Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Venison Jerky Ideas?

Hey guys, my brother and i want to try some venison jerky this year.

We will be smoking it. I like a brown sugar and black pepper type jerky, and also like the teriyaki type as well.

Does anyone have a good recipe to share?

Thanks!

Homemade Jerky

3 lbs. meat
2/3 cups Worcestershire Sauce
2/3 cups Soy Sauce
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
2 tsp. smoke flavoring (if not smoking it)
2 tsp. Tabasco Sauce
(This recipe is for around 3 pounds of meat,
which will dehydrate down to about 16-18 ounces.)
Mix all marinade ingredients together in a large (gallon
size) plastic zipper bag. Add sliced meat (cut about 1/4
inch) and refrigerate, mixing and turning about every
hour. You should marinade it over night.
When you're ready to begin drying, place a sheet of
aluminum foil on the bottom of the oven (for easier clean
up). Drain meat in a colander and pat dry with a paper
towel (the drier the meat now, the better). Set oven at
about 150 degrees and place the meat strips on the oven
racks. Leave the oven door open to allow the moisture to
escape.
The drying time may vary due to ovens and the size of the
meat. The meat should be firm and dry, and not spongy
at all. But if the jerky is so dry that it snaps in two
easily, then it's over dried.

Pretty much the way i used to do it in the oven. I have an electric smoker now and have found that it don't take much smoke at all with the small cuts of meat. I turn off the smoke after 1 hour.

What wood are you smoking it with?

Dick

Was hoping for some suggestions...

apple, hickory, cherry, mesquite,

I am using the Jim Beam oak bisquettes

This is the recipe that I use. Some of the campfire have had it and maybe they will chime in as to how they liked it. If they didn't like it that will be fine too. miles


10-16-20 ounces Pepsi Cola
5-8-10 ounces worcestershire sauce
5-8-10 ounces teriyaki sauce
2-3-4 tablespoons Liquid Barbecue Smoke=AE
2-3-4 tablespoons brown sugar (light)
black pepper

I do not put the black pepper in the mix but shake it on along with some salt, after I put the meat on the dehydrator. I put this mix along with the jerky slices in a plastic zip lock and refrigerate for 24 hours or so. Shaking a couple of times will help. If the fridge is too cold the meat seems to take longer to take up the mix.

I like Alder wood the best when smoking venison, give it a try you're sure to like it.

dang. I thought the best jerky was made by grinding up the meat, and using one of those extruders!

Marinades are all pretty much the same with minor variations in the seasonings. I personallly will use either a half pint of burbon or dry red wine and cut back a bit on the soy or worchestershire.

it is and made out of goose breast!

Fixing to give this a shot using hickory chips i got from work. We got them for free, and will be using it up.

The marinade will be a basic teriyaki type recipe, and we will make minor changes to it based on taste.

I will probably take some and roll it in a brown sugar and black pepper mix as well.

Contractor I use at work says this is the best recipe he has tried, I haven't made any to trial yet, but soon will.

From allrecipes.com

Docs Best Beef Jerky

INGREDIENTS:
2 pounds beef round steak, cut into thin
strips
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
DIRECTIONS:
1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
2. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

The recipe i went with was like this.

1 cup Pinot Grigio
1/2 cup Soy sauce
1/2 cup Teriyaki sauce
1 Tbsp minced garlic
1/4 cup Brown sugar
2 Tbsp Black pepper
1 Tbsp Smokey Mesquite seasoning.

It will see 24 hours in the marinade, and then hit the smoker tomorrow afternoon.

Ran a batch each of eh76's and Cheesy's with some goose breast from this weekends adventures. Goose jerky is a favorite around these parts.
Was a bit worried about the Tabasco making the stuff too hot for the kids.
No worries. The tang was really spot on.
The mix without the Tabasco and using paprika and brown sugar was a bit bland for my taste.
I brined the goose breast to clean them up so I did not add salt to the marinade. I also left out the smoke flavor because these were going in the Big Chief with a pan of Alder.

This would be awesome with deer or beef.


Will get a picture up tonight.

Thanks guys for the info. Neither batch will last to the weekend.

3-4 pounds meat
1 bottle Allegro
3/4 cup water
1/4 cup winchester
1/4cup soy sauce
Tbsp garlic
Tsp salt
Red chili flakes to taste
Tsp chili powder

A few of the racks ready to start the ride.




A couple of them done and on the way to the young hunter that shot the goose.

Im old fashioned on jerkey, I enjoy the flavor and taste of venison, so I salt, pepper, little bit of garlic powder the strips on both sides, let it sit overnight in the refrigerator and put the strips on the smoker the next morning. I use one of those little chief's like you see above, and I like hickory for smoke, but any smoke is good.