Thread: Deer Jerky

Originally Posted by zinsurance

Tnjeff, do you use just any grated cheese or do you use a specific cheese like cheddar, Monterey Jack, ect. ?

I have use about all of them,but I like the mexcian hot cheese better

Originally Posted by zinsurance

Alright, heres some pictures of my final product, If you all have some pics of your final product please post, that way when I try it I'll know what it should look like if I did it right. Thanks again everyone for your recipes

Some good looking jerky.

just made three pounds last night and ate about half of it today!!!! dag gum that stuff is good.

I do the soy sauce and worshesturchire sause or however you spell it lol, some red peper flakes, and some pepper, let the venison slices marinate in the sauce for 24 hours or so. Place on cookie sheet and put er in the over at 150 over night...done in the monring. First time trying to make it, and im sure proud of how it turned out! maybe just a bit over cooked but not too far from perfect in my eyes anyway :D

Dehydrated 16+ pounds over the weekend. Used 3 different marinades. One was good but my original and Teriyaki were spectacular.

Originally Posted by zinsurance

I know there has to be more people on this board than just me who makes thier own deer jerky. Lets hear your reciepe and process. I know I posted on another thread that my concoction was a secret, well, it's even a secret to me because I use the dump method and it always comes out a little bit different, but heres the jist of the ingredients I typically use.

Salt, cayanne, oinion powder, garlic powder, worchester, soy sauce, liquid smoke, crushed red pepper, bourbon and brown sugar.

Once I get the meat layed out on the dehydrator racks I give it a generous coat of black pepper from the pepper mill. A day in the dehydrator and i'm in Jerky heaven.

I use about the same thing except: I drink the burbon. Then i take all other ingredients and combine with 1 can of beer (PBR), then i drink another can of beer. Throw in the deer meat and let sit in the fridge for about a day or two. Dehydrate and enjoy.:D

Originally Posted by Fishinman91

I use about the same thing except: I drink the burbon.

Bawhaha!
I use the gutrock Whiskey, cheapest stuff I can find when making jerky, seems like the cheap stuff holds it's flavor better through the dehydrating process. I usually take a snort off the bottle and it reminds me why I've got the more expensive stuff in the cabinet. :D

Sliced muscle meat , high mountain jerky mix, dried in the oven at about 190 with the door cracked open till done.:D

I got try some of these, except I might throw in some 'shine instead of the bourbon!!!