[Jon in NC]

Posted this over in chat and it was suggested that I post it here also. Ok, who has a good recipe for deer jerky?


Stepson's first deer.

[bigndn]

Same post in the chat thread....

I slice my jerky as I'm butchering and freeze in 1 gal ziplocks. One (totally full) gallon bag will fill my smoker, approx 12 lbs. When thawed, I layer it in a large baking pan, sprinkling Hi-Country jerky spices liberally between each layer. I cover mine and let it sit in the fridge for 3-5 days. When I lay it out on the smoker racks, I dust it with cayenne pepper. Then I smoke it for about 6 hours, I usually don't even check it for the first 4 hours. I pull the smaller pieces out as they are done sooner. Put the jerky directly into a new gallon zippy and seal, do not allow it to cool first.

I like the original and mesquite hi-mountain jerky seasoning.

http://shop.himtnjerky.com/online/home.php?cat=248

I've done a lot of jerky and that's what I like the best. I usually make about 50 lbs per year.

[Atoyot1031]

I'll have to dig up my exact recipe, but here are the ingredients:

• salt
• black pepper
• chipotle in adobo sauce
• brown sugar
• liquid smoke
• paprika
• nutmeg
• coriander
• garlic powder
• onion powder

Or something along those lines (I'll look it up). I freeze the meat first, then as it is beginning to thaw, I run it through my meat slicer as this makes it easier for me to get thin strips. After it's sliced, it through it in a big mixing bowl with the concoction, and let it soak in there at least over night.

I setup my oven to the lowest setting (170 for me), set out the meat on my jerky rack (Cabela's 3-Tier Oven Jerky Tray), put it in with the oven door open for several hours (3-4) turning the rack 180 degrees about halfway through.

The rack is non-stick so it makes cleanup a breeze!
Good luck and nice forkie!

Nick