Big MMikes Deer Jerky
by mike farmer
(st charles mo.)
start with 5# good, lean meat. I use back straps. Cut to 1/4 inch strips.
Add, pink cure, to instructions.
Add 2- cans crushed pinapple,
1-1/2 # brown sugar,
and 1cup of mccormicks cajun seasoning
Put in fridge 3 days, turn 2 times each day. put in smoker or oven. this will be dripping so use catcher. i use foil.
Add apple wood to smoker. 2 pieces hand size soaked in water over nite will do fine. Add 1/4 of wood each 1/2 hour for fine flavor. make sure smoke moves. Heating not over 200. I heat slow about 110.
testing jerky by bending a piece, when it cracks or splits, i take that piece off smoker place in clean paper bag untill all done. then add more mccormicks spice...shake.. hard.. store rest in freezer. this stuff goes fast! in 35 years EVERY BODY LOVES THIS STUFF...WHO TRIES IT EVEN PEOPLE WHO DONT LIKE DEER MEAT.
I ADD FRESH HABANARO PEPPERS TO MINE IN THE SMOKER FOR MY KILLER- HOT- JERKY I MADE THIS RECIPE . I CALL IT big mikes jerky.
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