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Miscellaneous => Miscellaneous => House Cooking Recipes => Topic started by: armedhippie on December 17, 2015, 03:12:14 PM
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This recipe was tweeked by myself but turned out great, so I thought it is 1 to write down and use again.
Soy Vay Veri Veri Teriyaki Deer Loin Jerky:
Marinade ingredients:
Soy Vay Teriyaki Marinade and sauce ( any teriyaki sauce or marinade would work but I highly recommend this brand. You could saute any veggie or meat or tennis shoe in this stuff. It has the added flavor of toasted sesame seeds.)
The next dry ingredients, I added a dash to a teaspoon but in a pinch....The bottled marinade would probably stand well on its own, its that good)
Garlic Powder
Onion Powder
Ground Ginger
Ground Pepper
Soy Sauce 2Tbs or more ( the marinade has soy sauce in it already so watch the salt I put about 2 tbs and it wasn't to salty)
2 teaspoons to 1 table spoon liquid smoke ( adds great flavor but go easy...to much will add a bitter flavor)
Brown Sugar ( mix it in marinade 1st to make sure it dissolves. I used 2 Tbs and didn't think it was to sweet...but I like sweet and Teriyaki is sweet already)
A lil water to thin it down a bit. You can adjust this to adjust the streght of the flavor.
EDIT: The next time I use this, I'm gonna add about 2 teaspoons of crushed Red Pepper to add some heat to the sweet. If you like hotter/spicier jerky, I suggest adding this and a lil more black pepper
The Meat:
I used the Back straps aka loins from a 2 1/2 yr old Doe but the Hind muscle would work great as well. If you don't have any venison....A beef roast would work fine. Unlike any other time you cut up meat...you want to cut with the grain and not against. This gives the jerky that "chew" we all love. If you end up cutting against the grain thats OK...it just might end up being a lil brittle but will still taste great.
Slice pieces 1/4 to 3/8 thick. The thinner pieces will just be done faster. ( A shout out to bbush for a tip on making sure to rotate around the thick to thinner pieces to figure out whats done first.)
Mix meat and marinade together in a plastic storage bag ( for ease) or a covered bowl for at least 12 to 24 hours. The meat should be well coated to covered.( whoosh 'em around a few times to keep the marinade even.)
When looking into this, times and Temps were all over the board from 4 hours to 12 and temps from 140 to 200 degrees. Here is what worked for me...
I used a Red Head adjustable temp Food Dehydrator. Some dehydrators have a set temp so refer to the booklet for proper times. I set mine at 150 degrees for 10 hours and it worked for me. with some of the thinnest pieces coming off after 6 hours and honestly most was good after 8-9. I rotated the trays from top to bottom every 1 1/2-2 hours. After about 5 hours I flipped the pieces over because where they were in contact with the trays, was still moist.
This will work on the lowest setting in your home oven but time will be closer to 4-6 hours. Keep the door cracked to keep temp lower.
Fellas I wouldn't have shared if it didn't turn out great...I'm having to hide it from the kids...and myself Give it a try and post your results up here. Feel free to tweek the ingredients....I would :))
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drool2
Pics!!
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X10 on the Soy Vay Teriyaki Marinade and sauce that stuff is the bomb, I use it on everything when grilling just brush it on boneless pork chops, chicken wings, you name it a few minutes before you pull it off the grill.......don't need to marinate if you don't have time, but a little goes a long way..........you have been warned!
Thanks for the recipe Hippie I got whitetail in the freezer begging to try this!!
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Yum, reminds me that I should make some venison jerky soon! Looks like a good recipe!
If I wasn't going out of town this weekend, I would make some tomorrow!
John Galt
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I don't have any pics of that 1st batch but it was so good, I've been digging around the freezer and found a 1-1 1/2 lb buck loin roast and marinaded for over 24 hrs and put it on bout 7 hours ago. Same recipe but left out the brown sugar this time but added Smoked Sea Salt. ( reminds me I forgot the 2 tsps liquid smoke in the first write up, I'll edit it)
I had plenty of room between each piece this time since I wasn't drying much and its done much faster. Been 7 hrs and I'm calling done. My 10 hr batch was 5 trays packed fairly tight, this batch was only 2 trays spread out.
