Want recipes for jerking my deer. HELP

ibschmidty

ibschmidty

New member
I got my Mule deer on thursday of this week. Straps and Loins are in the freezer, along with a few roasts. Wanting to jerk most of the rest. Maybe some ground out of the rest.

Anyone got a good Recipes for the rest of my meat. This is the first year of me processing all my own meat.

HELP! My wife needs her kitchen back.

Bret
 
I always marinate mine with a combo of:

water, liquid smoke, lemon juice, green chile powder, garlic powder, salt and pepper. I usually leave it in there for 1 day, mixing it around the whole time. I usually try and keep it air tight if possible.
 
I have to admit I have only eaten mule deer a few times, but for me and white tail deer, I like to do the following: Grind the meat, like you would for burger, use some high mountain seasoning (pick your jerky mix) and follow directions. I roll it out pretty thin using a piece of wax paper on the countertop, a ball of seasoned meat and another piece of wax paper on top. Then I use a rolling pin to flatten it out to a consistent thickness (usually about 1/2" or so). I cook mine in a bradley smoker instead of a dehydrator. I grind it because it makes it easier to eat and doesnt stick in your teeth so bad. I use the smoker because I think it taste better AND its harder to overcook it if you know your smoker.
 
Originally Posted By: JStone-204 use some high mountain seasoning (pick your jerky mix) and follow directions.

That stuff makes the best jerky I've ever had.
The "sweet and spicy" is my favorite.
 
I have made a lot of jerky,both for my own use and commercially. The easiest most consistent recipes is as follows. Take stripped out meat and lay a thin layer into abowl, salt heavy and pepper and then take brown sugar and sprinkle over the top and be generous, do the same process over a layer at a time until you run out of meat. Now take a couple tablespoons of liquid smoke and sprinkle over the meat and then mix all the meat up real good. Cover the bowl and place in the fridge at least overnight, longer the better. Place the meat in single layer, not overlapping into your smoker and smoke. This is always good! Good Luck!
 
If you like terriakki (sp?) an easy recipe is just cut the meat in strips, pour on terriakki marinade and a little liquid smoke let it set in fridge for 5 hours to a day. Put it on racks of dehydrator and sprinkle with a little black pepper. Dry for about a day and eat.
 
Sweet n SPICY

1 tablespoon onion powder
1 tablespoon garlic powder
1 pound lean beef sirloin tip, sliced into 1
/8 inch strips
1/2 cup brown sugar
2/3 cup soy sauce

1/4 cup teriyaki sauce
1/4 cup Worcestershire sauce
1/3 cup balsamic vinegar
5 tablespoons liquid smoke flavoring
1/2 cup pineapple juice

1 teaspoon red pepper flakes, or to taste
(optional)

In a small sauce pan combine liquid ingredients over med heat until brown sugar is completely dissolved

season the meat with some of the dry ingredients set the rest aside, slice to desired thickness place into marinade cover and refrigerate overnight (I pull it out after 12hrs and roll the contents over and marinate it a total of 24hrs)

place on racks or trays season with remaining dry ingredients and add the red pepper flakes if so desired then dry/dehydrate to your liking
 
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