Jerky reciepes

[shu9265]

Thai Venison Jerky Recipe

2 1/2 lb Venison roast

3 tsp Coriander seeds

1 tsp Cumin seeds

1 1/2 tsp Sugar

4 tps Thai light soy sauce-aew sai

1 1/2 cup Oil Slice venison across the grain 2-3 inches in size and 1/4 inch thick.

Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder.

Combine venison and the rest of the ingredients and marinade for one hour.

Place venison pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef. Place the cookie sheet in a lowest setting oven until the venison pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven).

Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges. Drain on a cake rack over paper towels. Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice. NOTE: Tenderize beef lightly with a mallet if using less tender cuts of venison. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing.



Microwave Venison Jerky

1/2 lb trimmed venison

1/4 tsp Salt

1/3 tsp Garlic Powder

1 tsp Accent

1/4 tsp Black Pepper

1/4 cup Worcestershire Sauce

1/4 cup Soy Sauce

1/4 cup Water

6 drops Liquid Smoke

________________________________

Cut meat into 1/8 inch thick strips, which is easier if it is slightly frozen.

Combine ingredients, and place with meat in refrigerator overnight to marinate.

Place the meat strips in a microwave roasting rack. Set the microwave on high for 4 to 6 minutes. After 4 minutes add time in 30 second increments.

The idea is to have a dried jerky, which means a color change from brown to dark brown, and a consistency in the meat that has changed from supple to leathery in it’s texture.



Sweet Spicy Venison Jerky



1/2 cup brown sugar

1 tablespoon ground black pepper

1 tablespoon onion powder

1 tablespoon garlic salt

Sweet & Spicy venison Jerky

1 tablespoon lemon juice

3 tablespoons liquid smoke flavoring

1 teaspoon paprika

1 teaspoon hot pepper sauce

1/2 cup Worcestershire sauce

1/2 cup teriyaki sauce

1/3 cup soy sauce

1 pound venison, cut into 1/4 thick strips

__________________________________

Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl.

Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.

Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.

Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.


BBQ Venison Jerky

3 pounds lean venison

2 tablespoon of Worcestershire sauce

1/2 cup of red wine vinegar

1/4 cup of brown sugar

1 cup of ketchup

1/4 teaspoon of cracked black pepper

1 teaspoon of onion powder

1 teaspoon of salt

2 teaspoon of dry mustard

A dash of hot pepper sauce

___________________________

Before slicing meat, you may want to put it in the freezer for about half an hour and then cut into 1/8 to 1/4 inch thick strips.

Mix the ingredients to make the marinade.

Marinate the meat in the fridge overnight or for as long as you like.

Remove the strips from the marindae, rinse off and pat dry with paper towels.

Dry, bake, or smoke the meat anyway you choose until pliable.



Chinese Venison Jerky Recipe



Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

1/2 cup light soy sauce

4 tbsp honey

4 Tbsp sweet red wine

6 large garlic cloves, minced

1-1/2 tbsp fresh minced ginger

1-1/2 tbsp crushed dried red pepper

1-1/2 tbsp sesame oil

1/8 tsp white pepper

3 lbs venison

Preparation

Whisk together soy sauce, honey, wine, garlic, ginger, red pepper, sesame oil, and white pepper. Pour into a heavy freezer ziptop bag.

Semi-freeze venison flat for 30 minutes. Slice crosswise against the grain into paper-thin strips, about 4 inches long and 1-1/2 to 2 inches wide. Add venison to the marinade, seal, and massage in marinade.

Arrange venison on racks in foil-lined shallow baking sheets, pieces not touching. Let dry overnight on the countertop in a cool room. (Do not refrigerate.)

Preheat oven to 250 F. Remove and replace foil lining under racks. Bake venison jerky for 30 minutes.

Reduce heat to 175 F. Bake and additional 40 minutes until lightly browned, but not burnt.

Let jerky continue to dry on the counter overnight in a cool room. Pack into airtight bags or jars for storage.

