Venison Jerky Seasonings

[musketman]

What special seasonings do you add to your venison jerky to give it that special flavor?

Paprika?

Garlic?

Curry?

Dry Mustard?

Worcestershire Sauce?

Tell us what you put in your favorite recipies...

 

[shmrck1]

MM,
i don't make jerky out of my deer i usually have most of the venison made into a summer sausage type product. however i do make some dynimite beef jerky using the following: fresh garlic(lots)
chopped onion
chili powder
pepper
tabasco sauce(amount up to you)
lemon juice(very little)
vinegar(white and not very much)
worcestershire sauce(to taste)
tomato sauce
and lastly fresh rosemary
i usually marinate the beef for 24 hours before the drying process.
i would like to give you exact amounts but i don't measure anything.it's kind of a smell and taste thing. something i got from my mother.
(use as many fresh ingrediants as you can)
snake-eyes :hmm: eace: :thumbsup:

 

50% Sea Salt
25% Crushed Red Pepper
25% Cracked Black Pepper > USUALLY I mix 10 lbs. at a time
LEAN meat of Deer, Elk, Moose, Beef..
Slice meat as thinly as possible, rub both sides w/ mixture, smoke w/ what ever chips I happen to have on hand for 1-2 hrs. then dry till hard as sheet iron...place in oiled linen bags and store in well ventilated spot..

I make my Jerky as a food source not a snack item, so there fore I don't use a lot of diffrent spices.. MOST of my jerky winds up getting cooked w/ Beans,Corn, Peas, etc...

 

MM

I cheat and use a packaged product by American Harvest because we really enjoy the taste. BUT we always add 1 tsp/lb of meat. If you can find some dried orange peel, I think that adds a touch of unique, bright flavor to dried meat. Use it sparingly to highlight not overpower.

 

[Stumpkiller]

50/50 Soy Sauce & Worchestreshire Sauce.

Mash some fresh garlic cloves (half dozen). A few blasts of Tobasco or Franks Hot Sauce as the mood takes me.

Soak & hang.

 

I left out a few words in my above post. It should have read:


MM

I cheat and use a packaged product by American Harvest because we really enjoy the taste. BUT we always add 1 tsp of homegrown cayenne pepper flakes per pound of meat. If you can find some dried orange peel, I think that adds a touch of unique, bright flavor to dried meat. Use it sparingly to highlight not overpower.

 

[jrdavis]

I put the cut meat in a plastic bag add enought Dale's seasoning to cover let set in the fridge for 48 hours remove the lay out on the counter and cover with paper towels and use a rolling pin to get the excess moisture out then; sprinkle with Tony Chachere's Creole seasoning; then smoke until dry. If I plan to try and keep it(yea right) I'll add a teaspoon of Mortons Tinder Quick per 5lb of meat...real good don't last long!

 

[GobblerKnob]

VENISON / BEEF JERKY
(5-6 LBS BEEF / VENISON)

1. CUT

 

[Tyrone]

Here's two of my favorite jerky recipes:

2 lbs. venison, sliced 1/8 inch thick, with the grain
2 tbsp. Worchestershire sauce
2 tbsp. soy sauce
1 tbsp. salt
1 tsp. ground red pepper
2 cloves garlic, sliced
1 cup corn whiskey
1 cup water
OR substitute 2 cups red wine for the whiskey and water

and

2 lbs. venison, sliced 1/8 inch thick, with the grain
2 cups water
1 tsp. oregano
1 tsp. cumin
1 tsp. chili powder
1 cup beer
1/4 cup brown sugar
1/4 cup salt
dash Worchestershire sauce

Think I know what I'm going to do this weekend.

 

[bob1961]

venison jerky

4 cups liquid hickory
1 cup water
1 TB of dehyd minced onion
1/2 TB salt
3/4 TB garlic powder
3/4 cup whorcester
3/4 cup soy sause
3/4 TB lemon pepper
3/4 TB pepper

i've changed mine a bit to this....

6 cups liquid hickory
1 cup water
3/4 cup jack daniels
1/2 tsp salt
3/4 TB garlic powder
3/4 cup whorcester
3/4 cup soy sause
3/4 TB lemon pepper
3/4 TB pepper

will let ya know on my next batch as soon as i can on how it comes out....

put all the ingrediants into a tight sealing container and mix real good....then cut your venison into strips and put in marinade and let soak for 48 hours in the frig....then i use my electric oven and turn it on so that the oven temp light just comes on....it should be bout 120 - 130 degrees at this lowest setting that you can put it on....use tooth picks to hang them on the oven rack....use a wooden spoon on the sides of it to hold open the oven door so that the oven is staying on almost all the time....it should be bout 8 - 10 hours and your jerky is done....you can keep it in a plain ol gallon size ziplock bag....it should keep like that for bout a couple of months or more if it lasts that long..................bob

 

[Birdman]

