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Jerky Recipes, anyone?

Post in 'DIY and General non-hearth advice' started by lukem, Nov 19, 2012.

  1. lukem

    lukem Minister of Fire

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    Indiana
    So I'm butchering my deer tonight and am going to set aside a few cuts to slice for jerky. I was going to dry it in the food dehydrator.

    Any good recipes worth sharing?

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  2. drewmo

    drewmo Member

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    Loc:
    Central Maine
    I've never made jerky, but I've heard buying a jerky mix from Cabela's or some similar outlet is pretty much full proof. Everything is proportioned to weight. Good luck and congrats on the deer.
  3. ScotO

    ScotO Guest

    salt and hickory or apple wood........that's all my one buddy uses and I told him he was nuts, until I tried the jerky.

    Here's how he does it. He spreads out the venison (all cut around 1/4" to 3/8" thick, diagonally across the grain) on a clean table in his garage. He then douses it with table salt. There it sits for around 10 to 24 hours. Next he flips it all over, spreads it out again and repeats the process. Lastly, it all gets skewered onto rods and put in his makeshift smoker in the backyard (made out of rough cut hickory boards). There he smokes it til it's dried to the right consistency.

    I kid you not, that is the best jerky I ever ate.....
  4. Gary_602z

    Gary_602z Minister of Fire

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    Lake Odessa,MI
    Soy sauce,worcestshire cracked pepper little brown sugar salt and cayenne(If you like it) and a little liquid smoke.Mix everything to taste. Marinate in a baggie 24 hours and then smoke.

    Gary
  5. jebatty

    jebatty Minister of Fire

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    Have me over, my new name is jerky. Buck came up behind me to the northeast just as the sun was coming over the trees. Raised the rifle and the sun was right into the scope. Couldn't see a thing. Watched the buck walk away into the sunrise. A great hunt - for the deer, will live to get another chance at the free freezer giveaway.
    ScotO likes this.
  6. lukem

    lukem Minister of Fire

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    Interesting. I recon that's how they made it back in the day. Might have to try it out on a small batch.
    ScotO likes this.
  7. Jags

    Jags Moderate Moderator Staff Member

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    Loc:
    Northern IL
    I make a whole lotta jerky per year. I used to do my own homebrew brine, but don't anymore. Hi-Mountain jerky seasoning (the original hickory) is now my goto. I do back off of the seasoning that comes with it an add my own twists, but the cure is spot on.

    Note: jerky vacuum sealed and thrown in the freezer works very well. I make 20 pound batches, but I do smoke/dehydrate it in my big smoker. In a dehydrator you will probably be running 4-5 pound batches.

    Attached Files:

    ScotO likes this.
  8. nola mike

    nola mike Feeling the Heat

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    Richmond/Montross, Virginia
    +1. I omit the salt and just use a little soy--I don't like salty jerky, which is the problem with the commercial brands. Wish I hunted, I love venison.
  9. basod

    basod Minister of Fire

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    Loc:
    Mount Cheaha Alabama
    I don't know if you can get Dale's in that neck of the woods - basically a soy based marinade too salty on its own though.

    I smoke my own chipoltes (jalapenos) but you can buy them in adobe sauce or find them dried. If you don't pefer heat try dried Poblano just warm them on the stove with the ingredients and then puree

    1/2 cp Dales or soysauce( w/ garlic powder & onion powder to taste)
    1/4 cp orange juice - acid helps break down fibers
    2TB brown sugar
    2 chipoltes w/o the adobe sauce
    1tsp cayenne
    1/2tsp of liquid smoke - unless you plan on smoking it
    Puree in blender or food processor and marinate in bag ~24hrs

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