jerky recipes
- Thread starter Mag
- Start date
imgettingold
Member
Cut into thinner strips. soak in "Dales" just long enough to get the meat covered. Lay on dehydrator and put garlic powder and red pepper. Let dehydrate. My kids eat it so fast i cant bag it
KANATI McD
Well-Known Member
Tried a bunch of recipes. Some where ok and some just sucked. The best was marinated with Allegro ( original) and sprinkled with red pepper.
I make all my jerky now, with ground meat and Lems Backwoods seasoning (original) add an ounce of soy sauce per pound of meat. Hard to beat
I make all my jerky now, with ground meat and Lems Backwoods seasoning (original) add an ounce of soy sauce per pound of meat. Hard to beat
At the suggestion of a friend out west I ordered two different varieties from HIGH COUNTRY seasonings. Did a whole deer in their 3 pepper , have tried a lot of recipes in the last 40yrs or so . This is the best ever. Also did the ground and used the jerky gun. Easier on the old teeth,,, can,t wait to try the spicy mix. Need another neighborhood doe to volunteer !
Mike Belt
Well-Known Member
3 pounds venison cut into 3/8" strips
Marinade:
1/2 cup soy sauce
1/2 cup worcestershire sauce
2 tsp MSG (Accent meat tenderizer)
2 tsp seasoned salt
2 tsp onion powder
2/3 tsp garlic powder
2/3 tsp pepper
Combine all ingredients for marinating. Pour over venison and marinate overnight (turning meat a couple of times). Make sure there's enough marinade to cover meat.
I toothepick the ends so that I can hang the strips vertically from the racks in my oven and cook 6-8 hours at 150 degrees with the oven door barely propped open. Be sure to line the bottom of the oven with aluminum foil. The drippings make a mess. You can also add red peppers, etc. to the recipe to spice it up a little.
Marinade:
1/2 cup soy sauce
1/2 cup worcestershire sauce
2 tsp MSG (Accent meat tenderizer)
2 tsp seasoned salt
2 tsp onion powder
2/3 tsp garlic powder
2/3 tsp pepper
Combine all ingredients for marinating. Pour over venison and marinate overnight (turning meat a couple of times). Make sure there's enough marinade to cover meat.
I toothepick the ends so that I can hang the strips vertically from the racks in my oven and cook 6-8 hours at 150 degrees with the oven door barely propped open. Be sure to line the bottom of the oven with aluminum foil. The drippings make a mess. You can also add red peppers, etc. to the recipe to spice it up a little.
feisty red head
Well-Known Member
That is all Ben uses can't beat itSALTMAN said:
KANATI McD said:Tried a bunch of recipes. Some where ok and some just sucked. The best was marinated with Allegro ( original) and sprinkled with red pepper.
I make all my jerky now, with ground meat and Lems Backwoods seasoning (original) add an ounce of soy sauce per pound of meat. Hard to beat
looks amazing
