2006-12-02 10:17:13 · 8 answers · asked by kate <3 1 in Sports ➔ Outdoor Recreation ➔ Hunting
Kaetee I'm going to give you my secret recipe and you can't give it to anyone else OK?? first cut the jerky into appx.1/4 inch strips then in a large bowl that has a lid put the meat in the bowl put in two packages of nesco original jerky seasoning then pour in a bottle of Moors marinate. then add about a table spoon of Worcestershire sauce, then add a table spoon of liquid smoke then sprinkle about a teaspoon of blackening seasoning stir this all up good making sure all the ingredients are mixed good cover the bowl and let it sit over night in the frig then early next day put it on the dehydrator and dry it at 165 degrees for about 6 to 8 hours and i bet you will not find any in the store that taste any better. remember do not share this recipe with anyone its an old family secret.
2006-12-02 10:36:47 · answer #1 · answered by roy40372 6 · 0⤊ 0⤋
Deer Jerky Seasoning
2016-12-10 14:22:29 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Nesco Jerky Seasoning
2016-09-30 00:40:45 · answer #3 · answered by Anonymous · 0⤊ 0⤋
This Site Might Help You.
RE:
What is the best deer jerky seasoning recipe??
2015-08-07 03:28:57 · answer #4 · answered by Anonymous · 0⤊ 0⤋
I go to walmart and buy their kits. It works great. I have been making jerky from a fresh kill and my coworkers are loving it. I used the mesquite flavor and the key not to hurry the marinade process. I use a dehydrator and switch around the trays every 1.5-2 hours I check them around 6 hours,,if they seem underdonme a bit thats ok, becasue they still dry after being taken out...Dont overdo them...I have never left thim in longer for more than 7 hours....those were extrs thick
2006-12-02 15:35:55 · answer #5 · answered by slaytanicmobilization 3 · 0⤊ 0⤋
I've heard soy sauce is famous. I prefer real and fresh ground black pepper. I dont know how long to soak the deer jerky in soy for but i would say an hour sounds good.
2006-12-02 10:21:23 · answer #6 · answered by Anonymous · 0⤊ 1⤋
Little salt...lot of coarse pepper..and smoke for 8-12 hours and dry 3-5 days..also only use the meat from the hams and remove ALL the leeders and fat...backstrap it the BEST
2006-12-02 10:27:21 · answer #7 · answered by texan_mailman 4 · 0⤊ 0⤋
My dad used Cabela's hot mix, and then he adds a bunch of his own stuff, like more cayenne, more black pepper, and more red pepper flakes. It makes some really tasty jerky.
2006-12-02 16:35:04 · answer #8 · answered by esugrad97 5 · 0⤊ 0⤋
I like some lemon pepper and cayanne pepper mix.
2006-12-02 10:20:02 · answer #9 · answered by Mr. Right 4 · 0⤊ 0⤋