PEMMICAN-STYLE GROUND MEAT JERKY
I like to grind the meat and fat for this right before making the jerky, but any ground venison will do. You will want at least a little fat in the grind, however, because otherwise the jerky will be pretty crumbly and dry. If you don't use bacon, you will want to increase the salt to 25 grams. And if you have smoked salt, you will want to use it.
Provided by Hank Shaw
Categories Cured Meat
Time 4h20m
Number Of Ingredients 11
Steps:
- Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add them to the ground meat. Put the meat and cranberries in a large bowl and add all the remaining ingredients. Mix well with your (very clean) hands until everything comes together and starts to stick to itself.
- If you have a vacuum sealer, seal the mixture and set in the fridge for 24 to 48 hours. If you don't, pack the meat mixture into a lidded container and press some plastic wrap directly onto the surface and let it sit that way.
- The next day, separate the mixture into two or three chunks, depending on how big your jerky gun is. Pack it in and squeeze out lengths of jerky onto your dehydrator trays. Make sure they are separated from each other. Dehydrate at 150°F until the meat is mostly dry, but still chewy. If you don't have a dehydrator, you can smoke-dry it in your smoker, or in an oven set to "warm," with the door slightly ajar. In both of these cases, you want to keep the temperature as close to 150°F as you can.
- This sort of jerky doesn't keep as long as traditional jerky because of the fat content. But it will keep for several weeks in the fridge, and it freezes well.
Nutrition Facts : Calories 325 kcal, Carbohydrate 23 g, Protein 33 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 1358 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
GROUND BEEF JERKY - GROUND VENISON JERKY
Here's how to make ground beef or venison jerky with or without a jerky gun. Simply season the meat, press into thin strips, then dehydrate. A perfect low carb snack!
Provided by Lisa MarcAurele
Categories Snack
Time 8h30m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 2 g, Calories 186 kcal, Carbohydrate 0.6 g, Protein 16 g, Fat 12.8 g, Sodium 640 mg, Fiber 0.1 g
THE BEST JERKY IN THE WORLD IS MADE FROM DEER-NOT BEEF
And once you've made your own deer jerky, you'll never go back to store-bought.
Categories best deer jerky recipe deer jerky venison jerky how to make deer jerky
Time 10h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. Place them into a large bowl.
- Pour the entire bottle of Worcestershire sauce over the meat, then add the teriyaki sauce and liquid smoke.
- Cover the meat completely with the seasonings, starting with nutmeg, then garlic, ginger, Cajun seasoning, curry powder, and black pepper; mix thoroughly.
- Add the cayenne pepper for heat.
- Let the strips sit in the refrigerator for two hours, then put them in a dehydrator to cook for eight hours.
- Separate and collect the strips into small bags, and give to people you love.
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
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
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DEER JERKY RECIPE - CHIPOTLE VENISON JERKY RECIPE | …
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- Put the soy, sugar, onion, garlic, chipotles and the adobo sauce, lime juice, curing salt and enough water to fill the can of chipotles into the blender and blend until smooth. Taste it (it will be a bit zippy), and add salt if you need it -- the marinade should taste pretty salty.
- Mix the marinade into the meat really well. The slices are going to want to stick to each other, so you need to use your hands (wear gloves if you are very sensitive to chiles) to make sure each side of every slice gets well coated with this marinade. It's enough for a full 7 pounds of meat. 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.
- When you are ready, lay the meat on dehydrator trays in one layer. Don't let the slices of meat touch. Set the dehydrator to 160°F for 2 hours, then drop the temperature down to 145°F until the jerky is ready. You know this because the jerky is still sorta pliable, but when you bend it, the meat starts to fracture and crack a little -- this is how I like my jerky. All told, the jerky should be ready in about 6 hours. You can, if you are planning to store this at room temperature for a long time, dry it until the meat is brittle.
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