I used to make my own seasoning/marinade for my deer jerky, but I started using Cabela`s pre-mixed jerky seasoning about 10 years ago and never looked back. It is pre measured for 5 lbs. The have several different blends, but I prefer the Hickory. I have used it for whole muscle deer and beef(bottom round) and ground up deer meat using a jerky gun.
Get the HOT backwoods jerky seasoning pack for 25lbs of meat. Slice meat place on seasoning over night and start making jerky. EZ. make sure you weight your meat to get close to the 25lbs, if not it will be salty tasting.
This is good stuff. I'll make deer jerky per these instructions. Sometimes I add more crushed black pepper, and sometimes I will add Sriracha Sauce to the marinade to kick it up a notch.
After thoroughly looking at many jerky recipes the wife realized that steak marinades have basically the same ingredients as many jerky recipes. We use Allegro Hickory and Original from HEB. They have a Black Pepper one now that I want to try. And they have come out with many more flavors since I have made a batch.
Im gonna try that recipe. But I can tell you if I left it in my dehydrator at 165 for 12 to 14 hours there won't be anything left. More like 5 hours at most.
Im gonna try that recipe. But I can tell you if I left it in my dehydrator at 165 for 12 to 14 hours there won't be anything left. More like 5 hours at most.
I like the looks of scalebuster's recipe. I will give it a try.
I cook mine on electric smokers. The recipe will do a whole deer if doubled. Marinate at least 24 hours and dry with paper towels, cover meat with pepper on both sides and start smoking.
I cook mine on electric smokers. The recipe will do a whole deer if doubled. Marinate at least 24 hours and dry with paper towels, cover meat with pepper on both sides and start smoking.