LOW SODIUM JERKY RECIPE RECIPES

DEER JERKY RECIPE | ALLRECIPES

Deer Jerky Recipe | Allrecipes 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 Jerky

Total Time 16 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

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, CarbohydrateContent 2.9 g, CholesterolContent 48.2 mg, FatContent 4.8 g, FiberContent 0.1 g, ProteinContent 13.6 g, SaturatedFatContent 1 g, SodiumContent 786.1 mg, SugarContent 1.4 g

BEST SALISBURY STEAK – INSTANT POT RECIPES

Best Salisbury Steak – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 1/2 lbs ground beef (preferably 93% lean)
1/3 cup panko breadcrumbs
3 tbsp milk
1 clove garlic (minced)
1 tbsp Worcestershire sauce
1 tsp beef bouillon cube (crushed (or 1 tsp salt, 1/2 tsp pepper))
1/2 tsp smoked paprika
2 cups beef broth
1 tbsp tomato paste
1 tbsp dijon
2 tbsp fresh parsley (minced)
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp dried thyme
1 tbsp butter
1 medium yellow onion (thinly sliced)
8 oz crimini mushrooms (sliced, baby bella)
2 tbsp Water
2 tbsp cornstarch
salt and pepper to taste
Additional chopped parsley for garnish

Steps:

In a large bowl, combine the Steak Mixture ingredients just until uniform. Do not overmix. Shape into 6 patties and let rest for at least 10 minutes for breadcrumbs to absorb flavor.
Meanwhile, in a medium bowl, whisk together the Sauce Mixture ingredients.
Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
When butter melts, brown the steaks on both sides, 2-3 minutes per side. Meat may not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add onions and mushrooms to the pot and Sauté until onions begin to soften, 3-4 minutes.
Add sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Layer the steaks back into to the pot on top of the vegetables.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Carefully remove the steaks from the pot to a shallow dish and cover loosely with foil, reserving juices.
In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed. Adjust seasonings.
Serve the steak topped with gravy over noodles, spaghetti squash or mashed potatoes.

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