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