I got enough deer in the freezer and have been thinking about making some jerky out of it. I don't have a drier but may be I can keep it on the Weber real low? Anybody here done this sort of thing? I am all eyes for any recipes or tips. Thanks. Tom
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We use a slicer salt and pepper it and hang it on wire in rows in my father in laws garage. Basic old time stuff.. -
You can always use your oven. Google oven jerky and you'll find tons of recipes.
Here's a few recipes:
Oven-Dried Beef Jerky
1 pound flank steak (deer or elk also work)
1/2 cup soy sauce
1/2 cup honey
1/4 cup lemon juice
2 cloves large garlic, crushed
1 teaspoon Worcestershire Sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Put flank steak in the freezer for about 30 minutes, or until firm, but
pliable. Slice the steak very thinly across the grain, about 1/8-inch
thick. Or, ask your butcher to do it for you when you purchase the meat.
In a small bowl, combine soy sauce, honey, lemon juice, garlic,
Worcestershire sauce, onion powder, salt and black pepper. Mix well and
combine with meat and refrigerate for at least 2 hours. Preheat oven to
180 F. Place meat on a wire rack on a baking sheet and bake for 12 hours,
or until meat is dried (it should bend, but not snap). Store in an
airtight container when cool.
Makes 6 servings.
Venison Jerky
3 lb. venison
2/3 tsp. garlic powder
2 tsp. onion powder
2 1/2 tsp. black pepper
1/2 cup soy sauce
1/2 cup Worcestershire
2 tsp. hickory smoke salt or seasoned salt
2 tsp. Accent
Slice venison into 3/4 inch strips. Marinate overnight. Cook directly on
rack 6-8 hours at 150 :. Check at around 4-5 hours. Don't let cook too long
and get crisp, it should be chewy.
Venison Jerky
3/4 cup soy sauce
3/4 cup Worcestershire sauce
3 tsp. liquid smoke
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1/2 tsp. pepper
2 Tbsp. monosodium glutamate
2 drops Tabasco sauce
Slice meat into strips with the grain (flank works best). Make the marinade
and put the meat in a container like Tupperware that you can turn every 1/2
hour for about 6 hours. Place each strip on the oven racks, heating for about
6 hours at low over temperature. Store in covered container.
Venison Jerky
1 1/2 lbs. meat, no fat
1/4 cup soy sauce
1 tsp. Worcestershire sauce
1 tsp. A-1 sauce
1/2 tsp. pepper and some of salt
1/2 tsp. garlic powder and some of
onion powder
1 tsp. hickory smoke flavoring (or
liquid smoke)
Slice meat into thin strips while frozen (NO FAT). Marinate for 1 day in
refrigerator. Next day, put on racks with pan underneath and dry in a 200:
oven for 4 to 5 hours. Turn halfway through time
Venison Jerky
5 lb. venison steak cut into 1" wide &
3/8" thick strips
1/4 cup vegetable oil
1 cup teriyaki sauce
1 cup Worcestershire sauce
5 tsp. seasoned salt
1 Tbsp. onion powder (not onion salt)
2 Tbsp. minced garlic
2 Tbsp. coarse ground black pepper
1 Tbsp. liquid smoke
Mix oil, sauces and seasonings together and pour over venison strips.
Marinate overnight. Place strips of venison on cookie sheets and place in oven
at 200: for 5-6 hours or until dark brown and to desired dryness. Optional . .
. omit liquid smoke and place strips of venison on wire racks and put in smoker
on low heat for 5-6 hours or until desired dryness. Jan
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About 1/8 inch thick..Comment
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Love that stuff. Only thing I hate about it is you make enough for a month and it doesn't last a day.Comment
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I recommend a good quality dehydrator such as an Excaliber or equivalent. They are moderate in price, have very effective temp controls, and are very efficient. I do not recommend the "round" styles of dehydrators for jerky, although they do work. Get your smoke flavor from your low and slow "q" rig, then finish in your dehydrator. I have used this method for years, and it is very efficient and effective.Comment
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Got 2 shoulders thawing. Got to agree with Jerod... It's pretty much gone in no time. This could be a business and a half. When I have Deer jerky in my pocket, my dog know what the heck I got! My dog has a pretty tough stomach... He loves hot sauce...And like most of us, he will only eat regular dog food as a last resort...I do a cooking show "Cooking with Buster". I don't know the limit on the video here...perhaps I will improve them a little and put on YouTube?Comment
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