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Deer Jerky Question (preparing)

joker5656
first time making Venison Jerky,

did some research on the Internet, if i use the hamburger portion of the venison i need the salt & sodium nitrate packets right? What about the lean like a steak portion of the deer or can i just add my ingredients and marinate and be done? don't want to get anyone sick.

any tips will be appreciated and welcomed. will be using a dehydrator if that makes a difference.
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8 comments

Date Votes
  • iluvguns
    I don't like the "burger" jerky sticks. I like to take the lean steaks, almost freeze it, then slice really thin. I also use a food dehydrator. As far as a marinade, go to the store and find a bottle of ALLEGRO marinade. Best stuff in the world! They make a "regular," a "game tame," and a HOT version. The hot version is great for a jerky marinade. Get your meat sliced and ready, throw it in a zip lock bag and pour in the Allegro and let it marinade for at LEAST 24 hours, 48 is better. Put on the dehydrator, and a few hours to a day later, you are eating jerky!
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  • joker5656
    Allegro, i have to look for it when i go to the store in an hr or so.
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  • Horney toad
    I clean fat and all gristle off of the venison, and then grind it up in a hand grinder. I usually mix in Dales steak seasoning which is a liquid for flavor. Dales sauce is in the grocery store. I then make into thin patties and dehydrate. If you like it hot, you can sprinkle the patties with cayenne pepper.
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  • rock,roll,n,load
    joker,
    We only put the sodium nitrate in some of the sausages that we make. Never in jerky. Find a goood marinade that you like and have at it. (Around here it only last a few days anyhow). We keep it in an air tight jar in the fridge. You can find various recipes on the web. Personally, I like a little sweetness, so I lean towards the ones with brown sugar and soy sauce. Another good way of doing it instead of a dehydrator is to smoke it. Comes out real nice with apple chips. Also, most of the time we use sliced meat. Have used burger, but like the texture of the sliced better. Good Luck!!
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  • 375H&H
    Slice Meat roughly around 3/8" thick

    8 Tablespoons Soy Sauce

    8 Tablespoons Worcestershire Sauce

    2 Tablespoons A 1 Steak Sauce

    2 Tablespoons Ketchup

    2 Tablespoons Brown Sugar

    1/2 Teaspoon Black Pepper

    1/2 Teaspoon Garlic Powder

    1/2 Teaspoon Onion Salt

    1 Teaspoon Salt or ( 1/2 Meat Tenderizer & 1/2 Salt )

    1 Teaspoon Liquid Smoke

    1 Teaspoon Cayenne Pepper

    Let meat soak for 48 Hours , mixing once after 24 Hours

    This is the mix I use [:p] Taking the hind quarter meat .
    Slicing the meat 3/8 or slightly thicker to start . It will shrink down to around 1/4" coming out of the dehydrator [8)]
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  • sharpshooter039
    quote:Posted - 01/04/2008 : 5:12:59 PM

    I don't like the "burger" jerky sticks. I like to take the lean steaks, almost freeze it, then slice really thin. I also use a food dehydrator. As far as a marinade, go to the store and find a bottle of ALLEGRO marinade. Best stuff in the world! They make a "regular," a "game tame," and a HOT version. The hot version is great for a jerky marinade. Get your meat sliced and ready, throw it in a zip lock bag and pour in the Allegro and let it marinade for at LEAST 24 hours, 48 is better. Put on the dehydrator, and a few hours to a day later, you are eating jerky!


    +1 ,, I make it this way several times a year,the only difference is I add course red pepper flakes to mine,,I like it a little hot,if it was not for making jerky I most likely would not even shoot deer,I fry the backstrap and make the rest of the whole deer into jerky,my dehydrator will take 12 trays so I can cook several pounds at a time,,
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  • kyplumber
    freeze the meat for 30 days, then grind it up in a meat grinder and use an extruder to make strips. That is some of the best jerky ever!! You can make it without grinding it but man it is some tough stuff..
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  • iluvguns
    quote:You can make it without grinding it but man it is some tough stuff..

    If it's tough, you're probably slicing WITH the grain. That will make it tough and stringy. Slice AGAINST the grain and it's not tough or stringy.
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