WEBPreheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator. Smoke the marinated meat. Remove …
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WEBPre-heat to 160 degrees. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on a metal grid or pizza screen. If you have the time and …
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WEBPlace venison slices into a 1 gallon Ziploc bag. Add all of the marinade ingredients into a large mixing bowl and whisk together. Pour marinade over the venison in the Ziploc …
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WEBMix all the spices together in a bowl. If you are not using the citric acid powder (Fruit Fresh), wet the slices of the venison with the lime juice. Coat the venison with the spice mix …
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WEBTo make venison jerky in the oven, arrange the pieces on oven-safe racks and place a sheet pan beneath them to catch the drippings. Then, set your oven to the lowest …
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WEBMarinating the Venison Jerky. In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, honey, onion powder, garlic powder, ground black pepper, hot …
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WEBDehydrate at 160°F for around 4-5 hours or until the jerky is finished. To dehydrate in an oven: Turn the oven to 175°F or the lowest setting it will go. Place aluminum foil on …
WEBCover the bowl and place it in the refrigerator for at least 8 hours. The longer it marinades, the more flavorful the meat will be. Heat your smoker up to 180F using the wood you …
WEBExactly How To Make Smoked Venison Jerky. Step 1. Slice. Carefully slice 2 pounds of venison roast in 1/4 inch slices against the grain of the meat. I prefer to use a my meat …
WEBTo give a smoky flavor to the jerky, add two tablespoons of Liquid Smoke to the venison jerky marinade. To oven-dry jerky, stick a toothpick though one end of the strip of meat …
WEBPlace the trimmed meat on a baking sheet and place in your freezer for 30-90 minutes until very firm, but not completely frozen. Using a long, sharp knife, cut slices across the grain …
WEBBest Deer Jerky Recipe. 5 pounds well-trimmed venison; 1 1/2 cups soy sauce; 1 cup Worcestershire sauce; 1/2 cup brown sugar; 1/4 cup honey; 2 tablespoons lime juice; 2 …
WEBMix all ingredients together in a large bowl until well combined. Place the meat mixture in an airtight container and set it in the refrigerator to chill for 24 hours. After 24 hours, remove …
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WEBSlice the meat against the grain, aiming for a quarter-inch thickness. Marinate and season the meat to taste, letting it sit for at least 24 hours. Arrange your meat strips in a …
WEBSteps. 1. With a sharp knife, slice the venison into 1/4-inch-thick slices. Trim any fat or connective tissue. 2. In a large bowl, whisk together the apple cider vinegar, onion …
WEBInstructions. 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 …
WEBInstructions. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine the soy sauce, worcestershire, …
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