Looking for Venison Jerky Recipes

[Chromaflage]

I'm going to try my hand at making venison jerky this year. Might anyone like to share a good marinade - looking for something along the lines of teriyaki or cajun type of a cure.

Thanks

ORS

[salmurai]

ORS, I've used the recipes that come with the Luhr Jensen smoker and think that they are great. I first tried the complex one with all the different ingredients (sugar, salt, water, wine, soy sauce, onion powder, garlic powder, pepper and tabasco) but have gone to the simple one that uses only sugar and salt. I've cut the salt portion in half because it was a little too salty for my buds. There wasn't a great deal difference in flavor compared to the hassle and cost involved. Just my $.02 worth.....

[STINGRAY]

Use a non-iodized salt, if the jerky is not to last over 6 months (it never does) go light on the salt, it is mainly a preservative, I use garlic powder,onion powder, a pinch of this and that, but I really like brown sugar. Try dry rubbing the meat and let it set at least 12 hours. I like 3-4 pans of chips (hickory/meskete) in my big chief, your taste may very... write down each batch. Rember, the cold weather takes longer to smoke so keep your smoker insulated or use heat lights. If you smoke in the garage, move your vehicals out, the smoke will goo up the windows and paint! My .02

[ICHTHYDEMON]

and cut out every tiny bit of fat off the meat.

[willametteriveroutlaw]

I used the pre-packaged jerky brine mix that they sell at joes last time I did it and it turned out really good. Just follow the instructions.

[Nalu]

I just put another batch in tonight..

This may be TOO simple for some, but it comes out with a good flavor for me.

I make jerky in my dehydrator more than the smoker anymore. I tend to do small batches, eat it, then make more. Same recipe for the smoker, but without the liquid smoke.

Half a liter of soy sauce.
3/4 a bottle of liquid smoke
11/2 cups brown sugar
2 cups warm water
2 tablespoons coarse ground black pepper
1 teaspoon ground cayenne chili pepper
about 10 dried red chili peppers, crushed

I usually add the crushed red peppers to the mix just before I put it on the rack.

Same basic mix adjusts to taste with more or less sugar and soy.

I don't usually add salt because there is plenty in the soy, and we make small batches that we eat quickly.

[Myles]

From http://www.recipezaar.com/
1 lb venison
1 teaspoon liquid smoke
1 tablespoon A-1 Steak Sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup whiskey, i like seagram's 7 (optional)
1. Take your meat to the local butcher and have it cut thin.
2. You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
3. Note: meat cut with the grain will be chewy, and against the grain will be tender.
4. Combine everything but the meat in a large bowl and stir well.
5. Marinate meat over night in the refrigerator, then drain.
6. To use a dehydrater place meat on racks, do not overlap, and let dry for 24-36 hours.
7. To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlaping for 8-10 hours.
8. Turn at least once during drying.
9. They are ready when the jerky bends without breaking.
10. Let cool, seal tight, and refrigerate for long-term storage.

This is better after it sits around a couple of days. I,m not sure about his reccomendation for the oven taking 8-10 hours, sounds like something to be monitored if you try it.
I usually add more pepper to it, either red or black.

Lots of other venison recipes on the site if you're interested.

Good eatin'

myles

[chummer]

Deer should never be used in making jerky in a food dehydrator. The dehydrator does not get hot enough to kill all the parasites and offending organisms found in deer meat. Elk has been found to be acceptable as they do not carry these same parasites and organisms. This information was published from a university study similar to the study from wyoming about skinning and aging big game.

[Freakwater]

Chummer,

Could you provide a link to that study?

Thanks,
Freak

[chummer]

I'm lookin' for it.
Are you talking about the jerky or aging and skinning?

[ 11-10-2003, 04:54 PM: Message edited by: chummer ]

[Chromaflage]

WOW! Decisions, decisions! I agree with the heat issue. If for no other reason, but just the idea of not cooking critters out of the meat. I'm looking forward to trying this. I've got a brand new wet smoker that I have never used. Maybe this will be it's mayden voyage.

Thanks all!

ORS

[Freakwater]

Chummer,

The study of parasites and organisms in venison vs. elk.

Thanks,
Freak

[Chromaflage]

Nalu - 3/4 bottle of liquid smoke?!?!? No wonder you don't have parasite problems. How much jerky you makin'? I've got pretty tough buds, but yow! That seems like a lot. :grin:

ORS

[ 11-10-2003, 06:22 PM: Message edited by: OregonRedside ]

[Nalu]

It's the small bottle, only a couple of ounces. I think 3/4 of a bottle is about 4 tablespoons or so. That's for about 6 lbs of meat.

I've never had it be too smoky flavored.

Never knew that about venison in the dehydrator! Guess it's like Giardia, you can drink from the stream a lot of times, and never get sick, but one day it'll catch up to you!

I'd be interested in the link to the study as well.

So, beef, fowl, Elk is OK, but venison isn't. Different parasites?

Please post the link!

[Nalu]

Found one page that said all wild game should be frozen 60 days to make sure bacteria/parasites are dead.

I thought that freezing didn't neccesarily kill parasites?

If it does, then I don't mind the dehydrator, as the venison I make jerky from is always rotated stock that we didn't eat from the previous year or two.

[Nalu]

In addition to the above information, I searched and found that per a number of sources, anything over 145 degrees for a minimum of 10 minutes will kill the three main bacterias.

Lots of hunting sites, and dehydrator sites promote venison jerky in regular adjustable temperature dehydrators.

I'd still be interested to see that article that was reffered to, but I'm not too worried about using a dehydrator anymore.

[SlimPickens]

Interested too in the venison study.

Just made some the other day in the dehydrator. Mine gets warmer than 145. Cooked for over 3 hours. Didn't get sick or anything, but would like to know for next time if its an issue.

[Ramstrong]

jerky good


parasites bad