Wild Game Jerky...where to go or how

[kodiakfisher]

I may be lucky enough after late archery deer season to have some extra meat to have jerky made out of it.

I have a meat slicer so could make myself if I wasn't worried about messing it up. If you have input on how to make it then please share. I have one of those "jerky" shooters but don't care for it much I like my jerky a bit more tough and chewy.

Thanks for any input,

Kodiakfisher

[stlhdr1]

Personally I take the non-steak meat and cut into 3/4" x 3/4" x length of meat squares...

For 4-5 pounds of meat:

2 cups soy sauce
1 cup yoshidas
1 cup water
1 cup brown sugar
2 caps liquid hickory smoke
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cracked pepper

Mix the above and soak for 24 hours covered in refridgerator stirring every 6-8 hours making sure all the meat gets brined.

Once 24 hours is up I lay on cookie tray racks and put into the over for 4-6 hours depending on the temp you can set. I like to set the over at 180-200 and prop the door of the oven open.... Don't over cook it, it's very deceptive. Once done with cooking vacuum seal immediately while it's still warm to keep the moisture in..

Good luck, it's a killer recipe!

Keith

[luckyr]

Here what I use

1 qt of water.
1/4 cup of Tender Quick Morton's.
1/4 teaspoon cayanne pepper.
1 Tablespoon garlic powder.

Soak 6 hrs and smoke

Cut into however you want you pieces to be in size

The Tender Quick has the nitrites that cure your meat and give it that traditional redish color.

If you are worried about ruining your game go buy some round roast at the store and practice.

[kingfisher]

Man try the HiMountain Dry Mix its AWSOME and easy! I like the spicy. Got some brineing now... YUM!!

[Dave Smith]

Originally Posted by stlhdr1

Personally I take the non-steak meat and cut into 3/4" x 3/4" x length of meat squares...

For 4-5 pounds of meat:

2 cups soy sauce
1 cup yoshidas
1 cup water
1 cup brown sugar
2 caps liquid hickory smoke
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cracked pepper

Mix the above and soak for 24 hours covered in refridgerator stirring every 6-8 hours making sure all the meat gets brined.

Once 24 hours is up I lay on cookie tray racks and put into the over for 4-6 hours depending on the temp you can set. I like to set the over at 180-200 and prop the door of the oven open.... Don't over cook it, it's very deceptive. Once done with cooking vacuum seal immediately while it's still warm to keep the moisture in..

Good luck, it's a killer recipe!

Keith

This is getting pretty close to the killerest, bombest recipe of all time, especially if by "yoshida's" you are referring to their teriaki sauce and merinade. This recipe, I can almost guarantee would be good!!!!!!!

[BornToFish360]

Originally Posted by stlhdr1

Personally I take the non-steak meat and cut into 3/4" x 3/4" x length of meat squares...

For 4-5 pounds of meat:

2 cups soy sauce
1 cup yoshidas
1 cup water
1 cup brown sugar
2 caps liquid hickory smoke
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cracked pepper

Mix the above and soak for 24 hours covered in refridgerator stirring every 6-8 hours making sure all the meat gets brined.

Once 24 hours is up I lay on cookie tray racks and put into the over for 4-6 hours depending on the temp you can set. I like to set the over at 180-200 and prop the door of the oven open.... Don't over cook it, it's very deceptive. Once done with cooking vacuum seal immediately while it's still warm to keep the moisture in..

Good luck, it's a killer recipe!

Keith

I think we went over this before on the other jerky tread. Keith you and I have real close recipets. Awsome i am going to try the yoshidas instead of my other brand i use may turn different.

Btf360

[Rank Amateur]

Grind the scraps with no fat added. Then use one of the above recipes, maybe cut down on the water and dehydrate for 6-8 hours at 150 degrees. We went through two gallon bags of my jerky at deer camp this year, the boys thought it was candy! Far easier to eat. To make good regular jerky, you need to use prime steak cuts, scrap meat usually is tough as a boot.

I keep forgetting to write down my recipe, it seems it is hard to mess up. Buy a ground jerky gun from Cabelas and a regular dehydrator. I've tried the oven method but prefer the dehydrator method.

[Trick]

Originally Posted by Rank Amateur

Grind the scraps with no fat added. Then use one of the above recipes, maybe cut down on the water and dehydrate for 6-8 hours at 150 degrees. We went through two gallon bags of my jerky at deer camp this year, the boys thought it was candy! Far easier to eat. To make good regular jerky, you need to use prime steak cuts, scrap meat usually is tough as a boot.

I keep forgetting to write down my recipe, it seems it is hard to mess up. Buy a ground jerky gun from Cabelas and a regular dehydrator. I've tried the oven method but prefer the dehydrator method.

