Need deer jerkey recipe

BPbowhunter · 09-10-2006, 12:29 PM

We have a few roasts left from last years deer and are thinking about turning it into some jerkey. Anyone have any good recipes?

CatCouple · 09-10-2006, 01:23 PM

Deer Jerky

~ 1 1/2 to 2 lbs lean boneless deer meat, partially frozen
~ 1/4 cup worchestershire sauce
~ 1/4 cup soy sauce
~ 1/4 tsp onion powder
~ 1/4 tsp garlic powder
~ 1/4 tsp ground pepper
~ 1 tsp hickory smoked salt
~ 1 small bottle liquid smoke

* Optional - After placing the meat on the cookie sheet, sprinkle it with coarse ground black pepper for a little spice.

Trim all fat and ligaments from meat. Slice the meat as thinly as possible. (I use an electric knife for this) In a bowl combine remaining ingredients and stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight.

Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet.

Dry the meat in a 150 to 200 degree oven until dry and brown, a minimum of 8 hrs. Or use an electric food dehydrator, following the manufacturer's directions. Usually 6 - 8 hours.

Cool, remove from pan and store in a glass jar.

catfisherman23 · 11-21-2006, 07:05 PM

great recipe i use that one quite often and is very easy to do soak overnigh and load the dehydrator. a lot cheaper too.

Chum · 02-11-2007, 11:14 PM

i use the same recipe as catcouple except i put some crushed red pepper and a little brown sugar dusted on both sides of the jerky strip before cooking.

VA Husker · 09-14-2007, 04:03 PM

Slice thinly... salt, pepper, garlic to your liking. Then soak overnight in apple sauce. Wipe off access apple sauce place in oven directly on the racks cook/dry on lowest setting until it is dry. Make sure you lift bottom burner and cover bottom of oven with foil before you turn on the oven. Clean the racks when your done and enjoy the jerky.

**RedefiningFate** · 09-14-2007, 04:23 PM

Sounds interesting. Might have to try that one. BTW welcome VA Husker

VA Husker · 09-14-2007, 05:01 PM

Hey
Thanks for the welcome. Try the recipe you might just like it. Around here it never last more that a day or two. Folks come around like buzzards when they hear that it's jerky time!

VA Husker · 09-14-2007, 05:05 PM

Hey I just noticed you are from Millard. I lived there for a while in 1980. There was a dairy there that had an icecream shop, best icecream I ever had. I also lived in LaVista from 1973-1977. I sure miss living out there!

obert · 09-20-2007, 04:10 PM

I add "pure cap" to my jerky. Then when about done I drizzle with honey. Gives the hot/sweet taste.

Same recipe as first listed. A great recipe at that.

jimbosan · 11-16-2007, 10:57 PM

Whats pure cap?

obert · 11-17-2007, 12:19 PM

I'll try to find a link for ya, but it is basically heat in a bottle. One or two drops will do the trick for a whole batch of jerky (or chili, hot wings, etc.)

1 thing though, wash the heck out of your hands after use. I made the mistake of not washing my hands and then taking a leak. Huge mistake. I was okay after the 5th shower though.

jimbosan · 11-17-2007, 01:44 PM

Quote:

Originally Posted by obert

I'll try to find a link for ya, but it is basically heat in a bottle. One or two drops will do the trick for a whole batch of jerky (or chili, hot wings, etc.)

1 thing though, wash the heck out of your hands after use. I made the mistake of not washing my hands and then taking a leak. Huge mistake. I was okay after the 5th shower though.

yikes!

obert · 11-17-2007, 03:12 PM

Just the fact that it comes in a medicine bottle should give a clue as to hot this stuff is. Had a friend put a drop on his tongue (tough guy

), he drank all my milk after that.

Here ya go.

http://www.hotsauceworld.com/purecap.html
http://www.firegirl.com/hs1154.html

100 times hotter than a jalapeno

jimbosan · 11-17-2007, 09:45 PM

OMG I have to have some, I'm going to place my order now! Thanks Obert!

obert · 11-18-2007, 05:12 PM

Not a problem, enjoy it. Be careful with it too, some potent stuff. But just the things for my wings and chili!

jimbosan · 11-30-2007, 05:51 PM

VA husker I tried the apple sauce recipe its good! I cant have a lot of salt so this worked well for me!

muddy river · 12-02-2007, 09:30 AM

All these recipes use thinly sliced deer. How about if a guy is going to grind up the deer and make jerky that way? Got any recipes for that?

sqwidbrain · 12-04-2007, 08:52 AM

I use High Mountain Jerky mixes. They sell them at a number of grocery stores. And ofcourse Cabelas. There are 20 or so different flavors. You can use these mixes for sliced or ground. I really enjoy the Garlic/Pepper and the Sweet Burboun BBQ. Yummy. I even used the BBQ to make turkey jerky. YUMMY!

smokeybear z · 04-05-2008, 02:41 AM

I also use high mountain. One package does 15lbs. or so. Makes for a lot of over/dehydrator time.

