Results 1 to 9 of 9

Thread: Deer jerky

  1. #1
    Senior Member 2dumb2kwit's Avatar
    Join Date
    Jun 2009
    Location
    Northeastern NC
    Posts
    8,530

    Default Deer jerky

    A friend of mine stopped by today, and gave me a few pounds of deer meat. (Cut from the hams) I was thinking about some deer jerky. I've never made any, so I figured I would just use Ricks beef jerky recipe.
    Beef Jerky

    2 lbs. of flank steak
    2/3 cup of soy sauce
    2/3 cup Worcestershire sauce
    1 teaspoon garlic powder
    1 teaspoon onion powder
    2 teaspoons of seasoning salt (recommend Lawry's)
    Anybody have any other recipes that work better with deer meat, or have any tips that I should know?

    ( I was also thinking about adding a little pepper flake, for a little heat.)
    Writer of wrongs.
    Honey, just cuz I talk slow doesn't mean I'm stupid. (Jake- Sweet Home Alabama)
    "Stop Global Whining"


  2. #2
    Senior Member 2dumb2kwit's Avatar
    Join Date
    Jun 2009
    Location
    Northeastern NC
    Posts
    8,530

    Default

    This link had some different recipes. (For anyone who's interested.)

    http://www.meatprocessingproducts.co...y-recipes.html
    Writer of wrongs.
    Honey, just cuz I talk slow doesn't mean I'm stupid. (Jake- Sweet Home Alabama)
    "Stop Global Whining"

  3. #3
    Senior Member Winnie's Avatar
    Join Date
    Jun 2009
    Location
    Middle England
    Posts
    5,785
    Blog Entries
    1

    Default

    Sounds yummy, last (and only) time I made Jerky, I followed Ricks recipe, and used 3lbs skirt steak. It was gone in 3 days. I felt sick and swore I'd never make it again, it was just too good!
    Recession; A period when you go without something your Grandparents never heard of.

  4. #4
    Senior Member wtrfwlr's Avatar
    Join Date
    Jul 2011
    Location
    Little Rock Arkansas
    Posts
    453

    Default

    I make a lot of mine simply using salt and coarse ground pepper, that's it.
    My goal in life is to be the kind of person my dog thinks I'am.

  5. #5
    Senior Member kyratshooter's Avatar
    Join Date
    Apr 2010
    Location
    KY bluegrass region-the center of the universe
    Posts
    10,360

    Default

    Remember that all the moisture you put into the meat in a marinade must be removed in the dehydrator. It really extends the process. I generally use a heavy dose of seasoning salt and call it quits.

    Some of the best I ever made had no seasoning at all, just pure dried meat over a smoky fire.
    If you didn't bring jerky what did I just eat?

  6. #6
    Senior Member Phaedrus's Avatar
    Join Date
    Aug 2011
    Location
    The Last Best Place
    Posts
    1,510

    Default

    I generally use Morton Tender Quik curing salt with jerky just to be safe.

  7. #7

    Default

    Marinade however you like but through trial and error I have found the most important part of making Jerky is the temp.

    Get the internal temp of the meat up to 165 fairly quickly (set your smoker / oven or whatever to about 250 and monitor the meat temp closely)

    Once the internal meat temp is 165 get the heat out of your smoker or whatever and lower the heat source to around 125-150 tops from there let the drying go until you like the consistency

    I echo the use of Morton Tender Quik not only is it safer with game-meat but it will also give your Jerky a red-ish color as opposed to being black when done.

  8. #8
    Woodsman Adventure Wolf's Avatar
    Join Date
    Nov 2012
    Location
    North Carolina
    Posts
    388

    Default

    I'm the kind of guy that likes jerky made with salt and stake seasoning.

  9. #9

    Default

    I like to use Montreal Spicy Steak Seasoning for spicy jerky....hot and delicious....

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •