This thread is for Jerky Recipes. In it you will find recipes for all types of jerky. Includes Beef, Turkey, Buffalo, Dear, Antelope and Elk.
Tonight I'm going to start baking my deer jerky. Here is question for anyone that might know about jerky. When should I put canadian steak seasoning on, before or after I place the meat into the oven?
Guys I'm marinating some Deer Jerky right now. In about 4 days I'll get to try it out, if it is any good I will let you know what I used. The recipe probably isn't good for my belly, but the way I see it I have no one to impress. I had to starve myself in the Marines and now I'm living life LOL.
They all sound so good, now I have to figure out which one to try first!
back to the top.
VENISON JERKY Makes about four dozen strips. 2 pounds venison 1/2 cup sherry or white wine 1/2 cup soy sauce 1/8 cup vegetable oil 2 cloves garlic, minced 2 teaspoons ginger, finely grated 2 teaspoons black pepper 1 tablespoon brown sugar Slice venison along the grain into 1/8-inch-thick strips. (This is easier when itís still slightly frozen.) Mix marinade ingredients thoroughly and bring it to a boil. Let it cool before pouring it over the meat. Refrigerate for 12 to 48 hours. Preheat oven to 250 degrees. Dry the slices between paper towels, then drape them over the roasting rack in the center of the oven. After 15 minutes, lower heat to 140 degrees. Allow jerky to slowly dry for 8 to 10 hours, until stiff. It should bend but not snap. Let cool, then store in plastic bags in the refrigerator.
I'm glad you liked it. I am quite an afficionado of jerky myself. I help alot of the local boys here in Cali with some of their recipes. I'm glad to be part of such a cooking family as well. If you ever want some hair scorching hot recipes, just let me know. I have plenty of them.
Now this is what I was looking for because I love making and eating Jerky!
Just a quick little note about this recipe. I whipped up a batch last weekend using one of TubeN2's recipes (water/smoker method minus the water). It turned out AWESOME.. This is an easy and delicious way to use that deer meat. I made 25 lbs. and its all gone.. Thanks for sharing this recipe TubeN2! This one would be hard to improve upon..
1 cup Soy sauce 4 ounces Mesquite smoke -- (hickory works well -- also) 1/4 cup Water 1/4 cup Cayenne pepper 2 lb 's -- up to 3 Go to the butcher and have them slice a 2 or 3 lb rump roast into slices as thin as bacon(It sometimes takes a while to convince them that you really want it as thin as bacon) put soy sauce and mesquite smoke in a gallon size ziplock bag. if the smoke came in a 4 oz bottle, use the water to rinse the bottle, pour water into bag. Add pepper. Close bag and let sit for a couple of hours. Trim all fat from the beef. Add beef to the mixture. Let sit for 5 or 10 minutes(I've not had any trouble if left overnight) Remove meat from bag one or two at a time, and lay on trays from dehydrater(I've never made it without a dehydrater). Put trays in dehydrater, opening ventsp to about half.
1/2 cup Soy sauce; can use light 4 tablespoons Sugar 2 teaspoons Fresh ginger; grated 1 clove garlic; minced 1 tablespoon Liquid smoke 2 pounds Cooked turkey; sliced paper thin -- (turkey thighs are -- breasts are best) Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat in layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally. Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel.
2 oz Package dried onion soup mix 1/4 c Water 1/4 c Soy sauce 1 t Garlic -- chopped 1 t Curing salt Dried herbs or flavorings of -choice 1 1/2 lb Very lean ground beef Revised 11/95 - original was too salty. Be careful not to over-dry! In a bowl, combine onion soup mix and water. Let sit for 10 mintues. Add the remaining ingreidents, including the beef, and combine we... Let marinate for at least 2 hours. For a more pronounced flavor, cover and refrigerate for 8 to 12 hours. Put through a jerky press, OR shape the meat into 1-to 2-inch balls. Line each drying tray with a solid leather sheet. Top it with a mesh sheet. Arrange the meat rounds on the mesh sheets. Dry at 145 F. or above until hard, about 6 to 10 hours. With some dehydrators, you will have to turn the rounds to ensure uniform drying. If beads of melted fat form on the rounds as they are drying, blot them up with a clean, uninked paper towel. Each lb. of ground beef makes about 4 oz. jerky.
