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Venison Jerky...long read. #4765629 11/20/13 09:02 PM
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BuckRage Offline OP
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Years back I had a quarter of venison in the freezer I didn't know what to do with then thought I'll try to make some jerky. Ever since my kids ask for it all the time and everyone really enjoys it. We really like the Terriyaki flavor so thats the predominant flavor in this recipe. This year i used a few more ingredients than normal but thats part of the experience...just try different ingredients for varying flavor profiles. This year I added cumin, paprika, thyme and A1 but only a dash or two of cumin and thyme. I've never been a measure type person...I solely go by flavor and tasting throughout the process but I'll try to give as close to measurements as possible for this thread. Making jerky is time consuming and depending on the quantity is pretty labor intensive as far as muscling and removing fat/silver skin but well worth it imo. I've heard to slice the meat with the grain but I've tried both. I really don't care...I make cuts to give me the largest slice possible and actually kind of prefer the shorter cut grain slices (little more "tender"). As you can see by the new "optional" ingredients I added this year you can really play around with the recipe. You'll notice I don't add salt because the Soy has plenty or at least the regular sodium one does. Also, I don't add any cure...that is so it can last a really long time but no matter the amount I make it seems to disappear quickly so no need. If you want to you can just add cure (pink salt) to this recipe and follow the directions on the package for the amount of meat your using.

You will need:
Sharp knife (keep a sharpener handy so you can resharpen)
Cutting block
Large bowl or pot
Drying rack (just a rack with smaller openings or square so meat does not fall through)
Rack pan or foil (goes under the rack so the drippings don't fall into the oven or other racks drying underneath)
Plastic wrap or trash bag (to cover marinade bowl)

Ingredients:
Venison rear quarter muscled out with fat and silver skin removed (obviously you can use beef also which I do sometimes)
Soy (regular not low sodium unless you like less salt)- 3 cups
Worcestershire - 1/2 cup
A1 - 1/3 cup (more if you like that tangy profile)
Terriyaki - entire bottle (about 11 ozs) I use a thick one from Kikkoman because it sticks better to the meat but any will do
Liquid smoke - 1.5 table spoons
Brown sugar - 1.5 cups
Crushed red pepper flakes - really depends on your liking (i used 4-5 table spoons but ended up adding more to the 2nd batch)
Onion powder - 3 table spoons
Garlic powder - 3 table spoons
Cayenne powder - 1 table spoon (again depends on your heat level. I was cautious for my kids lol)
Pepper - 2 table spoons (I use freshly ground but it doesn't matter)
Chili powder 1 table spoon (optional in my recipe)
Paprika - 2 table spoons(optional in my recipe)
Cumin - 1 or 2 dashes (optional in my recipe and strong flavor)
Thyme - 1 or 2 dashes (optional in my recipe)

To start I take the red pepper flakes and heat them up to extract more flavor then at the end while hot I add just enough water to get out all of the flakes and residual flavor/oils. I add it to a large pot/pan or whatever you have that will be large enough to hold the marinade and meat. I add all of the ingredients together and let the marinade sit for a few hours to let all the flavors "marry" in the fridge. Mean while I get to work on the quarter. Its important to get off all of the silver skin and fat deposits as that will not dry and will spoil with time plus the it will be unpleasant if you bite into a piece with fat.

Take the cleaned up meat and slice into roughly 1/4" slices. I like to freeze the meat and then put it into the fridge the night before so by the time I'm slicing its half way thawed. Makes slicing so much easier and you have more work time until you get it into the marinade and into the fridge. If you get a spot thats a little thick then take a glass or tenderizing hammer and flatten. Take out the marinade and I individually dip each piece in so I get complete coverage. I wrap the top with plastic wrap which is important so you don't stink up your fridge or dry out the pieces that are peaking through the liquid. I let them go for 24-48 hours. Depending on how much your doing 48 hrs is best. If your doing a lot then 24 hours is when I start the first batch and by the time I get to the last of it 48 hours has elapsed. This year I was impatient and dried a batch after only about a 7-8 hr soak and it came out good. I actually added more red pepper flakes and salt because I thought it needed it. For that I layered the slices on the drying rack and then sprinkled both on one side. I used both the electric smoker and oven. I prefer the oven because it gets a much more even result. My ovens lowest setting is 170 so I prop the door open just slightly and this also helps with the moisture evaporation. In my smoker I go about 162 or so but you might have to play with the temp setting to actually get that actual reading. I had it at 170 one night to get it to read 163. Depends on how cold it is outside. That temp is important because I want to get the meat to at least 160 for safety concerns. You can go higher temps for faster results but then you are cooking the meat not drying it which will result in a different texture and flavor. It will go for roughly 5-7 hrs and sometimes more. After 3 hrs I take out the rack and flip the slices to give me even drying. for best results its important that after the 4-5 hrs mark you check on the jerky for color and dryness. The smaller or thinner slices obviously will dry faster so I put those in the middle of the tray. I want them stiff but not super dry. I want to pick up and not get any bend but not so dry its like eating a meat cracker lol. You can play with that part as well to find the texture you like.

Important....when its to the point you like remove from the oven and the drying rack asap. Lay the pieces out individually so they can cool down. If you lay them in a pile or on top of one another that can create moisture condensation...no bueno. If a piece needs just a little bit more drying but is almost there then I'll lay them out and turn on the cieling fan. That does a lot more to help in the drying process than one would think! After wards I buy the brown paper lunch sacks from a dollar store or somewhere and place servings inside them. It needs to be paper sack though! Plastic can and does create condensation and that is not good.

