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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/16/2010 at 20:30
pyro6999 View Drop Down
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got any good recipes to share for venison jerky?? i use a dehydrator if that helps..
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/16/2010 at 22:52
mike650 View Drop Down
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I have a better write up of this recipe at home but I won't be there until next week. Hope this makes sense.

Ingredients:
salt
pepper
garlic salt
red wine vinegar

Cut deer meat into strips.

Place a layer of the meat into a pan or bowl.
season both sides of the meat.

place a second layer of meat into the pan or bowl.
season both side of the meat.

Repeat steps (much like lasagna) until your out of meat or the pan (or bowl) is full.

Pour the red wine vinegar over the meat in the pan or bowl but don't over do it. With your hands mix the meat up so that the vinegar gets to every piece.

Place the pan or bowl in the refrigerator over night.

The next day your ready to go.


Simple and basic... my family's been using this recipe for decades (in the oven before dehydrators).
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: April/12/2012 at 17:06
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Mike,

That's not how Nonie (Clara to you) used to do it.   She had a different recipe and she put the jerky on top of window screens for 3 days in the hot summer Napa valley sun.  I helped her many times back went I was 10-11 years old. 
 
Nonies recipe:
 
salt
pepper
garlic salt
onion salt
red wine garlic vinegar
water
 
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: April/12/2012 at 17:24
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Mike,
 
Over the last few years I have tampered with my own deer jerky recipes.  I have developed a recipe I really like alot.   It is a sweet spicey version.  As a matter of fact I just made a batch of jerkly last weekend and it is already gone.    Here it is:
 
Iron Chef Thai sweet pepper garlic sauce is the base
salt
pepper
garlic salt
onion salt
brown sugar
liquid smoke
soy sauce
water
 
Use one bottle of Iron Chef Thai sweet pepper and garlic sauce.  Add water and dilute to your liking.  The more water you use, the more you dilute it and less sweet and spicey taste you will get at the end.  I never measure any of the ingredients.  I add the ingredients to taste.  Add the brown sugar slowly because it is easy to add too much and make it waaaaaaaaay to sweet.  One bottle of Iron Chef will make one average size batch of jerky depending how much you dilute it.   Larger batches will require two bottles.  
 
Marinate the jerky strips in the mixed marinade for at least 24 hours but I like to do it 48 hours if I have the time and dont have to rush.    Place your strips on a dehydrator.  I use two electric Oster dehydrators for a medium size batch.   That way I dont have to make two batches requiring double the amount of time.   I rotate the five shelves on the dehydrator about every 3 hours.  I have found with the Oster dehydrator that after about 7-9 hours the jerky is more on the rare and chewy side.  But this depends on how big or thin you slice your strips.   I have found for my preference that it takes 10-13 hours for the jerky to get done to my preference which is not on the chewy side. 
 
Good luck. 
 
 
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: April/12/2012 at 17:50
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Do a search, there was a few posted on here a while back. Some were good some were not.Bucky

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: April/12/2012 at 18:28
mike650 View Drop Down
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Originally posted by nightranger nightranger wrote:

Mike,

That's not how Nonie (Clara to you) used to do it.   She had a different recipe and she put the jerky on top of window screens for 3 days in the hot summer Napa valley sun.  I helped her many times back went I was 10-11 years old. 
 
Nonies recipe:
 
salt
pepper
garlic salt
onion salt
red wine garlic vinegar
water
 
 


Not sure if I ever had Auntie Clara's.

The recipe I listed is pretty sounds pretty close and is pretty much how Noni and Nono (Uncle Johnny to you), my mom, and I make it today. Growing up, they used to place the prepared jerk on the oven rack, close the oven door, then turn it low for a few hours til ready. This was before the deydraters and it worked great. The down side was the real small pieces would shrink up and sometimes fall off the rack to the bottom of the oven. The final touch was placing the finished jerky in a small brown paper bag for storage and then pull out a piece when ready to eat. I still do this today.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/25/2012 at 08:20
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I just use the packets of mountain house jerky blends dump both packtes together and use a large mixing bowl then let it sit in two gallon zip lock freezer bags a day or two then use a smoker.
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