Deer Jerky

Unknown

I was wondering if anyone had suggestions regarding preparation for deer meat prior to marinating it for jerky. I have my own special recipe but have heard that you should soak the meat in a brine or in milk to eleviate gaminess. Any suggestions would be greatly appreciated. [p]Jerky Junkie
aka Sandra

Unknown

Jerky Junkie, My dad use to just slice it all up into strips and lay it in layers in a big pot with a bunch of salt and pepper in between each layer and then fill the pan with cold water and let it sit and soak in the fridge overnight, you can leave out the pepper if you dont like peppered jerkey.

BGEJeff

Jerky Junkie,[p]I make alot of Sasuage and Jerky out of Bambi every year. What I do is saute me a little piece... well OK a big piece w/ just S&P and taste the meat. I find alot of difference depending on size and age of the Buck or Doe as the case may be. If it is to gamey for your taste then you can soak, but I don't recommend milk for jerky kind of gives it a funny spoiled taste. I use 1cup kosker salt and 1 cup Hawain Sugar per Gallon H20. Start at 4 hours cook another piece till it's where I want it, then season and smoke as usual.[p]Lots of Luck.... One Jerky Addict to Another.

Unknown

FatBack,
Thank you!!! If the marinade was soy based and had additional salt added to it, would that suffice do you think in place of salt water? Or, would the purpose be to soak it in salt water which would remove gaminess and then pour it out and then marinade for flavor? [p][p]Sandra

Unknown

BGEJeff,[p]Thank you for the feedback. Deer meat is new to me.
I have my own marinade. Would soaking in salt and or sugar and H2O change the flavor of my marinade? Also, I have used a huge dehydrator for the last 4+ years so jerky on the egg is new to me. Can you start it on the egg for smokey flavor but transfer to the dehydrator for the rest and if so, any recommendations? Also, any recommendations on types of wood to use for mild smokey flavor?[p]Thank you!!! Jerky Junkie

Borders

JJ, I use the method you are thinking about. I make a small fire in the egg and smoke the meat til the grid temp reaches 140. I then finish the jerky in the dehydrator for 12 or so hours, however long it takes. The Egg is not very good at "drying" meat which is why we love it.[p]As for woods, I'm a big fan of fruitwoods like apple and cherry. Apple is very mild.

Eggecutioner

Jerky Junkie,[p]I agree with BGEJeff. Cook some and taste it part way through. If I had done that I would heve liked it better. Well It would have been seasoned more to my liking anyway. I smoked with a partial load of used lump to keep the temps down. However, I added too much smoking wood and the result was a slightly acrid tasting jerky. That was underseasoned or was overpowered by the smoke.[p]Here is the rig I used. The top ends with the skewers were dried before the bottom ends. Next time I'll try a smaller batch and lay it flat. Or try rotating half wat through.[p]

Unknown

Jerky Junkie, I think the salt water soak would help take the gaminess flavor out of the meat. I would pour it out and then flavor it with your marinade.

fishlessman

Eggecutioner,
i wonder if the plate setter caused the top to dry sooner. ive been doing them direct and havent noticed that

BGEJeff

Jerky Junkie,
Don't know if it would change the flavor it's not a very powerful mix. Most Jerky rubs or marinades should over power it. Yes you can change to a dehydrater. You can controll the texture easier, I practiced quite a bit on the egg. Also be very careful w/ smoke lightly smoke w/ fruit woods.I would stay away from heavier smoke like oak or mesqute. On this first round I wouldn't smoke for more than 15 to 20 min or less. It will absorb alot fast and get super smokey. My kids wouldn't even eat it, the first time I smoked it.

Borders

<p />JJ, here's my very simple set up. [p]One final bit of input. This is purely opinion, but I think terryaki(sp?) based marinades are the ultimate for all jerkies. Soy is too salty and not as flavorful as terryaki. Worschteshire(sp?) just doesnt get it for me. I never use the same recipe, but I know it always includes terryaki, fresh or ground ginger, lots of black pepper, and a little kosher salt. Sometimes I highlight it with one of Ken Stone's or Dizzy pigs rubs. Have fun, Scott

Eggecutioner

fishlessman,[p]I just assumed I should do it indirect. In those pics of yours I thought I remembered seeing a pan or something below the meat. Now I have to do it again.[p]Eggecutioner

fishlessman

<p />Eggecutioner,
i know others do it inderect, but i like the drippins to quickly evaporate and leave the egg as much as possible. thats the idea anyways.

Eggecutioner

fishlessman,[p]I thought the perforated metal was a pan when I was remembering it in my head. I do agree the moisture needs to leave asap. Good lesson. Thanks!

Unknown

Borders,[p]Thank you for sharing the picture and feedback. I make jerky and sell it on the side as a hobby so I have two standard recipes that I came up with. One is a spicy and one is terriyaki which is all soy with spices (and not my favorite but demanded by my neighbor who buys quite a bit). I agree it is too salty. I will have to experiment now with the egg and come up with a third flavor!! [p]Happy Egging
Sandra aka Jerky Junkie