Got any great deer jerkey recipes?

[Brett's Honey]

I'd like to find a few good deer jerkey recipes.

Anybody????

[Urbane Guerrilla]

RecipeLand.com looks to have some good choices. The venison jerky there looks tasty.

[busterb]

Ya might look at THIS . Boy I've seen some weird cooking in my time, but! Not sure this would work where the humity is high. Hell I'll try almost anything once. For deer ya might want to add a few drops of oil to mix.

[dar512]

I've never made deer jerky, but I've made a number of batches of beef jerky. I generally use

1/2 cup Worchestershire
1/2 cup Soy sauce
1 T of brown sugar
1 t Morton Tender Quick (curing salt)
pinch of black pepper

I always used Tender Quick, no matter what other ingredients were on the list. I love jerky, but it's right on the border of my safety comfort zone. Having some extra preservatives in there made me feel better about things.

I understand that deer can be pretty chewy in any case and turning it into jerky will make it more so. You might want to try cutting it across the grain rather than with the grain (as recommended for beef jerky).

[plthijinx]

use dar's recipe for the venison, that's a good marinade except (personal preference) use fresh cracked black pepper. the hard part is slicing the meet verythin. it is very time consuming but well worth it. my roommate before last and i made some last year and it came out real well. i even threw in some tabasco sauce in my batch. the longest part like i said is prepping the meat. let it marinate in a bowl or zip-lock bag over night in the fridge then put it on the de-humidifier.

[xoxoxoBruce]

Maybe you could get the local butcher to slice it on the cold cut saw.

[busterb]

Here they told me nothing that wasn't USDA inspected could be cut?

[LabRat]

Call around the local meat lockers, and ask when they are processing deer meat. If they have a slicer maybe the'll accomodate you. I know that around here lockers only process deer phesant etc. at certain times of the month/week because due to regulations they have to completely clean and sanitize after so there is no meatly cross-contamination. My husband just has the locker make the jerky sausage burger...we picked the locker based on a sample they provided

[BigV]

I have a kitchen tool called a mandolin. It's like a hand powered deli slicer. Probably $20 or so, although ours is Pampered Chef, so we likely paid a premium for the "party" aspect...anyway.

Ok, I guessed wrong about the price. Google up the words "kitchen mandolin" minus the quotes. This will let you slice up the meat--I did the same for some pork recently. The blades in this thing are deadly sharp. Mind the guard and 'ware the blade.





edit: stand by for UG to come and try to sell you a cutco equivalent...

[Urbane Guerrilla]

Allow the knife salesman to weigh in again: for thin slicing of meat in bulk, partially freeze it to stiffen it up, and use a butcher knife that you can shave with. Keep it near razor keenness while you work. A mandoline has its pluses, but it's not the only way to do the job.

Didn't take long, did it?

[plthijinx]

right on cue!
wish i'd known that little freeze trick. that would've helped a great deal. my old man used to be a surgeon so at least i had a sharp knife!

[busterb]

Think I posted this before. Use some carpet runner, with the little spikes on 1 side to hold the meat. I use this on picnick table to bone out quarters. When I have some

[Urbane Guerrilla]

The particular advantage of a mandoline or a deli slicer being if you have a LOT of meat to slice up. For smaller quantities, a knife becomes less trouble to use -- no setup time. Exempli gratia, slicing vegetables for the family's salad, a chefs' knife. Slicing salad veggies for sixty people at a potluck, break out the food processor.