Yield: about 36 pieces



Box Fan Venison Jerky



Box Fan Jerky Ingredients

1-1/2 to 2 Lbs. Venison Steak

2/3 Cup Worcestershire Sauce

2/3 Cup Soy Sauce

1 Tbsp. Honey

2 Tsp. Freshly Ground Black Pepper

2 Tsp. Onion Powder

1 Tsp. Liquid Smoke

1 Tsp. Red-Pepper Flakes (2 if you want some Zing!)

4 (16"×20"x1") Paper Air Conditioning Filters

1 Box Fan

2 Bungee Cords

Directions

Freeze meat 4 hours then cut meat along grain.

Mix all ingredients in mixing bowl and add the venison to mixture. Marinate for 3-6 hours in refrigerator (Overnight is best)

Place meat on 3 air filters leaving the forth one to top it off. Lay box fan flat and bungee air filters with meat to fan. Place fan up-right and put on medium for 6 hours then rotate and run 4 more hours.

Jerky keeps for three years if you can keep it that long.

Do Not store in plastic bag, this will re-hydrate meat.

[patricimo54]

Karma to ya shu for taking the time to post this info ;D

[shu9265]

Feb 11, 2011 22:25:56 GMT -5 patricimo54 said:

Karma to ya shu for taking the time to post this info ;D

Thanks Pat, I will add more as I get them.

[maritimer]

Some great info for Jerky lovers without a de-hydrater. Karma comng. ;D

[ninedeer]

thanks for the info ;D

[shu9265]

Here are a bunch more :

Jerky
Meat-Red (Beef, Deer, Elk, Moose, Buffalo) NO Bear to greasy, other critters as you see fit
Quantity of above-Does not matter, ain’t no one that will pass on free jerky!
Salt-enough to cure
Sugar-brown
Then you put your flavor to it-(what you like)

If you want it hot-use some crushed red pepper from the packs at the pizza joint-(that’s the ones in the junk drawer next to the plastic wrap and the bread ties)
If you want sweet-add more sugar
If you a sweet and bitter-then add lime
If you want smokey-add smoke flavor
Folks all I say is use your imagination-----make it how you like it!
*I would only say marinade for a minimum of 2 days*

This Recipe was sent to me by George Spell
Jerky
1cup soy sauce (Swan if you can find it if not Kikoman is kinda OK.)
1 small bottle about 4 oz of Liquid Smoke Hickory. Brand name is the best
1tablespoon of garlic powder
2 tablespoons of Worchesterchire sauce
1 cup brown sugar
Add a dash of Cyanne if you like but be careful. LOL
Mix in a bowl till dry ingredients completely dissolve and add meat in layers in a rather large bowl and let marinade overnight.
Dry, eat, and enjoy.

This Recipe was sent to me by Vincent Mancuso, Ph., D.
Pan Handle Jerky:
For each 1lb of meat.
Meat partially frozen sliced 1/8” across the grain
(With the grain if you want really chewy jerky)
¼ - cup best Soy Sauce
¼ -cup water
½ t. Lawarys Seasoned Salt
½ t. Lawarys Seasoned Pepper
½ t. Course Ground Black Pepper
½ t. Smoked Salt or 1 T. Liquid Smoke
½ t. Best Hot Sauce
1 medium onion chopped
1 stalk celery w/leaves chopped
1 large clove garlic peeled/chopped

I put everything but meat in a blender, and swirl until well chopped and blended.
Taste for seasonings. Then pour into a large bowl.
Slice the meat; I use a meat slicer to get uniform cuts.
Place the meat in the bowl, and marinate overnight.
I spray my dehydrator trays with Pam, (really helps with the cleanup).

I stir the meat several times before using, and then just drain as I pull the meat out with my fork. No draining on paper towels. I then place on the trays, lying as flat as possible, with about 1/8” between pieces.

Usually takes about 8 to 9 hours. If you like crunchy then leave in 2 more hours.
When you take the meat out place in a large bowl to equalize the moisture content.
Wait about an hour then either place in clean jars and seal or use Zip Lock bags, remove all possible air and seal. Bags can go into the freezer, jars in fridge.

Now you can also vary the flavoring by:
Sprinkling Course Ground black pepper onto the marinated meat once you place it on your trays.
Same with Chile Powder, or Cajun Seasoning or extra Hot sauce.
But do a few pieces first to see what suits you and your family or you will have too much inedible jerky.

Remember that you will lose a lot of weight; 4lbs of meat will make 1 lb. of jerky.

Great for snacking or camping.

I have been using this same recipe for over 25 years, and all my friends know that as soon as the weather gets chilly, I start making my Jerky! The requests have already starting coming.

