Venison Jerky

Discussion in 'Making Jerky' started by rw4wings20, Nov 17, 2009.

  1. rw4wings20

    rw4wings20 Newbie

    Just shot a Big spike on the 15th and was wondering if anyone has a recipe for venison jerky. It seems all the threads are for beef jerky. I have paid a processor to make it in the past but since I now have a propane smoker I would like to try some of my own. Any help would be appreciated. Thanks, Rob
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    My experience has been that you can treat the venison the same as beef and be just fine when it comes to jerky making.
  3. jlmacc

    jlmacc Meat Mopper

    I treat it the same as beef.I just made some over the weekend.I used Hi mountains garlic and cracked pepper seasoning and it turned out great.
  4. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    If this is your first attempt at jerky, I would go with one of the prepackaged mixes: High Country, High Mountain or Shore Lunch all make good ones that members have used with good results.
  5. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Try this one........I'm sure you will like it.

    1 lb Venison Strips (cut about 1/8 to 3/8" thick)
    1 T Morton's Tender Quick
    3/4 C Soy Sauce
    1 T Dark Brown Sugar
    1/2 t Minced Garlic
    1/2 t Grated Ginger
    1/2 t Ground Black Pepper
    2 T Worcestershire
    2 T Molasses (optional)
    1 T Liquid Smoke....If using a dehydrator, otherwise eliminate if using a smoker.

    Mix all ingredients together with the exception of the Venison strips. Allow the ingredients at least 15 minutes for the flavors to blend. Add Strips. Marinate in a pastic bag in the refrigerator for at least 24 hours. Remove from marinade and dehydrate for approx 5 hours.

    If using a smoker: Smoke strips @ 140 degrees for 1-2 hours and then finish in a dehydrator.

  6. I also made about 5lbs of jerky this last week with venison.used Hi mountains garlic and cracked pepper and my daughters took some to school and the kids could smell it and all wanted some.The bride thought it was great and wants more than I care to make.I smoke it in a little chief smoker for 2-3 hrs and then in a dehydrator for the rest.Because I don't slice everything perfect I watch the dehydrator close ,even got up twice to check and remove any done product.Hi mt makes very good jerky.
  7. jlmacc

    jlmacc Meat Mopper

    This was my first experience with HI mountain.I really liked it.I usaully get the mix from my butcher,it's something he mixes his self.It's pretty much a basic jerky seasoning with pepper being the main taste.Venision Jerky is a lot of work when cutting it from muscle instead of ground.But well worth the effort when finished.I have even made it in the oven with great results,with the door cracked.The good thing about venision is your not paying 3 bucks a pound for the meat and it is still really good!
  8. rw4wings20

    rw4wings20 Newbie

    Thanks everyone for the suggestions...I will post the results
  9. I have not tried the High Mountian or any one elses cures but I have one I REALLY like its from they have a couple of different cures my favroite is the plane ol Jerky Cure. They have lots of other spice packages as well.

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