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My beef(elk, deer, antelope)jerky recipe. Worcestershire Sauce, Tabasco, brown sugar, salt, soy sauce, garlic powder, pepper. Than soak meat for 3 to 4 hours, than dry in oven at 170° with convection fan on. Anybody have another recipe I can try?
 

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1 tbsp Coarse Salt (This is for curing your meat.)
1 tsp course black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp ground red pepper
1/2 tsp coriander powder

Shake the spices (not salt) together in a bag.

Work salt into meat and let sit for 10 minutes. Shake off.

Work spice mix into meat.

Put in oven for 4-6 hours at 170-180 depending on texture you like.
 

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Discussion Starter #3
Nubie Jon..This is a dry rub and no liquid involved, I will definitely try this on a portion of the beef. I have never tried that, thank you.
 

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1/4 cup Soy Sauce
2 TBLS Worcestershire Sauce
2 TBLS Liquid Smoke ( Colgin ) ( Safeway has it )
2 TBLS Brown Sugar
2 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Paprika


Slice meat into long strips about 1/4" thick similar to Thick Bacon. Marinade overnight and dry in convection oven at 160 Deg. for 6 - 10 hours depending on how much meat and thickness of the cut. 1/4" took me 7 1/2 hours last time.


I put a pan lined in foil on the bottom of the oven ( Burner is concealed in mine ). Only 1 rack at the top position. Beef pieces are skewered at one end on a metal skewer. Skewer goes across the top of the rack sideways and each piece goes down through it's own rack space and hangs down from the skewer above the pan.

Always refrigerate once cooled otherwise only lasts 3 or 4 days before getting fuzzy. I freeze 3/4 of the batch with 1/4 in each of 3 gallon freezer bags and pull out some every so often and throw it in the fridge.
 

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Nubie Jon..This is a dry rub and no liquid involved, I will definitely try this on a portion of the beef. I have never tried that, thank you.
I do all mine dry as I tend to do jerky, sticks and sausage in the same day.... just seems easier. But it seems I may need to go to the wet side!
 

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Discussion Starter #6
Nubie Jon... my mom and dad used dry rub on the their beef, made up of salt and ground up dryed peppers. Dad was born in 1907 and my mom was born in 1915, they were raised on farms in Fort lupton Colorado, no refrigerators just cellars. They would butcher their own cattle and split a cow between 3 to 4 family's. They would slice the meat up, rub the salt and ground up peppers on the beef and hang it up on the clothesline to dry. The salt would cure the meat and the pepper would keep the fly's off. They would wash the salt and pepper off before using the meat in a dish. Now days we eat the jerky as a great snack, I personally do not like the store bought jerky, it's not the real thing. Must not of been to bad on mom and dad, they both lived till 94 years old.
 

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Nubie Jon... my mom and dad used dry rub on the their beef, made up of salt and ground up dryed peppers. Dad was born in 1907 and my mom was born in 1915, they were raised on farms in Fort lupton Colorado, no refrigerators just cellars. They would butcher their own cattle and split a cow between 3 to 4 family's. They would slice the meat up, rub the salt and ground up peppers on the beef and hang it up on the clothesline to dry. The salt would cure the meat and the pepper would keep the fly's off. They would wash the salt and pepper off before using the meat in a dish. Now days we eat the jerky as a great snack, I personally do not like the store bought jerky, it's not the real thing. Must not of been to bad on mom and dad, they both lived till 94 years old.
Huh same for me ...... Growing up in New England and hunting with my G Pa. He taught me the "intricacies" of using the entire "animal". While we didn't hang it outside, we were still very much traditionalists. My wife's father still to this day comes over and gets bones and carcasses for stews and broths. I just started teaching my daughter to can veggies and make preserves from out garden. I don't know if it is trying to pass on tradition or hang on to the past (or both) but we have had a lot of fun doing it! You are right on the store bought jerky! We tend to not use roasts so we end up with a lot of jerky and grind and steaks.
 

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mines pretty similar to colorado daves but I add molases and honey (they give it a glazed look and help keep it pliable when dry, similar in volume to the worchester sauce.... I also add a bottle (12-16 oz ) of terriyaki sauce and supersaturate the brine with sugars (add like a cup or cup and a half of both white and brown sugar). Most of the sugar doesn't dissolve and is partially wasted, but it does make sure as much preservative as possible gets into the meat. I could probably figure out how much it actually takes to saturate the brine (probably closer to half a cup of each), but I'm not much of a measurer and it's just easier to add enough so that there is still sugars in the bottom of the brine bowl after mixing it. Lastly I leave the meat soaking for at least 24 hours, sometimes 48). With all this said, I'm usually using goose breast (it's how I get rid of the flying liver) so I am trying to mask the native taste of the meat as well.
 

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Discussion Starter #9
Elkhaven and ColoradoDave... I agree, I use my same ingredients on beef, elk, deer and antelope, the elk and beef taste the same, but deer and antelope jerky taste much stronger. I bet your recipes would be tastier than mine with the deer and antelope, also along with beef or elk, for a change.
 

