WEB3. KENTUCKY BOURBON BEEF JERKY. KENTUCKY BOURBON BEEF JERKY. Preparation time: 7 hours. This deer jerky recipe comprises of a tiny proportion of all …
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WEBPlace your jerky strips in a single layer on your trays. Turn your dehydrator on to 165 degrees and dehydrate for 6-8 hours. The drying time will vary depending on the …
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WEBRemove venison from the marinade and dry thoroughly with with paper towels. Place directly on grill grates 2-3 hours. Check often and arrange as needed for even cook. …
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WEBInstructions. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine ¼ cup of dry rub in a shallow …
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WEBSteps to Making Jerky. After trimming your meat slice it into 1/4″ slices with the grain of the meat. Prepare your marinate with the included recipe. Marinate meat f0r 1-24 hours. …
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WEBTransfer venison strips onto the dehydrator racks. (Tip: Space out strips so that they are not touching.) Sprinkle tops of strips with black pepper. Set dehydrator temperature to …
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 …
WEBAdd the salt, pepper, garlic powder, and chili powder. Toss with your hands until the meat is thoroughly coated. Arrange the meat pieces on the two prepared baking sheets, not …
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WEBInstructions. Slice the meat into medium-size stripes against the grain. In a small bowl, mix all marinade ingredients and transfer the mixture to a ziplock bag. Add the beef stripes …
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WEBUse a meat slicer for thin, uniform strips.; Vacuum seal extra smoked deer jerky before freezing it to avoid freezer burn if possible.; Lay the sliced venison jerky as flat as you …
WEBMeasure and combine wet ingredients in a medium sized bowl. Add in dry ingredients and mix well. Place the prepared meat (ground or sliced) in the rub. If you are using ground …
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WEBInstructions. Remove any silverskin, fat, or other connective tissue from the beef. Cut the beef along the grain into thin slices. For a less chewy and tender jerky, cut the meat …
WEBIngredients (makes about 450 g/ 1 lb jerky) 1.1 kg lean beef such as skirt, flank, brisket, top round or sirloin (2.5 lbs) - the leaner the meat, the better 1 / 2 cup coconut aminos or …
WEBMix well and refrigerate for at least 30 minutes or overnight, up to 24 hours. Meanwhile, preheat the oven to 175 F (79 degrees C). Line a large baking sheet with foil and place …
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 …
WEBPlace the trimmed beef in a large zipper-lock bag. In a small bowl, whisk together the marinade. For a more traditional beef jerky flavor, combine coconut aminos (or soy …