste disgusting.

[rocky]

youre supposed to get all the fat off the meat i always thought. it doesnt dry and will taste disgusting.

True! If you leave fat on the meat it will go rancid much quicker.