Hi all  would like to know if someone has some good mild deer jerky recipes ?  thanks and good luck hunting

I have a couple good recipes from some websites i have found. Ive tried all three of these last year but i was hoping to find some new ones for the upcoming season. If anyone would like, please post your favorites! Thanks

http://allrecipes.com/recipe/deer-jerky/ (this on is alright but Im not a huge fan. Alot of my family liked it)

http://www.grouprecipes.com/83974/h...jerky.html ( this was by far my favorite last year. The taste is like nothing else you can find. Highly recommended)

http://allrecipes.com/recipe/sweet-...etail.aspx ( this is also another great recipe. I am a big fan of heat and this one will pack a punch. I increased the amount of cayenne pepper a little bit and found it to be great. Although the wife hated it. HAHA)

I have a recipe for jerky, but it really depends on your own taste how you make it.

This is how I make it and most of my freinds and family seem to like it.

I make a marinade with

1 cup soy sauce
1/4 cup worcestershire sauce or to taste 
fresh crushed black peppercorns
add salt, onion powder and garlic powder to taste
2 Tbls. liquid smoke (use what ever brand you would like) I use "Wrights" brand when i can get it.
a touch of lemon juice
1/4 cup brown sugar to taste
1/4 cup vegatable oil
1/2 to 1  cup of water

Mix the marinade in a glass or plastic bowl, not metal.

Add thinly cut pieces of venison that is cut WITH the grain that has ALL of the fat removed. I use cuts like the skirt, the thin meat between the ribs and the pelvis. Cover bowl and allow to marinade for 2 to 7 days in the refrigerator mixing it around daily.  The longer the time the stronger the flavor.

Remove from marinade and lightly wipe off the excess (I simply run the strips betwee my thumb and fore finger), place on dehydrator trays and dry till the meat has a dry leathery texture.  Place in sealed glass jar or food saver bags and seal.  Make sure there is very little moisture in the finished product.  It keeps on the shelf for a long time, but has more flavor if eaten within a month or so.  If very dry, it makes a good base for homemade pemmican. 

This recipe make a kind of teriyaki tasting jerky.

 

 

 

 

 

Hi Mountain Jerky Cure is hard to beat... and really easy. Just sprinkle on sliced venison, wait 24 hours, then smoke. They have several varieties to choose from. I like their Garlic and Cracked Black Pepper blend.

And if you like it REAL spicy, their Inferno Blend has 5 or 6 different kinds of pepper. You will want to wear rubber gloves if you make this kind... and have a cold beer handy when you eat it.

 I use 1 1/2 cans of beer and a jar of montreal marinade. Once mixed add venison, moose, beef, pork, what ever. Leave in frig for at least 3 days, stirring 2-3 times a day. I make my jerky in a propane smoker, with hickory, mesquite, and jack daniels wood chips. 
  
  
  

simple,simple,simple....slice your meat,about 2 lbs.,1 cup soy sauce,1 cup worcherter sauce ,1 cup lemon juice,maranate overnite,drain,pat dry,place on dehydrater tray ,sprinkle with black pepper,rotate trays,bottom to the top, every 2 hours till done.......8-12 hrs on average.

1/4 cup of brown sugar, 2 tablespoons kosher salt, blast of dried minced onion, blast of garlic powder, 1.5 to 2 cups water, enough to cover the meat, marinate for 18 to 24 hrs then put on the smoker or hang on a line in the sun. I usually give a light dusting of salt and seasoning pepper before I smoke it.