Deer Jerky ??????

[Rackseeker]

I was wondering what recipes everyone uses to make jerky? I bought some Hi Mountain cure and seasoning(pepper) its alright. Just lacking something. I'd prefer to hear recipes using ground deer. Thanks for any info..............

 

[LA man]

i cant help u with ground deer, we use back leg roast for jerky. if u need the recipe pm me

 

[TNDeerGuy]

I use 1 package of Lipton Beefy Onion soup dry soup mix (the onion soup mix works well to) for each pound of ground mix it well fridge it overnight. Next morning a little soy sauce, a little worchestshire sauce, dab of hot sauce and mix well put back to fridge for awhile then use my jerky gun and put in dehydrater sprinkle a little pepper on it and enjoy!

 

[FULLDRAWXX75]

gbee,

I only use ground venison for my jerky. The most important ingredient is the cure (or salt) to kill any bacteria from forming.

I use a meat cure from a supplier used in making jerky & sausage.

I have tried alot of different brands and homemade mixes, I like the Backwoods Seasonings the best.

You can buy it through Bass Pro or online, the Hickory & Mesquite
are by far the best flavor I have tried.

Two other suppliers I use are LEM & Sausagemaker.com

I have had very good luck with both.

FDXX75

 

[rutnstrut2]

never made it with ground before is it as good as the back hams to make with? I ALWAYS HAVE GROUND left after everything else is gone so this would be something to do with it let me know if you have tried both and witch is better thanks!

 

[FULLDRAWXX75]

I have made made it both ways...............the old cut and slice into strips & soak in the brine as well as the ground.

I prefer the ground jerky better, It is less time consuming, I think the flavor is better due to the fact you are adding the ingedents directly into the meat. And by using a jerky gun, you get a much more consistant size everytime for the drying process.

The texture is different because the meat is ground, but I prefer it not as tough to chew.

The nice part is you run all your scrap through the grinder, freeze it and you use it for soups, chilis, or jerky as needed. I weigh mine out into 2lb sizes, place on the foam trays that store bought meat comes on and vacuum package, works the cats meow.

FDXX75

 

[Purple Onion]

It seems that everyone at my work is chef. They all make jerky and in all different ways. Most of it tuff or not seasoned enough. The best that I've ate was the tenderloin, yes tenderloin, cut across the grain and marinated in dale's for a couple of days. It's tender and great tasting.

 

[rutnstrut2]

that is probally great but I will take mine with two eggs over easy! thaks for the input guys where can I get one of those gerky guns?

 

[FULLDRAWXX75]

I bought mine many yrs ago through Cabela's. I know LEM's has them & so does Sausagemaker.com.

I have used both suppliers and they are very good to deal with.

FDXX75

 

[rutnstrut2]

thanks

 

[Rackseeker]

Well I've made a couple batches so far. What I have found is with ground deer dry seasoning works better than wet seasoning. The best I've found so far is the pepper blend seasoning from Hi Mountain seasoning. Anyone else have a recipe worth trying? THANKS..............

 

[TX300mag]

My favorite is the Nesco-American Harvest seasoning.

 

[Greg S]

i use spice n slice jerky mix from bass pro shop it will tell how to mix on packet i use 1/4 cup of soy sauce in stead of water also add a little pepper of choice let set over night and cook on my nesco dehydrator for four hrs 155 f

 

[WestTn Huntin man]

I like to make my own mix using Morton's Quick Cure.
http://www.mortonsalt.com/recipes/Recip ... spx?RID=45
Try this one use ground venison instead of ground beef.

 

[8 POINTS OR BETTER]

Go to Wal-mart and get the original jerky mix that comes the dehydrators they sale. They usually have it on the shelf close to the dehydrators.

 

[DOC1187]

i mix my own up too