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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