Post up some of your favorite deer burger jerky recipes!
turbopower18
Deer Burger Jerky Recipe
I never use ground meat, just thinly sliced, marinated strips of venison that are dried. The marinade recipe changes with my whimsical nature. :lol:
My favorite so far, though, is soy, honey and crushed garlic with a good salting before I bag it. It's a great chicken marinade, too!
My favorite so far, though, is soy, honey and crushed garlic with a good salting before I bag it. It's a great chicken marinade, too!
Ill tell ya right now. If you are wasting good deer steaks on jerky. You are missing out man. Ill never cut up steaks for jerky again. Get a jerky gun and you will never look back. I've got buddies offering up cash for the stuff. Grind up all your normal stuff and mix it up with some seasoning from hi-mountain or the like and than run it back through the grinder to really mix it good. Than shoot it out on your dehydrator trays with your jerky gun and I promise you that you will love it. I'm super disappointed that I didn't buy one until last year. So simple. Yet so darn good. The whole piece is the same. No tendons to chew on for hours. Absolutely amazing. We actually like the meat sticks better than the flat jerky. Takes 5-6 hours in the dehydrator is all. Lil less if you shoot out the jerky strips.
10 pounds of ground venison
2/3 cup Curing Salt
1 tsp. Cardamom
1 tsp. Marjoram
1.5 tsp. Cayenne Pepper
2 Tbs. Liquid Smoke
1 tsp. Garlic Powder
Mix all ingrediants together and run through a jerky gun.
If you do not have a jerky gun, then roll out between pieces of freezer paper.
Then slice, and place into dehydrator for 5-6 hours.
Personally, I like my jerky more on the crispy side, so I do 8 hours. I have a dehydrator with a fan in it.
Set the temperature to max (180 degrees) and rotate the shelves every 2 hours. There are 4 shelves
so it equals 8 hours total.
Note: My 4 shelf dehydrator will hold about 2.5 pounds of venison jerky using the thin flat jerky gun attachment.
Therefore this batch will take 4 cycles to use the 10 pounds of meat!
2/3 cup Curing Salt
1 tsp. Cardamom
1 tsp. Marjoram
1.5 tsp. Cayenne Pepper
2 Tbs. Liquid Smoke
1 tsp. Garlic Powder
Mix all ingrediants together and run through a jerky gun.
If you do not have a jerky gun, then roll out between pieces of freezer paper.
Then slice, and place into dehydrator for 5-6 hours.
Personally, I like my jerky more on the crispy side, so I do 8 hours. I have a dehydrator with a fan in it.
Set the temperature to max (180 degrees) and rotate the shelves every 2 hours. There are 4 shelves
so it equals 8 hours total.
Note: My 4 shelf dehydrator will hold about 2.5 pounds of venison jerky using the thin flat jerky gun attachment.
Therefore this batch will take 4 cycles to use the 10 pounds of meat!
I use the Costco original mix in my dehydrator shot out of a jerky shooter. The only addition I make is a bunch of crushed red pepper, cayenne pepper, and habenero tabasco. When I make my hamburger, I coarse grind half of it just for jerky. I also turned 40# of elk steaks into jerky last year (gasp!) because my family wouldn't eat it. Just marinade thin strips in a 50/40/10 mix of soy, teriyaki, and worcestershire, plus the hot stuff mentioned above for 24 hours, drop it in the dehydrator, and your friends will be knocking down your door.
If someone here doesn't have a dehydrator or jerky gun and still wants to make jerky, they can. :nod: Simply put a toothpick through the end of the marinated strips and hang the strips below a rack in your oven (putting the toothpick across the rack wires), then set the oven to low heat, leave the door open and wait for 5-6 hours while the meat dries and fills your house with warm deliciousness. :lol:
I would love to try the jerky shooter. I usually use thin sliced steak in the oven on 170. Can I use these racks with the shooter meat?
I agree, I want to stop using my steak meat for jerky.
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I agree, I want to stop using my steak meat for jerky.
I make jerkey all the time. I use nesco jerky seasoning. It's the best I have tried. I add some liquid smoke to it. I use ground deer meat. I have a big grinder from cabelas, a 20 pound meat mixer, a big jerky gun and an excalibur dehydrator with 9 trays. There is no need to rotate and makes a bunch at one time in about 6-8 hours. With the nesco, you add one package per pound of seasoning and one pack of curing salt. I usually back off on the salt a little. It's not too salty using the full amount, I just like it with less salt. I just ordered 2-25 packs of seasoning and it should be here tomorrow. You can get small quantities from nesco or ebay if you want to try. I always use ground meat. The seasoning gets into the meat better and it makes it easier to eat. I can make enough at one time to completely fill up a gallon zip lock bag packed full. After I get it out of the dehydrator, I put it into a zip lock bag and put it into the frdge to let it cool and condensate. I use the original flavor the most and some spicy hot. Sometimes I mix about 75% original and 25% spicy hot. It gets pretty spicy if you use more than that. I like a little bite to it.