Make sure you cut the pieces cross-grain. My girlfriend did a batch of deer jerky in the dehydrator and cut some of it with the grain.

Tough as a boot doesn't describe it.

[NeverGuess]

I second hi mountain.

After years of brines, little chief, etc, I feel the hi mtn yields a better product, with less effort.

PASTRAMI is my new favorite for deer & elk. It tastes as good as Rose's. My wife actually took it for lunch with no encouragement for 3 days in a row.

I plan on making pastrami-duck jerky as an experiment this year.

I post the recipe if anyone wants....

[SImudBogger]

Originally Posted by Rank Amateur

Grind the scraps with no fat added. Then use one of the above recipes, maybe cut down on the water and dehydrate for 6-8 hours at 150 degrees. We went through two gallon bags of my jerky at deer camp this year, the boys thought it was candy! Far easier to eat. To make good regular jerky, you need to use prime steak cuts, scrap meat usually is tough as a boot.

I keep forgetting to write down my recipe, it seems it is hard to mess up. Buy a ground jerky gun from Cabelas and a regular dehydrator. I've tried the oven method but prefer the dehydrator method.

deydrator is the way to go! coarse ground LEAN meat makes the best stuff. my girlfriend got me a dyhdraor with a jerky kit for my birthday a few weeks ago.

[King Kong]

Originally Posted by stlhdr1

Personally I take the non-steak meat and cut into 3/4" x 3/4" x length of meat squares...

For 4-5 pounds of meat:

2 cups soy sauce
1 cup yoshidas
1 cup water
1 cup brown sugar
2 caps liquid hickory smoke
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cracked pepper

Mix the above and soak for 24 hours covered in refridgerator stirring every 6-8 hours making sure all the meat gets brined.

Once 24 hours is up I lay on cookie tray racks and put into the over for 4-6 hours depending on the temp you can set. I like to set the over at 180-200 and prop the door of the oven open.... Don't over cook it, it's very deceptive. Once done with cooking vacuum seal immediately while it's still warm to keep the moisture in..

Good luck, it's a killer recipe!

Keith

I second this recipe with two additions......1/2 bottle of Chipotle Tabasco and a "reasonable" amount of crushed red peppers. I like it a little spicy. Not overpowering but a little twang to it. Then I smoke mine on the traeger.......description........Unbelievable!!

[Sneekee]

Cinder Butte meat company bill and amy simpson best in the state they will meet you stantard's cut smoke to your word

[Hunt'nFish]

Here is my recipe and equipment: http://www.ifish.net/board/showthrea...46#post1556046
Hunt'nFish

[Poindexter]

I was lucky enough to test this recipe on Keith's boat last week, and I strongly endorse it! Can't wait to try it myself. The fishing was not bad, either . . .

Originally Posted by stlhdr1

Personally I take the non-steak meat and cut into 3/4" x 3/4" x length of meat squares...

For 4-5 pounds of meat:

2 cups soy sauce
1 cup yoshidas
1 cup water
1 cup brown sugar
2 caps liquid hickory smoke
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cracked pepper

Mix the above and soak for 24 hours covered in refridgerator stirring every 6-8 hours making sure all the meat gets brined.

Once 24 hours is up I lay on cookie tray racks and put into the over for 4-6 hours depending on the temp you can set. I like to set the over at 180-200 and prop the door of the oven open.... Don't over cook it, it's very deceptive. Once done with cooking vacuum seal immediately while it's still warm to keep the moisture in..

Good luck, it's a killer recipe!

Keith

[H2Ofuzz]

I am trying this now and boy dose it smell good. I soaked it for 22 hrs and now it is in the Dehydrator any guesses on how long it should take? Thanks

Originally Posted by stlhdr1

Personally I take the non-steak meat and cut into 3/4" x 3/4" x length of meat squares...

For 4-5 pounds of meat:

2 cups soy sauce
1 cup yoshidas
1 cup water
1 cup brown sugar
2 caps liquid hickory smoke
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cracked pepper

Mix the above and soak for 24 hours covered in refridgerator stirring every 6-8 hours making sure all the meat gets brined.

Once 24 hours is up I lay on cookie tray racks and put into the over for 4-6 hours depending on the temp you can set. I like to set the over at 180-200 and prop the door of the oven open.... Don't over cook it, it's very deceptive. Once done with cooking vacuum seal immediately while it's still warm to keep the moisture in..

Good luck, it's a killer recipe!

Keith

[Mossyhorn]

You doing up some duck jerky Drew?

[H2Ofuzz]

I am doing some duck, goose and some old back strap from last years deer.

[chukarchaser]

Backstrap into jerky???.... .




CC

[H2Ofuzz]

I know but it was the only venison i had left. What a wast huh.