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Found these on the internet somewhere. Don't think it was here. Since it's that time of year, thought I'd share. This is for whole meat jerky. I have not tried any of them, and most have liquid smoke, but figured some of you might like to play around with them.
Also have some for beef that I'll post and should work with venison too.
Venison Jerky #1
1/4 cup cider vinegar
4 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried garlic powder
1/2 teaspoon ground pepper
1 to 2 pounds raw lean venison strips
Partially freeze meat so it can be cut easily into 1/4
inch strips. Dump remaining ingredients in bowl or big cake
pan and mix well. Marinate meat in mixture covered in
refrigerator for at least a day, turning now and then to coat
meat evenly. Shake excess moisture from marinated strips.
If oven is clean and you want to keep it that way, line
bottom with aluminum foil to catch drippings. Lay strips of
meat over cake racks or directly on oven racks. Or, to
accommodate more meat, use those spiked metal hooks used to
hang curtains, spear a strand of meat on each hook and hang
down from regular oven racks. (The more air that circulates
around meat strips, the better.) Dry for 5 to 6 hours in 160-170
degree oven.
Venison Jerky #2
Sugar Cured Venison Jerky
5 lb Venison roast
1 oz Liquid smoke
1 1/2 c Sugar
2 ts Garlic
1 ts Brown sugar
3 ts Seasoning salt
15 ts Salt
1 ts Black pepper
Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put in large mixing bowl and add sugar a little at a time. Be sure to mix well. Mix brown sugar and all other spices and mix all together. Put in refrigerator approximately 6 to 8 hours. Take out and put in oven on racks, lightly pepper. Cook at a maximum of 150F until completely dry. Approximately 8 hours.
Venison Jerky #3
5 lb Venison, boned
1/2 c Light corn syrup
3 ts Tender Quick
1/2 ts Garlic salt or powder
2 ts Black pepper
1/2 ts Onion salt or powder
1 ts Liquid smoke
2 Pinches tarragon
1/2 c Spicy brown mustard
1 ts Worcestershire sauce
Cut venison into fairly thick slices. Mix remaining ingredients. Lay strips of venison on broiler pans. Coat with sauce, salt and pepper to taste. Flip, coat with sauce, pepper and salt again to taste. Bake approximately 6 hours at 150F. Flip and continue to bake another 4 hours. Allow to cool, then place in covered container or plastic bags. Flavor will "peak" in a day or two.
Venison Jerky #4
4 lb Venison
1/2 ts Italian seasoning
4 tb Onion powder
1 c Worcestershire sauce
1 1/2 ts Black pepper
1 c Soy sauce
1 1/2 ts Garlic powder
1 ts Texas Pete
2 Pinches salt
Cut venison into 1/3-inch strips or less, cutting with the grain. Combine rest of ingredients. Place meat in pan or dish and pour marinade over meat. Let stand 24 hours in refrigerator. Remove from refrigerator and place foil in bottom of oven to catch drippings. Insert toothpicks through one end of strip of meat and hang from over rack. Rack should be at highest setting. Bake at 150F for 4 hours or until dried to taste.
Venison Jerky #5
Smoked Spicy Venison Jerky
4 lb Venison roast
1/2 ts Onion powder
1/2 c Brown sugar
1/2 ts Pepper
1/4 c Salt
1/2 ts Garlic powder
1 c Water
1/2 ts Tabasco sauce
1 c Red wine
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place meat into the marinade made by combining the above ingredients in a glass or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a rack and allow to air dry until they become glazed. Do not rinse. Smoke for 12 to 16 hours depending on degree of desired dryness. Use approximately 3 pan fulls of hickory or cherry wood chips to add to flavor.
Venison Jerky #6
Smoked Oriental Venison Jerky
4 lb Venison roast
2 oz Bourbon or brandy
1/4 c Salt
1/2 ts Onion powder
1/4 c Brown sugar
1/2 ts Garlic powder
2 c Water
1 ts Grated ginger
1 c Apple cider/or cider vinegar
1 ts Grated orange peel
1/2 c Soy sauce
6 White cloves (optional)
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place meat into the marinade made by combining the above ingredients in a glass or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a rack and allow to air dry until they become glazed. Do not rinse. Smoke for 12 to 16 hours depending on degree of desired dryness. Use approximately 3 pan fulls of hickory or cherry wood chips to add flavor.
Venison Jerky #7
Deer Jerky McDermott
1 x deer, sliced 1/8" thick
2 T hickory smoked salt
1 T garlic salt
2 T monosodium glutamate
4 T seasoned pepper
2/3 c soy sauce
1/3 c Worcester sauce smoked
1 x Tabasco sauce to taste
Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees. Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish meat in 45 to 90 minutes.
Also have some for beef that I'll post and should work with venison too.
