WebRoll or pat out on parchment paper to between 1/8 and 1/4 of an inch. Cut into one inch wide strips. Transfer over to your dehydrator, or wire rack and dehydrate for 8-12 hours …
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WebMix thoroughly. Marinate: Cover and refrigerate the mixture for at least 2 hours, or overnight for more intense flavor. Prepare Jerky Gun or Rolling Pin: If using a jerky gun, fill it with …
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WebStep 1: Combine all marinade ingredients ( soy sauce, pineapple juice, brown sugar, rice vinegar , sesame oil garlic, ginger, and sesame seeds) in a medium bowl or airtight …
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WebCut with the grain for a more chewy jerky. Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator. After the meat has finished …
WebUsing your hands, mix all ingredients into the ground meat evenly and thoroughly. Place in refrigerator overnight. Next morning, using a jerky gun or rolling the meat into strips no …
WebDehydrate or bake for 4-6 hours, or until the jerky reaches your desired level of dryness. Let the jerky cool before storing it in an airtight container. Keyword deer, dehydrated, jerky, …
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WebLay out the strips on your dehydrator shelves or on a wire rack placed on a baking sheet. Make sure to leave enough space for air to circulate around all the pieces. Place in …
WebDay 2 – Dehydration. Preheat oven to 170 degrees. Place wire racks over baking sheets lined with parchment paper or aluminum foil (for easier cleanup). Lay meat over top of …
Web1 - Tbs liquid smoke. Preparation: Cut your deer meat into 1/4" strips and remove any excess fat. Mix all of the ingredients (except for the brown sugar) into a medium size pot …
WebTeriyaki Venison Jerky With Venison, Teriyaki Sauce, Worcestershire Sauce, Onion Powder, Black Pepper, Maple Syrup. 1 lb. venison (ground) 1 / 3 Recipe Tags. …
Web2 teaspoons of Liquid Smoke. Directions: Cut meat into consistent strips about 1/4" thick (click here to read about the importance of meat thickness consistency ). Mix all of the …
Web1. Trim fat and connective tissue from venison roast. 2. Thinly slice venison into even 1/8-1/4 slices. 3. Mix all ingredients, then pour over the sliced venison roast. 4. Let marinate …
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 …
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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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 …
WebDirections. In a large ceramic or glass bowl, mix all the brine ingredients with a wire whisk until the salt and sugar are dissolved. Add the venison, mix thoroughly, and put a plate …
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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