hey all,
Recently I cut down a bunch of trees in my yard and I was traded a deer hind quarter for the firewood. Pretty good trade maybe as I wanted the wood gone and off the yard. I would’ve taken nothing but the guy insisted. Anyway I decided to try my hand at breaking the meat down and took the larger cuts and sliced them about a quarter inch thick. Maybe a little thicker. I used what is typically a pretty standard brine of soy, Worcestershire, sugar, pepper and red pepper flake. It turned out fine. But that’s all it is. I’m sort of tired of this same recipe. I was wondering what other people use for venison jerky for flavoring. I’m doing whole cuts, not ground.
Recently I cut down a bunch of trees in my yard and I was traded a deer hind quarter for the firewood. Pretty good trade maybe as I wanted the wood gone and off the yard. I would’ve taken nothing but the guy insisted. Anyway I decided to try my hand at breaking the meat down and took the larger cuts and sliced them about a quarter inch thick. Maybe a little thicker. I used what is typically a pretty standard brine of soy, Worcestershire, sugar, pepper and red pepper flake. It turned out fine. But that’s all it is. I’m sort of tired of this same recipe. I was wondering what other people use for venison jerky for flavoring. I’m doing whole cuts, not ground.