Beef Or Venison Jerky Recipe 395
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
HOW TO MAKE DEER JERKY - VENISON JERKY RECIPE
Many commercially prepared meat jerky contain sugar in the marinade. Making your own venison or beef jerky takes a bit of time but it is well worth it.
Provided by Lisa MarcAurele
Categories Snack
Time 8h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 183 kcal, Carbohydrate 2.5 g, Protein 28.4 g, Fat 5.7 g, SaturatedFat 2.1 g, Cholesterol 81 mg, Sodium 1313 mg, Sugar 1.5 g, ServingSize 0.2 recipe
MATT'S JERKY RECIPE
I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.
Provided by Mattey
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time P1DT2h35m
Yield 10
Number Of Ingredients 10
Steps:
- Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
- Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
- Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 5.5 g, Cholesterol 67.7 mg, Fat 5 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 1084.2 mg, Sugar 2.7 g
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
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