Buddy got a deer today, we'll be butchering it this weekend. I usually make a mild peppered and a hot peppered marinade. I've heard good things about a Dr. Pepper and jalapeno marinade which I think I'm gonna try. I also see there are bourbon marinades which, unless it's fantastic, would be a waste of bourbon. Anyone have any other suggestions to mix it up a bit? Not a fan of teriyaki.

Equal parts Dr Pepper, worchestershire sauce, and brown sugar, add a couple habaneros per quart, forget about the jalapeño. It’ll clear your sinuses but it’s delicious

   https://www.yummly.com/recipe/Korean-Bulgogi-Venison-Marinade-2261349

 

         jj

Deer? A tiny bit of salt and pepper and that’s it. Don’t go smearing stuff on wild game, that’s what store bought food is for 

i had some deer for breakfast Saturday morning. It’s nectar of the gods and needs no seasoning, the only reason salt and pepper ended up on there is because my wife woke up while I was cooking it and she intervened haha

33 minutes ago, TnRiver46 said:

Deer? A tiny bit of salt and pepper and that’s it. Don’t go smearing stuff on wild game, that’s what store bought food is for 

i had some deer for breakfast Saturday morning. It’s nectar of the gods and needs no seasoning, the only reason salt and pepper ended up on there is because my wife woke up while I was cooking it and she intervened haha

For jerky, not roasts or filets. I cook backstrap and tenderloins just like in your pic

18 minutes ago, slonezp said:

For jerky, not roasts or filets. I cook backstrap and tenderloins just like in your pic

Ah, gotcha. I whiffed on reading the title. I’ve never done jerky 

I've never made deer jerky, but I have made jerky out of beef cuts like London Broil. One marinade that works really well is Texas Pete's Sriracha. It had a nice "sweet heat" to it. It makes great Chili as well.

 

If you like a rub, Tony Chachere's Creaole Seasoning is great. Heck, Tony's is great on just about everything. You can even make a damp paste out of it.

My son and I make jerky almost weekly. We have gotten to the point we make the marinade off the cuff. We save the juice from jars of jalapeños, pickles etc and use that. Apple cider vinegar is also stellar, adds a nice taste. 

She is processed and in the fridge. 

On 11/3/2021 at 10:14 PM, VolFan said:

Equal parts Dr Pepper, worchestershire sauce, and brown sugar, add a couple habaneros per quart, forget about the jalapeño. It’ll clear your sinuses but it’s delicious

Curious. Why the sugar?

It helps pull water out and flavor in to the meat. I also think it gives a better texture than more salt-based marinades that can make it hard or brittle- pat as much marinade off as you can or it can get a little sticky.

On 11/3/2021 at 10:14 PM, VolFan said:

Equal parts Dr Pepper, worchestershire sauce, and brown sugar, add a couple habaneros per quart, forget about the jalapeño. It’ll clear your sinuses but it’s delicious

Did it without the sugar and added some onion powder, garlic powder, and black pepper. 1 batch with jalapenos and 1 with habaneros. Also made 1 batch each of my normal peppered and hot peppered. Sitting in the fridge now. I'll get them on the smoker tomorrow. 

I just read what I wrote - should’ve be 1 cup of brown sugar per 16 oz of Dr Pepper and 16 oz of Worcestershire- An equal amount would be waaaay too much.

@slonezp - how’d it come out?

Was busy today at the house in Wisconsin getting it ready for the winter. Got home at 5 and In 15 minutes, it will be 3 hours on the smoker and time to check. Did the jalapeno and habanero tonight and will do the peppered and hot peppered tomorrow after work. 

Fantastic!

I'm not sure what went into it but a friend made jerky with Carolina Reapers back when I ate red meat. It was great!

1 hour ago, slonezp said:

Was busy today at the house in Wisconsin getting it ready for the winter. Got home at 5 and In 15 minutes, it will be 3 hours on the smoker and time to check. Did the jalapeno and habanero tonight and will do the peppered and hot peppered tomorrow after work. 

Habaneros are my favorite peppers, tasty and decent kick. I would also try Scotch Bonnets. They are similar in heat but the Scotch Bonnets have a little sweetness, so they mix with sweet things well and that can be real good.

 

If you can find fatalii peppers, they have a citrusy flavor and a whole lotta heat. Finally the Trinidad Moruga Scorpion, people love or hate the flavor but I love it, Hot though so be careful!

9 hours ago, Boomstick said:

I'm not sure what went into it but a friend made jerky with Carolina Reapers back when I ate red meat. It was great!

Habaneros are my favorite peppers, tasty and decent kick. I would also try Scotch Bonnets. They are similar in heat but the Scotch Bonnets have a little sweetness, so they mix with sweet things well and that can be real good.

 

If you can find fatalii peppers, they have a citrusy flavor and a whole lotta heat. Finally the Trinidad Moruga Scorpion, people love or hate the flavor but I love it, Hot though so be careful!

Wasn't a huge kick to the jerky with either pepper. I could taste the flavor of the pepper.