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favorite deer jerky seasoning mix or from scratch recipe?

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Found on archerytalk years ago and it’s awesome. Only way to ruin jerky is to over complicate it.


Sent from my iPhone using Tapatalk
 
2 Lb roast
1 cup Teriyaki
1 cup Worcester
1 cup brown sugar
2 Tb paprika
2 tsp salt
2 tsp pepper
2 tsp ginger

Put the fresh or defrosted roast in the freezer until it firm's up to allow it to be cut 3/16" thk.

Marinate 8hrs+

Smoke on pellet grill at 180.
Keep flipping and basting with the marinade until done to desired texture you like. The repeated baisting with the marinade gives it a nice, flavorful coating also keeping it from drying out too much.

It usually takes 2.5-3 hrs depending on thickness. If you have variations in thickness take the thin pieces off first and let the thicker pieces keep drying.
 
Sheep 17-19 mm or so

5 oz of the sheep will do 15 lbs.
If you do not use them all you can resalt and save in the fridge.

Natural Sausage Casings | LEM Products

LEM's Natural Casings make juicier, tender sausage. These make a distinctive pop when you bite into sausage! Casings for Any Type of Sausage - The Choice Is Yours!
www.lemproducts.com www.lemproducts.com


I like the LEM Hot for snack sticks

Backwoods® Hot Snack Stick Seasoning | LEM Products

A stick with excellent flavor and some heat for added enjoyment. LEM Products | The Leader In Game Processing
www.lemproducts.com www.lemproducts.com
 
Nosaj said:
Sheep 17-19 mm or so

5 oz of the sheep will do 15 lbs.
If you do not use them all you can resalt and save in the fridge.

Natural Sausage Casings | LEM Products

LEM's Natural Casings make juicier, tender sausage. These make a distinctive pop when you bite into sausage! Casings for Any Type of Sausage - The Choice Is Yours!
www.lemproducts.com www.lemproducts.com


I like the LEM Hot for snack sticks

Backwoods® Hot Snack Stick Seasoning | LEM Products

A stick with excellent flavor and some heat for added enjoyment. LEM Products | The Leader In Game Processing
www.lemproducts.com www.lemproducts.com
Click to expand...
thanks
 
Skunkworkx said:
thanks
Click to expand...
10 lbs a couple weeks ago.

I can't remember if the lem directions include a ice bath after you get the to the right doneness. If it doesn't you definitely want to. It sets the fat nicely, instead of letting it all drain away. I start mine in the pellet grill and finish in the oven. Put a pan below them to catch the fat in the oven. Initially I forgot the drip pan and had to debate it a week later when the wife cranked up the oven. I leave the oven door closed and check them often.
20231021_142036.jpg20231021_142019.jpg20231021_174312.jpg
 
GCTerpfan said:
View attachment 95178

This is my dads recipe and is my favorite jerky recipe. Only difference is we make it out of ground so we don’t add the tenderizer and we add a 1/2 cup of honey or pure maple syrup to the recipe. I also add some more red pepper flakes. Everybody that has ever tried it has asked for the recipe.
Click to expand...
I just got done making the marinade and throwing the meat in it. It smells amazing! I did throw in the maple syrup too.
I did however swap out the red pepper flakes with Reaper/ghost pepper flakes. I like a little kick
 
If you're not a make it from scratch jerky connoisseur, Eldons Jerky Cure is a pretty good retail seasoning
 
GCTerpfan said:
View attachment 95178

This is my dads recipe and is my favorite jerky recipe. Only difference is we make it out of ground so we don’t add the tenderizer and we add a 1/2 cup of honey or pure maple syrup to the recipe. I also add some more red pepper flakes. Everybody that has ever tried it has asked for the recipe.
Click to expand...
Curious if you mix and immediately put in dehydrator or if you put in the fridge for a while prior to drying? Also curious how much extra red pepper flakes you use?
 
bigmike23 said:
It was tremendous. Your father knows his stuff. Brought a 2lb bag into work last night and everyone devoured it View attachment 95402
Click to expand...

Glad you liked it. He found the recipe online, the addition of the honey/maple syrup was his idea. It's what gives that sticky feeling and additional sweetness. It is good though.

I need to try it with some reaper flakes.
 
Gator said:
Curious if you mix and immediately put in dehydrator or if you put in the fridge for a while prior to drying? Also curious how much extra red pepper flakes you use?
Click to expand...
Both. I mixed up 6.5 lbs and only half would fit on my dehydrator. First batch was done immediately, second batch sat in the fridge overnight. That was using ground. I didn't notice much of a difference. I would probably let it sit overnight if using whole meat.

I added a full tablespoon+ of red pepper flakes. I think additional black pepper gives it a little more heat than the red pepper flakes though.
 
GCTerpfan said:
Both. I mixed up 6.5 lbs and only half would fit on my dehydrator. First batch was done immediately, second batch sat in the fridge overnight. That was using ground. I didn't notice much of a difference. I would probably let it sit overnight if using whole meat.

I added a full tablespoon+ of red pepper flakes. I think additional black pepper gives it a little more heat than the red pepper flakes though.
Click to expand...
Thanks. I will likely give this a try this week!
 
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