Jerky Recipe thread

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  • Glaron

    Camp pureblood 13R
    BANNED!!!
    MDS Supporter
    Mar 20, 2013
    12,752
    Virginia
    Necro!

    Had to revive. Democrats will revolt no matter what.

    So back to best practices, best recipes over time. Oh, anyone preparing?

    Thanks, oh does vacuum sealing help it last?
     

    JamesDong

    Banned
    BANNED!!!
    Aug 13, 2020
    3,260
    Duffield, Va
    I blew it first time around, I think I soaked the venison too long. 12 hours and it was still pretty moist and I had the water container installed. Tasted GREAT but it was like eating medium meat. Next time... less soak and not using the water tray. Whole hind quarter cut into strips.

    Nothing went to waste, cut it up fine with knife and made the best chili and spaghetti sauce I ever made. :thumbsup: The oak flavor still shone through. :)
     

    JamesDong

    Banned
    BANNED!!!
    Aug 13, 2020
    3,260
    Duffield, Va
    Anyone have a favorite recipe with Old Bay to share???

    Sure dozen ex large jimmies, cup vinegar, bottle beer, water and LOTS of Old Bay. :)
     

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    akalma

    Active Member
    MDS Supporter
    Nov 24, 2008
    718
    МоКо
    Here is what I use for marinade:
    4 pounds boneless venison (usually loin)
    1 cup tablespoons soy sauce
    1/2 cup Worcestershire sauce
    1 teaspoon liquid smoke
    1 teaspoon pepper
    1 teaspoon garlic powder
    1 teaspoon onion powder
    3 teaspoon salt
    You can remove the liquid smoke completely but I prefer to add it.
    Slice meat into thin pieces (this is easiest to do if meat is still
    frozen), slice across the muscle grains making 1/4" thick slices, place it into zip lock, add marinade refrigerate for 12 to 24 hours. Then use the dehidrator (I have NESCO FD-75A) on 160*F. It is convenient to use mechanical outlet timer to turn it off in 8 hours.
     

    PapiBarcelona

    Ultimate Member
    Jan 1, 2011
    7,343
    Beef/grocery store thin cut round

    Bolners fiesta jerky seasoning and some red pepper flakes, when the meat starts sweating dump in some Moores Original marinade for 15 minutes or so.

    Dehydrate for 3 hours..

    Usually my go to recipe, sometimes I use Dales Steak Seasoning marinade but it has a lot more sodium than I like
     

    StantonCree

    Watch your beer
    Jan 23, 2011
    23,932
    Just buy backwoods original and a jerky gun.

    Anything else is good but ultimately inferior
     

    outrider58

    Eats Bacon Raw
    MDS Supporter
    Jul 29, 2014
    49,815
    Commercial jerky mixes are fine. I've used Hi Mountain for years, but I don't settle for just the mix, I like to tweak mine. I only use whole meat. I've had other people's ground jerky and to me, the texture is a loser. I generally use backstrap nowadays. I get a lot of backstrap.
     

    FrankOceanXray

    Ultimate Member
    Oct 29, 2008
    12,028
    Here is what I use for marinade:
    4 pounds boneless venison (usually loin)
    1 cup tablespoons soy sauce
    1/2 cup Worcestershire sauce
    1 teaspoon liquid smoke
    1 teaspoon pepper
    1 teaspoon garlic powder
    1 teaspoon onion powder
    3 teaspoon salt
    You can remove the liquid smoke completely but I prefer to add it.
    Slice meat into thin pieces (this is easiest to do if meat is still
    frozen), slice across the muscle grains making 1/4" thick slices, place it into zip lock, add marinade refrigerate for 12 to 24 hours. Then use the dehidrator (I have NESCO FD-75A) on 160*F. It is convenient to use mechanical outlet timer to turn it off in 8 hours.

    Got a deer coming my way and will try this.

    Any more venison jerky?

    I am fortunte enough to be using an Excalibur. Seems 160-165F?
     

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