Deer Jerky

[1Admin]

Putting up some deer over Christmas I experimented a little bit with various spices and what not with some jerky.

Wife likes to grind venison for hamburger/deerburger type stuff. I like to make jerky with the smaller pieces.

Works out well. I cut into strips, trim sections of fat off, etc. Sections of fat going in with other pieces to the grinder. Wife works the grinder. I put the jerky strips into a popcorn bowl of seasoning. The boy works the seasoning in then lays the strips out on the racks of the Excalibur dehydrator.

The one thing I messed with that has just been fabulous was maple syrup. I don't see that part of the jerky lasting long around here. It made a bit of a cleanup mess in the bottom of the Excalibur but the wife put some wet paper towels on it and let it soak, then a few hours later it cleaned up easy.

What crazy concoctions have you used for jerky?

[justanothergunnut]

do you ever add or substitute pork fat for the deer fat? I LOVE spicey deer sausage patties but prefer the flavor with pig or even beef fat to deer.

as far as jerky every once in a while I will get duck, mostly mallard that smells more "gamee" than normal and I will soak in in teriyaki then make jerky out of it.

[Templar]

We make two basic flavors. First is a teriyaki style, which is just straight LaChoy Teriyaki sauce as a marinade. The second one is a tad bit spicier. It uses garlic powder, liquid smoke, soy sauce(Kikkoman), and a generous amount of home-grown hot peppers dried and ground up into powder. Then it goes into the Excalibur until it breaks when bent.

This is for beef, but should work on deer...Remember to remove as much fat as possible, as the fat is what spoils.

Regards,
templar

[WiseOwl]

I do a korean bbq jerky and a spicy sweet jerky which is brown sugar and paprika

[xdpatriot]

Garlic, brown sugar and worcestershire.

[protus]

Garlic, brown sugar and worcestershire.

this but with Cheyenne pepper.
or just soy,brown sugar and garlic/ginger.

on sausage. i cheat for every pound of deer i add some "sage" pork sausage ( 1/2 to 1 lb) l.....for b-fast style and just plain pork for burgers. not much but enough to make them not so dry when grilling.

eta: use wax paper for the drippings or to let the strips "rest" on it before drying. i let mine soak over night in a zip lock bag.