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Sharing...

Huh same for me ...... Growing up in New England and hunting with my G Pa. He taught me the "intricacies" of using the entire "animal". While we didn't hang it outside, we were still very much traditionalists. My wife's father still to this day comes over and gets bones and carcasses for stews and broths. I just started teaching my daughter to can veggies and make preserves from out garden. I don't know if it is trying to pass on tradition or hang on to the past (or both) but we have had a lot of fun doing it! You are right on the store bought jerky! We tend to not use roasts so we end up with a lot of jerky and grind and steaks.
I like to share the tradition with my daughter's also, that my parents showed me. In return they have taught me alot also. When they were young we would go rafting, winter camping, climbing, skiing, flying, hunting, camping and allowed them start camp fires, cook, row, etc. They would take me to do volunteer work, how to use computers, internet, etc. They do get lazy too, even though they know how to make jerky, it's always dad can you make the jerky and do this and do that. Not so much now day's thought. In fact one of daughter's turned me onto Mountain Buzz, love reading about all the rafting trips, ideas and the skill in designing and building their own boats and equipment. I find all this very interesting. Plus I even to get to put my 2 cents in. I love to bring humor into MB also. Plus acquiring these skills are good to know if the power goes out.
 

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Anybody here that hunts big game needs the book Buck, Buck, Moose by Hank Shaw. Along with some awesome jerky recipes there is a ton of good stuff. I always tried to think out of the box a little but he has really changed the way I cook my antlered (or anterless) critters. I think you can get most of his recipes on his site, but the book has some extras and its nice to have it right there. hunteranglergardenercook.com

Just got my biggest buck (mule deer) yet day before yesterday!!

I was always a dry rub and smoke guy but now I believe wet cure is the way to go. I prefer the smoker over the dehydrator and both over the oven.
 

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Discussion Starter #14
Zbaird... Congratulations on your successful hunt, we use to make breakfast sausage, Italian and German sausage, great eating. I'm going to try,, "Buck, Buck, Moose" first, looks good. Thank you. ColoradoDave...that Pemmican idea sounds interesting, keep us posted, I'm always happy to trying something new. I scope-out that " Rachael Ray" cooking show once in a while, she has some great cooking ideas that I have tried, turned out very tasty.
 

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Indeed Zbaird..... Congrats ..... I chomping at the bit as I have third season any elk and doe. Now to get out and scout a little. Also thanks for the tip on the book..... going to have to add that to my collection.

Colorado Dave.... what is this Pemmican you speak of..... don't think I have heard of it.

Raymo... my daughter is 10 and still likes to get dirty in the kitchen (luckily)..... I can only imagine what a couple of years will bring!
 

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Nubie Jon...Watch those girls they grow up fast, I have three, all have different personalities, I love all three. Late season elk/deer( Nov. 2-10th) nice. Hope you get some heavy snow before your hunt, to drive those bad boys down from the high country, to improve your chances of getting some meat on the table. Here's a hunting story you might enjoy. A friend and I were tracking through the back country for about 4 hours, when we ran into another friend(dave) in our party that was field dressing a nice 5 point elk. So we pitch in and started helping him, we got the elk all dressed out. We told Dave we will head back and get the horse's, be back in a couple hours. He said wait a second, when he shot that elk, he was totally lost and has no fucking idea where he's at. He was walking up to the top of the mountain to get his bearings when he came across this nice elk. Than we show up. We took the map out to get him straighten out, he had walk two valleys further than he thought. We all had a good laugh, especially around camp that night with all the others in our party. Good times.
 

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Discussion Starter #17
"Buck, Buck, Moose"

Looks like a couple more hours drying time, recipe from the book "Buck, Buck, Moose". Thanks zbaird!! Looks tasty, can't wait!!!
 

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Tastes great...

Finished, taste great. Used a combination of seasonings between Hank Shaw's, Chipotle deer jerky and Pemmican style jerky. Not as exciting as river running or hunting trip, but sure is yummy.
 

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Raymo, Looks good. I have a big batch of the chipotle in the fridge to put on the smoker this afternoon.

Nubie, get that book before your hunt. Then you (and the family) can pick out a bunch of stuff you want to try and then butcher accordingly. It always gets me fired up for the hunt and makes it easier to cut and package when it comes to processing. I even write the recipe i want to use it for on some of the packages when I wrap and label them.

CO dave, the pemmican recipe in Buck Buck Moose is wonderful. I add some more heat to a part of the batch as I like it hotter sometimes.
 

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I'm going to have to give it a try. Traditional Pemmican is kind of boring, so wide open to experimentation to turn it into tasty morsels for longer trips. Always looking for weight and cost savings.
Unfortunately I am between convection ovens, and actually don't even have a gas cooktop for going on a year now after a house sale, but as soon as I have one again I'll be into it.
I saw a recipe for Salmon Pemmican on the internet that looked good too.
 
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