The marinade was absolutely delicious. The first batch was done in a borrowed dehydrater and it tasted better than any jerky I have ever had. However, the second batch was done in our oven and it was too dry and tasted like pieces of burnt meat.
I made this recipe but changed it a little. I only used 1 1/2 tbsp. liquid smoke, and I forgot the ketchup on accident. I'm glad I did, because the jerky turned out AWESOME! Just like store bought. Oh, and I sliced my meat a little thicker than what the recipe called for too.
My husband is a busy man during deer season... and therefore I am too. By the end of the season I find myself throwing out meat to make room for more so I thought what a way to use it all up. The recipe was great just make sure you dont dehydrate while you are sleeping first batch came out alittle dry. Recipe also works great with cuts of beef.
this is the best recipe for deer meat. i have used is for ten years now. i do not liquid smoke. i do not put it in. it's better this way.
Full of flavor but not quite enough spice for us...we added some red pepper flakes to the marinade to give it that the added kick it needed.
Hubby the hunter extraordinaire loves venison jerky and also loves black pepper so he adds more. We have a dehydrator with a ton of trays and there are times that I feel like a meat processing plant. One tip we quadruple (or more) the recipe and use the 2.5 gallon ziploc bag to marinate. I can't speak to how the oven would work.
I have never made jerky before and this came out perfect. It was gone within 24hrs... I'll have to make more next time! I did let it marinate a long time (3days....)
Excellent and simple! Modifications: I was out of onion salt so I used minced onion instead and skipped the additional salt since there is so much in the sauce anyway. Also used a dehydrator rather than the oven. Very very good flavor. Better than any I've purchased anywhere. My son is THRILLED with how we jerkied his first deer! Thanks!
I've been making jerky for years and this is one of my favorites. It also works well hanging the strips with tooth picks in the oven. Put one rack on lowest level and cover with foil. Put another rack on top shelf - weave the toothpick at one end of strip and hand on rack! You can fit a lot more meat in your oven this way and it gets air. Thanks for the recipe
I followed the recipe very specifically down to detail. And the jerky tasted very gamey. My recommendation is to do what everybody else is doing. And add brown sugar and a lot more pepper.
