Recipe Venison Jerky Big Deer


How To Make Deer Jerky (Easy Venison Jerky Recipe) Low Carb Yum

directions. Lay your meat out on aluminum foil and sprinkle it with salt. Take a tenderizer and beat the salt into the meat, or just take your fingers and massage the salt in. Doing this will make the finished product more tender. Next mix all of your ingredients in a bowl. Take your meat and let it marinade for a least 4 hours (works better if.


Recipe Venison Jerky Big Deer

While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. If adding peppers, blend the peppers with the marinade in a blender before adding to ziplock bag. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.


Sweet and Spicy Deer Jerky Recipe The Frugal Farm Wife Recipe

Cover the bowl, place in the refrigerator, and allow to chill for at least 12 hours and up to 48 hours. Be sure to mix it to coat all of the pieces a few times while marinating. Remove the meat from the marinade and discard the marinade. Using a paper towel, gently blot the pieces of deer meat dry.


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Instructions. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine the soy sauce, worcestershire, ground pepper, and curing salt in a bowl or ziplock bag and mix well. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew.


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1/2-1 tsp cayenne (adjust to taste) After thawing and rinsing the deer roast, trim as much fat and silver skin as you can from the meat. Fat spoils faster than meat and will shorten the shelf life of the finished jerky. Slicing WITH the grain = Chewy / Tough Jerky. Slicing AGAINST the grain = Less Chewy / Soft Jerky.


How to Make Deer Jerky in the Dehydrator Cracker Homestead Deer

Place your jerky strips in a single layer on your trays. Turn your dehydrator on to 165 degrees and dehydrate for 6-8 hours. The drying time will vary depending on the thickness of the slices. You want to check around hour 5-6 to make sure they are not over done.


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Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce, Worcestershire sauce, and liquid smoke flavoring. Heat until brown sugar has completely dissolved. Refrigerate marinade until cool. Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.


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The garlic powder and black pepper make it little spicy. 2. Black Pepper Jerky. It is a classic recipe of the deer jerky that comprises of double dosage of the spicy flavor of pepper from both, i.e., coarsely minced peppercorns over the top and broken peppercorns inside the recipe's marinade.


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Slip the blade of your knife, or bench scraper under a piece of jerky and transfer to dehydrator tray or follow these instructions for oven drying. Dry on highest heat setting (160º) for 6-8 hours until jerky is completely dry. Store in an airtight container for up to two weeks, or indefinitely in the freezer. Enjoy!


Easy Homemade Ground Beef Jerky

1 tablespoon red pepper flakes. 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!


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Directions. Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a.


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Spray the dehydrator trays with cooking oil to avoid sticking, then arrange the venison strips on the trays. Dehydrate the venison for 2 hours at 150 degrees, then for another 4 hours at 140.


Jerkyholic Original Ground Beef Jerky Finished Ground Beef Jerky Recipe

A delicious sweet and spicy deer jerky recipe packed with flavors of brown sugar, honey, smoked paprika, and spicy crushed red pepper. Try this recipe today! Home; Make Beef Jerky.. Dehydrate your deer strips in your oven or dehydrator at 160 degrees for 5-7 hours or until done. Enjoy your deer jerky!


Spicy Venison Jerky. Thinly sliced venison marinated in rich flavor and

Place marinade and meat strips in a large pot and bring to a boil. Let boil for 1-5 minutes, until meat registers 165 degrees F when using a calibrated food thermometer. Remove strips and drain on clean, absorbent towels. Arrange strips on dehydrator trays or cake racks placed on baking sheets for oven drying.


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Preheat your dehydrator to 160°F (71°C). Arrange the marinated venison strips on the dehydrator trays, ensuring they do not touch or overlap. Dehydrate for 4-6 hours, or until the jerky is dry but still pliable. Let the jerky cool before storing in an airtight container. Keyword deer, dehydrated, jerky, venison.


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Pack the mixture into a non-reactive (plastic, ceramic, stainless steel) container, cover and refrigerate for at least 24 hours, and up to 48 hours. How long you take it depends on your personal salt tolerance and on whether you plan on storing the finished jerky for months or not. If not, go less salty.