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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WEBPreparation. Slice the meat against the grain between 1/8-inch and 1/4-inch thick. This is easier to do when the meat is chilled in the freezer for an hour or hasn’t fully defrosted. …
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WEBYou always want to go with the leanest meat because the fat may give an off-flavor and it makes storing jerky more difficult. Homemade Venison Jerky Recipe. You'll want …
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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 …
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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 …
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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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WEBBegin by slicing partially frozen venison into thin strips (1/4" inch thickness). In a large mixing bowl, combine the soy sauce, Worcestershire sauce, garlic powder, onion …
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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 …
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 …
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 …
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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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 …
WEBMix thoroughly. Marinate: Cover and refrigerate the mixture for at least 2 hours, or overnight for more intense flavor. Prepare Jerky Gun or Rolling Pin: If using a jerky gun, fill it with …
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 …
WEB180 ˚F / 82 ˚C. Super Smoke. 5. Remove the venison from the bag, discarding the marinade. 6. Arrange the meat in a single layer directly on the grill grates. For extra …
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 …
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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