GROUND DEER JERKY RECIPE RECIPES

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DEER (VENISON) JERKY RECIPE - FOOD.COM



Deer (Venison) Jerky Recipe - Food.com image

Make and share this Deer (Venison) Jerky recipe from Food.com.

Total Time 54 hours

Prep Time 24 hours

Cook Time 3

Yield 6-10 serving(s)

Number Of Ingredients 10

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, FatContent 1.8, SaturatedFatContent 0.7, CholesterolContent 63.5, SodiumContent 922.8, CarbohydrateContent 1.7, FiberContent 0.2, SugarContent 0.5, ProteinContent 18.5

BEST EVER BEEF JERKY RECIPE - FOOD.COM - RECIPES, FOOD ...



Best Ever Beef Jerky Recipe - Food.com - Recipes, Food ... image

Western Barbecue Beef Jerky! We've been making this for years! I've tried a million recipes, and this is the best! Every year my husband goes deer hunting and every year we make this beef jerky to take on his trip. It's addictive! Your jaw will be aching!!!!!!! (I always use London Broil)

Total Time 320 minutes

Prep Time 20 minutes

Cook Time 3

Yield 6 serving(s)

Number Of Ingredients 11

3 teaspoons salt
9 tablespoons light brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 teaspoons onion powder
1 1/2 teaspoons garlic powder
3 teaspoons dry mustard
1 cup red wine vinegar
1 cup ketchup
1 tablespoon liquid smoke
3 lbs london broil beef or 3 lbs flank steaks, sliced into very thin strips

Steps:

  • Combine all ingredients (except the meat) until combined.
  • Add meat that has been thinly sliced (the meat is easier to slice when its half frozen) and marinade 24-48 hours, refrigerated.
  • Remove from marinade, disguarding excess.
  • Place onto food dehydrator trays, you'll know its done when it cracks when bent but does not break.
  • I have never "over dehydrated" my jerky, I always feel its better over dried than under dried. Mine usually takes about a day and a half to be fully done. Rotate trays for even dehydration.

Nutrition Facts : Calories 489.7, FatContent 16.8, SaturatedFatContent 6.8, CholesterolContent 147.4, SodiumContent 1741.4, CarbohydrateContent 32.6, FiberContent 0.6, SugarContent 29.4, ProteinContent 49.4

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