Venison Jerky

[MikePiotti]

Here is 18lbs of venison ready to be made into jerky. Three recipes on tap:

Pineapple Habanero
Jalapeno Lime (with gold tequila)
Sesame Teriyaki

I'll post more pictures when the marinade is made and when they are finished. My mouth is already watering

 

[kstone803]

Yo hook a brotha up with the jalapeno lime tequile marinade recipe!!!

 

[MikePiotti]

I am at work now, I will post the links to the recipes when I get home tomorrow.

 

[MikePiotti]

Pineapple Habanero:

Supplement Pineapple for apples

Jalapeno Lime

Sesame Teriyaki

 

[kstone803]

Muchas gracias, gonna whip up a batch this weekend and throw it on the smoker.

 

[kstone803]

So I made the tequila lime jerky and I gotta say I'm not very impressed. Even after marinating 24 hours in a vacuum sealed canister and shaking every few hours it still lacked any real flavor. Which is disappointing since I thought the jalapenos would soak in some flavor. It also needs more salt. So maybe next time I'll use more salt and some garlic for the marinate. I smoked for 7 hours at 160 yesterday over apple wood.

 

[MikePiotti]

Thanks for the update. I am about to make up the marinade now. Ran out of time to make that last batch). I will take your suggestion and also marinade a little longer


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[Jayhem]

I have found that you must use much more marinade/spices than you think for jerky to come out flavorfull enough.

The key to any recipe is garlic/onion powder for flavor.

I make a mean Habanero/Honey venison jerky. Basically it's habanero sauce, pure honey, a bit of teriaki sauce, onion powder, garlic powder, salt to taste.

 

[MikePiotti]

I just doubled the lime recipe. And will marinade for 48 hours to hopefully get a good flavor.

I like the sounds of the habanero honey jerky. That's next on my list. Wish hunting season was still on. I'll have to settle for store bough beef haha.


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[estricklin]

Worcestershire Sauce for my beer jerky!

That lime tequila sounds damn good though.

 

[kstone803]

Yea my go to is a variation of this, but that habanero honey sounds pretty good. Plus I grow my own habs and make my own hot sauce and have tons of honey from mead brewing so it sounds perfect lol

 

[Jayhem]

Yea my go to is a variation of this, but that habanero honey sounds pretty good. Plus I grow my own habs and make my own hot sauce and have tons of honey from mead brewing so it sounds perfect lol

There is something about the clean heat of Habanero that goes so well with a sweetness.

 

[kstone803]

There is something about the clean heat of Habanero that goes so well with a sweetness.

Yea Habs have the best flavor for hot sauces IMO but I'm starting to like scotch bonnets the more i use them.

 

[Jayhem]

Yea Habs have the best flavor for hot sauces IMO but I'm starting to like scotch bonnets the more i use them.

I grew both Habs and Scotch Bonnet last year and they were both excellent in my sauces. This year I think I need to add cayenne and some jalapeno to the mix.

 

[Kdog22]

I made some deer jerky in the smoker about a month ago. I only used fresh cracked salt and pepper. It was the most simple and best tasting jerky i've had in a while. Those recipes sound delicious but sometimes it's delicious to keep it simple.

 

[Jayhem]

I made some deer jerky in the smoker about a month ago. I only used fresh cracked salt and pepper. It was the most simple and best tasting jerky i've had in a while. Those recipes sound delicious but sometimes it's delicious to keep it simple.

I've done a simple jerky using just Montreal Steak Seasoning.

 

[kstone803]

I grew both Habs and Scotch Bonnet last year and they were both excellent in my sauces. This year I think I need to add cayenne and some jalapeno to the mix.

I grow habs, scotch bonnets, cayenne and jalapenos but this year I'll probably do away with the cayenne. My plants never get very big so the yield isn't very high. Since I have raised beds space is a premium so anything under-producing has to go. Plus I usually just dry them and grind them up for sprinkling on things. But the habs/scotch bonnets get made into just about everything. Fresh salsa, hot sauce, wet rubs, pickles, you name it.