Published by mark kennedy on 31 Mar 2008
I don’t know about the rest of the bowhunting community but one of my favorite foods i like to keep around the house is jerky. I’m not talking about that overpriced distasteful jerky in the Wal-mart checkout line, i’m talking real game jerky made in some of the best recipes i have ever been pleasured enough to try.
Here are some of my favorite game jerky recipes
The mild flavor of turkey makes a perfect starting point for your favorite flavors in this turkey jerky recipe. It is also lower in fat than beef jerky. Feel free to adjust the spices to suit your own tastes. If you do not own a dehydrator, you can use your oven on the lowest setting and leave the oven door slightly ajar for air circulation.
- 1 Tablespoon liquid smoke
- 2 Tablespoons soy sauce
- 1/4 teaspoon Tabasco sauce, or to taste
- 1/3 cup Worcestershire sauce
- 1-1/2 teaspoons mesquite flavoring liquid
- 2 teaspoons light brown sugar, packed
- 1 Tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 pound turkey meat, sliced thin
Combine liquid smoke, soy sauce, Tabasco sauce, Worcestershire sauce, mesquite flavoring, onion powder, garlic powder, and kosher salt in a large zip-top bag.Add turkey strips to the Marinade, seal, and squish to coat all the meat. Re-open the bag, squeeze out all the air, re-seal, and refrigerate 12 to 24 hours.
Remove turkey strips from marinade and gently pat off excess moisture with a paper towel. Place strips in a single layer, with space in between, on dehydrator racks. Dehydrate until turkey jerky is leathery and chewy but not crisp enough to snap when bent.
Store jerky in sealed bags in the refrigerator.
Now some of you may be thinking TURKEY JERKY? But i kid you not this recipe rivals some of the best jerky i have ever had, i like to add my own little twist though to give it a little sweet taste add some honey mustard just a smidge, gives it a nice sweet taste.
Heres another of my favorites and as you can see there are a dozen ways these can be prepared:
All of the following are for 5 lbs of venison, or work great with ground beef (90% lean or higher).
Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
All the ingredients can be adjusted to taste.
I like black pepper, so the amounts listed below might be reduced to 2 -3 tsp.,
for those that don’t have the same palate for its’ flavor.
5 tsp. salt 1 1/2 cup soy sauce 5 tsp. black pepper 1 cup red wine vinegar 1/4 cup brown sugar
5 tsp. salt 1/3 cup Worcestershire Sauce 1 finely chopped onion 5 tsp. black pepper
5 tsp. salt 5 tsp. black pepper 2 Tbs.. coriander 1 1/2 tsp. chili powder 1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric 1 1/2 tsp. ground cumin
5 tsp. salt 5 tsp. black pepper 1 large minced onion 5 cloves pressed garlic 1 cup brown sugar 1/3 cup soy sauce 1 1/4 cup red wine 1 1/2 cup pineapple juice
5 tsp. salt 3 tsp. curry powder 5 tsp. black pepper 4 cloves pressed garlic 1/2 tsp. cinnamon
3 tsp. ground ginger 1/4 tsp. ground cloves 1 cup cream sherry 1/2 tsp. cumin
6 tsp. salt 20 tsp. black pepper 2 cups beef bullion (4 cubes)
1 1/2 cups soy sauce 1 tsp. nutmeg 5 Tbs.. Worcestershire sauce 1 tsp. ginger
5 tsp. black pepper 10 tsp. liquid smoke 4 cloves pressed garlic 5 tsp. crushed peppers, dried
1/4 tsp. powdered onion (hot or mild)
These recipes ought to give jerky fans all over plenty to chew on, i’ve got plenty more and will add them on just chew on these for a while.