paidin
New member
First time trying to smoke jerky. Usually I use my 10 tray Lem dehydrator.
Deer Jerky Recipe
INGREDIENTS:
· 10 pounds deer, cut into thin strips
· 1 cup soy sauce
· 1 cup teriyaki sauce
· 1/2 cup Worcestershire sauce
· 1/2 cup liquid smoke (Omit this if you are smoking it)
· 1/2 cup brown sugar
· 1/2 cup honey
· 1.5 tablespoons ground black pepper
· 2 tablespoons meat tenderizer (Morton’s Tenderquick)
· 1.5 tablespoons garlic powder
· 1.5 tablespoons onion powder
· 1.5 tablespoons paprika
· 1/2 cup hot pepper flakes
· 1 can of Chipoltes in Adobo Sauce
· 3-10 fresh jalapenos blended up
DIRECTIONS:
1. Combine soy sauce, teriyaki sauce, Worcestershire sauce, liquid smoke, brown sugar, honey, black pepper, meat tenderizer, garlic powder, onion powder, hot pepper flakes, jalapenos, and paprika. Mix marinade with a wire whisk to ensure even distribution. Taste marinade to ensure the appropriate amount of sweet, salty, and spiciness. What you taste here is what the jerky will taste like when it is done. Pour marinade into sliced deer meat. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
2. Arrange the meat strips on the tray of a dehydrator and dry at 155-160 degrees until done to your liking, at least 5 hours. Store in an airtight container or resealable bags.
For this, I am smoking at 125 degrees until done. This is my first time doing it in the smoker so I hope it works out!
Deer Jerky Recipe
INGREDIENTS:
· 10 pounds deer, cut into thin strips
· 1 cup soy sauce
· 1 cup teriyaki sauce
· 1/2 cup Worcestershire sauce
· 1/2 cup liquid smoke (Omit this if you are smoking it)
· 1/2 cup brown sugar
· 1/2 cup honey
· 1.5 tablespoons ground black pepper
· 2 tablespoons meat tenderizer (Morton’s Tenderquick)
· 1.5 tablespoons garlic powder
· 1.5 tablespoons onion powder
· 1.5 tablespoons paprika
· 1/2 cup hot pepper flakes
· 1 can of Chipoltes in Adobo Sauce
· 3-10 fresh jalapenos blended up
DIRECTIONS:
1. Combine soy sauce, teriyaki sauce, Worcestershire sauce, liquid smoke, brown sugar, honey, black pepper, meat tenderizer, garlic powder, onion powder, hot pepper flakes, jalapenos, and paprika. Mix marinade with a wire whisk to ensure even distribution. Taste marinade to ensure the appropriate amount of sweet, salty, and spiciness. What you taste here is what the jerky will taste like when it is done. Pour marinade into sliced deer meat. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
2. Arrange the meat strips on the tray of a dehydrator and dry at 155-160 degrees until done to your liking, at least 5 hours. Store in an airtight container or resealable bags.
For this, I am smoking at 125 degrees until done. This is my first time doing it in the smoker so I hope it works out!