If any of you guys have a deer jerky recipe that you think is tasty I would really appreciate hearing it because every year my grandpa and I make some but it just isnt that good , so this year I am going to try to make some good jerky finally! I don't care if its spicy or mild anything is good..... please share!!
Ok, this is how I do it and I never have to throw any away. No measurements. This is all to taste, that's why it works. Depending on how much meat you have start with 2 cups of soy sauce. Use more or less depending on meat. Usually 1/2 cup per pound of meat. 2 or 3 tablespoons of worchestershire, again taste it. onion powder to taste. garlic powder to taste, use garlic salt if you like it saltier. black pepper to taste. and crushed red pepper flakes to taste. Marinate at least 12 hours. then dehydrate. This is what I use, the longer you marinate it the better it gets. I use whole meat strips. I've never used burger so I don't know how it would taste with burger. I hope I helped you. If you try it, let me know how you like it.
Preacher Tony’s Venison Jerky 2 c Worcestershire sauce 2c 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. It is goooooooood stuff
Here is what I use. Its good for about 2 lbs of sliced venison. I stir until the sugar is completely dissolved. Combine the marinade and the venison, and refrigerate overnight. 1/4 cup of soy sauce 1 tablespoon of Worcestershire sauce 1/2 teaspoon of Tender Quick® 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon seasoned salt 2 tablespoons of brown sugar 2 tablespoons of liquid smoke
Ok, I'm an idiot. I forgot the sugar and the liquid smoke. I think I will be trying Preacher Tony's. That sound awesome.
