Ok, I thought I would add this to the lists of hot stuff. I have a major love for deer jerky, but I am not a hunter, so it can be hard to come by since it cannot legally be sold at lockers and of course the grocery store doesnt carry it. I have been lucky enough over the last year to score a couple pounds of deer burger from various co-workers and made my own in the dehydrator.
Anyways, a co-worker that hunts told me to get a deer tag and he would shoot it. Another co-worker's husband butchered it for me. He made me 12 2lb rolls of summer sausage, 9 regular and 3 with 2 ghost peppers and 2 trinidad scorpions, dried and crushed, added into the mix. Its hot, but still good. He also made me 15lbs of ground deer burger, a 2lb roll of leftover sausage mix (he ran out of packing tubes LOL) 2 3lb roasts and 3 2lbs loins.
Enough rambling. I thawed one of the loins overnight and cut it into 1/4" by about 2" long strips. I used the last packet from my jerky gun and mixed up a marinade. It is in the fridge chilling out til tomorrow.
2lbs deer meat (cut into strips)
1 package Pre-mix Jerky seasoning
1 tspn sea salt (I am a salt junky)
1 tspn garlic powder
1 heaping tspn Bhut Jolokia powder (whole dried peppers put through a coffee bean grinder)
1/4 cup soy sauce
3/4 cup water
I mixed the dry ingredients, water and soy in a jar and poured it over the deer strips. Tomorrow I will add pics as I put it in the dehydrator. I have never done actual meat like this, just always used pre-ground deer burger. One thing you do have to do is cook at a low temp (165 degrees) for about 30 minutes to make the meat safe.
To Be Continued...
Anyways, a co-worker that hunts told me to get a deer tag and he would shoot it. Another co-worker's husband butchered it for me. He made me 12 2lb rolls of summer sausage, 9 regular and 3 with 2 ghost peppers and 2 trinidad scorpions, dried and crushed, added into the mix. Its hot, but still good. He also made me 15lbs of ground deer burger, a 2lb roll of leftover sausage mix (he ran out of packing tubes LOL) 2 3lb roasts and 3 2lbs loins.
Enough rambling. I thawed one of the loins overnight and cut it into 1/4" by about 2" long strips. I used the last packet from my jerky gun and mixed up a marinade. It is in the fridge chilling out til tomorrow.
2lbs deer meat (cut into strips)
1 package Pre-mix Jerky seasoning
1 tspn sea salt (I am a salt junky)
1 tspn garlic powder
1 heaping tspn Bhut Jolokia powder (whole dried peppers put through a coffee bean grinder)
1/4 cup soy sauce
3/4 cup water
I mixed the dry ingredients, water and soy in a jar and poured it over the deer strips. Tomorrow I will add pics as I put it in the dehydrator. I have never done actual meat like this, just always used pre-ground deer burger. One thing you do have to do is cook at a low temp (165 degrees) for about 30 minutes to make the meat safe.
To Be Continued...
