My brother made the best, but I never paid much attention to how he made it.
This weekend my son mentioned that since Bill died there was no Jerky. So, I got brother's stuff and I'll be experimentin' with marinades, rubs, and cook times.
If anyone has any ideas, let me know. I'm startin' this week and I'll keep everyone updated.
Get a large tupperware container and mix all the following real well before adding the meat
8 oz of liquid smoke [ 2 bottles]
1/4 cup worcestershire
2 cups of Moore's
1 cup of Coke
2 Tbsp paprika
3 Tbsp garlic salt
1 Tbsp black pepper
1/4 cup season salt
1/4 cup dry onion powder
This will cover approx 5-6 lbs + i let it marinate for a full 24 hrs. I put the meat in a collander + let it drain before i put it on the racks. I like mine hot, so i add red pepper. I have tweaked this recipe over the years to this final version. Everyone seems to like it, i hope you do as well...let me know if you have any questions 
Get a large tupperware container and mix all the following real well before adding the meat
8 oz of liquid smoke [ 2 bottles]
1/4 cup worcestershire
2 cups of Moore's
1 cup of Coke
2 Tbsp paprika
3 Tbsp garlic salt
1 Tbsp black pepper
1/4 cup season salt
1/4 cup dry onion powder
This will cover approx 5-6 lbs + i let it marinate for a full 24 hrs. I put the meat in a collander + let it drain before i put it on the racks. I like mine hot, so i add red pepper. I have tweaked this recipe over the years to this final version. Everyone seems to like it, i hope you do as well...let me know if you have any questions
I do it alot like Capt..... but on a smoker.
I'll get the temp below 200 and let it go a day or so.
Apache
If you aint tried deer jerky give it a shot
Made some last week, very good but a pain to cut up. I used a shoulder (not good for much else, but great jerky)
Apache,
whats your recipe for the jerky. I would like to try it, sounds really good
I found a marinade at the grocery store that was teriyaki and ginger. Use enough to cover the meat in a zip lock bag w/ a dash or two of liquid smoke, onion powder, garlic, black pepper. Let soak over nite, I use a Dehydrator and after placing the meat on the racks, I sprink some coarse grd pepper. After about 4hrs I alternate the shelves for another 4-5 hrs. *****Jerky seems to get better after a couple days in the frig.
GL Kemosabe and let me know how yours turns out.
Established in 1995,
Teriyaki (sp) or liquid smoke seem to be the key ingredient.
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