Thread: Venison Jerky

Try this site - they've got all kinds of jerky recipes.

http://www.jerkyfaq.com/

Having a Bass Pro nearby, I usually just pick up a bag of Uncle Bucks seasoning and use that. But once in a while, I'll make my own marinade - which is the same one that Ricky posted, except instead of Accent, I add some liquid smoke.

And if you're like me and don't have a jerky shooter for ground meat, I mix the spices in, put in a ziplock in the fridge for 24 hours, then roll it out between sheets of wax paper. A pizza cutter works great for cutting into strips after you roll it out.

The biggest problem I have with jerky is having a batch last more than a week. It gets gobbled up almost as fast as I can make it.

My jerky doesn't last long.Everytime I walk by it I grab a couple pieces

I've expirimented with all sorts of jerky recipes and my favorites are from Hi Mountain Seasonings (garlic/black pepper or original). Many grocery stores sell it and most sporting goods places. Works great for whole muscle or ground meat. Costs about $7 and seasons 15lb. Also has a chart so you can do a pound or two at a time. I put mine on the smoker for an hour then finish it on the dehydrator. Good eatin! Give it a try sometime. Also if you like making your own breakfast sausage, their mountain man blend is awesome- half deer meat and half 50-60% lean pork.

Agreed on the Hi Mountain, Alan. I've tried Cajun and Original and, so far, I like the Cajun the best. I need to try the Garlic/Black Pepper, though. It sounds good.