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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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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WebCholesterol content in a 3.5-ounce of ground beef has 40 percent more calories, 223 percent more fat and 125 percent more cholesterol than lean ground venison. BUT …
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WebHomemade Venison Jerky Recipe. One of the things that makes homemade jerky recipes fun is the freedom to experiment with different flavors. You have the freedom to make …
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. …
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 …
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 …
WebGet a piece of parchment paper and put some of the meat in the middle a few layers deep, sprinkling a generous amount of lemon pepper on top of each layer. Now, pull the longer …
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WebFinely chop the Craisins. Put all the ingredients into a large bowl, and mix well with your hands, until everything starts to stick to itself. (We wear latex gloves.) If you have a …
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 150°F …
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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WebWith ovens, the common recommendation is to leave the door slightly propped open. This assists in air flow, which is the whole point of drying meat for jerky. You don’t want to …
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WebGenerally, venison is slightly higher in cholesterol than most other types of meat, including beef and pork. Still, the differences are minimal. Here’s a closer look at the nutritional …
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 …
WebGround venison: 2 pounds; Seasonings: as per recipe (salt, pepper, garlic powder, etc.) Instructions: Ensure ground venison and any additional beef fat are blended evenly. …
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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, …