WEBMarinate 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 …
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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 …
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WEBAfter 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 …
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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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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 …
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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 …
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WEBIn a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate …
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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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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 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 …
WEBPlace 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 …
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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 …
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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WEBPack the mixture into a non-reactive (plastic, ceramic, stainless steel) container, cover and refrigerate for at least 24 hours, and up to 48 hours. How long you take it depends on …
WEBMarinate in fridge for up to 24 hours, tossing and mixing the bag periodically. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on …
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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 …