Post by trapperjosh on Mar 5, 2008 17:26:33 GMT -5
Here they are:
Hot and Sweet Venison Jerky
This jerky recipe flavors the venison with the heat of cayenne pepper and red pepper flakes, and is balanced by the sweetness of brown sugar and molasses. The recipe makes enough marinade for five pounds of sliced venison.
1 cup of soy sauce
1/2 cup of brown sugar
1/4 cup of molasses
1/4 cup of Worcestershire sauce
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 tablespoons of canning salt
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
2 teaspoons of Morton® Tender Quick®
1 teaspoon of powdered cayenne pepper
Make sure that the sugar and salt are completely dissolved before adding the marinade to the venison. Marinate at least one day, and up to two before dehydrating.
Mild and Smoky Venison Jerky
This recipe is for 2 pounds of lean, sliced venison. There is no hot pepper seasoning added to this recipe, so it's nice and mild. The liquid smoke can be left out if you dry this one in the smoker.
1/4 cup of soy sauce
1 tablespoon of Worcestershire sauce
1/2 teaspoon of Tender Quick®
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
2 tablespoons of brown sugar
2 tablespoons of liquid smoke
Stir until the sugar is completely dissolved. Combine the marinade and the venison, and refrigerate overnight. Drain the strips of venison well before dehydrating.
Cracked Black Pepper Venison Jerky
If you love the taste and heat of black pepper, this deer jerky recipe is the one for you. The marinade seasons the strips of venison with finely ground black pepper. And to really kick it up, cracked black pepper is sprinkled on before drying. Coarse ground black pepper can be used in place of cracked pepper.
1 cup of Worcestershire sauce
1/4 cup of soy sauce
2 tablespoons of canning salt
3 tablespoons of fine grind black pepper
1 tablespoon garlic powder
1 tablespoon of onion powder
1 1/2 teaspoons of Morton® Tender Quick® curing mix
This recipe is for five pounds of sliced venison. Combine the marinade with the meat and allow it to marinate overnight. Before drying, season with cracked or coarse ground black pepper if desired.
Teriyaki Jerky
This is an easy-to-make marinade that will make the perfect deer jerky for teriyaki lovers. Mr. Yoshida's original sauce is a sweet teriyaki sauce that makes this recipe great.
1 cup of Yoshida's sauce
1/4 cup of Worcestershire sauce
1 tablespoon of canning salt
1 tablespoon of brown sugar
1 1/2 teaspoons of Tender Quick®
1 teaspoon of white pepper
Add this mixture to five pounds of venison. Marinate the meat in the fridge for two days, before draining and dehydrating.
For a different flavor, try adding one teaspoon of chopped fresh ginger root to the marinade. Tasty!
Sweet Onion Jerky Recipe
This is one of my favorite venison jerky recipes. Sweet Walla Walla onions are the best to use in this recipe. But if they're out of season, ordinary white onions or red onions will do the trick.
2 large or 3 medium onions
1/2 cup white sugar
1/2 cup water
1/4 cup of Worcestershire sauce
2 tablespoons of canning salt
1 1/2 teaspoons of Tender Quick®
1 teaspoon of black pepper
Chop the onions and add to a blender with the other ingredients. Hit the liquify button and reduce the marinade to a paste. Add a little water to loosen it up if needed.
Marinate five pounds of sliced venison in the oniony liquid for two days. You can give the meat a quick rinse in water before dehydrating, or just leave the onion marinade on for more flavor.
Give Me Some Water Now! Jerky
Did I hear someone say they like HOT venison jerky? This one can be as hot as you like it. Are you brave enough? This seasons five pounds of meat.
Down one shot of Jose Cuervo® Gold Tequila. (optional) Now for the marinade, start with...
1 cup of Cuervo® Gold tequila
2 tablespoons canning salt
2 tablespoons white sugar
1 1/2 teaspoons of Tender Quick®
1/4 cup of Tabasco® brand pepper sauce
...and now for the heat ;-) Adjust these ingredients to your individual taste. Add 2 tablespoons of powdered cayenne, a half-dozen chopped Jalapenos, and 2 finely chopped Habanero peppers. Be darned careful when working with the peppers...wear plastic gloves and DON'T touch your eyes or face.
Allow this marinade to steep for several hours(or overnight) before combining with the meat. This will give time for the tequila to pull the heat and flavor out of the peppers.
Add the marinade to the slices of venison(five pounds), mixing well. Marinate overnight in the fridge before dehydrating. The meat can be rinsed off quickly before drying, or the little bits of pepper can be left on for added pleasure/torture!
Chili Head's Venison Jerky Recipe
This is a sliced-meat jerky that's marinated, then seasoned with a dry spice mix before going into the dehydrator to dry. Here are the ingredients you'll need for this recipe.
The Meat
5 pounds of sliced venison strips
The Marinade
2 tablespoons canning salt
2 teaspoons Tender Quick® cure mix
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 tablespoons white granulated sugar
2 tablespoons good quality chili powder
The Dry Seasoning
2 tablespoons of good chili powder
1 tablespoon white granulated sugar
1 teaspoon black pepper
Combine the marinade ingredients and add to the sliced venison strips. Marinate the venison in the refrigerator for two days, stirring the whole kit and caboodle a couple times a day.
Remove the venison from the marinade and lay on racks to drain. Combine the dry seasoning ingredients. When the meat is well drained, sprinkle on the chili seasoning mixture. Be sure to hit both sides of the venison.
Dry in a dehydrator or a low, 140-150 degree Fahrenheit oven for four to eight hours, or until dried to the correct consistency.
This spicy Chili Head's Jerky Recipe is sure to get a few compliments from your closest friends and family. (I mean, it's so good, who else would you give it to? ;-)
Family Heritage
Here are a couple of recipes that have been used by members of my family through the years.
Sweet Soy and Garlic Jerky
This recipe is sweet, rich and flavorful. This one was my Uncle's favorite recipe for sliced jerky. To make it, here's what you need:
5 pounds sliced venison strips
1 tablespoon canning salt
1 1/2 teaspoons Tender Quick® curing mix
1 cup good quality soy sauce
1/2 cup brown sugar
1 tablespoon chopped garlic
1 teaspoon black pepper
1/2 teaspoon ground ginger
Combine all ingredients (except for venison), making sure the salt and sugar are completely dissolved. Add the sliced venison to the marinade and soak for two days, stirring twice each day. Drain off the excess liquid and dehydrate until done.
Grampa's Favorite Jerky
My grandfather was a hard working farmer that lived a simple life. His jerky recipe reflected that attitude. It's a simple but tasty jerky. Here it is...
5 pounds sliced deer meat
2 tablespoons salt
4 beef boullion cubes
1/4 cup Worcestershire sauce
1 tablespoon black pepper
1 1/2 cups water (his came from the spring at the back of the place)
Dissolve the boullion cubes in the water. Combine with the salt, sauce, and pepper. Marinate the deer strips in the liquid for three days (in the fridge). Drain well, then dry in the oven (his way) or in your dehydrator.
Hot Stix
This one is a snack stick recipe that carries a bit of heat. It will warm you on a cold day, you can be sure of that. For this recipe, you'll need...
3 pounds ground venison
1 tablespoon canning salt
1 teaspoon Tender Quick®
1/4 cup red wine
1 tablespoon cider vinegar
2 teaspoons powdered red pepper
2 teaspoons black pepper
1 teaspoon chili powder
1 teaspoon red pepper flakes
Combine all ingredients with the venison, mixing thoroughly. Refrigerate the mixture one day, then form with a jerky shooter into long rounds on your dehydrator tray. Dry until done. Enjoy the warmth!
3/4 C soy sauce
1 C worcestershire sauce
3 T kosher salt
2 T crushed black peppercorns
2 T graham marsala
1 T garlic powder
1 T onion powder
2 t Prague Powder #1
Combine in a blender, mix with sliced beef or venison in a white trash bag (in a metal container so you don't create a mess!). Refrig 24-36 hours, mixing occasionally. Dry about 15 hours at 125'F
Venison Jerky
Back To Jerky Recipes
1/2 ts Salt
1/3 ts Garlic powder
1/2 ts Black pepper
1 ts Accent
1 ts Onion powder
1/4 c Worcestershire sauce
1/4 c Soy sauce
Sauce for 1-1/2 lbs deer meat. Using meat half frozen for easier slicing, slice in 1/8 inch strips with the grain, desired lengths. Cover with the above sauce and marinate overnight. Spread single layer on oven wire rack, using foil under to catch drippings. With the oven door cracked open and at the lowest temperature, bake 6 - 8 hours. May be eaten immediately. Becomes dryer when cold. This should work with beef if you get the leanest beef available (Flank Steak for example)
Elk or Venison Jerky
5 pounds elk or venison, use fairly good quality meat
1 cup soy sauce
1/2 cup lime juice
1/2 cup vinegar
1/4 cup crushed red chili flakes
2 tablespoons garlic powder
Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best if you slice the meat when it is partially frozen.
In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated.
Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don't over dry or the jerky will be too crunchy. Store, well wrapped, in non-frost free freezer for up to 1 year.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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.
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!!!
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 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. :-)
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.
use the internet to your advantage these were all found there. hope you enjoy.
