Here in Wisconsin deer hunting season is a huge deal. What is the basic supply needed for deer camp? Well, venison jerky of course. Throughout the last few years I have been perfecting my recipes for mass production. This is the greatest tasting jerky recipe I have had in my life. It works great with beef and venison but I have never tried it with turkey or pork. I highly suggest everyone try it for themselves!
Da Thirty Point Buck! Song written by my 7th grade Social Studies and guitar teacher Michael Skurek! Very famous song here in Wisconsin during deer season which is October to December.
Here is @nOgAnOo himself mixing up some jerky marinade.
The recipe is simple: 1 cup soy sauce or liquid soy aminos, a half cup of worcestershire sauce, 1/4 or 1/2 cup of honey or maple syrup, 1 or 2 tablespoons of fresh ground black pepper, 1 or 2 tablespoons of onion powder, 1 tablespoon garlic powder and optional ghost pepper or red pepper flakes.
I used both ground and strips for this recipe.
Next time I'll use all strips I think. The ground soaks up too much marinade flavor.
After a day the honey and spices has soaked in well, time to dehydrate!
Make the ground jerky bites as thin as possible before you dehydrate, or they don't dry or preserve well. And if you also dehydrate the fat it must be consumed within a couple weeks unless you freeze or it will start to spoil.
I made a total of 16 pounds of beef jerky which in the end amounts to only 1/3 or 1/2 of the weight depending on how much moisture you remove.
Thank you for enjoying my recipes with me! Please follow if you love cooking and gardening!
