Beef Or Venison Jerky Recipe 395 Food

HOW TO MAKE DEER JERKY - VENISON JERKY RECIPE

Steps:

• Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood.
• In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt.
• Place meat in, and close bag.
• Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
• Preheat oven or dehydrator anywhere between 145 to 165 degrees F. If using regular oven, place a pan on the bottom of oven to catch drips, or line with aluminum foil.
• Place meat on racks so that they do not touch each other, and dehydrate for 5 to 7 hours or until meat breaks when trying to bend.

JERKY

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.

VENISON JERKY

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.

MONDO'S HOT & SPICY VENISON JERKY (CAN SUBSTITUTE BEEF)

Steps:

• Cut meat into strips and remove all fat.
• Add all ingredients into ziplock bag and shake well.
• Marinade for 8-24 hours.
• Place on dehydrator.
• Remove after fully dried and place into a clean ziplock.
• For the first 1/2 day keep bag slightly opened so any remaining moisture will evaporate.
• Share with friends and family!

BEEF/VENISON JERKY

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.

VENISON JERKY

Steps:

• Mix all ingredients together extremely well.
• Refrigerate for 3 days.
• Mix well once every day.
• Use a Jerky Gun to make strips and cook in a food dehydrator as directed by manufacture.

OZARKS STYLE JERKY (BEEF, VENISON, OR CRITTER) - LOW CARB

Steps:

• Mix Soy Sauce, liquid smoke, minced garlic, and (optional hot sauce) in large bowl. Set aside.
• Trim fat from beef. Discard.
• Slice beef into thin slices about 1-inch by 2-inches by 1/8-inch thick is about as small as I would go. Thinner slices dehydrate quicker!
• Add beef into marinate, stir, cover, and place in refrigerator.
• Periodically, about once per hour, stir beef and marinate. Marinate for 3 (minimum) to "whatever" hours. Longer marinating time equals more flavor. After about 12 hours, there is minimal change in flavor.
• Drain marinate from beef in colander.
• Place marinated meat slices on dehydrator trays. Try not to overlap the meat. Plug in dehydrator and follow manufacturer's instructions for drying time. (Convection dehydrators will require more time and trays will need to be changed. Forced air dehydrators may not require tray changes.).

BEEF OR MOOSE JERKY

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.

DEER (VENISON) JERKY

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.

BEEF OR VENISON JERKY

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.