2 lb Round steak; 1" thick 1/2 c Worcestershire sauce 1 ts -salt -pepper to taste 2 tb Parsley flakes 1/4 ts Garlic powder; opt'l Note: Chili powder, barbeque salt, paprika, horseradish, and onion salt or flakes may also be used in the marinade. (Or any ideas of your own). Slice steak into 1/2 inch wide strips and place in a single layer in a pan or baking dish. Mix other ingredients and pour over meat. Marinate in refrigerator overnight. Remove and place meat carefully on cookie sheet. Dry in 175~ oven for one hour and then reduce temperatuire to 150~. Continue baking strips in the low oven until dry, but pliable, one to three hours. Cool jerky and store in tightly sealed containers.
3 lb Venison 1/2 c Soy sauce 1/2 c Worcestershire sauce 2 ts MSG 2 ts Seasoned salt 2/3 ts Garlic powder 2 ts Onion powder 2/3 ts Pepper Slice three pounds of venison into strips about 1/8 inch thick to ensure total saturation of the meat while it's marinating. Partial freezing beforehand aids in slicing thin. Combine all ingredients in a bowl. Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinaade is ready to be used. Place the strips of meat in the marinade, be sure they're completely submerged. Marinate overnight, turning if necessary. Lay marinated meat strips on oven rack. Cook for 6 to 8 (6 is better) at 150 degrees. They get crisper the longer they bake. Store finished jerky in zip-lock bags or other airtight containers to seal in freshness. Jerky will keep up to two years.
8 pounds Beef or caribou round or flank steak ***STOCK*** 1 cup Beef stock 4 tablespoons Fresh lime juice 4 tablespoons Nam pla -- (fish sauce) 4 teaspoons Sugar 1/2 cup Loosely packed mint leaves* 1/2 cup Thinly sliced shallots 4 Scallions -- sliced in half -- lengthwise and cut -- into 1/4" lengths 2 Bird or other fresh hot chiles -- seeded & finely -- chopped ***MARINADE*** ;stock [above] plus 4 teaspoons Pepper 1 teaspoon Cayenne pepper [opt'l] 4 teaspoons Liquid smoke 1/2 cup Soy sauce *You might want to add come basil leaves or cilantro sprigs here. Trim all fat off the meat and cut against the grain into 1/4" thick strips. [Meat is easier to cut when partially frozen and it will cut evenly]. In a saucepan, combine beef stock, lime juice, fish sauce, sugar; bring to a boil over high heat. Add mint, shallots, scallions and chiles. Cool and strain. Mix the stock and the other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Or put meat and marinade in a sealable plastic bag. Either way turn the meat occasionally to ensure that all portions get well soaked in the marinade. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Or place meat directly on oven racks, line bottom of oven with foil. Or on rack in shallow pan Dry for 6 or more hours at 175, turning after 3 hours. Continue to dry in warm oven if necessary. Gas ovens with pilot lights work especially well. Cool and bag it.
8 lb Beef or caribou round (yields 2 lb when done) -or flank steak 6 ts Salt 4 ts Pepper 4 ts Chili powder 4 ts Garlic powder 4 ts Onion powder 2 ts Cayenne pepper 2 ts Liquid smoke 1 c Water 3/4 c Soy sauce 1/2 c Worcestershire sauce Trim all fat off the meat and cut into 1/4" thick strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Dry for 6 or more hours at 175, turning after 3 hours. Cool and bag it.
1 1/2 lb Beef flank steak 1/4 c Sugar 2 ts Paprika 1/4 c Non-iodized salt 2 ts Garlic powder 2 ts Ground Black Pepper 1 t Ginger Fire up your smoker and start settling the coals in for a long slow smoke before starting the rub. Pat the meat dry with a paper towel and slice it, with the blade of the knife 30 degrees to the horizontal, across the grain, creating strips 1/4 to 1/2 inch thick. In a small mixing bowl, blend together the sugar, salt, paprika, garlic powder, pepper and ginger. Rub this mixture into the meat, putting the spiced strips on the grill, but don't fill the water pan. Give the jerky 3 to 5 hours of smoke at 130 to 180 degrees F. propping the lid open a crack if the temperature threatens to rise disastrously beyond the desired range. When the strips are chewy-crisp, remove them from the heat, let cool, and store individually in plastic wrap. Refrigerate to store longer than a few days.
Meat; cut into 1/2" thickBy 1" wide Wire or Cord - brine solution -- 1 cup salt 1 ga boiling Cut meat strips 1/2 inch thick by 1 inch wide. String onto a piece of wire or cored. Dip into boiling brine solution (1 cup salt to 1 gallon water) until meat loses its red color. Remove meat from water and let drip dry. Hang near a fire, but not so close as to cook the meat. May be air dried or sun dried, but this takes much longer (days or weeks), and the meat must be protected from insects.
Featured Fishing Sites: