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How Does This Venison Jerky Sound?

Congrats JayT,
I just got about 10 LBS. of deer meat from a friend. I'm going to let it marinate a day or two.You got to like it, he gave me both back straps as well as 3 roasts! The butcher did good, very little waste/fat trimming involved on my part.:)
 
I have the first roast in the slow cooker and I am about to wrap the rest up for the freezer. I think I will leave out a tenderloin and some burger for a batch of chili and another roast that I plan to jerkify. I will be trying some of the things you guys have mentioned for the jerky. I'll keep you posted.
 
Novacastrian said:
Oh the humanity, shooting harmless animals............not!!!! Bwahahahaha.
Good luck with your first opener JayT.

Venison jerky sounds friggin awesome.
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I've smoked a few deer in my days too...lol!! Just had really bad luck last year and this year. :lol: Also, I checked this thread out because I LOOOOOOVE hot venison jerky!!:onfire: I need to visit my friends in KY next year. It's like picking out cattle:lol:
 
JayT said:
well, I have meat. Only got a doe so far (I'm going back tomorrow), but there will be jerky!
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Nothing like a big fat doe!!:cool: If I don't get laid off maybe I'll get off my butt and try to fill a doe tag around here on public land with my muzzloader. Congrats man!

Also, other than my mother-in-laws which I'm VERY limited on where I hunt the only outstanding land I have to hunt is at my friends in KY........MUST GET SOME LAND...LOL!! (Then again I'll probably be living in Alaska hunting Caribou and Moose in a couple years so I'll live for now..lol!)
 
Well, the first attempt at jerky is marinating. I took a 3-4lb roast froze it for 3 hours, sliced it thin and put it in the marinate. The ingredients for the marinate are: Soy sauce, Defcon DM MKII, CaJohn's Scorch, Liquid Smoke, Hickory Smoked Salt, 7 Pepper Blend, Turbinado Sugar, Garlic Powder, and Onion Powder. I plan on putting some fatalii powder, and some 7-Pot powder on some before they go in the dehydrator. I think I will let them soak until Thursday night or Friday morning before I put them in. I'll keep you posted.
 
jay - that sounds like its gonna be some really HOT jerky! but still sounds good! :cool:
I plan on cutting up a roast for jerky in a week or two, been itching to make my own flavored jerky lately. buddy has been asking me how I do mine (to get some ideas/tips) & he likes the idea of how I do mine.
you really need to add enough liquid flavoring to it, so that flavor is noticeable onced dried.
 
It was swimming in marinade all night and day. I drained it in a colander as was suggested I think by you in another thread, but left the meat wet when I put it on the trays. I just rotated and flipped the meat and it's looking good and smelling awesome.
 
I dont let anything drain (well except during the drying process) I take it right from the bowl & place it inside the dehydrator dripping wet (after at least a 2 day soak)

my fav's are using sweet n' sour sauce with teriyaki marinade with other spices (chiles included) or a worcestershire sauce flavor. its damn near endless as to the choices of flavors you can use.
 
I thought about the worcestershire sauce, but I decided against it as it is such a powerful flavor and with the liquid smoke and soy I thought it might be too much. I decided to go with a couple of hot sauces instead. You know I just realized I used another sauce as well, Alberta Crude from Hatari Bros which I often use as a steak sauce. I think it should be hot enough. I can't wait, the smell is amazing. Have to flip and rotate them again soon
 
JayT said:
I can't wait, the smell is amazing. Have to flip and rotate them again soon
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:lol: yep the smell is too much because it smells soooo good & you're just waiting for it to be done so ya can eat it :lol:
downside of it is it doesnt last long :( cuz you eat it all within couple days depending on how much you make.
 
Yeah I thought it was 3-4 lbs, but it only filled 3 trays so it definitely wasn't that big. I'm thinking now it was more like 2. I am so excited because I have never made jerky this way before. I always made it with burger and one of those guns and dried it in the oven. This should (hopefully) be more like "real" jerky. I KNOW the marinade is good and it will be hot which is what I wanted.

:edit: four hours in and looking really good. I guess I am going to have to stay up all night a keep rotating and flipping. I think that manual that Ronco put out has no idea what they are talking about as far as the time.
 
all this talk about making jerky is making me hungry for some homemade jerky. I cut up a venison roast for some jerky & its marinating right now.
I was thinking of putting it in the smoker for a bit then in the dehydrator to finish it off, or just dehydrator, havent decided on that yet.
I'll post pics later.

jay - how did your jerky come out ?
 
It is/was great. I'm really glad I read these threads, because 10 hours was plenty of time. It was smokey, salty, then hot! I was very pleased. Planning another batch for this week.
 
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