PEMMICAN-STYLE GROUND MEAT JERKY
I like to grind the meat and fat for this right before making the jerky, but any ground venison will do. You will want at least a little fat in the grind, however, because otherwise the jerky will be pretty crumbly and dry. If you don't use bacon, you will want to increase the salt to 25 grams. And if you have smoked salt, you will want to use it.
Provided by Hank Shaw
Categories Cured Meat
Time 4h20m
Number Of Ingredients 11
Steps:
- Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add them to the ground meat. Put the meat and cranberries in a large bowl and add all the remaining ingredients. Mix well with your (very clean) hands until everything comes together and starts to stick to itself.
- If you have a vacuum sealer, seal the mixture and set in the fridge for 24 to 48 hours. If you don't, pack the meat mixture into a lidded container and press some plastic wrap directly onto the surface and let it sit that way.
- The next day, separate the mixture into two or three chunks, depending on how big your jerky gun is. Pack it in and squeeze out lengths of jerky onto your dehydrator trays. Make sure they are separated from each other. Dehydrate at 150°F until the meat is mostly dry, but still chewy. If you don't have a dehydrator, you can smoke-dry it in your smoker, or in an oven set to "warm," with the door slightly ajar. In both of these cases, you want to keep the temperature as close to 150°F as you can.
- This sort of jerky doesn't keep as long as traditional jerky because of the fat content. But it will keep for several weeks in the fridge, and it freezes well.
Nutrition Facts : Calories 325 kcal, Carbohydrate 23 g, Protein 33 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 1358 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
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
PEGGI'S VENISON JERKY
I have been using this recipe for about 25 years now. I make about 60 pounds of it a year (starting weight). Everyone loves it. You can figure your dry weight on finished jerky is going to be a little over 1/3 of the weight you started out with. So, if you have 60# raw meat, you will end up with 20# + of dried jerky. The batch I...
Provided by Peggi Anne Tebben
Categories Meat Appetizers
Number Of Ingredients 16
Steps:
- 1. FREEZE MEAT WHILE STILL IN THE ROAST STAGE (RAW). THEN REMOVE FROM FREEZER & LET SLIGHTLY THAW. SLICE ON SLICER OR BY HAND TO 1/8"TO 3/16" THICK AGAINST THE GRAIN. IF YOU SLICE WITH THE GRAIN, IT WILL BE TOUGH & STRINGY.
- 2. MIX ALL OF MARINADE TOGETHER & PUT MEAT IN. AFTER ABOUT 30 MINUTES, I LOVE TO TASTE THE MEAT. IT IS CURED BY THEN. IT IS HEAVEN. DO NOT PACK MEAT TIGHT. I DO THIS PART ABOUT 7 PM & LEAVE OUT ON COUNTER FOR ABOUT THE NEXT 3 HOURS & WALK IN & STIR WITH WOODEN SPOON EVERY 30 MINUTES OR SO, TO MAKE SURE IT IS EVENLY DISTRIBUTED. MARINADE IN FRIDGE OVERNIGHT. DO NOT PACK TOO TIGHTLY.
- 3. NEXT MORNING,EARLY, WASH SINK OUT THOROUGHLY. PLACE SOME SORT OF DRAINER IN BOTTOM OF SINK. I USE A ROUND PIE COOLING RACK. POUR JERKY & MARINADE OUT IN SINK. NOW GO HAVE YOUR COFFEE WHILE YOU ARE WAITING ON JERKY TO DRAIN. PLACE ON DEHYDRATOR TRAYS & PLACE IN DEHYDRATOR.
- 4. I HAVE A BIG SQUARE DEHYDRATOR WITH 10 TRAYS & FAN. WHEN ALL TRYS ARE IN, LEAVE DOOR AJAR ABOUT 3 INCHES FOR PROBABLY 3 HOURS UNTIL MOST MOISTURE LEAVES. THEN CLOSE DOOR & CONTINUE DEHYDRATING. IF YOU DON'T DO THIS, IT WILL STAY WET ALOT LONGER. IT TAKES ABOUT 6 FULL HOURS . MEAT IS DONE WHEN IT IS DRY TO THE TOUCH & YOU BEND IT & IT DOESN'T FEEL RUBBERY, BUT DON'T OVER DRY, TO WHERE IT STARTS TURNING WHITE (SALT CONTENT). I THROW IT ALL IN A BIG STAINLESS STEEL BOWL & LEAVE OVERNIGHT TO FINISH AIR DRYING. THEN THE NEXT DAY, I VACUUM PACK IT IN 1/2# BAGS.
