jerky

[ChuckC]

I just acquired a jerky shooter thingie.  Anybody got any favorite recipes that they can share ?
ChuckC

[Whitetail Chaser]

I take pure ground venison for my jerky.

Mix in: Teryaki, Liquid Smoke, Salt, Coarse ground black pepper, and a dab of brown sugar.

Shoot it out on trays of dehydrator and run for 10-12 hours at 140 degrees.

Brett

[snakebit40]

I just use the high mountain jerky mix boxes.

[Talondale]

Originally posted by snakebit40:
I just use the high mountain jerky mix boxes.

X2

[ARCHER2]

I used a mix from Wal-Mart with ground venison and it turned out great! In fact I need to do some more. It don't last long!

[twitchstick]

Here is a couple recipes I use.

Sweet and Spicy Rub

2 cups brown sugar
2 tbs salt
1 tbs of course black pepper
1 tbs crushed red pepper
dash of garlic
2 drops of liquid smoke( only if you don't use a smoker)
I use long cut strips of your favorite wild game. Mix 2 1/2 lbs jerky strips in a bowl. Put directly into smoker, dehydrator, or oven.

Sweet Pepper marinade

15 0z of soy sauce
1 tbs of course black pepper
3 cups of brown sugar

mix thoughly and add 2 1/2 lbs of jerky strips.
marinate for 12 hours stiring often. put in to smoker, dehydrator, or oven. lightly sprikle course black pepper on strips before starting to dry it.

I hope you enjoy.

[EHK]

Hi-Mountain here too.  I really like the Hickory flavor.  Original is way too salty for me and most of my friends who have tried it.  And I like the results when using the oven at 200 better than the dehydrator at 160.

[RedStag5728]

Originally posted by EHK:
Hi-Mountain here too.  I really like the Hickory flavor.  Original is way too salty for me and most of my friends who have tried it.  And I like the results when using the oven at 200 better than the dehydrator at 160.

Ditto! I like the Mesquite flavor as well. I am really eager to try the Cracked Pepper and Garlic with some Worscheshire sauce (just like steak!). We are a big steak and potatoes family! lol      

I use my Open Country 500 watt dehydrator set at 160. 6 hrs later, BON APETITE!

[Traditional-Archer]

Big Ron Hunt a lot has a dry rub he gave me as a trade for a jar of my canned venison it is so good. I used the char steak seasoning, added son soy sauce; a half can of beer, red pepper, hot peppers, and marinated the meat overnight. I just added water to cover all the meat in the mixture.

[Mint]

For the people that use their own seasonings do you still use cure? All the store bought seasonings always include a cure packet to make it safe to eat? I guess if you are going to eat it right away or really dry it out you wouldn't need the cure?