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Jerky Recipes

archeryrob

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I have to kill a bunch of mountain deer on a family friends property. They eat a lot of Mountain laurel and other less tasty stuff and you know the You are what you eat thing.

So I am looking for more Jerky recipes to try. I will be cutting up whole deer for them and probably trying making my first smokehouse jerky. My wife has a banging Back pepper recipe and a teriyaki recipe, but I am looking for more ideas out there.

Suggestions? Recipes?

Since I'm asking, I am also sharing.
Trishs pepper jerky.JPG
 

Gecko10

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Wow! It's legal to do that in your state? Here, Fish and Game would be all over you, like white on rice.
 

thirdeye

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My thoughts on jerky are:
1. Don't disguise the meat you are working with.
2. I prefer a dry cure over a wet marinade.

The exception to thought #2 is..... a lot of my friends make a marinated jerky that I really like! So on occasion I go that route. For ideas I like to visit JerkyHolic. Mix up the flavors, jerky is like sausage that you don't have to cook. This is my standard style of jerky.
58vFV3j.jpg
 

Winterrider

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Disco's OFG jerky is excellent

Another very good is Bloody Mary Mix from either Waltons or Owens BBQ
 

archeryrob

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Wow! It's legal to do that in your state? Here, Fish and Game would be all over you, like white on rice.
Legal to do what? I am in Maryland in Region B and we get 10 does per season (bow, Muzzy and Rifle) and three bucks if you buy the extra stamp). Do I know anyone shooting that many? No, I might even have to give away deer this year to make this lady happy. Down near Baltimore they made does Unlimited again this year. Urban areas are over loaded.
 

crazymoon

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AR, Here is my favorite recipe from Eldon Cutlips book and a little of my tweaking.This is for five pounds:

2 T salt

1tsp cure #1

2tsp chili powder

1T black pepper

1T white pepper

1T garlic powder

1 cup soy sauce (I use lite to cut back on salt)

1 cup Worcestershire sauce

3 cups cold water

1 small v8

1T onion powder

2 swirls of molasses

1T red pepper flakes

marinate for 2 days and mix/shake around once and awhile
 

archeryrob

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My thoughts on jerky are:
1. Don't disguise the meat you are working with.
It doesn't say where you're from, but mountain deer around here are not as good as valley deer which eat a lot of corn and soybean. Mountian deer eat mountain laurel and black oaks and none of that contributes to "the best" venison. I want to disguise this meat. I will probably cure some also as that did the trick for canada geese.

Thanks Crazymoon, but what is a swirl of molasses? I ordered his book. Its cheaper on Amazon than his own store, with shipping.
Sausage And Jerky Handbook
 

thirdeye

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I'm in Wyoming and we have mule deer, whitetail, elk and moose. I will agree that deer feeding in valleys where we have loads of native grasses, or raiding farm crops are much better tasting.

AiP54mv.jpg

We have another animal that has a very unique flavor, especially if not cared for as soon as they are harvested.... pronghorns (aka antelope, aka speed goats). They are prairie dwellers and eat grasses, shrubs, sage brush and the like. Some people will definitely disguise the flavor on these guys, and some won't eat them period.
 

archeryrob

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I have figured out if I you eat geese you'll eat anything. I have farmer that will not take any geese we shoot. :emoji_laughing: The wife told me "You take them ALL on home. I don't want to even try eating one of them again."

Jerky was what I used to do with geese before curing them into easy pastrami with TQ, Black pepper and some onion and garlic powder. I couldn't give them away before and now I got people asking for some of the goose pastrami.

I can only eat so many snack stick and bologna. The girls just don;t gravitate to it. But leave jerky around and its gone.
 

thirdeye

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I was an upland bird hunter for many years, both for the sport and the table fare. And I live in the central flyway for geese and ducks... but can count on my hands the number I've harvested. I just don't like to eat them roasted, smoked etc. I have had goose jerky and it's very good.
 

crazymoon

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Thanks Crazymoon, but what is a swirl of molasses? I ordered his book. Its cheaper on Amazon than his own store, with shipping.
AR, That is my add and I just pour a swirl on top of the brine,it's thick enough to sit on top for a swirl effect around the bowl.I like Cutlips book and hope you do as well!
 

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