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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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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WEBThis collection of 31 Best Healthy Ground Venison Recipes will help you cook up some new favorites using ground venison, a delicious protein option. Find recipes for …
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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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WEBAdd the salt, pepper, garlic powder, and chili powder. Toss with your hands until the meat is thoroughly coated. Arrange the meat pieces on the two prepared baking sheets, not …
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WEBSteps to Making Jerky. After trimming your meat slice it into 1/4″ slices with the grain of the meat. Prepare your marinate with the included recipe. Marinate meat f0r 1-24 hours. …
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 …
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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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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WEBFrom there, I packed the meat into the jerky gun and tamped it down with a plastic plunger that comes with the kit. The mixed jerky meat was enough to fill up two large wire racks. …
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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. …
WEBCover with a cling film. Place in the fridge for 8 hours to marinate, or ideally overnight. When the meat is ready, preheat the oven to 70 °C/ 160 °F (fan assisted), or 90 °C/ 195 °F …
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WEBLine a baking sheet with aluminum foil and place a wire rack over the foil. Lay the beef strips out in a single layer on the wire rack. Bake the beef in the preheated oven until …
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 …
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 …
WEBFor extra safety, heat finished jerky in a 275° F (135° C) oven for 10 minutes. For oven drying: Roll out the jerky on a piece of parchment paper and place it on a baking sheet …
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WEBHeat the oven to 175° F and cover baking sheets with aluminum foil to catch any drips from the jerky. Place racks over the baking sheets and add the beef in single layers. Bake for …