Need deer recipe.....?

Question

Does anyone have a good deer jerky recipe.......I would really prefer Teryaki........or something similar!

Answer 1

There is no one way to do it. The basic idea is to cut the meat into strips, season them however you like and marinade them in a sauce for about 24 hours. Then you dry it in a low oven until it is done to the texture that you like. This is how I like to do it:

Cut your venison into strips of about the size you want. Put the venison strips into a zip top bag and pour in some teryaki sauce. If you like your jerky a bit on the tangy side like I do, you can add some cayanne to the teryaki sauce. I like it to have a bit of garlic taste to it so I put some garlic into the sauce. Maranade the venison in the refrigerator for at least 24 hours. Put the strips on a cake rack that is setting in a jelly roll pan or some aluminum foil with the edges turned up all around to contain any juice that drips out of the meat. Turn the oven on to the lowest temp at which it will operate. This is usually about 250 deg. Leave the door open a crack to let out the moisture and let the meat dry in the oven until it is dry but still has a slight amount of chewyness. if you plan to store it for a long period of time, continue to dry it until it is like leather. This often takes all day.

Answer 2

The easiest way to do it and actually the best tasting way that I have used so far is to buy Shore Lunch jerky seasoning. They sell it in Teryaki.

Answer 3

I use 3 10oz. bottles of soy sauce, add 3oz. of liquid smoke and if I'm in the mood for spicy jerky, some Texas Pete Hot Sauce. Mix it in a bowl and let the sliced meat soak for at least 2 hours (over night is OK). Place it on the dehydrator trays and sprinkle on some garlic powder and black pepper and dehydrate. Everyone here loves it. I use it for deer, bear, elk and even goose.

Answer 4

I use 2 cups soy sauce, 1 cup brown sugar, 1/2 cup white sugar, 3/4 cup of water, the liquid from 1 can of diced pineapple, 1/4 cup saki, or red wine, a little fresh garlic to taste. cut the venison into like sized strips and let marinate. I prefer to marinate a longer time for a much stronger teyraki taste ( 4 to 6 hours) adjust your marinade time to taste, turn venison every coupe of hours in the marinade. FDA recomends that you no longer just dehydrate your venison for jerky, they now say it should be cooked to 150 degrees before drying.