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Started By
Message
How do you make your Deer Jerky?
Posted on 12/8/11 at 6:41 pm
Posted on 12/8/11 at 6:41 pm
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?
5
Posted on 12/8/11 at 6:43 pm to prostyleoffensetime
You need a dehydrator
Posted on 12/8/11 at 6:45 pm to prostyleoffensetime
Well I'm not sure the exact seasoning, but it shouldn't be too hard.
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.
Posted on 12/8/11 at 6:51 pm to NicoBlues
That's why I came here. Apparently we made it harder than it should be, so I'm looking for advice from people that didn't get it wrong.
Posted on 12/8/11 at 7:10 pm to prostyleoffensetime
I've done it in the oven at 200 for 8-10 hours.
I marinated it in terriyaki sauce for 24 hours prior and just made sure the oven didn't get hot.
I wouldn't cut the slices real thin though. I have learned that the hard way. They come out better when the strips are cut about 1/4 of an inch. I used front shoulder since those usually get cut the heck up.
I marinated it in terriyaki sauce for 24 hours prior and just made sure the oven didn't get hot.
I wouldn't cut the slices real thin though. I have learned that the hard way. They come out better when the strips are cut about 1/4 of an inch. I used front shoulder since those usually get cut the heck up.
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 .
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. 
Posted on 12/8/11 at 7:49 pm to nerd guy
How many lbs. do you marinate with that mixture? I love worcheshire also.
Posted on 12/8/11 at 8:02 pm to prostyleoffensetime
Not sure to be honest. However much I can keep submerged in the liquid. Maybe between 2 to 3 pounds? I just cut thin slices and stick it in till it's full.
Posted on 12/8/11 at 8:17 pm to nerd guy
what part of the deer do yall use?
Posted on 12/8/11 at 9:30 pm to chickman1313
You can use any part that you want. I used some back strap last Tim and it came out great. I bought one of the dehydrators from cabelas . Defrost your meat till it still a little frozen but able to slice it and cut them in no bigger than 1/4 thick pieces. I bought the cabelas brand marinade (terakyi, pepper) they make 5lb batches (3 per pack) just mix the marinade with a little water and throw it in with the meat . Let it sit for 24 hrs and dehydrate. Takes about 4 hrs per batch.
Posted on 12/9/11 at 6:59 am to nerd guy
quote:
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.....
This is close to my recipe. I add some Liquid Smoke to it as well. The brown sugar is key to get the flavors right.
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.
Posted on 12/9/11 at 11:17 am to gmshooter
quote:
I used some back strap last Tim and it came out great
gmshooter - back strap for jerky!
dude, you're doing it wrong.
Must in be from Lutcher, only someone from Gramercy would do that.
Posted on 12/9/11 at 11:18 am to DeeS NUTS number 9
I just noticed he's from Gramercy
ETA and yea I wouldn't waste backstrap to make jerky
This post was edited on 12/9/11 at 11:19 am
Posted on 12/9/11 at 11:20 am to Boats n Hose
quote:
ETA and yea I wouldn't waste backstrap to make jerky
I bet the tenderloin would make some damn fine jerky too.
Posted on 12/9/11 at 11:28 am to REB BEER
Ribs - saw them off, slow smoke for 6 hours, eats just like/better than pork ribs.
Neck - sauce picante'
Backstrap/loin - marinate, cook like steaks. (though I like to fry up a few pieces right after a hunt) Even though I've never been on a hunt yet, my friends don't know how to cook, so I get alot of the meat.
Quarters - sausage
Liver - AND ONIONS, yum.
Everything else - Jerky, anything you soaking for 12+ hours will taste like that thing. (just ask my ole lady ;))
Neck - sauce picante'
Backstrap/loin - marinate, cook like steaks. (though I like to fry up a few pieces right after a hunt) Even though I've never been on a hunt yet, my friends don't know how to cook, so I get alot of the meat.
Quarters - sausage
Liver - AND ONIONS, yum.
Everything else - Jerky, anything you soaking for 12+ hours will taste like that thing. (just ask my ole lady ;))
Posted on 12/9/11 at 11:36 am to DeeS NUTS number 9
quote:
Quarters - sausage
Save some for roasts...I can make a damn good deer roast
ETA actually I just used a recipe from the cook book thread...can't remember who posted it...but it was idiot-proof and delicious
This post was edited on 12/9/11 at 11:39 am
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