Looking for different ideas on Venison Jerky. I got a dehydrator for Christmas and have done one batch...a teriyaki recipe I put together.Came out pretty good. I didn't use cure... not opposed to it...but plan to vacuum seal 1/4 pound bags and then freeze and pull out as needed.

Just looking for different options to try. I prefer putting ingredients and spices together rather than buying anything premixed but again not opposed to it, just like to taste before I use.

The help is appreciated.

I've tried a bunch of different spice mixes and finally decided simple is better. I go heavy salt, worchestershire, some brown sugar and a bottle of liquid smoke. Marinate overnight, pat dry before loading the dehydrator and grind fresh black pepper over it. I found if you get too creative you lose the flavor of the meat.

We used the cabelas brand jerky mix and it was awesome. Not saying it is the best but in a pinch for time it worked quite well. We used the peppered flavor.

Hi Mountain Jerky mix is better than anybody's home-made that I've ever tried.

I've marinade the meat in a gallon zip-loc bag with the following: One bottle of Allegro's Marinade from HEB Grocery. One half cup of brown sugar. One half teaspoon of pink cure. One tablespoon of crushed red pepper. Mix all ingredients in a bowl and pour over the meat amd marinade in you frig for 1 - 3 days. Take it out and "paper towel" dry, put in dehydrator till done. You can't go wrong with this!

I use the Hi Mountain original as well, but also do my own mixture for a teriyaki as well. I did find a recipe that mimics jack links hot and sweet, that turned out pretty good for both deer and beef.

I have a pretty simple marinade that I use and like. Beef Fajita Seasoning, salt, pepper, and ancho chile powder. Marinate overnight for 8-12 hours before putting in the dehydrator. Have used it the last 3-4 times I have made beef (or venison) jerky and really like it.

Question: Should I leave the meat in strips or use the ground meat in a "jerky gun"???

Depends on how you like it. I prefer whole muscle myself. Obviously if using ground meat cut down on the seasoning.

I use whole muscle and Hi mountain jerky seasoning with a dehydrator. Turns out great every time.

I use ground meat and a jerky cannon. For me it's just quicker and easier. For seasoning I usually use soy sauce, black pepper and red pepper. I gave a recipe book with a hundred recipes but the simple ingedents seem to work best.

I just saw on one of my Facebook feeds a new recipe that I want to try out, sounds really good. will cut and paste here for future reference in case anyone wants to try it ... and give a review before I get around to trying it.

This big-tasting jerky gets its inspiration (and kick) from a staple of many deer camps: Scotch whisky. The peaty, malty flavors of Scotch make a potent addition to a traditional marinade of soy (for salt) and brown sugar and maple syrup (for sweet). We like to dry this jerky in a smoker, to add some woodsmoke tang, but drying it in a low oven—or a ­dehydrator, if you’re so equipped—works just as nicely, especially if you dash in the optional liquid smoke. As with all jerky, stop drying it when it feels ­almost-​but-​not-​quite done; it’ll firm up as it cools.
Ingredients

About 2 lb. venison roast
3/4 cup Scotch whisky
1/2 cup soy sauce
1/4 cup brown sugar
2 Tbsp. maple syrup
1 Tbsp. Worcestershire sauce
1 Tbsp. coarsely ground black pepper
1 tsp. liquid smoke (optional)

1. Trim any fat, silverskin, and bones from the roast. Wrap the meat in freezer paper or foil and put it in the freezer for about an hour, until it’s firm but not frozen. This makes for much easier slicing.

2. In the meantime, make the marinade by combining the rest of the ingredients in a large bowl and whisking to dissolve the sugar. (If you’re smoking the jerky, leave out the liquid smoke.)

3. Carve the roast into very thin slices, aiming for about 1⁄8 inch thick. The only thing that really matters is making them uniform, so they’ll all dry at the same rate. Cut with the grain for jerky with some traditional cowboy chew, or against the grain for a softer bite. (Or to please everyone, do some of both.) Add the venison strips to the marinade as you slice.

4. Stir the meat to ensure that it’s coated on all sides by the marinade. Cover with plastic wrap, and marinate for as long as you can, up to 48 hours—the longer, the better. Every now and then, give the meat a stir.

5. Lightly oil the racks you’ll be using to dry the meat—the wire racks of your smoker or oven—and place them over some foil to collect the drippings. Transfer the venison slices to the racks, leaving space between them, and let them drip-dry for about 30 minutes.

6. To smoke, set up your smoker according to the manufacturer’s instructions and preheat to 160 degrees. Add wood according to the instructions, and once it’s smoking, transfer the meat to the smoker. Smoking time will vary, based upon the thickness of the slices, but figure on 31⁄2 to 4 hours. Remove the jerky when it’s dried but still flexible—you want it to tear, not snap—and immediately transfer it to a heavy-duty zip-seal bag. (The steam will soften the meat.)

7. To use the oven, preheat it to its lowest setting (170 degrees is the sweet spot). Line the bottom with foil to catch any drippings. Transfer the wire rack to the oven. Wad up some aluminum foil to prop the oven door open a bit; this allows for air circulation and helps reduce the heat further to a low drying temp. Expect about 3 to 4 hours’ drying time (thicker slices will stretch that time further), but start checking the jerky after 2 hours. Remove the jerky when it’s dried but still flexible and transfer it at once to a heavy-duty zip-seal bag.

8. Refrigerate the jerky in an airtight container. It’s best eaten within a couple of weeks.

The Hi Mountain is good. Ive tried just about every flavor they make.
Ive tried to make my own on research from the www.
Best thing that Ive found is the Cabela's brand. I mix the pepper and teriyaki and it is best dang jerky that Ive ever had.