Tag Archives: Jerky Recipes

Pronghorn Antelope Jerky With Chipotles In Adobo

Making Homemade Jerky in the Dehydrator
Almost Ready

October 10, 2015

I am becoming a jerky aficionado, and I must say that so far this is one of the best jerky marinades I have tried. It makes me wonder if even an old shoe would taste good after hanging out in this for a while.

Long term storage does not seem to be a problem with this creation. It simply does not last that long in my house.

Kudos to Hank Shaw of Hunter Angler Gardener Cook. This man is a master wizard when it comes to wild game.

INGREDIENTS

  • 4 or 5 pound antelope roast
  • 1 cup soy sauce
  • 2/3 cup sugar
  • 1 cup sliced onion
  • 1 head garlic, peeled
  • 1 seven-ounce can of chipotles in adobo
  • Juice of 2 limes
  • 2 tablespoons salt

Cut meat into 1/4″ strips and place in a non-reactive bowl. Combine remaining ingredients into blender and mix well. Pour over meat and refrigerate for 36-48 hours, stirring occasionally. Dehydrate for 6-8 hours, or until done.

*I have also made jerky with this marinade from elk, deer, and now, mountain goat. I love them all.

Re-posted with Permissions. Thank You Hank!

Posted by Michael Patrick McCarty

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Pronghorn Jerky With Raisins and Madeira

Pronghorn Antelope

Incoming! Jerky On The Hoof

 

INGREDIENTS

  • 3-4 pound rump roast or similar cut
  • 3/4 cup Worcestershire Sauce
  • 3/4 cup Soy Sauce
  • 1 cup raisins
  • 3/4  cup Good Madeira
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 Tbsp Salt

DIRECTIONS

Cut meat into 1/4″ strips. Place remaining ingredients into blender and mix well. Then pour mixture over meat and refrigerate for at least 48 hours. Dehydrate for 8-10 hours, or until done.

Pairs nicely with the remaining Madeira, but then again, that’s the general idea.

Enjoy!

– Bear in mind that this jerky does not call for any type of added preservative. Refrigeration, or freezing,  is best for long-term storage.

Recipe by Michael Patrick McCarty