***Its important not to stuff the oven or smoker with to many racks of meat. That will create to much evaporation and moisture in the air and result in slower drying time and may ruin your end result. In the oven I go with 1 rack and smoker I go with two but roughly same amount.















I forgot to take a pic as soon as I layered. I had this in the oven for about 10 minutes before I realized lol. Thats why they look a little more brown.


End result and 1st batch (I made approximately 10-12 racks



AND THE MOST IMPORTANT PART. Always have your drink ready grin



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Re: Venison Jerky...long read. [Re: BuckRage] #4765647 11/20/13 09:10 PM
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Payne Online Shocked
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Very Nice


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Re: Venison Jerky...long read. [Re: Payne] #4766306 11/21/13 01:31 AM
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Just ate some of this, and it taste great. Making my own batch tonight but mine will be beef bang

Re: Venison Jerky...long read. [Re: East] #4766832 11/21/13 03:42 AM
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You have inspired me Buckeroo! Gonna make some now!


Re: Venison Jerky...long read. [Re: SniperRAB] #4767165 11/21/13 11:18 AM
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jdk1985 Offline
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Good post.

I had never thought about using paper bags instead. And, I have problems with plastic bags and condensation


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Re: Venison Jerky...long read. [Re: jdk1985] #4767249 11/21/13 12:45 PM
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Thanks for this. Maybe it will save me 18 dollars a pound at the butcher

Re: Venison Jerky...long read. [Re: trapperjustin] #4767674 11/21/13 03:30 PM
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Paper bags are great and you can find them cheap. I think my wife bought a 50 pack for $1 or $2. You can also buy or save the little silica packets that absorb moisture. The only problem with making jerky is that the product shrinks down so much and disappears to quickly. I made almost 2 quarters this weekend and the jerky is already almost entirely gone already and thats because I've given the kids portion sizes lol. Otherwise it would have easily all been gone by now. bang


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Re: Venison Jerky...long read. [Re: BuckRage] #4767741 11/21/13 03:44 PM
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Thanks for the great writeup. When I made my last batch last year, after it dried out to my liking I vacuum sealed into small packages of 5-6 pieces and put them in the freezer and pretty much forgot about them. It helped to make it last longer if nothing else. My wife bought me one of the cheap slicers from Academy and that made the process so much faster too.


Originally Posted By: NTRP
Having said that, shot placement is key and there is only one level of dead.

Originally Posted By: Nogalus Prairie
Us east Texans can't afford turquoise and elk ivories for jewelry. So we use hog tushes and coon peckers.
Re: Venison Jerky...long read. [Re: EastTexun] #4767807 11/21/13 03:57 PM
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BuckRage Offline OP
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Good point. I've heard of people vacuum sealing and freezing with good results. That will certainly work. I can see a good dehydrator in my future to see how that works out. Although you don't have to I put ours in the fridge just as a precaution but they taste better if you let them get to room temp before eating. It doesn't take long.


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Re: Venison Jerky...long read. [Re: BuckRage] #4767977 11/21/13 04:40 PM
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This was the first time I vacuum sealed and it worked great. I did find that the jerky tasted best if I got it out of the freezer and let it sit open for a few hours for additional drying after it thawed out. I tried the dehydrator route but wasn't as impressed with the flavor and now just use the oven. I have considered trying a smoker too, but haven't made that big of a mess yet.


Originally Posted By: NTRP
Having said that, shot placement is key and there is only one level of dead.

Originally Posted By: Nogalus Prairie
Us east Texans can't afford turquoise and elk ivories for jewelry. So we use hog tushes and coon peckers.
Re: Venison Jerky...long read. [Re: EastTexun] #4785744 11/27/13 02:33 AM
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Im going to try to do this, I should have a batch going in a couple weeks when I have time to get it all together. Thanks and great write up.


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Re: Venison Jerky...long read. [Re: BBD84] #4837418 12/14/13 07:59 PM
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hoof n wings Offline
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Thanks Buck, made some last week. Four pounds wet lasted 2 days! Excellent flavor


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I'd ask him if he's pregnant. He missed a s__tload of periods.

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I'll take "things that look like a uterus" for $200 Alex.
Re: Venison Jerky...long read. [Re: hoof n wings] #4841824 12/16/13 03:13 PM
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Thanks hoof. Glad you enjoyed it up I'm getting ready to make some more myself. Its amazing how fast it disappears.


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Re: Venison Jerky...long read. [Re: BuckRage] #4889184 01/05/14 11:01 PM
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As soon as I tag another deer, over 1/2 will go to jerky.... that good


Originally Posted by ImTheReasonDovesMourn
I'd ask him if he's pregnant. He missed a s__tload of periods.

Originally Posted by Hancock
I'll take "things that look like a uterus" for $200 Alex.
Re: Venison Jerky...long read. [Re: BuckRage] #4889601 01/06/14 02:13 AM
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I'll have to give this one a try, thanks for posting it up


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Re: Venison Jerky...long read. [Re: BuckRage] #4889621 01/06/14 02:20 AM
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We have virtually the same recipe I dont use the cumin or thyme but I like balsamic vinegar in the marinade.


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