need jerky recipes- make a first patch.

Anyone like to share their favorite deer jerky recipes? Going to make my first patch this weekend . Want to try 2 or 3 small patches of different favors to find a favorite.

I don't like jerky with a lot of ingredients. I use salt, a little brown sugar and bottle of liquid smoke. Marinate overnight, pat dry, grind black pepper over it and throw it in the dehydrator.

Worstershire/blackpepper/ginger/onionpowder/salt - mmmmmmmmm!

Have a buddy that has tons of elk in his freezer year after year. He makes giant batches of thin elk jery simply slicing them thin, generous amount of salt, pepper and garlic powder. Comes out good and its simple. Use more salt than you think. I don't know why but it really absorbs the flavor and doesn't taste salty at all.

I've never tasted anybody's homemade that was worth much. Hi Mountain, on the other hand, has never let me down. You can find it at Cabela's and sometimes Walmart if you don't want to order online.


Hi Mountain Sampler Pack

Jerky Maker's Variety Pack #1 includes 5 delicious flavors: Original, Mesquite, Hickory, Cracked Pepper N Garlic & Cajun
Each flavor in the Variety Pack will season 4lbs. of whole muscle meat, a total of 20lbs. Includes cure.

Lot's of options, We usually make multiple batches. slice thin and:
1. Daughter's Go to is Soak in Worcestershire (Mix with Water)overnight add Garlic salt and ground green chili when putting on dehydrator.
2. Salt, cracked Black Pepper and red pepper
3. Soak in Claude's Brisket sauce(Mix with Water) overnight and add cayenne pepper when putting on dehydrator.

friend used to make up a bunch for Civil War reenactments, supposedly from that era but not sure where they came up with a couple of the ingredients back then.

1.5 lb meat, sliced thin (1/8 inch)
1/2 cup soy sauce
1/2 cup Worcestershire sauce
2 tsp salt
1 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili flakes or cayenne pepper

mix soy sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder and chili flakes/cayenne in a bowl, marinade the meat in the mixture for 24 hours, place on a rack in 150 degree oven for 4 hours or dehydrator until crispy.

always came out great unless he got froggy with the cayenne pepper after a nip or two too many.

Go to HEB Grocery and buy a couple of bottles of Allegro's Marinade (original, hot & spicy, hickory or whatever.) Place sliced meat in a gallon zip- loc bag. Pour one bottle of Allegro's with 1/2 cup brown sugar and 1/4 teaspoon of quick cure (pink stuff.) Marinade meat for 1 - 3 days in a refrigerator. Take out meat and use paper towels to dry it. Sprinkle Uncle Chris' steak seasoning on both sides of meat. Hang meat and smoke/dry till done.

Out of the six recipes I've tried so far, this one by Alton Brown/Food Network was the family favorite.

http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe-2103581

I made some deer jerky once using Montreal steak seasoning and it was really good.

I did that also and agree - it was really good. I dusted the meat with the seasoning. Put it in a Zip-loc bag, squeezed out the air, and let it sit in the fridge three days before smoking it.

so I grabbed a package of the hi mountain pepper/garlic and one of the hickory . Made a 3rd of my own . Soy sauce, Worcestershire, garlic powder , onion powder, white pepper, cure salt and smoked paprika .

1lb of each , will get them cooked after work tomorrow thanks for the sharing , keep em coming!!

Try this one, simple maybe similar to what your already heard on these posts here....

Good sized ham or steak, i slice 1/4 to 3/8 in thickness, remember meat draws up after cooking.
lay slices on large cookey sheet or pan,
salt, pepper
light teriaki sauce, pretty salty already.
small amount of worchershire
red pepper flakes, you determine hottness, more or less for you heat.
I use chilie petins dried, more heat!
small amount of cumin
dash of brown sugar on strips.

i let this set in over night fridge if wife has room other wise i needs go outside in shop cooler.


I do a 7 to 8 hours low heat smoke, turn over strips as the smoke, about 4 to 5hr time frame i usually in the pit sampling the goodies. Sofar no one has complained at shop at work or family members, seems to dissapear pretty quick from the container.


try this a give us shout back, im sure you will make friends quick!