Beef Jerky - Beef Sticks - Jerky Recipes - Make Beef Jerky - Deer Jerky - Snack Foods

BBQ Jerky Recipe

BBQ Jerky - Ingredients:

BBQ Jerky - Directions:

Remove fat from meat and place [meat] in freezer. When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying). Note: meat cut with grain will be chewy, against grain, tender.

Combine everything in large bowl. Marinate meat 1 hour with sauce in refrigerator, then drain in colander. Place meat on cookie sheets to dry.

For fastest drying do not overlap meat and turn at least once during drying. Dry in 145C-degree oven for 8 to 10 hours on cookie sheets. It is ready when it bends like a green willow without breaking. Refrigerate for long-term storage.

Deer Jerky Recipe

Deer Jerky - Ingredients

• five lbs. deer meat (slice in 3/4 inch pieces - the thicker the more tender).
• 2/3 bottle of Worcestershire sauce
• 2/3 bottle of teryaki sauce
• 1 1/2 cups of brown sugar
• 5 tablespoos of calif. style garlic salt.(course ground stuff.)
• 2 teaspoons salt
• 2 teaspoons black pepper

Deer Jerky - Directions

Squeeze out one lemon into marinade.
Place all ingredients in a roaster at once and stir until well combined.
Then add meat, making sure all pieces are submerged. Cover roaster with lid
and refrigerate for 24 hours.

You may use a dehydrator instead of the oven since it is more easy to regulate the
time and tenderness. Remove from roaster and pat dry. Place in dehydrator tray.

Takes 5 hours or less, but tenderness will dictate.

Deer or Steak Sticks Recipe

Deer of Steak Sticks - Ingredients:

• 1lb ground steak or ground deer
• 1 1/2 tsp salt or tenderizer if available
• 1 tsp of liquid smoke
• 3/4 tsp fresh ground black pepper
• 1/2 tsp mustard seed
• 1/2 tsp fennel seeds, slightly crushed
• 1/4 tsp anise seed
• 1/4 tsp garlic powder
• 1 box 1/16 casing

Deer of Steak Sticks - Directions

If venison (deer meat), grind 1 lb of venison and 1/2 lb pork. Mix together well and combine all ingredients, mixing until thoroughly blended. Set mixture in bowl and cover. Refrigerate overnight. Get electric grinder or hand grinder with stuffing attachment and smallest stuffing tube. Set casing in warm water and let it soften. Slide casing onto nozzel of stuffer and twist end of casing. Start stuffing casing slowly until desired length is reached. Cut and twist the end. Bake or smoke sticks. If baking on broiler pan, then bake at 200 degrees for 3 to 4 hours with oven door slightly opened. If smoking, use hickory chips or saw dust in electric smoker or plain smoker and smoke 6 to 8 hrs at 200 degrees.