WEBDec 10, 2018 · Instructions. Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre …
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WEBNov 19, 2020 · In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion …
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WEBOct 18, 2021 · Mix all the spices together in a bowl. If you are not using the citric acid powder (Fruit Fresh), wet the slices of the venison with the lime juice. Coat the venison with the spice mix well, pressing and massaging …
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WEBJerky has been used as a method of preserving meat for thousands of years, dating back to ancient civilizations. This is gluten free, high protein, low carb and non vegetarian …
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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 …
WEBOct 30, 2023 · Place venison slices into a 1 gallon Ziploc bag. Add all of the marinade ingredients into a large mixing bowl and whisk together. Pour marinade over the …
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. Place in dehydrator or oven for the …
WEBCoat the venison with the spice mix well, pressing and massaging it into the meat. Put all this in a covered container in the fridge for a day, and up to 2 days. More than that and …
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WEBWhole muscle or ground, jerky is everyone’s favorite meaty snack. Here’s how to make both kinds. Whole muscle or ground, jerky is everyone’s favorite meaty snack. Up …
WEBMix the brine ingredients well and coat the venison with the brine. Once everything is nicely coated, put it all in a freezer bag in the refrigerator for at least 12 hours, and up to 48 hours. The longer you leave the meat in the …
WEBOct 27, 2023 · Exactly How To Make Smoked Venison Jerky. Step 1. Slice. Carefully slice 2 pounds of venison roast in 1/4 inch slices against the grain of the meat. I prefer to use …
WEBDec 2, 2009 · That means cutting against the grain of the meat, in 1/8-inch-thich slices. Don’t cut too thin or the venison will dry out like a shingle on your roof. The best way to …
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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 …
WEBGrind them with the Aleppo pepper and sea salt into a fine powder. Coat the venison slices with the rub. 4. Combine the soy sauce, instacure, sugar and lemon juice in a bowl and …
WEBVenison Recipes. Welcome to the internet’s largest selection of venison recipes, by award-winning chef Hank Shaw. You’ll find recipes for all cuts and all types of venison …
WEBOct 9, 2023 · Ingredients (makes about 450 g/ 1 lb jerky) 1.1 kg lean beef such as skirt, flank, brisket, top round or sirloin (2.5 lbs) - the leaner the meat, the better 1 / 2 cup coconut aminos or tamari sauce (120 ml/ 4 fl …
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WEBMay 27, 2022 · Mix well and refrigerate for at least 30 minutes or overnight, up to 24 hours. Meanwhile, preheat the oven to 175 F (79 degrees C). Line a large baking sheet with foil and place an oven-safe non-stick cooling …