I have changed my jerky making over to using ground meat. We grind our deer twice and then mix in our spices. Then shoot it out with a jerky gun and dry it. I works really well, stays kind of chewy and doesn't give you all of the strings that seem to always get stuck between my teeth and gums. Plus you don't have to marinate the meat. Just mix it up and dry it. I also like using "hot shot" pepper for sprinkling on top. It is a commercial mix of red and black pepper. They carry it in our local grocery stores.
Just wanted to say hey, Im new to the site and look forward to getting some good info on hunting, This is actually my first year for deer hunting, so hope to learn alot from you veterans. my first question is, when i do kill a deer ,can anyone instruct me on how to make deer jerkey from start to finish.? Again look forward to being here.
I made some last week. I used dales seasoning, tx pete hot wing sauce, mesquite liquid smoke, brown sugar. Marinate it for 2 days. I put it in the over for 3 hrs at 145 degrees witht he oven slightly cracked. Tastes pretty darn good.
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