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favorite deer jerky seasoning mix or from scratch recipe?

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...
Wow!!! So I did up 8 lbs of deer ham cut cross grain in 1/4" thick slices. I had to use fresh honey as I didn't have any
 
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...
Wow!!! So I gave your dad's recipe and the flavor was awesome. I did up 8 lbs of deer ham cut cross grain in 1/4" thick slices. I had to use fresh honey as I didn't have any maple syrup. And I didn't have any tenderizer which may be the answer to my following question.
Question... I usually use back straps for my jerky but decided to try the deer hams. I didn't discriminate and used all meat from the hams that I could remove the silver skin from. Again I cut it cross grain in 1/4" thick strips. It seemed a lot tougher than any jerky I have done before. The second batch I used a hand held tenderizer and tenderizer each piece before dehydrating it. I went probably a little bit longer than I should have on dehydrating it but still very flexible with good color on the inside. It was also tough.
Is it because I used the hams and not the back straps? Or could all the sugar cause a little toughness. I usually just use Dale's seasoning which may have some tenderizer in it.
Any ideas, what I need to do differently.
I will try to find some tenderizer for the next batch assuming another deer makes the ultimate sacrifice.
Oh yeah, I use a 6 tray high country dehydrator that I have had for 5 years.
 
I don’t have a favorite recipe but will say I’m not a fan of the heavy black pepper recipes.

I really liked using ground meat. I used cookie sheet cooling racks in my oven and smoker. Sometimes one or the other sometimes both. My wife bought me a dehydrator three years ago and I haven’t used it yet. I need to tighten up.
 
Just_Hangin_N_GA said:
Wow!!! So I gave your dad's recipe and the flavor was awesome. I did up 8 lbs of deer ham cut cross grain in 1/4" thick slices. I had to use fresh honey as I didn't have any maple syrup. And I didn't have any tenderizer which may be the answer to my following question.
Question... I usually use back straps for my jerky but decided to try the deer hams. I didn't discriminate and used all meat from the hams that I could remove the silver skin from. Again I cut it cross grain in 1/4" thick strips. It seemed a lot tougher than any jerky I have done before. The second batch I used a hand held tenderizer and tenderizer each piece before dehydrating it. I went probably a little bit longer than I should have on dehydrating it but still very flexible with good color on the inside. It was also tough.
Is it because I used the hams and not the back straps? Or could all the sugar cause a little toughness. I usually just use Dale's seasoning which may have some tenderizer in it.
Any ideas, what I need to do differently.
I will try to find some tenderizer for the next batch assuming another deer makes the ultimate sacrifice.
Oh yeah, I use a 6 tray high country dehydrator that I have had for 5 years.
Click to expand...

No idea on your question. I almost always make my jerky from ground.
 
GCTerpfan said:
View attachment 95178

This is my dad's 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 thought my jerky marinade was spot on but my kids and wife love this recipe.
Thanks for sharing!!!!
 
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...

Thanks for sharing, think I’ll definitely give this one a try.


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