WebCover the bowl, place in the refrigerator, and allow to chill for at least 12 hours and up to 48 hours. Be sure to mix it to coat all of the pieces a few times while marinating. Remove …
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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. …
WebMassage the meat to evenly distribute marinade throughout so that each slice is well coated. Ensure that the jerky is submerged in the liquid and place in the refrigerator to marinate …
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 150°F …
WebYou can smoke it, pickle it, or make a jerky as this recipe explains. 1. Trim heart of fat cap, open heart and trim all vents and fibers. Slice into thin strips. 2. Combine all marinade …
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 …
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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 …
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WebMix all of the ingredients together in a covered plastic or glass bowl. Add venison. Marinate for 1-2 days, shaking the batch a few times per day to mix the ingredients up again. Don’t …
WebInstructions. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine the soy sauce, worcestershire, …
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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 sauce, brown …
WebCover the bowl with a lid or zip the bag shut, and and let it marinate in the refrigerator for 8 to 12 hours. Heat your smoker to 180 degrees. Drain the marinade off of your jerky …
WebPlace 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 venison in the Ziploc bag. …
WebPre-heat to 160 degrees. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on a metal grid or pizza screen. If you have the time and …
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WebExactly 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 a my meat …
WebGet a piece of parchment paper and put some of the meat in the middle a few layers deep, sprinkling a generous amount of lemon pepper on top of each layer. Now, pull the longer …
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 …