Nice, I usually do a Teryaki, or equal parts Lea & Perrins, Liquid Smoke, and Soy Sauce, along with some Montreal Steak seasoning if I want some kick.
I think I'll grab a shooter this year..good post.
I think I'll grab a shooter this year..good post.
I marinate my 5# thin strips in this, for 24 hours:
-1 bottle low sodium Soy Sauce
-2 TBS Worsh. Sauce
-2 TBS black pepper
-1 TBS crushed garlic or garlic powder
-1 TBS Lawry's seasoned salt
-1 tsp ground cayenne pepper
ok, other than the bottle of Soy, all those other amounts I just guessed at, use them to taste.
Put that 5# of marinated meat in a charcoal smoker, with the water pan underneath the meat. My smoker has 2 racks, and wil lhold about 5#.
Wrap up some hickory bark in tin foil (poke some holes in the foil), and after an hour or so - put this on the coals.
The charcoal is about burnt out after 4 hours. The jerky is not dry enough yet. I take the jerky to the house and put it into a food dehydrator (oven would work for this also). Usually about another 4 hours. This is pretty dry. To me, jerky should not need sealed in a bag, or refridgerated or anything,,,, for months at time!
This is my favorite flavour. Liquid smoke tastes fake to me.
-1 bottle low sodium Soy Sauce
-2 TBS Worsh. Sauce
-2 TBS black pepper
-1 TBS crushed garlic or garlic powder
-1 TBS Lawry's seasoned salt
-1 tsp ground cayenne pepper
ok, other than the bottle of Soy, all those other amounts I just guessed at, use them to taste.
Put that 5# of marinated meat in a charcoal smoker, with the water pan underneath the meat. My smoker has 2 racks, and wil lhold about 5#.
Wrap up some hickory bark in tin foil (poke some holes in the foil), and after an hour or so - put this on the coals.
The charcoal is about burnt out after 4 hours. The jerky is not dry enough yet. I take the jerky to the house and put it into a food dehydrator (oven would work for this also). Usually about another 4 hours. This is pretty dry. To me, jerky should not need sealed in a bag, or refridgerated or anything,,,, for months at time!
This is my favorite flavour. Liquid smoke tastes fake to me.
We use just a cheap one like what heilman said. One thing to make sure is that it has the fan on top. Less clean up with one of them. Square is easier to fill the racks, but I couldn't justify the extra dough so we got a round one. Would rather have a square one though.
On a side note:
Has anyone weighed the finished product versus ground meat starting point?
For example, if I use 2.5 pounds of burger, I will yield 1 pound of jerky.
Has anyone weighed the finished product versus ground meat starting point?
For example, if I use 2.5 pounds of burger, I will yield 1 pound of jerky.
I have gone through about 5 or 6 of the ones from Walmart and got tired of it...I bought one of the big daddy's from Cabelas and couldn't be happier...I can fit 26 pounds of wet meat in there and dehydrate it all at once!! Nothing like making jerky in bulk!! WOOHOO!!!
my yield was 32%. I had 14 lbs. of burger jerky (once I added the spices and 1 cup of water required), and got back about 4.5 lbs. of jerky in the strips and sticks. Been running the dehydrator all weekend.
I usually use the Nesco brand jerky seasonings and really like it. I used some other brand from Wally World this time and am not very pleased. It has very little taste, so I added a half a cup of Worchester Sauce and 1/2 cup of Dales Steak seasoning marinade(which is really just soy sauce and brown sugar) in one batch and that + 1 teaspoon of minced garlic, 1 teaspoon of redhot buffalo wing sauce, and 1/4 cup of juice from a jar of jalepeno peppers. Havent tried it yet though.
I usually use the Nesco brand jerky seasonings and really like it. I used some other brand from Wally World this time and am not very pleased. It has very little taste, so I added a half a cup of Worchester Sauce and 1/2 cup of Dales Steak seasoning marinade(which is really just soy sauce and brown sugar) in one batch and that + 1 teaspoon of minced garlic, 1 teaspoon of redhot buffalo wing sauce, and 1/4 cup of juice from a jar of jalepeno peppers. Havent tried it yet though.
Best I've configured after about 20yrs. of making jerky.....
You can alter it however you like, add more "kick", more or less sugar if too sweet or not sweet enough, whatever, but this one has been keeping me happy and my friends and kids happy for a LONG time!!! :thumb:
5 lbs of grounded deer burger mixed in with 1 lb of grounded Pepperoni (or beef hamburger) whichever you prefer.. The pepperoni gives it a spicier flavor which I love! I’ve been using the Gamekeeper seasoning and jerky cure in Hickory, mesquite or Cajun flavor. The only extra I’ll add is hickory liquid smoke, worchester sauce, crushed red peppers and cayenne pepper seasoning and might add some McCormicks spicy steak seasoning
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