WEBJan 28, 2024 · 1/2 teaspoon ground black pepper. 1/4 teaspoon cayenne pepper (optional) Mix Ingredients: In a large bowl, combine ground venison with soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Mix thoroughly.
Preview
See Also: low sodium beef jerky recipes for dehydratorsShow details
WEBDec 10, 2018 · A recipe for ground venison jerky. Ground deer jerky is a great use of lean ground meat. Saturated Fat: 4 g Cholesterol: 125 …
See Also: homemade venison jerky seasoning recipeShow details
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 …
See Also: Share RecipesShow details
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. Set your food dehydrator to 160 degrees, and dehydrate for 3-5 hours. The jerky is done when it is dry and bends without breaking.
See Also: Food RecipesShow details
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 setting it will go. Place aluminum foil on baking sheets and then place …
WEBNov 21, 2020 · Pour 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 garlic powder, …
See Also: Chicken RecipesShow details
WEBOct 15, 2023 · Mix 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 strips once at a time onto the dehydrator trays. Set the food dehydrator to 160°F degrees. Dehydrate for between 4-5 hours.
WEBOct 18, 2019 · Ingredients. 1.75 lbs venison. .25 lbs pork belly or bacon. 5 grams kosher salt or 2% salt by wieght. ¼ teaspoon pink salt instacure no1/sodium nitrite. 300 grams fresh serviceberries or 2 cups (if you …
WEBNov 19, 2020 · In 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 overnight. Knead …
WEBMar 30, 2023 · The trick to making ground meat jerky is to use as little liquid as possible and to use a jerky gun to create consistent, even jerky snacks. is often used in homemade deer jerky recipes. Curing salt is …
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 gets in to the meat. Put the mix with the meat inside of a sealed bag or plastic container with a lid. Let this marinade in the refrigerator for 4-24 hours
WEBSep 19, 2017 · Get a piece of parchment paper and put some of the meat in the middle a few layers deep. Now, pull the longer ends up together and fold them over several times til you get down to the meat. Then take the …
See Also: Snack RecipesShow details
WEBDec 6, 2013 · 1. Preheat the smoker to 150 degrees and turn the smoke generator on for 3 hours. 2. While the smoker preheats, mix together the Hi Mountain jerky seasoning and the Hi Mountain jerky cure in a bowl. 3. Using a mixer, combine the seasoning and curing unit with the ground venison. Add a small amount of water to help blend the seasonings.
See Also: Fish RecipesShow details
WEBJun 18, 2020 · In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours. Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to
WEBFeb 23, 2017 · Finely 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 vacuum sealer (we do), seal the …
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 …
See Also: Pepper RecipesShow details
WEBOct 13, 2015 · Here is my best jerky recipe but it is not low sodium: (BEST)Venisonjerky. 5#venison (cutinto ¼ to 1 inch strips) ¼cup vinegar. 3-tsp.black pepper. 1-cupsoy sauce (kikkoman soy sauce best) 1/3cup Lea & Perrins (Worcestershire saucebest) 3-tsp.garlic powder. 3-tsp.Onion powder (added) not original recipe.