- 5. I MIX 7 BATCHES OF THIS UP IN ONE BIG CONTAINER & ADD 14# MEAT. DO NOT PACK TIGHT.
PEGGI'S LAYERED VENISON CASSEROLE
This hearty venison casserole has a consistency similar to a venison goulash. It may not win a contest for being the prettiest dish, but it's definitely a Blue Ribbon venison recipe. If you have a supply of venison, it's a delicious way to use it. The layers of potatoes and venison have just the right amount of seasoning and...
Provided by Peggi Anne Tebben
Categories Casseroles
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Brown ground burger, onions & celery together.
- 2. Add garlic powder & celery salt. Drain.
- 3. Grease or spray a deep casserole dish. Next, slice the potatoes about 1/4' thick. Add a layer of potatoes to the bottom of the dish. Salt & pepper them.
- 4. Next, spread 1/2 of the burger mixture on top of potatoes.
- 5. Now, add another layer of potatoes on top of that. Salt & pepper.
- 6. Put the remaining burger mixture on top of that.
- 7. Drain green beans really good. Place on top of the last layer.
- 8. Spread on sliced mushrooms next.
- 9. Mix soups together.
- 10. Spread on top of the last layer. Do not add any water to this, as it makes its own juice.
- 11. Run a fork down through casserole in about 4 different places, just so soups can seep down through it.
- 12. Cover with lid or aluminum foil. Bake at 350 degrees for about 45 minutes or until you can stick a sharp knife down through casserole and the potatoes are done.
- 13. Then add on the French fried onions and leave uncovered.
- 14. Bake another 15 minutes or until onions start to brown. Remove from oven and let stand, uncovered, for about 15 minutes before serving. **I serve this with homemade rye bread & it is a meal in itself.
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/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
VENISON JERKY
I got the recipe from my Dad. We have been making Jerky for several years now. It is a spicy but great recipe. Very inexpensive compared to the store bought stuff.
Provided by Luv-2-Camp Mary
Categories Lunch/Snacks
Time 15m
Yield 6 pounds of meat
Number Of Ingredients 9
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.
Nutrition Facts : Calories 720.2, Fat 32.5, SaturatedFat 15.3, Cholesterol 363.2, Sodium 3441.9, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 99.2
VENISON JERKY
Make and share this Venison Jerky recipe from Food.com.
Provided by Iowahorse
Categories Lunch/Snacks
Time P1DT6h
Yield 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1689.4, Fat 22.1, SaturatedFat 8.6, Cholesterol 761.6, Sodium 9694.1, Carbohydrate 11.8, Fiber 0.9, Sugar 4.5, Protein 209.8
More about "peggis venison jerky food"
SMOKED VENISON JERKY RECIPE - HOW TO MAKE SMOKED …
From honest-food.net
5/5 (13)Total Time 28 hrs 20 minsCategory Appetizer, SnackCalories 249 per serving
10 BEEF AND VENISON JERKY RECIPES TO SWITCH IT UP WITH
From wideopeneats.com
VENISON PIEROGIS RECIPE - HOW TO MAKE MEAT-FILLED …
From honest-food.net
10 BEST DEER VENISON JERKY RECIPES | YUMMLY
From yummly.com
PEPPERED VENISON JERKY - JERKYHOLIC
From jerkyholic.com
ELK OR VENISON JERKY RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mark CaseSteps 3Difficulty Easy
DIY VENISON JERKY | SURVIVAL FOOD | SURVIVAL LIFE
From survivallife.com
PEGGIS VENISON JERKY RECIPES- WIKIFOODHUB
From wikifoodhub.com
DINNER + BRUNCH MENUS — PECKISH PIG
From thepeckishpig.com
PEGGI'S CANNED DEER MEAT | RECIPE | DEER MEAT, DEER MEAT
From pinterest.com
10 BEST DEER VENISON JERKY RECIPES | YUMMLY
From yummly.co.uk
VENISON JERKY - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
VENISON JERKY RECIPE • THE RUSTIC ELK
From therusticelk.com
ONLINE MENU OF PEGGY'S COOKIN, JEFFERSONVILLE, VT
From menupix.com
10 BEST DEER VENISON JERKY RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love