Deer Or Beef Jerky Food

DEER JERKY

Steps:

• Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
• Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
• Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

JERKY

Steps:

• Place the meat in the freezer for 1 hour, so that it will be easier to cut.
• Slice the meat with the grain as thin as humanly possible.
• Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)
• Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal bag, working out as much air as humanly possible.
• Lay bag flat in the plastic container and refrigerate for 3 to 6 hours.
• Remove meat from the brine and drain on cooling racks. Discard the brine.
• When the meat is dry place it inside Blo-hard 3000 and set fan to medium. Leave overnight or for at least 12 hours.
• If you don't find yourself in possession of a Blo-hard 3000, place strips directly on oven racks.
• Heat oven to lowest setting and use a blob of foil as a wedge to hold door ajar.
• Oven-dry overnight or until meat reaches a consistency of your liking.
• Store in zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy stuff starts to grow on it.

VENISON JERKY

Steps:

• Mix all ingredients together extremely well.
• Refrigerate for 3 days.
• Mix well once every day.
• Use a Jerky Gun to make strips and cook in a food dehydrator as directed by manufacture.

DEER (OR BEEF) JERKY

Steps:

• Let deer or beef soak in marinade overnight.
• A gallon sized zipper bag works great.
• This way you can easily turn it in while soaking without the mess.
• Take deer or beef out of marinade and put in a 9x13 inch pan.
• Cook about 24 hours on lowest setting in your oven or until meat is dry.
• Discard marinade immediately after you've marinated your meat.

DOC'S BEST BEEF JERKY

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

DEER (VENISON) JERKY

Steps:

• Take your meat to the local butcher and have it cut thin.
• You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
• Note: meat cut with the grain will be chewy, and against the grain will be tender.
• Combine everything but the meat in a large bowl and stir well.
• Marinate meat over night in the refrigerator, then drain.
• To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
• To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
• Turn at least once during drying.
• They are ready when the jerky bends without breaking.
• Let cool, seal tight, and refrigerate for long-term storage.

DEER (VENISON) JERKY

Steps:

• In a gallon sized ziplock bag, combine all ingredients. Allow mixture to marinate for at least 24 hours in the refrigerator (for best results allow 48 hours).
• Preheat oven to 150. Drain venison and pat dry with paper towel. Lay pieces across oven rack, small grill plates, or cookie rack (the idea is to not use a baking sheet, as the meat will take much longer to dry that way). Cook meat for 1-4 hours, checking every half hour or so to see if meat is dried. Feel free to use a dehydrator following manufacturer instructions.