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Post by whiteoak on Dec 5, 2007 15:14:14 GMT -5
I like to make jerky out of the deer I harvest. I have tried several types of seasoning that you get at Wal-Mart most of the time it turns out good, but I know someone on here probably has a secret recipe for mixing up the marinate that you soak it in overnight. Come on guys spill your guts!  |
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Post by HuntMeister on Dec 6, 2007 7:28:56 GMT -5
whiteoak,
Check out a book called just jerky, think I paid around $7 for it - all kinds of marinates in it. Another book called jerky people I believe, don't have that one but it might be good too.
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Post by parrothead on Dec 6, 2007 7:41:27 GMT -5
I just made 30 pounds the other night. I used High Mountain jerky cures and add a few things of my own.
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ck
Junior Member
Posts: 36
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Post by ck on Dec 6, 2007 10:44:23 GMT -5
Try this
1 cup soy sauce
1/2 cup worchester
brown sugar to taste usually 1/2 to 1 cup
a little liquid smoke, to taste
I let it marinate 18-24 hrs. in fridge.
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ck
Junior Member
Posts: 36
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Post by ck on Dec 6, 2007 10:50:43 GMT -5
oops, forgot a little liquid smoke, to taste.
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Post by danf on Dec 6, 2007 17:39:33 GMT -5
The key is to let it marinate for at *least* 24 hours- 48 is better, IMHO. With a dark marinade like most are, you want the slices of meat to be the color of the marinade, not red like when they are fresh cut. As for my recipe, it's whatever I happen to grab in whatever quantity that gets poured in the bag... Both of the batches I did this year were bigger batches, and I needed more liquid than I got from the soy sauce, Worchester, etc, etc. The first batch got Cherry Coke added to it, the second got margarita mix added.  |
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Post by parson on Dec 6, 2007 18:07:05 GMT -5
Danf,
You cook a lot like I do, We don't need no steenkin recipes! Although, I've had a few things turn out really good and wished I'd written down how I did it.
parson
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Post by dadfsr on Dec 9, 2007 17:23:39 GMT -5
He learned from the best!!! ;D
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