2 pounds red meat (although you can use elk, bear, venison, wild boar, or just about any other critter you can hunt. I stick with beef such as top round steak, flank steak or brisket)
Brine:
2/3 cup Worcestershire sauce
2/3 cup soy sauce
2 teaspoons ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
1 tablespoon honey
Place the meat in the freezer for 1 hour, so that it will be easier to cut.
Slice the meat with the grain as thin as humanly possible.
Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)
Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal bag, working out as much air as humanly possible.
Lay bag flat in the plastic container and refrigerate for 3 to 6 hours.
Remove meat from the brine and drain on cooling racks. Discard the brine.
When the meat is dry place it inside Blo-hard 3000 and set fan to medium. Leave overnight or for at least 12 hours.
If you don't find yourself in possession of a Blo-hard 3000, place strips directly on oven racks.
Heat oven to lowest setting and use a blob of foil as a wedge to hold door ajar.
Oven-dry overnight or until meat reaches a consistency of your liking.
Store in zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy stuff starts to grow on it.I need a good marinade for deer jerky?
Thank you for quoting Alton Brown's Jerky Recipe. courtesy Alton Brown, 2004, From the Great Big Food Show http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29310,00.html?rsrc=search
Alton is one of the best on Food Network. I like his Good Eats.
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Venison Jerky %26amp; Variations
Ingredients
3 lb meat
1/2 c soy sauce
1/2 c worchestershire sauce
2 ts accent
2/3 ts garlic powder
2 ts onion powder
2/3 ts black pepper
2 ts seasoned salt
Instructions
Cut meat with the grain into 1/2-inch thick strips. Mix all other
ingredients to make a marinade. Submerge meat in marinade for 24
hours. Place meat strips directly on the rack in the oven and cook
for 8 hours at 150 degrees.
Flavoring ingredients for jerky-
HERBS: basil thyme marjoram oregano sage
SPICES: celery seed caraway seed cloves tumeric ginger nutmeg pepper
OTHERS: tabasco sauce soy sauce worchestershire sauce chili sauce A-1
sauce catsup onions garlic
SWEETENERS: honey molasses brown sugar fruit juices
SPIRITS: bourbon brandy rum wines
Try this: Allegro Hickory Smoke Marinade. This makes the best tasting venison steaks going. I'm sure it would be great for jerky.
Venison Jerky
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds venision -- slicec super thin
1 bottle Liquid Smoke篓
1/2 cup black pepper
1/4 cup seasoned salt
1/3 cup dry onion powder
1 dash lemon pepper
1 dash paprika
2 tablespoons garlic powder
1 dash cayenne pepper
Use a large container with lid. Mix all ingredients (vary spice to your taste). Add meat. Shake well. Refrigerate 24-48 hours shaking often.
Spread in dehydrator. This takes usually about 36 hours.
______________________________________鈥?br>
2 lbs. ground venison (deer burger)
2 T. Liquid Smoke
2 T. Morton's Tender Quick
1 T. sugar
1 t.course black pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. mustard powder
1/4 t. celery salt
1/2 t. ground oregano
1/4 t. red pepper
Mix all dry ingredients except Tender Quick in small bowl. In large bowl, combine venison and Liquid Smoke; add dry ingredients. Mix, then add Tender Quick. Mix immediately and press into strips. Spray cookie sheet with Pam or other vegetable spray.
Dry in oven at 145 degrees for 8 to 12 hours or desired dryness.
This one's great....
INGREDIENTS
* 1 pound boneless venison roast
* 4 tablespoons soy sauce
* 4 tablespoons Worcestershire sauce
* 2 tablespoons liquid smoke flavoring
* 1 tablespoon ketchup
* 1/4 teaspoon pepper
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion salt
* 1/2 teaspoon salt
DIRECTIONS
1. Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
2. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
3. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.
DEER JERKY:
4 lb venison
4 tb onion powder
1 1/2 ts black pepper
1 1/2 ts garlic powder
2 pinches salt
1/2 ts italian seasoning
1 c Worcestershire Sauce
1 c soy sauce
1 ts Texas Pete*
Cut venison into 1/3-inch strips or less, cutting with the grain. Combine rest of ingredients. Place meat in pan or dish and pour marinade over meat. Let stand 24 hours in refrigerator. Remove from refrigerator and place foil in bottom of oven to catch drippings. Insert toothpicks through one end of strip of meat and hang from over rack. Rack should be at highest
setting. Bake at 150F for 4 hours or until dried to taste.
http://www.fivestarrecipes.com/free-onli鈥?/a>
* Texas Pete is a local NC hot sauce. Tabasco may not a good substitute as it much hotter and too vinegary. Texas Pete sold at Sam's Club.
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