Venison jerkey

[calvinater]

Anyone got a marinade recipe they would care to share.
Turkey and or moose appreciated as well .
Thanks
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"Albatross"!

[cdennisg]

I have nothing to give, but I am interested in the answers to come.
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nothing

[TDCTDI]

Hoisin sauce.
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[Luft kühl]

Here is a recipe for beef or venison jerky.


3 lbs. of lean beef or venison
1 Tbsp. salt
1 level tsp. Prague Powder No. 1
1 tsp onion powder
1 tsp garlic powder
1 tsp ground black pepper
1/4 cup soy sauce
1/3 cup Worcestershire sauce



Enjoy !

[crukab]

I make up a bunch of various marinades at work:
Caribbean Jerk spice w/ rice wine vinegar and oil, or Soy sauce w/ Brown sugar, ginger, O.J. & oil, or Curry paste w/ coconut milk & red pepper flake, or BBQ sauce w/ Maple syrup. Anything that has some acid in it helps, plus letting it sit in the marinade a few days is important.
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[Big Bull Shooter]

I've tried many, but my favourite for moose is Hi Mountain Cracked Pepper N' Garlic. It's not a liquid marinade, but a dry mix. The kits are great and easy to mix for different size batches.
https://himtnjerky.com/cracked-pepper-n-garlic-blend-jerky-kit/[/url]

[Evil Clown]

Not sure about jerkey but this
is a good sirloin marinade:
https://www.allrecipes.com/recipe/231934/cola-marinated-sirloin-steak/
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CARRY ON

[Mike Fisher]

My Dad perfected several different venison jerky recipes over the years, but the only thing I remember was he used 'Liquid Smoke' flavoring in some of them.
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[cdennisg]

OK, so we have several recipes. Can any of you share the process? are there specifics for butchering, certain cuts to use, certain things to avoid, best way to dry them down?
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nothing

[calvinater]

When I shot a moose in 2008 , ( one shot with a British 303) ,i remember using the top and bottom rounds sliced-as thin as i could. Dried them in the gas oven on lowest setting with door propped open. Cannot locate the recipe i used. One of those electric food dehydrators are supposed to work good.

Cut across the grain for tender, with the grain for chewey.
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"Albatross"!

[74 Thing]

Use the leanest you can find and trim all the fat you can. Make your mix of the brine solutions and marinate for 24 hours or so (may have to put a small dish and weight it to keep the meat in the solution). Take out of brine and lay on a rack and allow to air dry a bit then put it in your smoker if you are using that hanging between the racks with toothpicks and smoke for the first few hours-the rest is drying out (can take up to 24 hours depending on what you are using). If you are using liquid smoke and doing it in your oven it is the same process without the smoke chips just set it on the lowest and hang via toothpicks and crack the over door to get it to dry out.