I personnally don't like the spicy stuff so I stick with the hickory and origional. Robust. And for what ever reason, it seems that the oven cooked stuff tastes better to me. I like to do it in early fall, makes the house smell like a deer camp and really sets the mood for the upcoming season.

Phazedoubt · 09-01-2008, 09:50 PM

I just get the backwoods jerky mixes from scheels, it usually ends up being about a buck a pound and it saves a lot of time and energy, I have made my own jerky recipes in the past and could probably go find it if I looked hard enough but it's been a long day of dove hunting.

09-10-2006, 12:29 PM	#1 (permalink)
BPbowhunter 2007 NEFGA Outdoorsman Of The Year Join Date: Sep 2006 Location: Broken Bow Posts: 2,353 Thanks: 5 Thanked 11 Times in 10 Posts	We have a few roasts left from last years deer and are thinking about turning it into some jerkey. Anyone have any good recipes? __________________ Whackin' Woodies Waterfowl Crew "Look, a pair of singles!"

09-14-2007, 04:03 PM	#5 (permalink)
VA Husker Member Join Date: Sep 2007 Posts: 9 Thanks: 0 Thanked 0 Times in 0 Posts	Jerky Slice thinly... salt, pepper, garlic to your liking. Then soak overnight in apple sauce. Wipe off access apple sauce place in oven directly on the racks cook/dry on lowest setting until it is dry. Make sure you lift bottom burner and cover bottom of oven with foil before you turn on the oven. Clean the racks when your done and enjoy the jerky. __________________ Catch ya later...if you're biting! Mark

09-14-2007, 05:01 PM	#7 (permalink)
VA Husker Member Join Date: Sep 2007 Posts: 9 Thanks: 0 Thanked 0 Times in 0 Posts	Hey Thanks for the welcome. Try the recipe you might just like it. Around here it never last more that a day or two. Folks come around like buzzards when they hear that it's jerky time! __________________ Catch ya later...if you're biting! Mark

09-14-2007, 05:05 PM	#8 (permalink)
VA Husker Member Join Date: Sep 2007 Posts: 9 Thanks: 0 Thanked 0 Times in 0 Posts	Hey I just noticed you are from Millard. I lived there for a while in 1980. There was a dairy there that had an icecream shop, best icecream I ever had. I also lived in LaVista from 1973-1977. I sure miss living out there! __________________ Catch ya later...if you're biting! Mark

11-16-2007, 10:57 PM	#10 (permalink)
jimbosan Member Join Date: Sep 2006 Location: Blair, Nebraska Posts: 1,462 Thanks: 4 Thanked 4 Times in 2 Posts	Whats pure cap? __________________ GET EM CLOSE/happiness is a bloody arrow!

09-10-2006, 01:23 PM	#2 (permalink)
CatCouple Banned Join Date: Aug 2006 Posts: 938 Thanks: 0 Thanked 0 Times in 0 Posts	Deer Jerky ~ 1 1/2 to 2 lbs lean boneless deer meat, partially frozen ~ 1/4 cup worchestershire sauce ~ 1/4 cup soy sauce ~ 1/4 tsp onion powder ~ 1/4 tsp garlic powder ~ 1/4 tsp ground pepper ~ 1 tsp hickory smoked salt ~ 1 small bottle liquid smoke * Optional - After placing the meat on the cookie sheet, sprinkle it with coarse ground black pepper for a little spice. Trim all fat and ligaments from meat. Slice the meat as thinly as possible. (I use an electric knife for this) In a bowl combine remaining ingredients and stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight. Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150 to 200 degree oven until dry and brown, a minimum of 8 hrs. Or use an electric food dehydrator, following the manufacturer's directions. Usually 6 - 8 hours. Cool, remove from pan and store in a glass jar.

11-21-2006, 07:05 PM	#3 (permalink)
catfisherman23 Member Join Date: Sep 2006 Location: us Posts: 473 Thanks: 0 Thanked 0 Times in 0 Posts	great recipe i use that one quite often and is very easy to do soak overnigh and load the dehydrator. a lot cheaper too.

02-11-2007, 11:14 PM	#4 (permalink)
Chum Member Join Date: Sep 2006 Location: Lincoln Posts: 97 Thanks: 0 Thanked 0 Times in 0 Posts	i use the same recipe as catcouple except i put some crushed red pepper and a little brown sugar dusted on both sides of the jerky strip before cooking.

