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Country Discussion Topics
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Venision jerky
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Bruce    Posted 03-21-2003 at 20:41:06       [Reply]  [No Email]
Does anybody have a good receipe for making venision jerky? I have a good amount of venision meat, that some of I have frozen and the rest would like to store.
Thanks Bruce.

RayP(MI)    Posted 03-23-2003 at 16:23:55       [Reply]  [Send Email]
I use a Brinkman smoker, fired by charcoal. I cut the meat in strips, and roll it in a mix of half salt, half sugar. Then smoke for about half an hour, turn over and about fifteen minutes on other side. This depends on the heat from your fire, and ambient conditions. Check the meat frequently to avoid over cooking. I have found that it is best not to "double deck" the cooker, as the bottom layer will burn. I like to throw in a handful of damp wood chips to probide more smoke: Your choice, hickory, apple, cherry, etc.

Robert    Posted 03-22-2003 at 09:32:26       [Reply]  [No Email]
Some of the best jerky i've had is made by first makeing "corned Beef" out of your venison. (There's a corned beef recipe on page two below)
Then after sliceing it, pepper it again and dehydrate it in your ovan, or how ever you want!!!
Now if the below corned beef recipe below makes corned venison like my old recipe does, you will really have some fine jerky!!!

Mike D.    Posted 03-22-2003 at 05:30:36       [Reply]  [No Email]
Hi Bruce-

We do a lot of deer jerky. I hang the strips from the racks in our oven. I use toothpicks and hang at least a hundred pieces per batch.
I marinate in a glass container and in the frig for about 24 hrs. I use a combination of soy, worchestershire sauce, other seasonings-

Experiment- start with small batches until you and yours like the results. We find that we are done eating it about the time late spring rolls in.

Good luck-

DeadCarp    Posted 03-22-2003 at 03:26:09       [Reply]  [No Email]
I like to marinate it with lotsa pepper, 1/4 cup of soy sauce/pound & a few drops of hot jabanero sauce. No salt. Slice it partly frozen, maybe under 1/4 unch thick and soak the strips a few minutes. I test a few little pieces in the misrowave, then load the smoker :)
You can use lean hamburger the same way - get a family package (about 5 pounds) - mix in the seasoning, roll it into sheets between waxed paper and leave the paper under it for the first half-hour of smoking. Afterwards cut it into strips with scissors :)

Quincy Alexander    Posted 08-27-2004 at 13:53:48       [Reply]  [Send Email]
I found a jewel of a processing house in southern Mississippi. Their site is

I have not had them process any of my meat, but I have had some of their products. Their deer jerky is the best I've had so far.

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