It has been several years since I had venison in the house. I have lost my jerky recipe. I think I could do it from memory, but I would prefer some input. I like mine hot!! My family likes the sweet kind.

Bigyella,

I use the same recipe for the "plain" stuff and the "withakick" that I prefer.

Recipe:
2 lbs. sliced jerky meat (I do 1lb. plain and 1lb. HOT)
1/2 cup soy sauce
1/2 cup worcestershire sauce
1 TSP onion powder
1 TSP garlic powder
2 TBSP brown sugar
2 TBSP ketchup (catsup for the yanks)
1/2 TSP black pepper
1 TSP salt
1/2 TSP chili powder (don't tell anyone!)

Now for the "withakick" I add these spices to the marinade..

1.5 TSP chili powder
1 or 2 or more TBSP Tony Chechere's "cajun seasoning"
1 healthy dose of Crushed red pepper gets added to the meat as it goes in the dehydrator.

I will give that a try. That is close to what I had. No brown sugar, catsup, or chile powder. But double the soy. I think, that is what it was. Plus lots of cayenne!!!

I don't have a dehydrator. The only way that I would have to do this would be in my oven. What kind of temp. do I need and for how long?

Thanks. That was good. Its all gone now and it just came off the the dehytrator. They wnt to know when the next batch will be ready. Good job and thanks

JED, if you have a gas oven the pilot light is enough. If you have an electric, keep it at the lowest temp and keep an eye on it. You don't want it to dry too fast

Add 1 spoon of cayenne. It is to kill for.

Quote:

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1 spoon of cayenne. It is to kill for

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BUT MAKE SURE EVERYONE KNOWS YOU HAVE ADDED IT!

Or it will be 'to die for' too (personal experience)

What are you using as "jerky strips"? I mean...what part of the deer? I've heard some say the back-strap, but can't you use just about any section for jerky?

This one I used 1 whole ham. I have used about every part except backstap or tenders. The meat with less tendions makes better jerky though

Here's a tip. Have your meat guy freeze the
quarters-then he can use his band saw to cut
them exactly into 1/4 inch or greater slabs. It
works great and he won't care-it saves him time.
Also, you can fry them like chicken-fry and their
great.

I got a jerky kit last year for Christmas. It allows you to slice the meat into 1/4 inch or 3/8 inch thick slices and then cut the slices into 1 inch strips.

It came with seasoning and curing mixes.

I've made 4 batches so far using the forelegs and hind quarters. The forelegs have more connective tissue than the hind quarters.

I cooked mine in the oven on pan with a wire rack over it. For my oven, I need to cook at 220 degrees for 1 1/4 hrs to 1 1/2 hrs. Using whole muscle pieces you get moist and tender jerky. Not the dried up stuff.

Scott

Huntmaster, take it from me using a bandsaw, you will lose a lot of meat. We use a slicer with the meat partially frozen, and it's easy, I think a band saw is too much, or over kill so to speak. We marinate with Stubbs Beef Marinate, it's at you local stores, we add some garlic powder, and a little chili powder. After it's in for 3 days (refrigirate) we sprinkle it with coarse pepper, and dehydrate.

Spanky