wilkes

The best way to make a deer jerky is to keep makin loud noises around him...it works every time amigo

Nice bunch of new Ideals on Jerky.

Beef Jerky
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months

Oven Jerky
Preheat your oven to 120 degrees. After the meat is seasoned, spread the meat evenly on wire racks in the oven. Try not to have the meat pieces touch each other. You can use metal racks other than the oven racks with a cookie sheet underneath to make cleanup much faster. Also a nonstick spray lightly sprayed on the racks makes for easier cleanup. Leave the oven door open slightly to permit moisture to escape. Jerky takesup to 10 hours. It is done when it is flexible and able to bend, but is shriveled up and very dark. As jerky cools, it will get more stiff and brittle so you don’t want to over dry. Most commonly jerky is eaten dry but it can also be reconstituted in soups and stews. A rule of thumb is 4 pounds of meat for every one pound of jerky. When circumstances are right, leaving jerky in the oven overnight is productive.
Oven jerky1
Remove all cooking racks from the oven. Place a large cookie sheet in the bottom of the oven and pre heat oven to 200 degrees. Use tooth picks to provide supports for hanging the jerky on an oven rack. Place rack in the oven and cook for 1 hour and 20 minutes. Sample the jerky for extent of doneness after 1 hour.
Jerky Marinade
1 1/2 - 2 pounds of lean meat (beef, pork or venison)
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon each of black pepper and garlic powder
1/2 teaspoon onion powder
1 tbs Tabasco sauce
1 teaspoon hickory smoke-flavored salt
Combine all ingredients. Place strips of meat in a shallow pan and cover with marinade. Cover and refrigerate 1-2 hours or overnight. Products marinated for several hours may be more salty than some people prefer. If you choose to heat the meat prior to drying to decrease the risk of foodborne illness, do so at the end of the marination time. To heat, bring strips and marinade to a boil and boil for 5 minutes before draining and drying. If strips are more than ¼ inch thick, the length of time may need to be increased. If possible, check the temperature of several strips with a metal stem-type thermometer to determine that 160ºF has been reached.

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bttt

bump-finally found it for lucky clover.

i have the deer meat but i need some one to make it in to jerky for me if some one can help me out please pm me and thanks

DEER OR BEEF JERKY

2 to 3 lbs. lean meat sliced thin
1 c. soy sauce
1 c. Worcestershire sauce
2 tsp. seasoned pepper
1 tsp. garlic powder (heap)
1 tsp. onion powder
2 tsp. Hickory Smoke Salt (heap for deer, level for beef)
1 tsp. crushed red pepper
1 tsp. liquid smoke

Tenderize meat with meat cleaver, and place in marinator. Mix rest of ingredients well and pour over meat. marinate 36 to 48 hours, stir or turn every few hours. Place on racks of foil lined broiler pans and bake in slow oven 200 to 225 degrees 15 to 20 minutes to a side or until dry.
More liquid may be added if needed to cover meat, but do not double spices. if you want to double recipe set in separate containers.

If you don't have a dehydrator, place strips directly on oven racks. Put jerky on Pam sprayed top rack and put aluminum foil on bottom rack to stop drips.
Heat oven to lowest setting (I set at 150 or 175) and use a blob of foil as a wedge to hold door ajar.
Oven-dry for 4 to 8 hours or until meat reaches a consistency of your liking.
jerky will get to dry if left in oven to long ,select a peice or two as it dries to sample .When it suits you remove from oven .

Southwestern Marinade
1 cup salsa
1/2 cup lime juice
1/2 cup beer
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped fine
1-1/2 teaspoons ground ***in
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

Jerky Marinade
2 C. Worchestershire Sauce
5 - 6 T. Soy Sauce
3 - 4 T. Curry Powder
1 T. Garlic Powder
1 tsp. Black Pepper
1 tsp. Seasoning Salt
1 - 2 T. Hot Sauce
3 - 4 T. Crushed Red Pepper
2 - 3 T. Liquid Smoke
In a large tupperware container combine all ingredients.
Stir until everything is mixed well.
Add meat (beef or deer).
Cover and put in refrigerator overnight.
Cooking times may vary depending on the dehydrator.
Follow instructions that came with your machine.
Hints & Tips:
You can add more or less of any of the ingredients as desired.
If you want hot jerky you can add more hot sauce and red peppers.
For even hotter add a little jalapeno pepper juice or crushed jalapeno peppers.

Jerky
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 dehydrator and set fan to medium. Leave overnight or for at least 12 hours.
If you don't find yourself in possession of a dehydrator, 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.

don't hit it straight on with the bumper but side swipe it at a glance and it should jerk for a lil longer.

or just cut into thin strips and place in a dehydrator and use whatever marinade you want to flavor it. can use different marinades on different layers of the machine but i think they mingle together and infuse that way.

How do I make deer jerky?