VENISON JERKY
This is the best jerky recipe I have found! You can use either ground venison or beef!
Provided by LANDRO23
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 5h25m
Yield 15
Number Of Ingredients 10
Steps:
- In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.
- Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
- When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 0.4 g, Cholesterol 51.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 14 g, SaturatedFat 0.7 g, Sodium 894.7 mg, Sugar 0.1 g
JERKY
From the Great Big Food Show
Provided by Alton Brown
Time 16h15m
Yield 4 ounces
Number Of Ingredients 8
Steps:
- Place the meat in the freezer for 1 hour, so that it will be easier to cut.
- Slice the meat with the grain as thin as humanly possible.
- Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)
- Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal bag, working out as much air as humanly possible.
- Lay bag flat in the plastic container and refrigerate for 3 to 6 hours.
- Remove meat from the brine and drain on cooling racks. Discard the brine.
- When the meat is dry place it inside Blo-hard 3000 and set fan to medium. Leave overnight or for at least 12 hours.
- If you don't find yourself in possession of a Blo-hard 3000, place strips directly on oven racks.
- Heat oven to lowest setting and use a blob of foil as a wedge to hold door ajar.
- Oven-dry overnight or until meat reaches a consistency of your liking.
- Store in zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy stuff starts to grow on it.
BEEF/VENISON JERKY
I finally wrote down the exact amounts I used to get some great tasting jerky! The cayenne pepper is optional as it does spice it up a bit. The kids love it and its better than feeding them twinkees.
Provided by Jim4227
Categories Wild Game
Time 7h15m
Yield 2-3 lbs.
Number Of Ingredients 9
Steps:
- Mix all ingredients. Pour over meat and mix well. Put it in the fridge overnight. I use a dehydrator and a jerky gun to dry the stuff as I've found this is the best way to make jerky. Usually takes about 7 hours to dry.
Nutrition Facts : Calories 2547.2, Fat 170.3, SaturatedFat 66.6, Cholesterol 771.1, Sodium 10079.4, Carbohydrate 24.8, Fiber 1, Sugar 17.9, Protein 215.2
DEER (VENISON) JERKY
Make and share this Deer (Venison) Jerky recipe from Food.com.
Provided by Ctraugh
Categories Lunch/Snacks
Time P2DT6h
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Take your meat to the local butcher and have it cut thin.
- You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
- Note: meat cut with the grain will be chewy, and against the grain will be tender.
- Combine everything but the meat in a large bowl and stir well.
- Marinate meat over night in the refrigerator, then drain.
- To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
- To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
- Turn at least once during drying.
- They are ready when the jerky bends without breaking.
- Let cool, seal tight, and refrigerate for long-term storage.
Nutrition Facts : Calories 101, Fat 1.8, SaturatedFat 0.7, Cholesterol 63.5, Sodium 922.8, Carbohydrate 1.7, Fiber 0.2, Sugar 0.5, Protein 18.5
BEEF OR VENISON JERKY
Make and share this Beef Or Venison Jerky recipe from Food.com.
Provided by Theresa Thunderbird
Categories Deer
Time 6h15m
Yield 3 pounds
Number Of Ingredients 10
Steps:
- Trim all fat from meat.
- Slice meat with the grain to about 1/4" to 1/2" thick.
- Place meat in the cool marinade and leave overnight, or for no less than 8 hours.
- Remove from brine and allow to air dry without rinsing.
- Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking.
- Use your favorite fuel for smoking.
- This can be put into a dehydrator for about 6 hours.
Nutrition Facts : Calories 271.7, Fat 0.2, Sodium 20166.4, Carbohydrate 35.8, Fiber 1.7, Sugar 26.2, Protein 20.4
BEEF OR MOOSE JERKY
A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours.
Provided by Richard Sasseville
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 13h
Yield 6
Number Of Ingredients 4
Steps:
- Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
- In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
- Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.
Nutrition Facts : Calories 1129.1 calories, Carbohydrate 117.6 g, Cholesterol 138.3 mg, Fat 50.5 g, Fiber 1 g, Protein 52.9 g, SaturatedFat 15.4 g, Sodium 7357.3 mg, Sugar 108.9 g
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