Deer Jerky

[rustypjr]

Can some one give me an idiots guide to making it? Do you got to have a dehydrater?

[duckhunterdoc]

dehydrater is mo better, but can do fine in an oven on low heat-door cracked to let the moisture out, i impaled the strips with a toothpick and hung then on the oven rack, key is to slice thin, marinade of choice, teryaki, Dales, liquid hickory smoke flavor, salt, pepper or combinations

[gadwall2]

I freeze the entire hind qtr and then let it start thawing. In that semi-frozen state, u can shave the meat as thin as u want. Soak it in Dales', worstershire, and liquid smoke. When you put it on the dehydrator trays, sprinkle with tony chachere's and garlic salt. Then just let the dehydrator do the work for about 4 or 5 hours.

[rustypjr]

How long do you cook them if using the oven and the hanging method?

[cwink]

I make some every chance I get.. I usually process all my own deer meat.. So while I am cutting it up I take all the smaller pieces from the lower part of the hind qtr and frount shoulder as jerky meat.

Just find you a good sounding jerky marinade on the web.. Mix up the batch and soak it in a zip lock bag over night or longer.. Then put it on a baking pan and cook it at about 200 degrees for about 4-6 hours or until done..

Easy and good..

[dukluk]

If you don't have a dehydrator, this is the most unique way of making jerky I've ever seen....it takes the guesswork oughta overdrying your jerky, too!!!


http://www.foodnetwork.com/recipes/alto ... index.html

[duckhunterdoc]

How long do you cook them if using the oven and the hanging method?

..............think Wink is on target....been a while.. but seems like i put the oven on warm X about 6-8 hours....key is to check it about every hour or 2 until Its like you like it..no moisture but chewy not brittle

[rustypjr]

Thanks for the info.

[farmerc83]

Try soaking some in jalapeno juice, Liquid Smoke and cracked black pepper.

[jacksbuddy]

The trick, if you use soy sauce and/or whisticher(sp) is that you do not need to add salt to the marinade because they have a lot of salt anyway. The other important aspects are to cut the strips with the grain and THIN.

Then after you make it, you must share with all of the gentlemen on this board - even outlaw josey wales.

[K-DUB]

I am in the process of making some as I type this.

I have made beef jerky a few times but never deer jerky, so I thought I would try a couple of different marinades. I sliced the meat thin then marinated a batch in Dales, a batch in Teriyaki, and a batch in soy sauce.
I made a batch of each mild and spiced up a batch of each with red pepper, chili powder and garlic salt then sprinkled with crushed red pepper.

I like mine the hotter the better, but the family like theres mild.

Anyone have any good marinade recipes if these turn out bad?

[stang67]

You guys using an oven aren't making jerky. Jerky is supposed to be dried, not cooked.

[duckhunterdoc]

You guys using an oven aren't making jerky. Jerky is supposed to be dried, not cooked.

........Jerky police!!! PO PO everybody run!!!

[dukluk]

You guys using an oven aren't making jerky. Jerky is supposed to be dried, not cooked.

you are exactly right....using the window fan and a/c filter fan method is much better....visit this link to see how it's done....Alton Brown's jerky recipe is excellent, too....

http://www.foodnetwork.com/recipes/alto ... index.html

[farmerc83]

You guys using an oven aren't making jerky. Jerky is supposed to be dried, not cooked.

A convection over would probably work nicely if you left the door cracked. And it would be dried then.