You can see the toasted sesame seeds.
(http://i830.photobucket.com/albums/zz228/armedhippie/deer%20jerky%20003_zpsxmrxjxii.jpg)
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:o
Seriously looks like you know what your doin. :)
Can I ise this recipe with beef? If so, what cut do I buy?
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drool2 drool2 Uuummm deer jerky.. almost licked my monitor rofl
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chuckles1 GM you monitor licker!
:o
Seriously looks like you know what your doin. :)
Can I ise this recipe with beef? If so, what cut do I buy?
Thanks man. I'm gonna try this 1 with beef as well. You wanna use a lean cut of muscle roast like a top round or bottom round roast. Those should be good and lean but trim as needed. The marinade should tenderize but I'm gonna mess around with the recipe and see if I need to add a meat tenderizer.
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Dang it hippie that looks good, made me go get into my stash!!! I'm gonna try this, sounds great.
Thanks hippie!
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Looks delicious AH, and thanks for sharing! Now I wish I had the time to make my own batch, but it will probably have to wait till after the holidays.
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Before I try something I usually like to sample it first. I think that is only logical. When will they arrive? :)
Thanks for sharing!
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I just got home and have a package here from AH. :o
dance2
Lets test this stuff deer stuff out.
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Oh man... I scerd. rofl
It dont smell like any jerky im familiar with. :o
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chuckles1 GM you monitor licker!
GM is a monitor licker?! :o
(http://i1191.photobucket.com/albums/z475/phosphorus32/Monitor%20Lizard.jpg) (http://s1191.photobucket.com/user/phosphorus32/media/Monitor%20Lizard.jpg.html)
Sounds like good stuff AH! I've never had venison jerky drool2
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Send it to me.... drool2 drool2 drool2
Oh man... I scerd. rofl
It dont smell like any jerky im familiar with. :o
Love me some Bambi jerky... Call it karma, they destroyed a car of mine, so.. I kill'em and eat'em. thumb1
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Dang... this is good stiff right here! Deer def taste dif for sure, but I think I can get used to it. :)
Thanks Hippie! Now I can mark that one off the list and know what you guys are talkin about. Like Im one of the club! or something. :P
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Wait.... why does muh mouf feel funnwdndndnfodbdkdkdjdkdkddcsjmbcscscjskcsßscksbcksjbcljsbclbsbusvsykykdkysyskykdkddkdnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnmnnnnnnnnnnnnnnnmnnnmnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnm
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Wait.... why does muh mouf feel funnwdndndnfodbdkdkdjdkdkddcsjmbcscscjskcsßscksbcksjbcljsbclbsbusvsykykdkysyskykdkddkdnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnmnnnnnnnnnnnnnnnmnnnmnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnm
OH, no... he sent you the cheapest part of the deer didn't he.. deer balls, seriously, there under a buck..
rofl rofl rofl2 rofl2 chuckles1 chuckles1 rofl rofl rofl :)) thankyou1
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Dang... this is good stiff right here! Deer def taste dif for sure, but I think I can get used to it. :)
Thanks Hippie! Now I can mark that one off the list and know what you guys are talkin about. Like Im one of the club! or something. :P
Your very welcome, Glad to do it. thumb1 Sounds like I'll need to send Phos some when I do another batch. For you fellas that's had deer jerky before....the venison "virgins" are at the front of the line :)) Hopefully another deer will come my way before the end of the season and cash willing...I wouldn't mind sending a lil care package out to any1 that wants 1. I know GM will want some rofl
LC I wanted to put some silica gell packs in with it but....all I had have had contact with lead. Hopefully it didn't acquire a "gamey" smell to it...cuz it didn't have any when I sent it but just had a bite that was stored on top of the fridge and it had a lil bit. Hope you enjoyed it and glad ya got to check it off your list.
