Post by anthonydykes on Nov 17, 2009 13:20:11 GMT -5
Well i finally got a few pounds of Deer Jerky cooking. Had to do it in the stove, cause the smokers not finished yet. For those of you who are interested here is one of my jerky recipe's.
Teryaki Deer Jerky.
1 Bottle Lawry's Teryaki Marinade
2 Tbs Seasoned Meat Tenderizer
2 Tbs Garlic Powder
2 Tbs Crushed Red Pepper
1 Tbs Ground Black Pepper
you'll need about 4 lbs of deer meat to make 1 pound of jerky.
Mix dry ingredients in a shaker. and lightly coat jerky strips on Both Sides. Add lawry's Teryaki to a Marinadeing bowl or pan or Freezer Bag. Next add Meat. Make sure to fully coat all meat with Marinade. Place in fridge @ least over night to fully marinade. I like to get up a few times in the night and take a wooden spoon and stir the meat/marinade, just to keep everything coated. when your ready to cook, set you oven as low as you can. preferably to around 150 -160, mine only goes down to 170 so i just set it there. this way you wont burn the meat, but the temperature kills bacteria and prevents it from growing. cook anywhere from 6 - 10 hours, depending on how you like your jerky. you can also use your dehydrater, but i prefer cooked jerky not dried.i usually cook mine aroung 7 1/2 -8 hours. midway through cooking, i sprinkle on a little more crushed red pepper.
Let me know if anyone try's it and how they like it.
I also Have a Spicy Jerky recipe that i make with The NEW hottest Peppr in the World. The Bhut Jolokia or Ghost Chille as its more commonly known. OVER 1,000,000 SCOVILES!!!
c3.ac-images.myspacecdn.com/images02/76/l_60ce9d5bddcf4e58aa8d4e09d01578c6.jpg
Teryaki Deer Jerky.
1 Bottle Lawry's Teryaki Marinade
2 Tbs Seasoned Meat Tenderizer
2 Tbs Garlic Powder
2 Tbs Crushed Red Pepper
1 Tbs Ground Black Pepper
you'll need about 4 lbs of deer meat to make 1 pound of jerky.
Mix dry ingredients in a shaker. and lightly coat jerky strips on Both Sides. Add lawry's Teryaki to a Marinadeing bowl or pan or Freezer Bag. Next add Meat. Make sure to fully coat all meat with Marinade. Place in fridge @ least over night to fully marinade. I like to get up a few times in the night and take a wooden spoon and stir the meat/marinade, just to keep everything coated. when your ready to cook, set you oven as low as you can. preferably to around 150 -160, mine only goes down to 170 so i just set it there. this way you wont burn the meat, but the temperature kills bacteria and prevents it from growing. cook anywhere from 6 - 10 hours, depending on how you like your jerky. you can also use your dehydrater, but i prefer cooked jerky not dried.i usually cook mine aroung 7 1/2 -8 hours. midway through cooking, i sprinkle on a little more crushed red pepper.
Let me know if anyone try's it and how they like it.
I also Have a Spicy Jerky recipe that i make with The NEW hottest Peppr in the World. The Bhut Jolokia or Ghost Chille as its more commonly known. OVER 1,000,000 SCOVILES!!!
c3.ac-images.myspacecdn.com/images02/76/l_60ce9d5bddcf4e58aa8d4e09d01578c6.jpg
Just another night at work for me and Monty will be back here again bright and early. 
