There are a lot of alligators, deer, frogs, and snakes where I live. I am interested in making alligator, deer, frog and snake jerkey. Does anyone here have experience making alligator, deer, frog or snake jerky? Has anyone here tried it? I had alligator, deer, frog and snake jerky at the local exotic fair in New Orleans and I really liked it. Venison meet is really good. I bought some processed stuff off of the internet and it's heading towards me. Please share with me some recipes/spices for making a sweet, fiery cut of alligator, deer, frog or snake jerky.

I have only ever made beef jerky but have also tasted crocodile, emu, deer and kangaroo jerky. I don't think the crocodile would be to different from a gator, all were nice.

The way I made the beef jerky was just slicing it in to long strips, dipping in white vinegar (opens all the little hole in the tissue to let it soak up flavour) dipping in worsestershire (sp?) sauce. I then put it in the oven with the door left open for a couple hours. Worked great. Obvioously you can flavour it with whatever you want, or nothing at all.

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Recently while at the world's greatest grocery store, Jungle Jim's, I had the opportunity to pick up all kinds of crazy jerkies - ostrich, buffalo, deer, alligator, and a few other ones I can't recall at the moment. Actually most of them weren't that good.

Either way, here's a recipe for jerky.

11/2 lbs. very lean ground meat—(Any meat that isn’t fatty, including fish and birds. Avoid pork or bear.)
1/4 cup soy
1/4 cup Worcestershire sauce
1 tsp. Liquid Smoke
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper

And some other cool Native American-ish recipes. (http://www.backwoodshome.com/articles2/rohdenburg81a.html)

Thanks a lot for the help. Has anyone here ever made jerky without a dehydrator? I certainly do not have the nerve to actually go out and buy one. Share your experience.

I have also tasted crocodile, emu, deer and kangaroo jerky.

I have tried all of this, plus alligator jerky. It's all pretty similar. If you have successfully made beef jerky I would assume that it can't be that much harder...