WEBGrind the venison, bacon, and dried berries. If your meat is already ground, chop the dried berries finely and add them to the meat. Put the meat and berries in a large bowl and …
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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 …
WEB1/2 teaspoon ground black pepper. 1/4 teaspoon cayenne pepper (optional) Mix Ingredients: In a large bowl, combine ground venison with soy sauce, Worcestershire …
WEBMix until combined. Transfer to an airtight container and store in your fridge for 24 hours. Remove from the fridge and load the mixture into your jerky gun. Squeeze out individual …
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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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 …
WEBMix all of the other ingredients thoroughly and kneed the mixture into the ground venison. Don't be afraid to get all up in there! The more thoroughly you mix it, the more the flavor …
WEBPour marinade mixture over ground venison. ½ cup red wine, ¼ cup teriyaki, ¼ cup brown sugar, 1 tablespoon whisky, 1 tablespoon salt, ½ teaspoon onion powder, ½ teaspoon …
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WEBInstructions. Marinating the Venison Jerky. In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, honey, onion powder, garlic powder, ground black …
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 …
WEBCover the bowl, place in the refrigerator, and allow to chill for at least 12 hours and up to 48 hours. Be sure to mix it to coat all of the pieces a few times while marinating. Remove …
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 …
WEBIn a large mixing bowl, mix 3 pounds of ground venison with Traeger Jerky Rub and mix into the meat. Mix in Hi Mountain seasoning and cure and a ¼ cup of water to blend …
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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WEB1/4 tsp cayenne pepper (optional) Combine soy sauce, maple syrup, apple cider vinegar, minced garlic, black pepper, smoked paprika, onion powder, and cayenne pepper in a …
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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WEBYou can use those packages of ground venison from last year to make deer jerky at home. The process is somewhat different, but it's also a fast and simple way to make …