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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WEB5. Venison Chili. Venison chili is a hearty and flavorful dish perfect for chilly nights or as a game-day snack. This recipe combines the rich, earthy flavor of ground venison with …
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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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WEBPrep the meat. Peel and finely mince the garlic or press it through a garlic press. Combine soy sauce, worcestershire, liquid smoke, crushed garlic, onion powder, ground black …
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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 …
WEBVenison Jerky is a quick and easy way to make a delicious, healthy, low carb snack your family will love. Jerky is a favorite snack at our house. My family enjoys jerky so much …
WEBTrim fat from beef. Discard. Slice beef into thin slices about 1-inch by 2-inches by 1/8-inch thick is about as small as I would go. Thinner slices dehydrate quicker! Add beef into marinate, stir, cover, and place in refrigerator. Periodically, about once …
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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 …
WEBPlace the beef slices one by one into the marinade, ensuring the slices are completely covered with the marinade. Cover with a plastic wrap and let marinate in the fridge …
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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. …
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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WEBTrim the top round of any excess fat and cut into strips to your desired size. We like them on the smaller side for easy grab and go! Add the cut up strips into the marinade and shake …
WEBIngredients (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 …
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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WEBAdd the salt, pepper, garlic powder, and chili powder. Toss with your hands until the meat is thoroughly coated. Arrange the meat pieces on the two prepared baking sheets, not …
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WEBMix 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 …
WEBThinly slice the london broil (across the grain) into strips. Combine all of the marinade ingredients in a large bag or bowl. Add the strips of beef and toss to coat. Refrigerate for …