Anybody have a good jerky recipe they would be willing to share. Never done it before, but would like to give it a shot. I don't have a dehydrator, so I was hoping to be able to use the oven??
Thanks for any help,
David
dehydrators are around $20 bucks almost a must with jerky
1 cup of Soy Sauce
1/3 cup of liquid smoke
1 tablespoon of Brown Sugar mixed together
Soak the Venison over night in this mixture while in the fridge
I will take out and place on a paper towel so the meat can drain for a second
then place into the dehydrator , I then sprinkle lightly with salt , & crushed red paper
start chicking in 16 hours for doneness
If you have a convection oven that will work great! Otherwise best to get a dehydrator.
Thanks for the info. Guess I be headed out to find a dehydrator this afternoon.
I use the oven set at 150. Works great for me
Buy the pre-made mix from Cabelas or Bass Pro and get one of the Cabelas jerky shooters. You grind the meat into burger...season and shoot it out of the shooter. Then dehydrate or oven cook. I make a wad of it every year and that is the easiest and best way to do it.
Buy the pre-made mix from Cabelas or Bass Pro and get one of the Cabelas jerky shooters. You grind the meat into burger...season and shoot it out of the shooter. Then dehydrate or oven cook. I make a wad of it every year and that is the easiest and best way to do it.
I've heard of this so-called jerky you make Greg. I just don't believe it exists until I see it for myself. By see, I mean taste. 
I will be glad to supply you some John.
i like the premixed stuff from basspro and then i add my own ingredients as well. also gives you the option of making different amounts up to 15 lbs i think. i usually make 5 lbs which fills up a 6 tray hydrator and it comes out to several sandwich sized bags of jerky... mmmmmmmmmm
I make a ton of jerky (beef and bambi) every year.
I add (in ever changing qtys.)
Soy sauce
Salt
Brown sugar
Liquid smoke
Jim Beam (do not forget the whiskey)
Marinate overnight and drain then use the dehydrator or oven on 150 leaving the door cracked (helps create convection)
Sprinkle with (some but not all) cracked pepper, red pepper, cajun seasoning or bacon salt (Some good stuff google it)
I volunteer my tasting expertise as I am a professional eater
a couple bottles of Allegro hot and spicy marinade
1 bottle of a carrot based habanero hot sauce
a few tablespoons of liquid smoke
1 Red Stripe beer
marinate overnight. sprinkle with white pepper while on the dehydrator.