This Recipe was sent to me by Hank from California
Colonel Stivers' Beef, Deer, Elk or Moose 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)

Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.

This Recipe was sent to me by Dave C.
Quick Jerky
Take sticks of deer bologna and slice about 1/4" thick and soak in liquid smoke, soy sauce, garlic salt, all amounts to your taste for about 1/2 hr. Put meat in food dehydrator and shake on black pepper to your liking. Dry your meat for about 2 1/2 hours or until meat looks dry and red. When meat cools it will get very dark and chewy. Good to take hunting and fishing.

These Recipes were sent to me by Doc
JERKY
16 0z. soy sauce-------[ La Choy ]
2 0z. liquid smoke
2 0z. Worcestershire sauce
1 tablespoon black pepper
2 0z. hot sauce

Mix all ingredients in bowl, Add meat [8 - 10 lbs] piece by piece, Soak over night in fridge Lay on trays and sprinkle with black pepper Then dry and enjoy.

These Recipes were sent to me by Mike Forney (Blade)
Blade's Jerky
All of the following are for 5 lbs of venison, or work great with ground beef (90% lean or higher).

Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
All the ingredients can be adjusted to taste.
I like black pepper, so the amounts listed below might be reduced to 2 -3 tsp.,
for those that don't have the same palate for its' flavor.

EZ Style:
5 tsp. salt 1 1/2 cup soy sauce 5 tsp. black pepper 1 cup red wine vinegar 1/4 cup brown sugar

Yankee Style:
5 tsp. salt 1/3 cup Worcestershire Sauce 1 finely chopped onion 5 tsp. black pepper

Baja Style:
5 tsp. salt 5 tsp. black pepper 2 Tbs.. coriander 1 1/2 tsp. chili powder 1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric 1 1/2 tsp. ground cumin

Oriental Style:
5 tsp. salt 5 tsp. black pepper 1 large minced onion 5 cloves pressed garlic 1 cup brown sugar 1/3 cup soy sauce 1 1/4 cup red wine 1 1/2 cup pineapple juice

Taj Mahal:
5 tsp. salt 3 tsp. curry powder 5 tsp. black pepper 4 cloves pressed garlic 1/2 tsp. cinnamon
3 tsp. ground ginger 1/4 tsp. ground cloves 1 cup cream sherry 1/2 tsp. cumin

Colorado Pioneer:
6 tsp. salt 20 tsp. black pepper 2 cups beef bullion (4 cubes)

Valley Style:
1 1/2 cups soy sauce 1 tsp. nutmeg 5 Tbs.. Worcestershire sauce 1 tsp. ginger
5 tsp. black pepper 10 tsp. liquid smoke 4 cloves pressed garlic 5 tsp. crushed peppers, dried
1/4 tsp. powdered onion (hot or mild)

These ought to give a little variety, and obviously, some like 'em and some don't. Some of these have been handed down over generations, received from friends, modified to the cooks taste, renamed with the times, experimented with, used not only as food, but as a poultice, medicine, leather, aphrodisiacs, and who knows what else. I've got others, but will save for another time. Have fun with these.

This Recipe was sent to me by Syl
Jerky Time!!
I use 3 different types of meat, but you can easily use your imagination. 1 pound of chicken breast
1 pound of pork
1 pound of beef,
1/4 cup of soya sauce
3 tablespoons of brown sugar
1 tablespoon of dijonnaise from Hellemans
1 tablespoon of Louisiana hot sauce
3 tablespoons of ketchup
Salt and pepper
1 clove of garlic minced
1 onion minced
1 tablespoon of Worcestershire Sauce
2 tablespoons of liquid smoke (found in grocery stores)

Cut meat into strips, remember that the meat will shrink. Mix seasoning together, and add to meat. If you have a convection oven, put the temp at 150 degrees. Put the strips of meat on a rack, that you will put over a pan. Place in oven, place a wooden spoon, so the oven door will not close completely. It takes between 6-8 hours. Turn the strips from time to time. Once the dehydration process is over, and the strips cool off, you may keep them in a glass jar or in the fridge for a long time. If you have a regular oven , put the temp at the lowest. You will need to keep the oven door open wider, turning the strips even more often, and the cooking time will probably vary. Hope you enjoy this jerky.