Hot and Sweet Venison Jerky
This jerky recipe flavors the venison with the heat of cayenne pepper and red pepper flakes, and is balanced by the sweetness of brown sugar and molasses. The recipe makes enough marinade for five pounds of sliced venison.
1 cup of soy sauce
1/2 cup of brown sugar
1/4 cup of molasses
1/4 cup of Worcestershire sauce
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 tablespoons of canning salt
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
2 teaspoons of Morton® Tender Quick®
1 teaspoon of powdered cayenne pepper
Make sure that the sugar and salt are completely dissolved before adding the marinade to the venison. Marinate at least one day, and up to two before dehydrating.
Mild and Smoky Venison Jerky
This recipe is for 2 pounds of lean, sliced venison. There is no hot pepper seasoning added to this recipe, so it's nice and mild. The liquid smoke can be left out if you dry this one in the smoker.
1/4 cup of soy sauce
1 tablespoon of Worcestershire sauce
1/2 teaspoon of Tender Quick®
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
2 tablespoons of brown sugar
2 tablespoons of liquid smoke
Stir until the sugar is completely dissolved. Combine the marinade and the venison, and refrigerate overnight. Drain the strips of venison well before dehydrating.
Cracked Black Pepper Venison Jerky
If you love the taste and heat of black pepper, this deer jerky recipe is the one for you. The marinade seasons the strips of venison with finely ground black pepper. And to really kick it up, cracked black pepper is sprinkled on before drying. Coarse ground black pepper can be used in place of cracked pepper.
1 cup of Worcestershire sauce
1/4 cup of soy sauce
2 tablespoons of canning salt
3 tablespoons of fine grind black pepper
1 tablespoon garlic powder
1 tablespoon of onion powder
1 1/2 teaspoons of Morton® Tender Quick® curing mix
This recipe is for five pounds of sliced venison. Combine the marinade with the meat and allow it to marinate overnight. Before drying, season with cracked or coarse ground black pepper if desired.
Teriyaki Jerky
This is an easy-to-make marinade that will make the perfect deer jerky for teriyaki lovers. Mr. Yoshida's original sauce is a sweet teriyaki sauce that makes this recipe great.
1 cup of Yoshida's sauce
1/4 cup of Worcestershire sauce
1 tablespoon of canning salt
1 tablespoon of brown sugar
1 1/2 teaspoons of Tender Quick®
1 teaspoon of white pepper
Add this mixture to five pounds of venison. Marinate the meat in the fridge for two days, before draining and dehydrating.
For a different flavor, try adding one teaspoon of chopped fresh ginger root to the marinade. Tasty!
Sweet Onion Jerky Recipe
This is one of my favorite venison jerky recipes. Sweet Walla Walla onions are the best to use in this recipe. But if they're out of season, ordinary white onions or red onions will do the trick.
2 large or 3 medium onions
1/2 cup white sugar
1/2 cup water
1/4 cup of Worcestershire sauce
2 tablespoons of canning salt
1 1/2 teaspoons of Tender Quick®
1 teaspoon of black pepper
Chop the onions and add to a blender with the other ingredients. Hit the liquify button and reduce the marinade to a paste. Add a little water to loosen it up if needed.
Marinate five pounds of sliced venison in the oniony liquid for two days. You can give the meat a quick rinse in water before dehydrating, or just leave the onion marinade on for more flavor.
Give Me Some Water Now! Jerky
Did I hear someone say they like HOT venison jerky? This one can be as hot as you like it. Are you brave enough? This seasons five pounds of meat.
Down one shot of Jose Cuervo® Gold Tequila. (optional) Now for the marinade, start with...
1 cup of Cuervo® Gold tequila
2 tablespoons canning salt
2 tablespoons white sugar
1 1/2 teaspoons of Tender Quick®
1/4 cup of Tabasco® brand pepper sauce
...and now for the heat ;-) Adjust these ingredients to your individual taste. Add 2 tablespoons of powdered cayenne, a half-dozen chopped Jalapenos, and 2 finely chopped Habanero peppers. Be darned careful when working with the peppers...wear plastic gloves and DON'T touch your eyes or face.
Allow this marinade to steep for several hours(or overnight) before combining with the meat. This will give time for the tequila to pull the heat and flavor out of the peppers.
Add the marinade to the slices of venison(five pounds), mixing well. Marinate overnight in the fridge before dehydrating. The meat can be rinsed off quickly before drying, or the little bits of pepper can be left on for added pleasure/torture!
Chili Head's Venison Jerky Recipe
This is a sliced-meat jerky that's marinated, then seasoned with a dry spice mix before going into the dehydrator to dry. Here are the ingredients you'll need for this recipe.
