- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Venison Jerky Recipe
Posted on 2/3/17 at 9:23 pm
Posted on 2/3/17 at 9:23 pm
I've made quite a bit of venison jerky over the past few years. I've tried several different recipes, but I'm pretty partial to one that's pretty simple.
5 lbs venison cut in 1/4" thick strips
1 bottle Allegro original
1 bottle Allegro hickory
Marinate for 48 hours
Sprinkle one side with coarse ground black pepper and dehydrate at 160 for 4-4 1/2 hours.
*As with cooking anything, it's always a good idea to sample a piece or 10 along the way and adjust the cook time according to your liking
This is a great recipe for basic jerky, but I'm looking to branch out a bit and was hoping to get some other suggestions.
What say you OB?
5 lbs venison cut in 1/4" thick strips
1 bottle Allegro original
1 bottle Allegro hickory
Marinate for 48 hours
Sprinkle one side with coarse ground black pepper and dehydrate at 160 for 4-4 1/2 hours.
*As with cooking anything, it's always a good idea to sample a piece or 10 along the way and adjust the cook time according to your liking
This is a great recipe for basic jerky, but I'm looking to branch out a bit and was hoping to get some other suggestions.
What say you OB?
This post was edited on 2/4/17 at 5:30 am
4
Posted on 2/3/17 at 9:30 pm to yudaman
Haven't done jerky in years. Been wanting to, so I'm gonna a hijack your recipe 
Posted on 2/3/17 at 9:49 pm to yudaman
I bought a jerky gun last month and made a batch with ground deer. I just used a hickory flavored mix and made it in an electric smoker. Probably the best jerky I've ever personally had.
Posted on 2/3/17 at 10:03 pm to REB BEER
quote:
Haven't done jerky in years. Been wanting to, so I'm gonna a hijack your recipe
You won't be disappointed. I should add that I use a 10 tray dehydrator from Cabelas, so you're dehydrating time may vary. You'll want to cook it so that it bends but doesn't break when you fold it. It takes a little bit of experimenting, but you'll get the hang of it pretty quickly.
I've got 30 pounds of venison already cut into strips and was looking to get some other recipes just to try something a little different.
Posted on 2/4/17 at 4:24 am to yudaman
Buy a bottle of gold buckle brisket marinade. Leblancs carried it, Rouses may.
I like the hi mountain jerky kits also; can find them in cabelas or on amazon. I like the crack pepper and garlic blend.
I like the hi mountain jerky kits also; can find them in cabelas or on amazon. I like the crack pepper and garlic blend.
Posted on 2/4/17 at 8:25 am to Tiger In the Swamp
I cut up and marinate similar to you. right before putting in the smoker I dredge in honey. I go for 180-190 degrees at 5 1/2 to six hours.
The combination of smoke and honey does wonders for the taste.
The combination of smoke and honey does wonders for the taste.
Posted on 2/4/17 at 10:01 am to yudaman
I use 1 jar of Allegro hickory, and 1 jar of the spicy one they have out now mixed together. It's a good blend imo. Change up from what you normally do flavor wise, but still the same process.
This post was edited on 2/4/17 at 10:03 am
Posted on 2/4/17 at 10:17 am to REB BEER
quote::yak:
jerky gun
might as well "snap a Slim Jim"
ground jerky is disgusting...its just not real
Slice your jerky from a hind quarter and dehydrate.
Posted on 2/4/17 at 10:40 am to Pepperidge
To each his own I guess. I find the straight muscle jerky tough and it gets caught all in my teeth.
I like it made from ground meat and so do my kids. So that's what I'll keep on doing.
I like it made from ground meat and so do my kids. So that's what I'll keep on doing.
Posted on 2/4/17 at 10:55 am to REB BEER
If you get a large enough deer use a hind quarter and slice across the grain then...it makes for a more tender "muscle jerky" as you call it...give it a whirl next time...you won't be disappointed.
Posted on 2/4/17 at 11:39 am to REB BEER
quote:
I bought a jerky gun last month and made a batch with ground deer. I just used a hickory flavored mix and made it in an electric smoker. Probably the best jerky I've ever personally had.
How many lbs of ground meat did you start with to produce that amount?
Posted on 2/4/17 at 2:20 pm to GCTigahs
I like the ground jerky.
Posted on 2/4/17 at 3:58 pm to GCTigahs
quote:
How many lbs of ground meat did you start with to produce that amount?
The pack of seasoning I had called for 5 pounds. I didn't weigh the end product, but it was a good bit of jerky.
Posted on 2/4/17 at 7:33 pm to Passing Wind
quote:
I use 1 jar of Allegro hickory, and 1 jar of the spicy one they have out now mixed together.
I've mixed those two as well. I really like the little extra zing from the hot and spicy Allegro. Sometimes I'll mix the regular and add a bottle of Texas Pete's hot sauce, which is also good.
I'd love to try dredging in honey, but I don't have a smoker. I have a birthday coming up in a couple months so that might be a gift to myself
I appreciate all the feedback thus far.
Posted on 2/5/17 at 6:32 am to yudaman
That sounds good and easy as well. May try that with the spicy Allegro.
Here's an easy recipe I use....
2.5 - 3 lbs. meat of your choice.
2 Tbls. kosher salt
2 tsps. garlic powder
2 tsps. onion powder
1/4 cup finely chopped chipotle peppers packed in adobe sauce.
Cut meat into 1/8-1/4 " strips. Combine all remaining ingredients and marinate for at least 24 hrs. (I usually add a little bourbon to the mixture to make it mixed easier).
Dry ...to you're liking... in oven, dehydrator and or smokehouse.
This came from the book "Charcuterie".
Here's an easy recipe I use....
2.5 - 3 lbs. meat of your choice.
2 Tbls. kosher salt
2 tsps. garlic powder
2 tsps. onion powder
1/4 cup finely chopped chipotle peppers packed in adobe sauce.
Cut meat into 1/8-1/4 " strips. Combine all remaining ingredients and marinate for at least 24 hrs. (I usually add a little bourbon to the mixture to make it mixed easier).
Dry ...to you're liking... in oven, dehydrator and or smokehouse.
This came from the book "Charcuterie".
This post was edited on 3/21/17 at 2:57 pm
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News