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Maybe a tad gamey but that just may be because its deer and I'm a deer virgin. :))
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lol That's probably it. I've been eating deer so long, I don't even a notice when its just a lil bit. Its very close to grass fed beef. If you've had real pasture fed, grass fed beef it tastes different than regular beef. Now that second batch I did was with a 3 1/2 year old Buck...now its flavor was definitely more pronounced. What I sent you was from a Doe.
Unless I'm having a nice thick ribeye or a hamburger....I rarely eat beef any more. Deer burger is great in anything that calls for burger. The best part is , you don't have to drain the grease...cuz there is none. Matter of fact you have to add a lil grease when cooking to keep it from scorching.
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It def tasted dif then beef... Dunno if it went a little funky in the mail, but it was still good. Im likely VERY used to beef.... Deer virgin!
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Nah... I don't think it went funky in the mail. It was damn good, and I still have half left for the holidays. :). I tried to get my vegetarian wife to eat some but she wasn't having it. rofl
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We're gonna have to get some fresh raw deer your way, so you can try it straight up. The flavor can vary wildly depending on age, buck/doe, time harvested, hung to bleed or not, aged, or 1 way I like to process it ...by brining in salt water. Now don't get me wrong...I enjoy the heck outta some beef but deer is so healthy when compared. The fat content is super low ( I trim all fat off anyway cuz thats where most of the "gamey" flavor comes from) and no Bovine growth hormone, antibiotics and such. Hardcore hunters will generaly prefer deer steaks but its hard to beat a nice fatty beef ribeye...Yummm. I will usualy cut just a few steaks from the loin. I used to do roasts but the burger will get used up before them.
1 of the most gamey meats I've had was wild hog....but we don't have them here (YET) and don't have much experince with how to cook and process it. I've heard they can be fantastic. I've also had some deer that was so gamey that it was hard to eat. Just shows how much wild game can vary compared to regulated practices with beef.
As for the wifey....Play up the health aspect of the deer, organic free range and the fact that they can and will overpopulate themselves which leads to a slow death. I've gotten quite a few veggies to try deer that wouldn't touch beef with a 10 ft pole thumb1
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Laff... She aint eating ANY meat.
I had her look into dif beef cuts to buy and make jerly, but its looking like it wont be cost effective and I may as well just buy it. >:(
Beef is like 3 times higher then it was a few years ago... Whats up with that!?!
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Oh... Wild hog is everywhere down here. John Galt was just asking be about it. A guy I knew a few years ago gave me some chops that were soaked in milk as part of the process to eliminate the gamey taste. Tasted just like a store bought chop to me!
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Yeah its crazy how high beef has gotten. Ground beef has got up to $3.59 a pound here. Its going back down now though. Calfs last year were bringing 3x the amount at the stock yards but have started back down so shouldn't be long before we see the meat cost go back down to match.
Soaking in milk or butter milk is a great tip for anything a touch strong. My mom turns old catfish into something great to eat with a soak in butter milk and a pinch of ginger before cooking. ( No offense to all the catfish lovers out there but I just aint into it)
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Oh really?
Catfish is the only fish I will eat... Battered and fried of course.
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Oh really?
Catfish is the only fish I will eat... Battered and fried of course.
Yeah it blew my mind, when I saw on the news, that catfish is the number 1 eaten/bought fish in the U.S. I grew up eating tons of different fish and catfish on the table meant that we were hurtin' ,getting desperate even rofl But some people around here, that's all they want. So Pop's never had to worry about giving it away. He has had me cleaning catfish all summer just to give away, cuz they were really bite'n this year.
I prefer a nice white, flaky fish myself. Freshwater: crappie, walleye, and every1's favorite...striper aka striped white bass. Saltwater: flounder, whiting, seatrout (not my fav) and puppy drum aka red drum. Now my favorite hands down saltwater fish....a good and ugly ole puffer fish ( completely different species of blowfish than the infamous puffer fish thats toxic and eaten in japan)
Of course I prefer all the above breaded and pan fried but love battered and deep fried as well. Occasionally will do a baked or good ole fashioned campfire cook in tin foil.
