Looking for some venison jerky marinade recipes.

[boltons75]

My daughter got her first deer this year, and I promised her some jerky out of it. I've found plans to make an electric smoker with stuff I already have for casting, and I'm going to run it with my pid controller.

Looking for a basic tasty marinade, and what wood do find tastes best for smoking with.

[MaryB]

I like to keep it simple with a salt/black pepper brine, use some cure also. I follow the cure package instructions for a brine.

[KYShooter73]

I stole this from somewhere. I didn't smoke it, just dehydrated. It turned out very tasty.

3 lbs. Meat cut very lean. Slices should be 1/8 to 3/16" thick.
1/2 C. Worchestershire Sauce
1/2 C. Soy Sauce
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Black Pepper
1 Heaping Tsp. of Red Pepper
2 Tsp. Liquid Smoke

Place the sauce in a bowl. Individually dip the pieces in the sauce to be sure that complete coverage is achieved.In the end, the meat in a bowl should be just covered. Let meat soak in frig. 12 to 24 hours. Dry till there isn't a soft center to be felt.

[Shiloh]

1/4 C. Worchestershire Sauce
1/4 C. Soy Sauce Lite Sodium
1/2 C. Pineapple Juice
1 Tsp Ginger Powder (Or 2 Tsp. Fresh Ginger)
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Black Pepper
1/2 Tsp. Chipotle Pepper Powder

Adjust for taste. This is a Teriyaki type marinade that works well with beef and venison.

Shiloh

[Jailer]

This is one I recently found that I've had for quite a while. Got lost in the mix for close to 20 years. Taste great, but might want to add some cayenne or more black pepper if you want some bite.

4 1/2 tsp Tender Quick
4 tsp Teriyaki sauce
2 Tblsp Soy sauce
2 Tblsp liquid smoke
1 tsp Garlic powder
2 tsp season salt
3 lbs meat
1/2 cup water
2 Tblsp brown sugar
1 tsp black pepper

1/4 inch strips for the meat and instructions to "rinse real good before cooking" on the back of the paper.

Cook in oven for 8 hours 150 deg with door propped open.

[boltons75]

Thanks everyone, I will start building my smoker this week. So we will hopefully be smoking some jerky up soon.

[Jailer]

make sure your smoker is well ventilated so it will actually dry the jerky out. You'll likely have to have some sort of smoke generator as well since the low temps of the coils won't get hot enough to produce enough smoke from your wood chips. I made one out of hardware cloth and just lit one end to get it burning and blew the flames out and let it go. Takes about an hour or so to smolder from one end to the other.

[boltons75]

make sure your smoker is well ventilated so it will actually dry the jerky out. You'll likely have to have some sort of smoke generator as well since the low temps of the coils won't get hot enough to produce enough smoke from your wood chips. I made one out of hardware cloth and just lit one end to get it burning and blew the flames out and let it go. Takes about an hour or so to smolder from one end to the other.

So, what temp do you run yours at for jerky, and for how long?