I got my mother to make some a few years ago and it was lacking flavor, but I've tried some in the past that was pretty good so I want to give it another shot. Will somebody with some success teach me your ways?

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Posted by NicoBlues

I eat frogs

Member since Dec 2009

15048 posts

Posted on 12/8/11 at 6:43 pm to prostyleoffensetime

You need a dehydrator

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Posted by chickman1313

Mandeville

Member since Dec 2007

4922 posts

Posted on 12/8/11 at 6:49 pm to prostyleoffensetime

i make a lot of beef jerky, just marinate it in allegro hot and spicy and put some tonys and garlic powder on it. i want to make deer jerky as well but not sure what part of the deer i should use.

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Posted by TexTiga

SugarLand , Tx

Member since Oct 2007

2538 posts

Posted on 12/8/11 at 7:31 pm to prostyleoffensetime

quote:
?I

I put a 30-06 round in him . That usually makes him jerk around quite a bit .

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Posted by nerd guy

Grapevine

Member since Dec 2008

12724 posts

Posted on 12/8/11 at 7:46 pm to prostyleoffensetime

I love marinating in 1 bottle of worcheshire, a little soy sauce, garlic powder, onion powder and a little brown sugar. Usually marinate it for 12 hours.....but I love that worcheshire flavor. Then crushed black pepper on it and dehydrate. About to make my second batch from this season tomorrow.

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Posted by 34venture

Buffer Zone

Member since Mar 2010

11369 posts

Posted on 12/9/11 at 8:03 am to prostyleoffensetime

We use the same seasoning as other posters have recommended, but we put ours in a smoker over light smoke at 180-185 degrees for 10-12 hours. If it need be we finish it off in the oven. Actually made pheasant jerky this week and it wasn't half bad, different, but not bad.

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