This Recipe was sent to me by Doug from Lady Lake Fla
Jerky
4-6 lb of venison
4 tbs. salt
4 tbs. course black pepper
21/2 tbs. paprika
1/2 tbs. msg (optional)
1 tbs. (Morton's) natures seasonings
1/2 tbs. garlic powder
3 tbs. season salt (Lawrys)
1 cup Worcestershire Sauce
4 cup red wine vinegar
cayenne pepper to taste

Mix ingredients and let meat soak for 4 hours or more I prefer to smoke mine until dry but can be dehydrated in oven or dehydrator Seal in plastic bags if there's any left enjoy!

This Recipe was sent to me by J Porter
The Jerky Marinate
3/4 cup Worcestershire sauce
4 tblsp liquid smoke
1/2 oz bottled garlic juice
or liquid from two crushed garlic cloves
2 lbs lean meat
Course ground black pepper
Louisiana hot sauce (optional)
1 level tsp. salt
1/2 cup dark brown sugar

After eliminating as much exterior fat as possible, cut a beef eye-of-round (London broil will do) into long strips approximately 1/3 to 1/2 inch square (slice with the grain of the meat). (Deer, moose, elk, and caribou are also fine, but use lean cuts and slice with the grain.) Mix all marinate ingredients, except the pepper. Use the following formula for the hot sauce:
1 shake for pussycats

2 shakes for good amigos
4 shakes for tough hombres
19 shakes for snotty neighbors and former spouses

Place marinate and meat in a zip lock bag. Squeeze out the air and seal. Place in a bowl/pan in the refrigerator for 2 - 24 hours (longer gives a deeper flavor).

Line a large roasting pan with aluminum foil and place wire cake racks in it. Spray the racks with a non-stick cooking spray (Pam, etc.). Lay the marinated meat strips across the racks and sprinkle liberally with very coarse ground black pepper. Place in an electric stove oven for about 7-8 hours on the very lowest warm setting (I like 11pm to am). Additionally, the oven door should be cracked open an inch or so to allow the moisture to escape (a metal kitchen spoon does fine). Overcoming (drying) will make the jerky dry and brittle, so be careful.

The beef in this recipe can also be dried nicely in a dehydrator.

This jerky needs no refrigeration for a least two weeks. After that, I don't how long it will keep because it always gets eaten too fast. However, I would use common sense. If green 'things' (literal interpretation: mold) start growing on it, toss it.

Tips:
1. Before slicing, put the meat in the freezer until just firm (2 hr.); it will slice much more easily and uniformly.
2. You can slice the strips of meat thin and wide, like bacon, if you like. However, don't make them too thin or they will be crisp.
3. An electric food slicer save time and gives a uniform thickness to the meat. Be sure not to set it too thin.
4. Make a small batch the first time and see whether your taste will want more/less garlic, salt, brown sugar, etc. The heaviness' of the Worcestershire sauce can be diluted with water, if need be.
5. Store in a zip-lock bag for freshness.
6. Be sure to cut WITH THE GRAIN of the meat when slicing!
7. Hide some if you expect to have any the next day. It will go fast!!!

This Recipe was sent to me by Jim & Helen from Oregon
Oregon Deer Jerky
2 cups: brown sugar
1 tsp: pepper
1 tsp: garlic powder
2 tsp: onion powder
1 tsp: ginger
1-1/2 tsp tabasco ( optional )
1 tsp: cajun ( luzianne or creole ) opt
1 tsp: liquid smoke
1/2 cup: soy sauce
1/2 cup: teriyaki
1/2 cup: worcestershire
1 cup: dry red wine
1/2 cup: hot water
Dash of oj
1 cup: salt

Mix all together in big pot put in meat ie (deer, elk, or a good cut of beef ) cut meat into thin strips and let set in brine for 2 or 3 days, use 3 pans of apple or cherry chips and smoke 10 hrs check and turn after 8 hrs the taste is worth waiting for. Brine marinates about 10 to 15 lbs of meat ENJOY!

This Recipe was sent to me by J. Gard of North Missouri
Deer Jerky
2 lbs deer sliced thin
1/4 cup soy sauce
1 tbsp Worcestershire
1/4 tsp garlic powder
1/2 tsp onion powder
1 tbsp whole pepper
3 dashes liquid smoke

Combine, marinate strips overnight in refrigerator. Bake in over at 150º until dry or put in dehydrator until it will snap.

Jerky Marinade
I've been making jerky for about three years, only when I get a wild hair to do so:). I've found this marinade to work great! Everyone that tries my jerky or eats a steak off my grill loves it. Plus it's so simple I don't know why anyone else has not sent it to you.
It consists of "4" equal parts of
1. worcestershire sauce
2. teriyaki sauce
3. soy sauce
4. water or beer

For jerky I lay the meat on the trays and season to taste with black pepper and garlic and a lil' white pepper When my wife wants some I use the white pepper and garlic for a lil' brown sugar. I know this doesn't sound like much but trust me ya gotta try it it really is great.

This Recipe was sent to me by Chops Perry
Tree Branch Jerky
3 lbs. Deer venison
2 tbsp Liquid Smoke
1/4 cup Soy Sauce
1 tbsp Tabasco Sauce
1 tbsp Worcestershire Sauce
3 tbsp Brown Sugar
1 tbsp Grey Poupon DiJon Mustard
1 tbsp Black Pepper
1 tbsp Old Bay Seasoning
1/2 tsp Garlic Powder
2 tsp Salt

Marinate ingredients by hand kneading approx. 5-10 minutes in a large bowl. Place mixture/venison in-between 2 sheets of wax paper and roll out 1/4" slabs of jerky. Cut rolled jerky into pieces. Place jerky into dehydrator and let dry for 8-10 hours. I make all my jerky in a cheap $30 food dehydrator.

This Recipe was sent to me by Kevin Drees
Deer Jerky
2 Lbs. Deer meat
1/4 cup soy sauce
1 Tblsp. Worcestershire Sauce
1/2 Tsp. pepper
1 Tsp. Hickory smoke salt/or flavoring
1/2 Tsp. onion powder
1/2 Tsp. garlic powder

****** Optional******
Substitute Hickory smoke salt for 1/8 cup honey
******* Optional******

Combine all ingredients in a bowl and soak meat in the mixture overnight. Place meat in oven on oven racks; 150ºF for about 4 hours. Leave oven door open at top. I love this Recipe I hope you do!!! Signed Jerky Lover

This recipe was sent in by Cassandra Kennedy
Dixie Jerky
(More tobasco and cayenne may be added for real men and women!)
1- 10 oz. Soy Sauce . not sissy light
1- 10 oz. teriyaki sauce-kikoman's is my favorite
1/4 cup worsterchire sauce
2 tablespoons liquid smoke
1 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoons dark brown sugar
1 table spoon honey
1 tablespoon Old Bay Seasoning
1 teaspoon of your favorite sauce, mine is Trappey's

Mix in a large bowl, adding water or beer to cover whatever the pocket book allows!! Add thinly sliced deer or beef, turkey is good too
Let rest in fridge overnight or up to 18 hours

DRAIN AND ASSEMBLE ON DEHDRYTOR OR YOUR FAVORITE SUNNY SPOT, SAFE FROM CRITTERS OF COURSE AND DRY. *GET YASELF A GOOD BEER/HOMEADE WINE SOME HOOP CHEESE AND CRACKERS, AND SOME GOOD COUNTRY MUSIC AND YOU'LL BE IN HEAVEN. :-)

This recipe sent in by Keith & Michelle Lawson
Smoked Venison Jerky
Slice venison into thin wide strips. (Usually at time when cutting up deer) Freeze strips if you like for later. Lay strips out flat. Sprinkle with garlic salt to taste. Sprinkle some tableground pepper on your jerky while preparing. (This recipe is for smokers only.) Smoke jerky till done. I use alder chips or apple for wild game.

This recipe sent in by Ric Anderson
Hamburger Jerky
10 lbs of lean meat
1/3 cup of salt
1 tablespoon of cardomen
1 tablespoon of marjoram
4 tablespoons of tenderquick
1 tablespoon MSG
1 teaspoon red pepper
1 1/2 tablespoon black pepper
1 1/2 teaspoon garlic powder
3/4 bottle of liquid smoke

Mix and let stand for 1/2 hour. Press firmly into 2 9'x 13" pans and freeze for 8 hours. Take out of pans and slice into 1/4" thick slices and dehydrate or dry in oven set at lowest temp. possible for about 12 hrs. with oven door open.

