Make it for deer camp, duck camp, or just snacks around the house. We try to always keep some around. Once you get the technique down, try experimenting with the recipe to customize it to your tastes. Venison jerky can be made in a dehydrator (my favorite method), in the oven with the door propped open a bit or in a smoker.
Well my recipe is A LOT of soy sauce and not that low sodium crap, brown sugar and red chili powder. Marinate for one night and stick on a dehydrator. If you don't have one try the attic but lay it out on a stick frame and turn daily. After a week or so its done. Tastes great with beef deer or elk.
What is the best beef jerky?
The two qualities of good jerky meat are low-fat content and low quantities of cartilage and ligaments. As such, the four best types of beef meat to use for jerky are pectoral meat; the eye of round steak; London broil and flank steak.
What are the best beef jerky recipes?
Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
Can you make jerky in a dehydrator?
Making jerky is easy with a food dehydrator. For jerky using strips of sliced meat, tofu, or kombucha scobys (yes, you can do that!), the plastic or metal trays in the dehydrator are typically sufficient.
Deer Jerky Recipe
Old Fashioned Jerky Recipe from "The Nitty-Gritty of Smoke-Cooking" 1 cup curing salt 1/2 cup sugar 4 tablespoons black pepper 1 teaspoon liquid garlic - optional
For that, we need to make something that we can call a regular deer jerky marinade. It requires three pounds of fresh venison, two minced garlic cloves, one large diced onion, one teaspoon of ground pepper and one teaspoon of liquid smoke, and in the end one cup of Worcestershire sauce and one cup of soy sauce as well.
This is my Buddy's go to deer jerky recipe every year after we harvest a couple bucks during hunting season. He was nice enough to give me the recipe to share with you guys, so I named it after him. Jimmy's Teriyaki Deer Jerky! Making deer jerky So after processing our deer, I kept a couple of roasts to make jerky out of. One of the first recipes I made this year was this deer jerky.
Step 1. 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.
Smoke the venison for 3 to 4 hours. It should be fully dry but still pliable. If your smoker cannot get below 180 degrees, you can opt to smoke for 1 hour to impart flavor, then switch to a traditional dehydrator set at 145 to finish. This will prevent the jerky from becoming bitter or too brittle.
Simple and Delicious Deer Jerky Recipe
Smoky Flavored Deer Jerky This is an easy recipe that gets its smoke flavor from the addition of liquid smoke. A few simple ingredients is all it takes to make this ground deer jerky recipe. 5 pounds ground deer meat 4 teaspoons canning salt 1 1/2 teaspoons Tender Quick® 1 cup soy sauce 1/2 cup dark corn syrup 2 tablespoons liquid smoke
Grilled Venison Heart with Peppers and Onions Hunter, Angler, Gardener, Cook. dried oregano, elk, ground black pepper, worcestershire sauce and 7 more.
Old Fashioned Jerky Brine This is a recipe that contains nitrates, originally used for curing jerky, though they are more commonly used for other purposes such as making bacon, ham or corned beef. It does take some time for the nitrates to fully penetrate the meat, so this jerky brine needs to marinate the meat for around 8 to 10 hours.
In a container, combine soy sauce, worchestershire sauce, meat tenderizer, seasoned salt and black pepper. Marinate overnight. Season strips with garlic and onion powder. Lay strips on oven rack. Cook for 6 - 8 hours at 150°F. Store in airtight container. Jerky will keep up to 2 yrs. WordPress Recipe Plugin by EasyRecipe.
In either case, beef jerky still is made the old-fashioned way by either dry salting or brining in a very hard salted water. Then it is simply hung up or laid out to dry; however, a jerky using this type of formula is not very palatable, and there now are a variety of recipes that make this a very tasty snack.
The Best Ever Venison Jerky Recipe for Snacking
6. Arrange the meat in a single layer directly on the grill grate. For extra spicy jerky, sprinkle with more cayenne pepper, red pepper flakes and black pepper. Add A Note.
Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. To treat the meat, freeze a portion that is 6 inches or less thick at 0ºF or below for at least 30 days. Freezing will not eliminate bacteria from the meat.
1 · This old fashioned deer jerky recipe is easy to make - even without a dehydrator! Recipe by Frugal Farm Wife. 2.3k. 10 ingredients. Condiments. 2 tbsp Liquid smoke. 1 Dash Of hot sauce. 1/3 cup Soy sauce. Baking & Spices. 1/4 tsp Pepper. 1 tsp Salt. Liquids. 1/2 cup Water. Other. Air bake pans ; I'm from an old Arizona Ranch family.
1 cup water. 2 tablespoons worcestershire sauce. 2 tablespoons hickory smoke. 2 tablespoons liquid smoke. Garlic salt, to taste. Lemon pepper, to taste. Black pepper, to taste.
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Basic Venison Jerky
Ingredients To Make Venison Jerky Recipe. To make this deer jerky recipe, all you need are 8 simple ingredients and a dehydrator (or oven). Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe. Quick Tips: Swap out the soy sauce for coconut aminos.
Place thawed meat into container and cover with ingredients. Mix well. Marinade overnight. To cure: string one end of meat on metal rod (allow airspace between each strip). Let hang to drain off excess liquid. Hang from top of oven. Bake at 200 degrees for 6 to 8 hours. Take thinner cuts out as cured.
Cut meat intro strips. 2.Mix ingredients. 3.Marinade meat, covered, in fridge over night. 4.Place on foil in 200 degree oven with the door propped open until pliable.