09-14-2007, 04:23 PM	#6 (permalink)
RedefiningFate Director Join Date: Aug 2006 Location: Millard Posts: 4,328 Thanks: 4 Thanked 1 Time in 1 Post	Sounds interesting. Might have to try that one. BTW welcome VA Husker

09-20-2007, 04:10 PM	#9 (permalink)
obert Member Join Date: Mar 2007 Location: W. Omaha Posts: 1,661 Thanks: 24 Thanked 23 Times in 17 Posts	I add "pure cap" to my jerky. Then when about done I drizzle with honey. Gives the hot/sweet taste. Same recipe as first listed. A great recipe at that.

11-17-2007, 12:19 PM	#11 (permalink)
obert Member Join Date: Mar 2007 Location: W. Omaha Posts: 1,661 Thanks: 24 Thanked 23 Times in 17 Posts	I'll try to find a link for ya, but it is basically heat in a bottle. One or two drops will do the trick for a whole batch of jerky (or chili, hot wings, etc.) 1 thing though, wash the heck out of your hands after use. I made the mistake of not washing my hands and then taking a leak. Huge mistake. I was okay after the 5th shower though.

11-17-2007, 03:12 PM	#13 (permalink)
obert Member Join Date: Mar 2007 Location: W. Omaha Posts: 1,661 Thanks: 24 Thanked 23 Times in 17 Posts	Just the fact that it comes in a medicine bottle should give a clue as to hot this stuff is. Had a friend put a drop on his tongue (tough guy ), he drank all my milk after that. Here ya go. http://www.hotsauceworld.com/purecap.html http://www.firegirl.com/hs1154.html 100 times hotter than a jalapeno

11-17-2007, 09:45 PM	#14 (permalink)
jimbosan Member Join Date: Sep 2006 Location: Blair, Nebraska Posts: 1,462 Thanks: 4 Thanked 4 Times in 2 Posts	OMG I have to have some, I'm going to place my order now! Thanks Obert! __________________ GET EM CLOSE/happiness is a bloody arrow!

11-18-2007, 05:12 PM	#15 (permalink)
obert Member Join Date: Mar 2007 Location: W. Omaha Posts: 1,661 Thanks: 24 Thanked 23 Times in 17 Posts	Not a problem, enjoy it. Be careful with it too, some potent stuff. But just the things for my wings and chili!

11-30-2007, 05:51 PM	#16 (permalink)
jimbosan Member Join Date: Sep 2006 Location: Blair, Nebraska Posts: 1,462 Thanks: 4 Thanked 4 Times in 2 Posts	VA husker I tried the apple sauce recipe its good! I cant have a lot of salt so this worked well for me! __________________ GET EM CLOSE/happiness is a bloody arrow!

12-02-2007, 09:30 AM	#17 (permalink)
muddy river Member Join Date: Jun 2007 Location: Blair Posts: 380 Thanks: 1 Thanked 0 Times in 0 Posts	All these recipes use thinly sliced deer. How about if a guy is going to grind up the deer and make jerky that way? Got any recipes for that? __________________ It's always something.--Kevin Lang

12-04-2007, 08:52 AM	#18 (permalink)
sqwidbrain Member Join Date: Feb 2007 Location: Hastings, NE Posts: 344 Thanks: 3 Thanked 1 Time in 1 Post	I use High Mountain Jerky mixes. They sell them at a number of grocery stores. And ofcourse Cabelas. There are 20 or so different flavors. You can use these mixes for sliced or ground. I really enjoy the Garlic/Pepper and the Sweet Burboun BBQ. Yummy. I even used the BBQ to make turkey jerky. YUMMY! __________________ How big is it?!!

04-05-2008, 02:41 AM	#19 (permalink)
smokeybear z Member Join Date: Feb 2008 Location: Norfolk Posts: 134 Thanks: 0 Thanked 2 Times in 2 Posts	I also use high mountain. One package does 15lbs. or so. Makes for a lot of over/dehydrator time. I personnally don't like the spicy stuff so I stick with the hickory and origional. Robust. And for what ever reason, it seems that the oven cooked stuff tastes better to me. I like to do it in early fall, makes the house smell like a deer camp and really sets the mood for the upcoming season. __________________ "Lord, suffer me a buck so large that even I, in talking of it afterward, have no need to lie."

09-01-2008, 09:50 PM	#20 (permalink)
Phazedoubt Member Join Date: Mar 2007 Posts: 159 Thanks: 0 Thanked 0 Times in 0 Posts	I just get the backwoods jerky mixes from scheels, it usually ends up being about a buck a pound and it saves a lot of time and energy, I have made my own jerky recipes in the past and could probably go find it if I looked hard enough but it's been a long day of dove hunting.

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