Web3. KENTUCKY BOURBON BEEF JERKY. KENTUCKY BOURBON BEEF JERKY. Preparation time: 7 hours. This deer jerky recipe comprises of a tiny proportion of all the things to create a sweet and robust tasting deer …
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WebInstructions. Combine all ingredients, except for meat in a saucepan. Heat over medium heat until brown sugar has dissolved. …. Combine until marinade is fully mixed into …
WebIn a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion …
Web2 tsp liquid smoke. 1 tbsp molasses. 1/2-1 tsp cayenne (adjust to taste) After thawing and rinsing the deer roast, trim as much fat and silver skin as you can from the …
WebMake sure they are not overlapping and set the dehydrator thermostat temperature to 125 to 155°F. Time of dehydrating depends on a …
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WebDirections. Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside. Slice venison into long strips, 1-inch …
WebUsing a blender, puree the cherries to extract a smooth mixture. Now mix the cherry extract with the chipotle pepper powder, black pepper, salt, cola, soy sauce, …
WebStart preparing your marinade. In a large mixing bowl, stir all of the ingredients together. Then, add meat and let marinate several hours, or overnight. You can marinate in a plastic bag or in a glass container. …
WebCover and refrigerate overnight. Spread out sliced venison on dehydrator racks. Dehydrate for 6-8 hours at 145F. Check for doneness every hour after the first 4 …
Web5. Let rest in the refrigerator for 6-24 hours. 6. Dry your jerky. Buy a food dehydrator and follow the instructions that come with it. This is the best and easiest method. (1) Place …
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WebStep 3: Let the Dehydrator Do Its Work. Once you have all of the racks filled, go ahead and turn your dehydrator on. You will need to let them “cook” for 5 to 5.5 …
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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 …
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WebPlace in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace …
WebIn 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. …
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 …
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WebSteps: Stick turkey breast in the freezer for 20-30 minutes so it firms up. Then use a very sharp knife to slice the breast into thin, 1/8-inch slices. Try to make them as uniform as …
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Get the cayenne, Cajun seasoning, tomato powder, and celery salt and mix them well in a bowl. Get your meat and sprinkle it with the marinade you just made, after which you should then place them in the dehydrator. Let your meat dry for the next 7 hours. Now, get your meat jerky and serve it at any time.
Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside. Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
Just about any lean part of your deer can be made into jerky. The best cuts of meat for jerky are top eye, and bottom round roasts, sirloin tips (that football shaped roast on the back hams), rump roasts, and neck roasts. When it comes to slicing jerky meat, you have some choices.
The best deer jerky has a balance of salty and sweet flavors. Popular ingredients for marinades include soy sauce, Worcestershire sauce, your favorite commercial wild game marinade, hot sauce, brown sugar, BBQ rub, black pepper, spices, honey, maple syrup, coffee, and any number of other flavors that you enjoy.