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Post by RAF on Nov 25, 2004 15:30:42 GMT -5
Deer Jerky, Maui Style
3 llbs lean deer meat 5 ts Salt 5 ts ground ginger 1 1/2 ts blk pepper t sb Brown sugar 1 ts Cayenne pepper 6 cloves garlic 1 1/2 c pineapple juice 1 1/2 c soya sauce
Crush garlic cloves before putting in marinade. Mix all ingredients in blender. Cut meat into strips 1/4 inch thick. Place in marinade and let stand in brine for 10 - 16 hrs. Can be smoked in smoker or dried in oven on racks @ 140 or lowest steeing. Takes 10 hrs to dry in oven. (Didn't have much success with oven method) Prefer to use a dehydrator and with mine is finished in about 4 hours. This recipe is quite spicy and amount of cayenne can be reduced if desired.
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Post by RAF on Nov 25, 2004 15:40:19 GMT -5
Deer Jerky
1 1/2 ts Seasoning salt 1 1/2 ts onion salt 1/2 ts pepper 1/2 ts garlic powder 1/4 c soya sauce 1/2 c worchestershire sauce 1/2 c water liquid smoke
Liquid smoke optional and not required if using smoker. Slice meat in 1/4 in thick slices and place in marinade overnight. Smoke until dried. May also be dried in dehydrator.
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Post by RAF on Nov 25, 2004 15:43:20 GMT -5
Simple Deer Jerky
1 c white sugar 1 c pickling salt 2 qt cold water
Mix sugar and salt with water to give enough brine to completely cover meat. Ingredients can be double for large amounts of meat. Let meat soak in brine for 8 hrs in a cool place. Wash meat, pat dry with paper towel and lay in smoker. Meat should be free of fat and sliced 1/4 inch thick. Other spices can be added if desired. ie pepper, honey, brown sugar etc. Other option is a dehydrator.
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Post by RAF on Nov 25, 2004 15:47:57 GMT -5
Deer Jerky - Ground meat
3 lbs lean ground meat 1 tb Lawrys Seasoning salt 1 ts Prague powder #1 1 ts onion powder 1 ts garlic powder 1 ts ginger 1 tb brown sugar 1 ts dry mustard 1 ts Louisianna hot sauce 1 ts ground black pepper 1/2 c soya sauce 1/3 c worchestershire sauce 2 tb teriyaki sauce 1 ts liquid smoke
Mix all ingredients in a blender and add to meat. Mix well. Can be rolled out to about 1/4 inch thickness and cut to size you like. I prefer to use a Jerky gun. Dehydrate until done. Don't over dry as it will become brittle.
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Post by RAF on Nov 25, 2004 15:51:55 GMT -5
I sometimes buy a jerky kit. Brand name I use and find vrey good is Hi Mountain. According to the label is made in Riverton WY. I buy them in a local gun shop. There are several different flavours and I perfer the Pepper Blend. Instructions are included and you can use either whole muscle or ground meat.
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Post by HonestKen on Nov 28, 2004 21:25:25 GMT -5
Thanks RAF,
Got some Maui jerky marinating now. Darned if it doesn't smell good enough to eat raw. I held back though. Tomorrow it gets dried. Making jerky kind of makes me feel like a kid at Christmas again...I can hardly wait for tomorrow. Sheesh, I gotta get a life!
Ken
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Post by RAF on Nov 29, 2004 7:12:30 GMT -5
Ken, lets us know what you think..
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Post by HonestKen on Dec 2, 2004 22:30:48 GMT -5
MMMMpppppfffff!!
Delicious!!!!!!!! It's hard to type wiff my mouff full!!!
We still have a blackpowder/shotgun season open here in a restricted area, where you need writtenlandowner permission. I might have to do a little leg work and get permission with all those jerky recipes I want to try!!
Ken
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Post by Rifleman on Dec 28, 2004 23:37:21 GMT -5
Waterfowl jerky: Slice up duck and goose breast and soak in soy sauce overnight, sprinkle with garlic,red pepper flakes, and a drop or two of liquid smoke. Put it on the dehydrator and that is about it. Very good.
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Post by RAF on Dec 31, 2004 17:52:56 GMT -5
Rman. Spounds interesting. Gonna have the try that
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