This recipe sent in by Candy
Jerky
I tend to just throw a little of whatever I have in to make jerky.
However...this combination of ingredients lends the meat an excellent flavor. Wouldn't know what to call it since I made it up. Take 1/2 c. of worchestire sauce and 1/2 c. of Teriyaki sauce. Any brands will do. Add 2 tbsps. of McCormick montreal steak seasoning, some salt, garlic powder, coarse ground pepper, lemon pepper, and cayenne if you like it hot. If you like hot/sweet then throw in some brown sugar too. I don't measure these other ingrediants. I just add till it looks and smells good. Cut meat into thin strips and marinate over night in the fridge.

Drain in colander and then on paper towels. Place in dehydrator and don't forget to turn and rotate trays every couple of hours. Should be ready the next day depending on how thick the slices are and what kind of dehydrator you have. I have a 4 tray and it is usually ready in 24 hours. The oven is quicker from what I have been reading but I have never tried it. You can cut down on the liquid and grind the meat with these ingredients as well and send them through a "jerky shooter" too.

Tastes great!! I don't know how many pounds this makes, I only know it is about a 1/4 a deers entire hindquarters. It is also more than will fit on four racks so I just leave the rest marinating in the fridge until time to make another batch. Good luck!

This recipe sent in by Greg Sizemore
Venison Jerky

1 cup soy sauce
1 cup hickory-smoke BBQ sauce
2 T brown sugar
2 t liquid smoke
2 t tabasco sauce
21/2 t black pepper
1 t onion salt
1 t garlic salt
1 t garlic powder

Blend all ingredients. Marinate meat overnight. Place on dehydrator
racks. Cook until desired dryness.

This recipe sent in by Monte Erwin
Hot DAWG deer jerky

This is a marinade I made up several years ago. It is not for the faint of heart. However you can alter the spice acceding to personal taste.
This will marinate about 10 pounds of venison.

Hot DAWG deer jerky:
1 TB mint sauce
20 shakes Frank's red hot sauce
2 TB Lea & Perrins steak sauce
1 bottle Allegro hot & spicy marinade
2 TB molasses
1/4 cup ground cayenne pepper
1/8 cup garlic salt
1/8 cup onion salt
2 TB seasoned meat tenderizer
1 tsp. dried mint crushed
20 shakes teriyaki sauce
3 TB McCormick Caribbean jerk seasoning
3 TB brown sugar
1/4 cup white vinegar
20 shakes worcestershire sauce

Combine all ingredients in a plastic jug and shake well.
Place in fridge overnight and occasionally shake a few more times.
Take a deer backstrap and slice into 1/4 inch thick strips going with the grain. A fillet knife works well for this. Place venison in marinade and
shake well to coat. Place in fridge overnight. Remove from marinade and place in dehydrator for approximately 5 hours.

Deer Jerky

2-3 lbs meat (cut in small pieces)
1/2 cup soy sauce
1/2 cup Worcestershire sauce
2 tsp accent
2 tsp seasoned salt
1 tsp garlic salt
2 tsp onion powder
1 tsp black pepper
1 tsp liquid smoke
dash red pepper

Put in crock pot on low for 2 1/2 hours.
Remove and spread on cookie sheet and put in preheated oven at 175 degrees for 50 minutes. Leave oven door cracked
Note: leave in oven longer if you want the meat drier

This Recipe was sent in by MISSIE TRESKOLASKY
JERKY

3 LBS DEER OR BEEF SLICED 1/8 THICK
½ CUP WATER
1/3 CUP SOY SAUCE
¼ CUP A-1 STEAK SAUCE
½ TSP BLK PEPPER
2 TSP ACCENT
2 TSP TOBASCO SAUCE
2 TSP LIQUID SMOKE
2 TSP WORSTER SAUCE
2 TSP LAWERYS SEASONED SALT
1 TSP SALT

MIX SPICES IN A LARGE BOWL, ADD MEAT AND MARINATE OVERNITE, MIX NOW AND THEN.

DRY IN A FOOD DEHYRADOR OR IN YOUR OVEN WITH JUST THE PILOT LITE ON, MINE DRYS ABOUT 16 TO 20 HRS.