Ozarks Style Jerky Beef Venison Or Critter Low Carb Recipes

GROUND BEEF JERKY - GROUND VENISON JERKY

Steps:

• Combine all ingredients in a large mixing bowl.
• Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks.
• Dehydrate for 7-12 hours until dry and crisp.
• Store up to 7 days in refrigerator or freeze for longer storage.

HOW TO MAKE DEER JERKY - VENISON JERKY RECIPE

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.

SWEET AND SPICY VENISON JERKY

Steps:

• Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
• Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
• Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

JERKY

Steps:

• Thinly slice cross rib roast as thin as possible about 1/32". Mix soy sauce, liquid smoke, granulated garlic, and chili powder together in a bowl. Dip each slice of meat in sauce then lay flat in a dehydrator. Repeat steps until all the meat is gone. Plug dehydrator in and turn on high about 160 degrees for 10 hours.