Venison Jerky #1
1/4 cup cider vinegar
4 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried garlic powder
1/2 teaspoon ground pepper
1 to 2 pounds raw lean venison strips
Partially freeze meat so it can be cut easily into 1/4
inch strips. Dump remaining ingredients in bowl or big cake
pan and mix well. Marinate meat in mixture covered in
refrigerator for at least a day, turning now and then to coat
meat evenly. Shake excess moisture from marinated strips.
If oven is clean and you want to keep it that way, line
bottom with aluminum foil to catch drippings. Lay strips of
meat over cake racks or directly on oven racks. Or, to
accommodate more meat, use those spiked metal hooks used to
hang curtains, spear a strand of meat on each hook and hang
down from regular oven racks. (The more air that circulates
around meat strips, the better.) Dry for 5 to 6 hours in 160-170
degree oven.
Venison Jerky #2
Sugar Cured Venison Jerky
5 lb Venison roast
1 oz Liquid smoke
1 1/2 c Sugar
2 ts Garlic
1 ts Brown sugar
3 ts Seasoning salt
15 ts Salt
1 ts Black pepper
Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put in large mixing bowl and add sugar a little at a time. Be sure to mix well. Mix brown sugar and all other spices and mix all together. Put in refrigerator approximately 6 to 8 hours. Take out and put in oven on racks, lightly pepper. Cook at a maximum of 150F until completely dry. Approximately 8 hours.
Venison Jerky #3
5 lb Venison, boned
1/2 c Light corn syrup
3 ts Tender Quick
1/2 ts Garlic salt or powder
2 ts Black pepper
1/2 ts Onion salt or powder
1 ts Liquid smoke
2 Pinches tarragon
1/2 c Spicy brown mustard
1 ts Worcestershire sauce
Cut venison into fairly thick slices. Mix remaining ingredients. Lay strips of venison on broiler pans. Coat with sauce, salt and pepper to taste. Flip, coat with sauce, pepper and salt again to taste. Bake approximately 6 hours at 150F. Flip and continue to bake another 4 hours. Allow to cool, then place in covered container or plastic bags. Flavor will "peak" in a day or two.
Venison Jerky #4
4 lb Venison
1/2 ts Italian seasoning
4 tb Onion powder
1 c Worcestershire sauce
1 1/2 ts Black pepper
1 c Soy sauce
1 1/2 ts Garlic powder
1 ts Texas Pete
2 Pinches salt
Cut venison into 1/3-inch strips or less, cutting with the grain. Combine rest of ingredients. Place meat in pan or dish and pour marinade over meat. Let stand 24 hours in refrigerator. Remove from refrigerator and place foil in bottom of oven to catch drippings. Insert toothpicks through one end of strip of meat and hang from over rack. Rack should be at highest setting. Bake at 150F for 4 hours or until dried to taste.
Venison Jerky #5
Smoked Spicy Venison Jerky
4 lb Venison roast
1/2 ts Onion powder
1/2 c Brown sugar
1/2 ts Pepper
1/4 c Salt
1/2 ts Garlic powder
1 c Water
1/2 ts Tabasco sauce
1 c Red wine
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place meat into the marinade made by combining the above ingredients in a glass or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a rack and allow to air dry until they become glazed. Do not rinse. Smoke for 12 to 16 hours depending on degree of desired dryness. Use approximately 3 pan fulls of hickory or cherry wood chips to add to flavor.
Venison Jerky #6
Smoked Oriental Venison Jerky
4 lb Venison roast
2 oz Bourbon or brandy
1/4 c Salt
1/2 ts Onion powder
1/4 c Brown sugar
1/2 ts Garlic powder
2 c Water
1 ts Grated ginger
1 c Apple cider/or cider vinegar
1 ts Grated orange peel
1/2 c Soy sauce
6 White cloves (optional)
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place meat into the marinade made by combining the above ingredients in a glass or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a rack and allow to air dry until they become glazed. Do not rinse. Smoke for 12 to 16 hours depending on degree of desired dryness. Use approximately 3 pan fulls of hickory or cherry wood chips to add flavor.
Venison Jerky #7
Deer Jerky McDermott
1 x deer, sliced 1/8" thick
2 T hickory smoked salt
1 T garlic salt
2 T monosodium glutamate
4 T seasoned pepper
2/3 c soy sauce
1/3 c Worcester sauce smoked
1 x Tabasco sauce to taste
Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees. Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish meat in 45 to 90 minutes.
. Damn bugs trying to get us any way they can.
..... See if this sounds familiar (AND THIS WOULD BE QUOTING MYSELF!!!) "I have made it without cure for years & never had a problem"..... I started doing some research on illness from beef jerky & found, for me anyway, the facts outweigh the odds..... During my 15+- minute Google search, I found just this month (11/2011) there was a commercial company in Texas that made jerky & a bunch of folks got E. Coli from it..... A COMMERCIAL PRODUCT!!.... So, if any of you folks are going to make jerky without cure, you might wanna do some research first....... I never did til now & got lucky I did not get sick myself, or even worse, get others sick.
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