Old West Beef Jerky: 8 Lost Recipes. Basic Brine Recipe: Two cups of salt 1 cup of sugar, 1 tsp. ground black pepper, 1/2 tsp. ground cloves, 1/2 tsp. of garlic powder 1/2 tsp. of turmeric powder. Other herbs and spices may be used according to availability and tastes. The only ingredient that is absolutely essential is the salt.
This is a real basic, old fashioned jerky recipe. Very peppery taste. Per pound of meat: •1½ tsp pickling salt •¼ tsp Prague Powder #1 (curing salt) •¼ tsp coriander, ground •¼ tsp onion powder •½ tsp garlic powder •1½ tsp ground black pepper •1½ tsp granulated sugar •½ cup cold water
OLD SCHOOL STYLE BEEF JERKY RECIPE
Fry the bacon until done, but not crisp. Pour beans, bacon, onion and garlic into large pan and mix. Simmer for 15 minutes a combination of the mustard, vinegar and brown sugar. Pour the liquid over the beans and bake at 350 degrees for 1 hour. Mix the beans a couple of times during the cooking process.
The goal is to cook the food at the same time it is being flavored with smoke. It is still cooked much longer than grilled meats, in lower temperatures, but hot enough so that the meat cooks very slowly, making it tender enough to fall right off the bone and melt in your mouth. Cold smoking: Processed at less than 100 degrees F.
This old fashioned deer jerky recipe is easy to make - even without a dehydrator! Essen Food Homemade Sausage Recipes Homemade Jerky Meat Recipes Jerky Recipes Cooking Recipes Venison Jerky Recipe. This Tried-and-True Venison Jerky Recipe Will Hit the Spot.
Teriyaki Smoked Venison Jerky Recipe. Venison is like elk in that it is very lean. The recipe here uses wine and sugar to break down the muscle fibers. If you are feeling adventurous, you can grind the venison (or buy it ground), marinate it, and form it into thin, flat strips to make a softer jerky.
Allow a piece of jerky to cool for 5–10 minutes then bend the jerky at a 90-degree angle. If any moisture is squeezed out, the jerky needs more drying time. If properly dried, the jerky will almost fray where it’s bent and not crack or snap. Chew Test: After bending the jerky and everything seems okay, give the jerky a chew.
Old West Beef Jerky : 6 Steps (with Pictures)
This yields 2–3 trays of jerky, or about 1/2 pound, when dried. Double the recipe for more jerky. Add a few dashes of cayenne pepper for an added kick. Jerky Marinade Use for beef, venison, or other game meats. Ingredients list: 4 Tbsp soy sauce 4 Tbsp Worcestershire sauce 1 Tbsp tomato sauce 1 Tbsp grated ginger root (optional)
Peel and grate enough ginger to create 5 tablespoons. To slice the beef, begin by putting the meat in the freezer for an hour or two to stiffen it and make it easier to cut. Cut the meat in disks about 1/8 to 1/4" thick. Strive to make them uniform in thickness.
The porcini powder in this recipe is made by grinding dried porcini in a coffee grinder. You can buy dried porcini in most supermarkets. Or you can skip it. As for the meat, while it is a duck jerky recipe, it will also work with any skinless goose breast, or with venison, elk, antelope, goat, lamb or beef.
Asian Style Jerky (recipe for 4lb of meat) Combine the above ingredients in a mixing bowl and whisk. Pour the marinade over 4lbs of sliced jerky meat in a zip lock bag. Work the marinade around the meat and refrigerate overnight. The final recipe is for a Sweet and Spicy Sriracha flavored marinade.
Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 minutes.
Old West Beef Jerky: 8 Lost Recipes
My new favorite beef jerky recipe! Sliced top round marinated in with a sweet and spicy marinade that is SO addicting. The jerky is perfect for a road trip or camping trip. Best Beef Jerky. Homemade Beef Jerky. Charcuterie. Jerkey Recipes. Beef Jerkey. Deer Recipes.
That leads to one of deer hunting's most perfect snack options, the beef jerky products made by Old Trapper, the Oregon-based company founded in 1969 that is one of America's leaders in making tasty and nutritious jerky products like the company's time-honored Old Fashioned Beef Jerky in the clear 10-ounce packaging.
A traditional 1800's American version of this dried delicacy is brined jerky. Brined jerky uses very few special ingredients, and can be smoked in a cool smoker or dried in a dehydrator. Recipe: 5 pounds lean red meat (Venison actually works really well) trimmed and cut into 1/4 inch thick strips (cut longways with the grain of the meat)
Jerky - Marinate. Wet Cured Ham - Jambon De Paris Style. Bologna - Mortons. Kielbasa -Smoked. Wild Boar Pan Sausage. Bologna - Trail. Kielbasa - Fresh. Snack Sticks - Zachs. Boudin - Liver & No Liver.
Remove the rack from the oven and cover it with foil. Preheat the oven to 180ºF. Place the strips of meat on the foiled rack, making sure the strips are flat and not touching each other. Place the rack in the center of the oven. If using two racks, be sure to rotate halfway through cooking.
Making jerky the old fashioned way?
Salt and sugar have the same preservative effect in jerky as they do in old-fashioned home-cured hams and bacon. The dryer and more heavily seasoned the jerky, the better it will keep, but I would still try to use it up within 6 months. pemmican: Real old-time pemmican was made by the pioneers from lean portions of venison, buffalo, or other meat.
What better way to celebrate having made it to 37 weeks than with the Peach Pecan Muffin recipe I made while sitting on a bar stool just a couple days after going into labor at 34 weeks. I’ve experienced a lot of Braxton Hicks contractions throughout both my pregnancies and they’ve never worried me. They’re inconsisten
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