WebJan 25, 2024 · Marinate in the refrigerator for at least 4 hours, preferably overnight. Preheat your dehydrator to 160°F (71°C). Arrange the marinated venison strips on the dehydrator trays, ensuring they do not touch or overlap. Dehydrate …
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WebNov 8, 2017 · Transfer venison strips onto the dehydrator racks. (Tip: Space out strips so that they are not touching.) Sprinkle tops of strips …
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WebDec 18, 2018 · Dehydrate 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 …
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WebNov 19, 2020 · In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion …
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WebNov 15, 2023 · Remove 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. Steam, store, and enjoy. Place the …
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WebFeb 19, 2024 · To 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 possible temperature (usually around …
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WebJan 1, 2024 · Place 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 thickness of the slices. You want to …
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WebDec 10, 2018 · Instructions. 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 them to the ground meat. Put …
Web1/2-1 tsp cayenne (adjust to taste) After thawing and rinsing the deer roast, trim as much fat and silver skin as you can from the meat. Fat spoils faster than meat and will shorten the shelf life of the finished jerky. Slicing …
WebSep 19, 2017 · Option 3: Oven Dehydrating. If you don’t have a dehydrator, no worries! Spread the jerky slices out on cooling racks over rimmed baking sheets. The baking sheets catch the drips so they don’t end up in the …
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WebMay 19, 2023 · Best 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 tablespoons freshly ground black pepper; 2 tablespoons hot sauce; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons red pepper flakes (optional) 1 …
WebMar 30, 2023 · Warming the liquid on the stovetop slightly will help to dissolve the sugars, but you want to avoid overheating the liquid because it can lead to some off-flavors. Once the liquid is warm, add the sugars and other ingredients and stir with a whisk until the sugar is completely dissolved.
WebDec 9, 2020 · Place marinade and meat strips in a large pot and bring to a boil. Let boil for 1-5 minutes, until meat registers 165 degrees F when using a calibrated food thermometer. Remove strips and drain on clean, absorbent towels. Arrange strips on dehydrator trays or cake racks placed on baking sheets for oven drying.
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WebOct 14, 2022 · After 24 hours, remove the ground venison mixture from the refrigerator and load it into your jerky gun. Squeeze out individual strips onto your dehydrator trays, leaving a gap between each strip for airflow. …
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WebMar 14, 2017 · Instructions. 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, ground pepper, and curing salt …
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WebJul 18, 2023 · 1. Deer Jerky. This deer jerky recipe is perfect for meat lovers. With a marinade that includes soy sauce, Worcestershire sauce, beef stock, molasses, and cayenne, the jerky is packed with flavor. The meat is sliced 1/4" thick and marinated for 12-24 hours before being dehydrated for about 4 1/2 hours at 165degF.
WebJan 19, 2023 · The heart of the deer is worth keeping. You can smoke it, pickle it, or make a jerky as this recipe explains. 1/2 cup Worcestershire sauce; 1/2 cup low sodium soy sauce; 1 tablespoon smoked paprika; 1 tablespoon cracked pepper; 1 tablespoon minced garlic; 1 tablespoon dry rosemary, chopped 1 tsp dried thyme