Ahhhhhh, The Fruits of a Deer Hunter's Labor...

Discussion in 'Bowhunting Talk' started by Tony, Oct 25, 2012.

  1. Tony

    Tony Legendary Woodsman

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    [​IMG]


    Some of you (those that dared to wager with me) will may taste the fruits of my labor IF you can beat my wall hanger buck I shot this year :D

    And of course those of you that played the biggest buck contest have a chance to win some .... it is so good ....:tu:
     
  2. Finch

    Finch Grizzled Veteran

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    That looks pretty good, Tony! I hear you know how to cook up some jerky. Might have to try your recipe this year.
     
  3. Tony

    Tony Legendary Woodsman

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    You havent tried it yet???? Dude....
     
  4. Van

    Van Weekend Warrior

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    Where might a newbie find such a recipe?????
     
  5. Tony

    Tony Legendary Woodsman

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    Gimmee a sec....
     
  6. ATbuckhunter

    ATbuckhunter Die Hard Bowhunter

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    Looks great! How did you make them?
     
  7. Finch

    Finch Grizzled Veteran

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    No sir...I love jerky but don't do jerky. I'd like to give it a shot this year. Need to invest in a dehydrator though.
     
  8. Scott/IL

    Scott/IL Die Hard Bowhunter

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    Trust the man fellas.

    This stuff is great.
     
  9. Tony

    Tony Legendary Woodsman

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    Tony's Venison Jerky


    2 cup Worcestershire sauce
    2 cup Soy sauce
    ½ c Liquid Smoke
    1 c Red Hot Sauce
    6 TB Honey
    3 TB Mustard
    6 TB Garlic Salt
    2 TB Pepper
    4 TB Onion Powder
    1 c Brown Sugar


    To Add HEAT
    2 ½ TB Crushed Red Pepper or
    ¼ c Tabasco sauce


    Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays


    (bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145"™ for the first 4 hours then set oven to 130"™ until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.
     
    Treestand Tommy likes this.
  10. cls74

    cls74 Legendary Woodsman

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    What cuts do you use when you make yours? I mainly use ground when I make mine, always have too much ground meat. Mainly due to paying a processor. Wondering if you use some of the meat trimmed up that would normally be ground. I'm going to do some whole muscle this year but I love my steaks, hopefully I can get plenty on the ground to where it's not an issue.
     
  11. Van

    Van Weekend Warrior

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    Thanks Tony. Your the man. I'm gonna give it a try this year. Always like trying new recipes.
     
  12. Tony

    Tony Legendary Woodsman

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    This is why I need 5 deer a year with 3 people left at home .... JERKY!

    I grind only the pieces that I can't strip into jerky with my slicer ... I take all the major leg muscles and shoulder muscles and make jerky out of them ... I still end up with about 25 pounds of hamburger, 18 pounds of jerky (pre-dried weight), two backstraps and a neck roast
     
  13. AntlerAddict

    AntlerAddict BHOD Crew

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    Nice! Suddenly I'm hungry!
     
  14. ATbuckhunter

    ATbuckhunter Die Hard Bowhunter

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    I cant wait to try this this year.
     
  15. Tony

    Tony Legendary Woodsman

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    I am tellin ya, if it isn't the best you had, then you have had better ......wait ....what? :D
     
  16. KyleLewis

    KyleLewis Die Hard Bowhunter

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    Hahaha. Thanks for sharing the recipe Tony!
     
  17. Aaron

    Aaron Grizzled Veteran

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    I made some this year already using you're recipe... overdried it though... I was so upset.

    I always use ground... with negative results.... How do you "Slice" your meat into jerky?
     
  18. Tony

    Tony Legendary Woodsman

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    you have to pull it when it is still flexible and starts to crack on the outside .... that is a lot of work ...have you made it before, Aaron?
     
  19. Aaron

    Aaron Grizzled Veteran

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    Well I use ground meat, so it doesn't really "Crack", It was good when it was first done... then it got hard and brittle... not chewy at all, I like a chewy texture, like Jack Links style in a $7 bag.
     
  20. Tony

    Tony Legendary Woodsman

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    Not sure how to tell when hamburger would be done .... how was the flavor?
     

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