PredatorMaster

In the Kitchen with the PredatorMaster

19 posts in this topic

Got my deer meat back from the processor. Going to make a fresh batch of Jerky. I usually soak my meat for 12-24hours. Trim off most of the fat. It will keep the jerky from going bad faster. Some of the guys I hunted with here have had my Jerky. It the best around. :hellohello9il: Once you pick up a bag you can't put it down.Ingredients:Worshire sauseSoysauseLiquid SmokeBrown SugarTeryiki SauseTouch of Sea SaltSprinkle of Crushed PeppersLet dehydrate for 12 hours or so depends on how dry or moist you like your jerky. :)post-3-1295461150.jpgpost-3-1295461160.jpgpost-3-1295461166.jpg

Share this post


Link to post
Share on other sites

That looks good! You have some cooking skills! I haven't made jerky before but if I get another deer I will have to.

Share this post


Link to post
Share on other sites

That looks really good! I got some ground venison from a relative I'm going to put it in the jerky shooter and use it that way. Nothing like making jerk yourself. I've been making peacock jerky and squirrel jerky lately. I got a killer deal on a NEW commercial Dehydrator from Cabela's recently.

Share this post


Link to post
Share on other sites
That looks really good! I got some ground venison from a relative I'm going to put it in the jerky shooter and use it that way. Nothing like making jerk yourself. I've been making peacock jerky and squirrel jerky lately. I got a killer deal on a NEW commercial Dehydrator from Cabela's recently.
Thats the motherload right there John I need to get me one of them. BTW the jerky is done and it is good as ever.

Share this post


Link to post
Share on other sites

I see i'm in good company. I've got two of those dehydraters and bought one for my folks and one for my grandparents at the same time... i'm thinking those are still probably stored someplace unopened. I called to order mine off TV several years ago and the lady on the phone caused me to loose my mind. :-)Sounds like a great recipe. I can't handle the liquid smoke though. Don't know if it is an allergy or what. We have made venison and lots of beef, but haven't tried peacock or squirrel... I love the idea though!

Share this post


Link to post
Share on other sites

Ground squirrel is best, lots more flavor. Like mutton vs lamb.

Share this post


Link to post
Share on other sites
Ground squirrel is best, lots more flavor. Like mutton vs lamb.
Is that "ground" squirrel or "ground squirrel". :rolleyes:

Share this post


Link to post
Share on other sites

I love my dehydrator...been doing plenty o'jerkey from my elk I shot this year. I usually do a dry rub using Nesco pre-mix or my own.

Share this post


Link to post
Share on other sites

Squirrel jerky is easy just go back a day or two latter and pick them up. That looks good P.M.

Share this post


Link to post
Share on other sites

I used:2 cups soy1/4 cup worchester0 liquid smoke (I'm using a smoker and he is using a dehydrator)1/3 cup brown sugar1/4 cup teriyaki0 sea salt (soy sauce is salty enough for me)Next time I'll go a little lighter on the peppers. I made mine look like his and some pieces were a little hotter than I like.

Share this post


Link to post
Share on other sites

all this talk of Jerky, I need to get me some for the winter!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now