My wife is looking for some good deer jerky reciepes anyone have any to share?
3 Lbs. Deer meat thinly sliced
1/2 cup worcester
1/4 cup soy sauce
2 tsp seasoned salt
1 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 tsp Tony chacheres Creole seasoning
Soak 24 hours, dehydrate until desired consistency
(1tsp red pepper or cayenne pepper if you like it hot)
1/2 cup worcester
1/4 cup soy sauce
2 tsp seasoned salt
1 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 tsp Tony chacheres Creole seasoning
Soak 24 hours, dehydrate until desired consistency
(1tsp red pepper or cayenne pepper if you like it hot)
Thanks.. I think I will skip on the cayenne. Kinda hard to sit in a tree stand breathing hard to cool your mouth off.LOL
She is writting it down.
Haven't seen 1shott in a while but his is good ... You haven't lived until you have made his summer sausage recipe. There is a thread here with that recipe also.
1shott's jerky recipe
1shott's jerky recipe
I;m not having any luck uploading my jerky recipe, so I'll try to give you the short version:
Slice meat in 1/4 inch strips with the grain. Mix the following ingredients-
2 quarts of water
1/2 pint of vinegar
2 cups of salt
2 tablespoons of black pepper
Hot pepper or other seasoning may be added as desired
Bring liquid mixture to a boil and add meat. Remove meat from brine after five minutes. Meat should have some of the liguid removed by rolling with a rolling pin or a wine bottle - or a bottle of wine.
Meat may be dried in an oven (crack the door a little) or dehydrator, but I always use a smoker. Use low heat and remove meat when the outer fibers crack when the meat is bent. Allow meat to air dry at least 24 hours before putting in a container to prevent mildew.
This is the old Kiamichi Mountains jerky recipe.
Cedar Creek
Slice meat in 1/4 inch strips with the grain. Mix the following ingredients-
2 quarts of water
1/2 pint of vinegar
2 cups of salt
2 tablespoons of black pepper
Hot pepper or other seasoning may be added as desired
Bring liquid mixture to a boil and add meat. Remove meat from brine after five minutes. Meat should have some of the liguid removed by rolling with a rolling pin or a wine bottle - or a bottle of wine.
Meat may be dried in an oven (crack the door a little) or dehydrator, but I always use a smoker. Use low heat and remove meat when the outer fibers crack when the meat is bent. Allow meat to air dry at least 24 hours before putting in a container to prevent mildew.
This is the old Kiamichi Mountains jerky recipe.
Cedar Creek
