Venison Jerky Recipe

[Caribou]

Hi!
I smoked some venison jerky this weekend and it came out pretty darn good.
Definitely a keeper to me, it's kind of hot & sweet


Here's the marinade recipe, which is for 2lbs of meat strips:
1 cup reduced sodium soy sauce
2 teaspoons hot pepper flakes
1 teaspoon smoked paprika
2 cloves of minced garlic
2 teaspoons minced ginger root
3 tablespoons of maple syrup

let it marinade for 24 hours
I went with 2 hours of hickory smoke
You could add cure to it
I think next time, I might sprinkle more pepper flakes on it once I lay it on the racks.
Carolyn

[mikecorn.1]

Jerky looks great!


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[SouthernSmoked]

Oh, heck yeah!! Great job Carolyn!

[Keymaster]

That looks great Carolyn!!

[Mr Walleye]

Carolyn

Your jerky looks fantastic! I love hot pepper flakes on the jerky. I've tried adding more which works but when you go to eat it you have the flakes falling off all over the place. What I have found is I use the red pepper flakes similar to what you have done here and I also add a good squirt (Tbs or 2) of Sriracha sauce to the marinade to step the heat up a bit. I really like the flavor and if that's not enough you can always add a little cayenne to the mix as well.

Mike

[Caribou]

Thanks guys :)
I think the maple syrup in the marinade helped to keep the red pepper flakes "glued" on there.
Mike that sounds really good, is Sriracha hotter than Tabasco?
I also like the "Hot Pepper Jerky"recipe in Rytek Kutas' book.  It calls for 1/4 cup of cayenne pepper sauce for in its marinade for 3# of meat and I have been using Tabasco for that.  It's a nice hot recipe. :)
Carolyn

[OU812]

Thanks guys :)
I think the maple syrup in the marinade helped to keep the red pepper flakes "glued" on there.
Mike that sounds really good, is Sriracha hotter than Tabasco?
I also like the "Hot Pepper Jerky"recipe in Rytek Kutas' book.  It calls for 1/4 cup of cayenne pepper sauce for in its marinade for 3# of meat and I have been using Tabasco for that.  It's a nice hot recipe. :)
Carolyn

To me the heat is about the same,,,,,,,,,,,,but with allot better flavor,,,,,,,,,I use it ALLOT

Your jerky looks most exelent Carolyn!

Taby is gonna come home for deer season and I got a hunk of deer planed for her and I to make some jerky,,,,,,,,,,,,she built her own recipe for jerky,,,,,with a little help from the old man  ;D

[JZ]

That looks really good. Nice job and thanks for sharing the recipe.

After the 2 hrs of smoke was it done or did you have to leave it in the smoker longer to dry out. I ask because you didn't use cure and am starting to wonder if cure is really needed. I am starting to wonder since I have been watching these TV shows about life in Alaska and the scenes where someone shoots a caribou (not you ;)) cleans it in the field, wraps it in a tarp, brings it home and hangs it in an open smoke house without any treatment. It appears they do the same with their fish, but could not say for sure. :o

[Caribou]

Thanks:)
OU, I'll have to try that, if the heat's about the same, I'll just replace the Tabasco with it.
Good luck to you and Taby on deer hunting :)  Our general season just opened and I saw a small buck while driving my daughter to school this morning.

JZ, you could add cure to that recipe.  I don't add cure unless I'm shipping the jerky out to family or friends.  Seems like the jerky I make for our family stays in the fridge and doesn't last long.  With a wet marinade, I let the jerky dry in the smoker before turning on the smoker which takes about an hour or two.  I apply 2 hours of smoke and then just leave the smoker on at 170-180F and just check the meat every hour.  Some pieces get done before others even though I try to slice them all the same size and rotate the racks during the process, so I remove them as they complete.
Carolyn

[JZ]

Thanks Carolyn. I guess if you are drying them at 170 to 180 they are out of the danger zone.
Can't say the same for the meat those people dry on those TV shows. Yet they do the same thing year after year. ???

John

[NePaSmoKer]

Nice jerky Carolyn