I'm looking forward to deer season and my favorite, deer jerky. I was wondering how other hunters prepare jerky,any recipes you would like to share. Q

There's a post by Marshall with his jerky recipe, in this forum topic somewhere. You may have to search back a bit but it works great and I use it.

Good meat will always be good meat Q. It becomes a matter of "taste" after that. I prefer mine to be HOT with a little sweet. Very little salt (salt is used for melting ice here). Beef, deer, pork, poultrey. Hot and sweet is my favorite!

Cheezywan

Good meat will always be good meat Q. It becomes a matter of "taste" after that. I prefer mine to be HOT with a little sweet. Very little salt (salt is used for melting ice here). Beef, deer, pork, poultrey. Hot and sweet is my favorite!

Cheezywan
This is a recipe I have used with good success. 5 tsp salt 5 tsp black pepper 1 large onion 6 cloves garlic mashed 1 cup brown sugar 1/4 cup soy sauce 1 1/2 cop orange juice 5 tsp worcestershire sauce 1 1/2 cups whiskey soak 24-48 hours sprinkle with red pepper flakes and dry. Q

You can substitue sugar for salt in jerky recipes, FYI. Marshall's recipe is probably more sugar than salt.

Either will remove moisture from the meat and that's the goal.

Your recipe reads fine Q. Except for the salt and soy. I prefer habinaro to salt! Winchester sauce is good on most anything that I know how to cook?

MikeG makes a good point on searching for Marshel's posts on the subject.

Eat well Q.

Cheezywan

Q,
Here's the recipe I use. I do prefer the alder chips for smoking.

http://www.shootersforum.com/showthread.htm?t=23435&highlight=Jerky

Q,
Here's the recipe I use. I do prefer the alder chips for smoking.

http://www.shootersforum.com/showthread.htm?t=23435&highlight=Jerky
Thanks shawn, I copied your recipe to save in my jerky book.Q

Thanks shawn, I copied your recipe to save in my jerky book.Q

Q,
There's some good eating there! Don't limit that recipe to just deer. And it's easily adjustable to taste preferences, and amount of dryness you want to achieve.

I've had a lot of different jerky, prepared many different ways, and I'm not very picky about it. Whether an electric "Smoky Joe", or a converted freezer with a burn box off to the side. I've had rock-hard big chunks 4" deep that you had to hatchet off chunks to eat from the burn-boxes, to the 1/2" strips in the electric smokers that are still moist. It all ends up as fuel for your hunting passion. Experiment a little and end up where it suits you. :p

I would appreciate some specifics on how ya'll cut the meat for jerky. Which part of the deer, with the grain or across, etc.

From the longest muscles that I can cut out, and with the grain in strips about an eighth of an inch thick, roughly.

Usually I make it from the larger muscles in the hams, but the backstraps work really well too.

Ken,
Like MikeG, usually cut strips with the grain. However, what usually happens is that I get close to hunting season and have some leftover packages of steak - either elk or deer - that I convert to jerky. Since steaks are already cut against the grain, I'll just cut those into 1/2" thick or so strips, then brine them and smoke.

I use one of the little electric smokers. If I was using a burn-box smoker, I'd have much bigger chunks.

A batch fresh in the smoker, ready for the zip-lok freezer bags. Four 1-lb packages of steak are about the max for the little electric smoker. One more batch like this, and I'll be ready for hunting season. I've used mesquite, alder, and apple chips for smoking. All are good, but have to tip my preference to the alder. Try not to drool on the keyboard. :rolleyes:

http://i192.photobucket.com/albums/z210/shwncrea/000_0153.jpg

[QUOTE=Shawn Crea]not to drool on the keyboard. :rolleyes:

Too late.