Beefvenison Jerky Food

GROUND BEEF JERKY - GROUND VENISON JERKY

Steps:

• Combine all ingredients in a large mixing bowl.
• Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks.
• Dehydrate for 7-12 hours until dry and crisp.
• Store up to 7 days in refrigerator or freeze for longer storage.

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.

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.).

DEER (VENISON) JERKY

Steps:

• In a gallon sized ziplock bag, combine all ingredients. Allow mixture to marinate for at least 24 hours in the refrigerator (for best results allow 48 hours).
• Preheat oven to 150. Drain venison and pat dry with paper towel. Lay pieces across oven rack, small grill plates, or cookie rack (the idea is to not use a baking sheet, as the meat will take much longer to dry that way). Cook meat for 1-4 hours, checking every half hour or so to see if meat is dried. Feel free to use a dehydrator following manufacturer instructions.

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.

BEEF OR VENISON JERKY RECIPE - (3.9/5)

Steps:

• Marinate meat overnight. Cook in food dehydrator or oven on lowest setting. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break and there should be no moist spots. Store in an air tight container at room temperature for up to two weeks, refrigerate up to three weeks or freeze. Note: The cooking time will vary depending on a few factors including humidity, the thickness of meat slices and temperature setting.

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.

VENISON JERKY

Steps:

• Slice the meat when it is lightly frozen.
• The cuts should be long, thin and with the grain.
• Cut across the grain if you want more tender, but more brittle jerky.
• Trim off all of the fat.
• Marinate strips in a glass container overnight.
• You may substitute 2 cups of red wine for the corn whiskey and water.
• Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap.
• Cook at minimum heat (150F) for 6 hours.
• Leave oven door ajar to allow moisture to escape.
• Meat should be dark, dry and store jerky in a cool, airtight container.

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.