Wondering if anyone has any specific seasonings or mix that they enjoy for deer jerky that they would be willing to share. I started making some last year from ground venison, jerky shooter, store bought jerky seasoning, and dehydrator. It was pretty good. Might try some this year without grinding up the meat. I have an old dehydrator. Any difference with newer ones? Better quality product of meat in the end? Tips, etc? Getting the dehydrator out this weekend to experiment with some things. Thanks in advance for any advice or tips. Sorry if this isn't in the right forum. New to the site.
I have heard that after you eat jerky made in a smoker, you will get rid of your dehydrator. Wife and kids are giving me a smoker for my birthday in a couple of weeks. Looking forward to trying this once I get the first deer of the year down.
I do have a smoker that I use for smoking pork butts and ribs with quite a bit. Might be a good thing to try this weekend. Thanks
I make alot with Italian dressing, liquid smoke, worchestershire, soy sauce, Tony Creoles, and cayan pepper. Tried some BBQ lastyear and it didn't turn out well
Definitely consider making some old-style jerky, meaning you do not grind it up, just cut a piece of meat, maybe thin it out a little bit, and throw it into the dehydrator. I like to use cayenne pepper on jerky we make and also if you can find this seasoning called "Johnny's Seasoning" or something like that it's pretty good. Show us some pictures of the jerky you make
I have some loin cut up to try making into jerky. We have been eating the loin for a week. I'm usually afraid I'm sure that will be superior to the ground up meat. Any recommendations on how thick to cut the loin for jerky.
Just put some spices together. Trial and error on the deer loin in dehydrator. So far, pretty good. I did try marinating some in creole butter marinade. All of them were fine. Nothing great, but good. Going to try some of the ground venison this week. 2nd batch on dehydrator now.
This man knows! Seriously .. try this recipe and I promise, you won't hate it 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.
Alright PT...I'm gonna try this, if it isn't good, Im not going to respect you anymore! Jk,jk,jk! Thanks.
Trust me, my friend ... you will LOVE it!! And you will get people that wont eat venison, eat this ...
That sounds really good preacher. I will give that a try on next set of jerky. Thanks for the recipe.
Anyone here use an open air system. When I was in South Africa we ate Biltong and the guy that took me hunting just had a rack in his garage that had tight screen around it and it dehydrated in that rack over time. No heat no nothing. It was damn good.
I finally found this thread....Tony I am picking up the ingredients for your jerky recipe today and getting to work on it. I have about 30-40 pounds of meat I am thawing out right now.
Boiling up in the mix right now Tony. Went out to the store with my 3 year old and we had a blast trying to figure out where all the spices were located!