The Meat
5 pounds of sliced venison strips
The Marinade
2 tablespoons canning salt
2 teaspoons Tender Quick® cure mix
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 tablespoons white granulated sugar
2 tablespoons good quality chili powder
The Dry Seasoning
2 tablespoons of good chili powder
1 tablespoon white granulated sugar
1 teaspoon black pepper
Combine the marinade ingredients and add to the sliced venison strips. Marinate the venison in the refrigerator for two days, stirring the whole kit and caboodle a couple times a day.
Remove the venison from the marinade and lay on racks to drain. Combine the dry seasoning ingredients. When the meat is well drained, sprinkle on the chili seasoning mixture. Be sure to hit both sides of the venison.
Dry in a dehydrator or a low, 140-150 degree Fahrenheit oven for four to eight hours, or until dried to the correct consistency.
This spicy Chili Head's Jerky Recipe is sure to get a few compliments from your closest friends and family. (I mean, it's so good, who else would you give it to? ;-)
Family Heritage
Here are a couple of recipes that have been used by members of my family through the years.
Sweet Soy and Garlic Jerky
This recipe is sweet, rich and flavorful. This one was my Uncle's favorite recipe for sliced jerky. To make it, here's what you need:
5 pounds sliced venison strips
1 tablespoon canning salt
1 1/2 teaspoons Tender Quick® curing mix
1 cup good quality soy sauce
1/2 cup brown sugar
1 tablespoon chopped garlic
1 teaspoon black pepper
1/2 teaspoon ground ginger
Combine all ingredients (except for venison), making sure the salt and sugar are completely dissolved. Add the sliced venison to the marinade and soak for two days, stirring twice each day. Drain off the excess liquid and dehydrate until done.
Grampa's Favorite Jerky
My grandfather was a hard working farmer that lived a simple life. His jerky recipe reflected that attitude. It's a simple but tasty jerky. Here it is...
5 pounds sliced deer meat
2 tablespoons salt
4 beef boullion cubes
1/4 cup Worcestershire sauce
1 tablespoon black pepper
1 1/2 cups water (his came from the spring at the back of the place)
Dissolve the boullion cubes in the water. Combine with the salt, sauce, and pepper. Marinate the deer strips in the liquid for three days (in the fridge). Drain well, then dry in the oven (his way) or in your dehydrator.
Hot Stix
This one is a snack stick recipe that carries a bit of heat. It will warm you on a cold day, you can be sure of that. For this recipe, you'll need...
3 pounds ground venison
1 tablespoon canning salt
1 teaspoon Tender Quick®
1/4 cup red wine
1 tablespoon cider vinegar
2 teaspoons powdered red pepper
2 teaspoons black pepper
1 teaspoon chili powder
1 teaspoon red pepper flakes
Combine all ingredients with the venison, mixing thoroughly. Refrigerate the mixture one day, then form with a jerky shooter into long rounds on your dehydrator tray. Dry until done. Enjoy the warmth!
3/4 C soy sauce
1 C worcestershire sauce
3 T kosher salt
2 T crushed black peppercorns
2 T graham marsala
1 T garlic powder
1 T onion powder
2 t Prague Powder #1
Combine in a blender, mix with sliced beef or venison in a white trash bag (in a metal container so you don't create a mess!). Refrig 24-36 hours, mixing occasionally. Dry about 15 hours at 125'F
Venison Jerky
Back To Jerky Recipes
1/2 ts Salt
1/3 ts Garlic powder
1/2 ts Black pepper
1 ts Accent
1 ts Onion powder
1/4 c Worcestershire sauce
1/4 c Soy sauce
Sauce for 1-1/2 lbs deer meat. Using meat half frozen for easier slicing, slice in 1/8 inch strips with the grain, desired lengths. Cover with the above sauce and marinate overnight. Spread single layer on oven wire rack, using foil under to catch drippings. With the oven door cracked open and at the lowest temperature, bake 6 - 8 hours. May be eaten immediately. Becomes dryer when cold. This should work with beef if you get the leanest beef available (Flank Steak for example)
Elk or Venison Jerky
5 pounds elk or venison, use fairly good quality meat
1 cup soy sauce
1/2 cup lime juice
1/2 cup vinegar
1/4 cup crushed red chili flakes
2 tablespoons garlic powder
Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best if you slice the meat when it is partially frozen.
In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated.
Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don't over dry or the jerky will be too crunchy. Store, well wrapped, in non-frost free freezer for up to 1 year.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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.
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!!!
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 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. :-)
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.
use the internet to your advantage these were all found there. hope you enjoy.
Look at all the jerky recipes 
;D Trapperjosh WTG ;D Here's a karma for every recipe 
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