Granted store bought farm raised catfish is much milder than wild. We have Channel cat, big Blue cat and Mud cat around here ( they get stronger in flavor in the same order). Mom can soak in butter milk with ginger and even turn mud cat into good eating.
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Yeah.... Me thinks I like the mild taste because the 'fishy' taste dont jive too well with mem. rofl
My mom and sister when I was a teenager used to cook salmon in the oven and I had wear a respirator! sick1
Shrimp also.... You can keep that scampy crap. Heavy beer batter and I can eat a bucket full. (All you can eat shrip) at red lobster hates when I show up.
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I'm with ya on the salmon. I know its a popular fish, but its about the last thing I would pick. Now it might be different if I was catching it myself but any other time...no thanks.
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Im like that with anything having that 'fishy' smell/taste. I think I just horked a bit in my mouth as a matter of fact. Im sure I can make due if I was stranded on an island, but damn. Hork reflex in full effect just thinking about it. Like those fish oil pills and belching up that nasty taste all day... Whats up with that!?!
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Im like that with anything having that 'fishy' smell/taste. I think I just horked a bit in my mouth as a matter of fact. Im sure I can make due if I was stranded on an island, but damn. Hork reflex in full effect just thinking about it. Like those fish oil pills and belching up that nasty taste all day... Whats up with that!?!
In decaying fish the primary offensive odors and flavors are due to polyamines. Included in this series of chemical compounds are a couple with very descriptive names, cadaverine and putrescine sick1
That said, I love fish, especially fresh salmon, smoked salmon, sturgeon, rainbow trout, walleye, ahi ahi, mahi mahi, ono, sushi and sashimi of just about any type, ... drool2
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You forgot horki horki and a Humuhumunukunukuapua. rofl
J/K. Dif strokes for dif folks.
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rofl LC " I'd like a order of horki horki with a nice warm sake please"
Phos I'm with ya on smoked salmon for the most part but raw and/or cooked ...not a fan at all. I grew up catching and eating rainbow trout from the creeks ( no lake trout) and gotta admit I like the farm raised better. :-[
Now sushi.....MMMMMMM I jump on it any chance I get. And sashimi grade tuna loin....It aughta be a crime to get that stuff near heat enough to cook it. The 1st time I bought a pound of it myself and sliced real thin and maybe/maybe not dipped in a lil soy sauce....I was changed!
A LOT of people still believe that all sushi is just raw fish. ( I don't blame 'em, if you haven't been exposed to it, the media plays the raw fish angle up) You just mention the word sushi and people around here turn up their nose and make a face. I'll turn 'em on to a run 'o the mill ole california roll ( a lil avocado, cucumber, carrot and rice wrapped in nori), and it changes their mind....then WHAM hit 'em with a lil smoked eel roll, maybe some octopus and before you know it I can get 'em to try a lil of the Nigirizushi with raw tuna. Still don't care for the salmon this way though.
I'm still really, really wanting to try uni....but nearest sushi chef is an hour an 1/2 away, and I've never seen it prepackaged before.
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We're gonna have to get some fresh raw deer your way, so you can try it straight up. The flavor can vary wildly depending on age, buck/doe, time harvested, hung to bleed or not, aged, or 1 way I like to process it ...by brining in salt water. Now don't get me wrong...I enjoy the heck outta some beef but deer is so healthy when compared. The fat content is super low ( I trim all fat off anyway cuz thats where most of the "gamey" flavor comes from) and no Bovine growth hormone, antibiotics and such. Hardcore hunters will generaly prefer deer steaks but its hard to beat a nice fatty beef ribeye...Yummm. I will usualy cut just a few steaks from the loin. I used to do roasts but the burger will get used up before them.
1 of the most gamey meats I've had was wild hog....but we don't have them here (YET) and don't have much experince with how to cook and process it. I've heard they can be fantastic. I've also had some deer that was so gamey that it was hard to eat. Just shows how much wild game can vary compared to regulated practices with beef.
As for the wifey....Play up the health aspect of the deer, organic free range and the fact that they can and will overpopulate themselves which leads to a slow death. I've gotten quite a few veggies to try deer that wouldn't touch beef with a 10 ft pole thumb1
One big effect on taste is the deers diet, you can tell a farm feeding deer eating field corn, soybeans and alfalfa from a deep woods deer eating bunches of acorns. Now another difference is how fast you gut it and skin it followed by how fast you chill it, the faster you can process it and chill it, the better off you are. Even a delay of a few hours in some slightly mild temps can have a taste difference. One reason I never liked hunting in warmer temps, spoilage sets in real quick.
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One big effect on taste is the deers diet, you can tell a farm feeding deer eating field corn, soybeans and alfalfa from a deep woods deer eating bunches of acorns. Now another difference is how fast you gut it and skin it followed by how fast you chill it, the faster you can process it and chill it, the better off you are. Even a delay of a few hours in some slightly mild temps can have a taste difference. One reason I never liked hunting in warmer temps, spoilage sets in real quick.
+1 Ooops :-[ I'd say those are the 2 MOST important effects on a deer's taste. Can't believe I left that out. Completely forgot. Good call GM thumb1
Like how bbush was saying the other day , how even in the middle of a hunt, He would hop down out of the stand just so he could get to a downed deer and go ahead and gut it. Then even prop the rib cage open to allow for the cavity to cool faster. IIRC even if you haven't nicked any of the innards, the chance of tainting the meat, even if the meat is still safe, goes up the longer their in. Also would explain for some of the more gamey taste.
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Im with you guys on the tuna talk! If I were ever to catch a nice yellowfin, I think I might eat it like a cob of corn! MMMM. Also, salmon is my least favorite fish to eat, but it is perhaps the most fun to catch (freshwater). Kind of a bummer to not like salmon and bring 50 lbs of fillets home from a trip, so I learned how to cook it a few different ways. I can't stand the "salmon" taste, but blackened salmon and firecracker salmon is yummy! Also, I smoke salmon and it comes out of the smoker tasting like honey baked ham. Even people that don't eat fish cant get enough of my smoked salmon!
As far as deer go, in NE Wisconsin, all of them eat corn. There are corn fields all over. But if you are unlucky enough to shoot one thats been in a cedar swamp eating, I doubt you would ever eat another deer again...yuck. I also agree that field care and procedure make a huge difference.
armedhippie, I have some venison and beef marinating in your recipe right now..going on the dehydrator soon! Now I just wish my home brew beer was finished! MMMM Homemade beer and jerky.... :)
John Galt
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rofl LC " I'd like a order of horki horki with a nice warm sake please"
Phos I'm with ya on smoked salmon for the most part but raw and/or cooked ...not a fan at all. I grew up catching and eating rainbow trout from the creeks ( no lake trout) and gotta admit I like the farm raised better. :-[
Now sushi.....MMMMMMM I jump on it any chance I get. And sashimi grade tuna loin....It aughta be a crime to get that stuff near heat enough to cook it. The 1st time I bought a pound of it myself and sliced real thin and maybe/maybe not dipped in a lil soy sauce....I was changed!
A LOT of people still believe that all sushi is just raw fish. ( I don't blame 'em, if you haven't been exposed to it, the media plays the raw fish angle up) You just mention the word sushi and people around here turn up their nose and make a face. I'll turn 'em on to a run 'o the mill ole california roll ( a lil avocado, cucumber, carrot and rice wrapped in nori), and it changes their mind....then WHAM hit 'em with a lil smoked eel roll, maybe some octopus and before you know it I can get 'em to try a lil of the Nigirizushi with raw tuna. Still don't care for the salmon this way though.
I'm still really, really wanting to try uni....but nearest sushi chef is an hour an 1/2 away, and I've never seen it prepackaged before.
^THIS you named a couple of my favorites drool2