Hawaiian Style Jerky Recipe #362878
I've been making deer and moose jerky with this recipe for years. My boys and there friends love it. It doesn't last long at home. Plus I take some to work and the guys really love it.
by Jim, good luck!
½ day | 1 hour prep
SERVES 16 -20 , 2 -4 pounds
- 5 lbs deer, moose or beef, no fat
- 5 teaspoons salt
- 5 teaspoons ground ginger
- 5 tablespoons brown sugar
- 1 1/2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 6 cloves pressed garlic
- 1 1/2 cups pineapple juice
- 1 1/2 cups dark soy sauce
- Mix last 8 ingredients together.
- Put meat into large ziplock bag or roaster.
- Add brine mix together cover and refrigerate over night.
- Next day drain brine
- Rinse meat in strainer with cool water.
- Pat dry with paper towel then put in dehydrator.
- Set temperature to 145 F for 1 hours.
- Then turn down to 125 F for 6-7 hours.
- Check jerky after 5 hours.
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5 stars