Venision Jerky recipes???

[tatered]

I have done some in the past...success has been mixed. any good recipes out there>

How thick should the strips be?

How long to smoke??

[Motor]

Here's one I used for a mule deer.

Brine (this is a slightly modified Luhr Jensen Easy Cure brine):

1/2 cup non-iodized salt
1/2 cup brown sugar
2 tbsp granulated garlic
1 quart water

Scale up the brine as you need it.

Take extra care to remove all the fat, as it goes rancid. Strips should be 1/3 inch thick, 2 inches wide, 8 inches long. Smoke it with your Little Chief with 2 pans of alder. Finish it off in the oven at 175 degrees.

Cheers,
Motor

[Grover]

I used this one a couple weeks past on some elk. Very nice and easy. I think I got it off of IFISH so I take no credit for it.

For 2 pounds of meat:

1 cups soy sauce
1/2 cup Yoshidas
1/2 cup water
1/2 cup brown sugar
1 caps liquid hickory smoke
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon cracked pepper
Honey to baste
Cut meat cross grain about ¼” thick when slightly frozen
Mix the above and soak for 24 hours covered in refrigerator stirring every 6-8 hours making sure all the meat gets brined.

Once 24 hours is up lay on cookie tray with racks, baste with honey if you like and put into the over for 4-6 hours depending on the temp you can set. I like to set the oven at 180. Watch closely after 3-4 hours to pull it out early enough to match your preference on doneness.

[slow drawl]

Give this one a try.
My family and friends really like it.

Dry rub mix.
3 Tbsp kosher salt ...If you use table salt use less-- ?
2 Tbsp black pepper
1 Tbsp paprika
1 tsp garlic powder
1 tsp onion powder

1 Tbsp+1 tsp of mix per lb of meat.
Cut meat onto 1/4" strips.

I put my strips laying closely on a piece of butcher paper.
Weigh amount of meat being cured.
Sprinkle 1/2 measured amount of seasoning on all strips evenly. Cover with another piece of butcher paper, flip over and do the same.
Put meat in food storage bag in fridge for 24hrs.

I put mine in a big chief, run 2 usually 3 pans of hickory.
Finish off in the dehydrator 120 to 140 degree, doesn't get over cooked that way.
Dry to your liking.
I like it.

Now I need a buck.

[tatered]

Originally Posted by slow drawl

Give this one a try.
My family and friends really like it.

Dry rub mix.
3 Tbsp kosher salt ...If you use table salt use less-- ?
2 Tbsp black pepper
1 Tbsp paprika
1 tsp garlic powder
1 tsp onion powder

1 Tbsp+1 tsp of mix per lb of meat.
Cut meat onto 1/4" strips.

I put my strips laying closely on a piece of butcher paper.
Weigh amount of meat being cured.


Sprinkle 1/2 measured amount of seasoning on all strips evenly. Cover with another piece of butcher paper, flip over and do the same.
Put meat in food storage bag in fridge for 24hrs.

I put mine in a big chief, run 2 usually 3 pans of hickory.
Finish off in the dehydrator 120 to 140 degree, doesn't get over cooked that way.
Dry to your liking.
I like it.

Now I need a buck.

thanks!

[Fish Killer]

Originally Posted by Grover

I used this one a couple weeks past on some elk. Very nice and easy. I think I got it off of IFISH so I take no credit for it.

For 2 pounds of meat:

1 cups soy sauce
1/2 cup Yoshidas
1/2 cup water
1/2 cup brown sugar
1 caps liquid hickory smoke
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon cracked pepper
Honey to baste
Cut meat cross grain about ¼” thick when slightly frozen
Mix the above and soak for 24 hours covered in refrigerator stirring every 6-8 hours making sure all the meat gets brined.

Once 24 hours is up lay on cookie tray with racks, baste with honey if you like and put into the over for 4-6 hours depending on the temp you can set. I like to set the oven at 180. Watch closely after 3-4 hours to pull it out early enough to match your preference on doneness.

I found this same recipe and think its great. The only change I made is leaving the oven door open just a bit (with a hand towel) and since we like it sweet, I add a whole cup of yoshidas teryaki sause, no water and 2 cups of brown sugar.

If we have red wine in the house, I will soak the meat in wine for an hour or so before adding it to the brine.

Its a great recipe.

[BeaverPride]

Disolve 1/2 cup salt in a gallon of water. Soak meat over night, drain, smoke until hard. Add pepper to meat before smoking if you so desire.

[buglingobblers]

try Hi Mountain, i'm sure you can get at any lacal sporting goods store. it is a dry rub that is simpleto use. i have been making alot of goose, turkey and deer jerky formyself and friends latly and it is great.

[SOHunter]

Agree with Buglin Hi Mountain is easy and tasty, if you like spicy jerky with good flavor try 1/2 Inferno and 1/2 Hickory.

[Or-Pingman]

I need to try these. Thanks.

[tatered]

Originally Posted by buglingobblers

try Hi Mountain, i'm sure you can get at any lacal sporting goods store. it is a dry rub that is simpleto use. i have been making alot of goose, turkey and deer jerky formyself and friends latly and it is great.

Is it pretty good on gosse and duck??

[Fish Mount]

I give another nod to Hi Mountain jerky mix. I make a lot of Goose jerky and it is awsome. I have 11 pounds marinating now. The only thing I do different than the directions is let is marinate for 2 1/2 to 3 days. Then put it in the smoker.

Kevin

[nitrobass]

Toss in a cup or two of red wine to the brine and a few squirts of Tabasco..Especially if its duck/goose you're making into jerky

[Prime]

Thanks for all the great recipies everyone, I love to try new things.