Deervenisonjerky Recipes

DEER JERKY

Deer Jerky image

A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches.

Provided by MIKE SHELTON

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time 16h30m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion salt
½ teaspoon salt

Steps:

Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 2.9 g, Cholesterol 48.2 mg, Fat 4.8 g, Fiber 0.1 g, Protein 13.6 g, SaturatedFat 1 g, Sodium 786.1 mg, Sugar 1.4 g

VENISON JERKY

Venison Jerky image

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

Ingredients

2 pounds lean ground venison or beef
2 ½ teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon hot pepper sauce
2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 ½ teaspoons barbeque seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
½ teaspoon pepper

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

VENISON JERKY

Venison Jerky image

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

Ingredients

6 lbs ground venison
1 1/2 teaspoons Morton Tender Quick salt
8 teaspoons table salt
2 teaspoons black pepper
2 teaspoons garlic powder (can use extra)
1 teaspoon cayenne pepper
1 1/2 teaspoons ground cardamom
3 teaspoons Accent seasoning
2 tablespoons liquid smoke

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

DEER (VENISON) JERKY

Deer (Venison) Jerky image

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

Ingredients

1 lb venison
1 teaspoon liquid smoke
1 tablespoon A.1. Original Sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup whiskey, i like seagram's 7 (optional)

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

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Category Jerky
Calories 166 per serving

Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze.
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