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. …
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WEBArrange your sliced meat on the dehydrator trays and let the meat dehydrate for at least four hours, or until the jerky has reached your desired consistency. Avoid opening the …
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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 …
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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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WEBCuring salt, commonly known as InstaCure #1 or pink salt, is often used in homemade deer jerky recipes. Curing salt is Sodium Nitrate and the purpose of adding it to products …
WEBCreating homemade venison jerky starts with an understanding of the meat itself and how to properly prepare it to ensure safety and flavor. Selecting the right cut, prepping the …
WEBDehydrating: The Art of Drying. After marinating, drain the beef strips and pat them dry. Arrange them on a wire rack placed inside a dehydrator. Set the temperature to 145 …
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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 …
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 sauce, brown …
WEBMarinate in the refrigerator for at least 4 hours, preferably overnight. Preheat your dehydrator to 160°F (71°C). Arrange the marinated venison strips on the dehydrator …
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WEBMix all ingredients together in a large bowl until well combined. Place the meat mixture in an airtight container and set it in the refrigerator to chill for 24 hours. After 24 hours, remove …
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WEBGet 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 …
WEBSodium: 40 mg per ounce Time: 30 minutes prep, overnight marinating, then 90 minutes in the food dehydrator. 1) Cut the beef into 1/8 inch strips against the grain, and combine …
WEBThere are two main methods: 1. Oven Dehydration: Preheat your oven to 145-165°F (63-74°C). Arrange the beef strips on a wire rack placed over a baking sheet. Dehydrate for …
WEBPlace your jerky strips in a single layer on your trays. Turn your dehydrator on to 165 degrees and dehydrate for 6-8 hours. The drying time will vary depending on the …
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WEB1. Deer Jerky. This deer jerky recipe is perfect for meat lovers. With a marinade that includes soy sauce, Worcestershire sauce, beef stock, molasses, and cayenne, the …
WEBMonitoring Sodium Levels. To ensure your beef jerky is low in sodium, keep the following tips in mind: Use low-sodium ingredients: Choose low-sodium soy sauce, …