RECIPE FOR VENISON JERKY RECIPES
DEER (VENISON) JERKY RECIPE - FOOD.COM
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
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
VENISON JERKY RECIPE - FOOD.COM
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.
Total Time 15 minutes
Prep Time 15 minutes
Yield 6 pounds of meat
Number Of Ingredients 9
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, FatContent 32.5, SaturatedFatContent 15.3, CholesterolContent 363.2, SodiumContent 3441.9, CarbohydrateContent 1.6, FiberContent 0.5, SugarContent 0.3, ProteinContent 99.2
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VENISON JERKY RECIPE - SOUTHERN.FOOD.COM
Make and share this Venison Jerky recipe from Food.com.
From food.com
Total Time 3
Calories 1689.4 per serving
From food.com
Total Time 3
Calories 1689.4 per serving
- Meat should be dark, dry and store jerky in a cool, airtight container.
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