WebInstructions. Slice the mea agains the grain about 1/4 inch thick. In a small bowl add all other ingredients and stir until the sugar and honey dissolves. Pour the mixture over the …
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WebTo make venison jerky in the oven, arrange the pieces on oven-safe racks and place a sheet pan beneath them to catch the drippings. Then, set your oven to the lowest …
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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. …
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WebMaking a Marinade for Venison Jerky. A marinade infuses the venison meat with flavor and helps to tenderize the meat. A basic marinade uses salt and sugar along with a …
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WebMeat slices easier if it is partially frozen. After it’s sliced let the meat thaw completely. While the meat is thawing, mix up the marinade. My venison jerky marinade is so simple! …
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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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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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WebDirections. Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in …
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 …
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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, …
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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WebCreate Marinade: Combine all marinade ingredients in a bowl and stir well until the salt dissolves. Place your venison into a gallon size freezer bag and pour over the …
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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WebUse a meat slicer for thin, uniform strips.; Vacuum seal extra smoked deer jerky before freezing it to avoid freezer burn if possible.; Lay the sliced venison jerky as flat as you …
WebMarinate in fridge for up to 24 hours, tossing and mixing the bag periodically. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on …
WebPack the mixture into a non-reactive (plastic, ceramic, stainless steel) container, cover and refrigerate for at least 24 hours, and up to 48 hours. How long you take it depends on …
WebPreheat your dehydrator to 160°F (71°C). Arrange the marinated venison strips on the dehydrator trays, ensuring they do not touch or overlap. Dehydrate for 4-6 hours, or until …
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