The flavors of Soy sauce n worchestershire are really strong. I have found that if ya let yer meat sit in the wet ingredients to marinade then as ya pull the meat out n put it into your dehydrater dust it with the dry spices(onion powder, garlic powder etc)those flavors don't get lost in the strength of the wet stuff. When ya take a bite done this way ya can taste the dry spices much better. They seem to adhere and dry to the surface of the meat as it dries,and hit yer tounge first giving ya a better burst of flavor before ya taste the salty soy etc, just a thought YMHS Birdman

 

[jrdavis]

The flavors of Soy sauce n worchestershire are really strong. I have found that if ya let yer meat sit in the wet ingredients to marinade then as ya pull the meat out n put it into your dehydrater dust it with the dry spices(onion powder, garlic powder etc)those flavors don't get lost in the strength of the wet stuff. When ya take a bite done this way ya can taste the dry spices much better. They seem to adhere and dry to the surface of the meat as it dries,and hit yer tounge first giving ya a better burst of flavor before ya taste the salty soy etc, just a thought YMHS Birdman

If you like it hot try a blend of RED, White, and black pepper. each one can be tasted in a different part of your mouth...

 

[bob1961]

bambislayer just won the decembers shoot and got some of my jerky....we'll let him chime in on how it came out if he reads this post....what i have now is based on 5 years testing and have got good feed back so far....every time i get a deer my girls won't leave me alone till i give them some....and they don't eat venison....oh bambislayer...............bob

 

[Bill41]

I use to try mixing all my own ingredients, but then I read the label on some brisket marinate and it had everything I was mixing. Try Claude's brisket marinate and or Cludes fajita marinate. Both make excellent jerky seasoning. If your local store doesn't sell Cluade's try any marinate.

 

[brushbuster]

nothing fancy
salt and ground pepper corn(coarse)let rend in the fridge over nite ,smoke for two hors or use liquid smoke'
if the weather is above 60 and humid(usually) i lay the strips in a dehydrator,if the weather stays below 60 and dry(rarely)i run the strips on a length of kite string and hang it up for three or four days.

 

[flyfisher76544]

I use 2 parts soy sauce, 1 part liquid smoke(hickory is the best! 2 tablespoons of A-1 and a couple of dashes of cayenne. Marinate for about a day.

 

[musketman]

i've changed mine a bit to this....

6 cups liquid hickory
1 cup water
3/4 cup jack daniels
1/2 tsp salt
3/4 TB garlic powder
3/4 cup whorcester
3/4 cup soy sause
3/4 TB lemon pepper
3/4 TB pepper

No wonder the kids were staggering about when they tried it...

You have to be over 21 to eat this... :thumbsup:

Good eatin'...

 

[scott fellows]

i don't know if any of you have tried it but i made some venison jerky with no seasoning. just plain old dried meat. i set it on a rack above my wood stove and let it go. it makes very good period correct jerky. sometimes if it was available they used salt but most jerky was just dried meat, the drier it was the longer it would keep. nothing like what passes for jerky these days.
pieman

 

[Bullwnkl]

My favorite jerky seasoning is one I make my self. This is a mix of peppers , raw sugar and salt. Works on all meats and is mighty powerfull stuff.
The base for my "Rub" no liquid added, is 1 cup kosher salt, if you use table salt reduce by at least 1/2. 3cups raw brown sugar, for a milder sweeter taste cut brown sugar with white sugar to around equal parts. i mix in a 1/4 cup garlic granules, 2 tablespoons black pepper, 2 table spoons ground red pepper and 2 -3 table spoons smoked dried jalapino pepper powder, I make up the pepper mix my self, I dry my own jalapinos by slicing and smoking them until very dry , dry enough to crumble.I grind all my pepper in a coffee mill to keep the dust down. Mix all dry together and springle and rub into sliced meat,

CAUTION DO NOT RUB YOUR EYES OR TOUCH ANY PART OF YOUR BODY THAT YOU MIGHT CONSIDER VITAL UNTIL AFTER YOU HAVE THOURGLY WASHED YOUR HANDS, YOU HAVE BEEN WARNED.

I slice mine thin by hand with a sharp knife. Once meat is all coverd it goes into a ziploc bag over night. next morning remove meat from bag and either rince, for whimps, squeeze off liquid, for girlie men, or just let drip dry an hour then rack em up and smoke, not too much smoke as that is all you will taste is hot flavored smoke. In my Big Chief smoker 3 pans of chips over 10-12 hours is plenty. When done there is some mighty fine jerky. Not traditional but mighty fine.

Bullwnkl.

 

[bob1961]

i've changed mine a bit to this....

6 cups liquid hickory
1 cup water
3/4 cup jack daniels
1/2 tsp salt
3/4 TB garlic powder
3/4 cup whorcester
3/4 cup soy sause
3/4 TB lemon pepper
3/4 TB pepper

No wonder the kids were staggering about when they tried it...

You have to be over 21 to eat this... :thumbsup:

Good eatin'...

yours that i sent ya didn't have any in it....thats my new recipe fer my next deer..................bob