Spicy Deer Jerky Recipe

Deer Jerky Recipe Chipotle Venison Jerky Recipe

WebFeb 17, 2014 · Pack the mixture into a non-reactive (plastic, ceramic, stainless steel) container, cover and refrigerate for at least 24 hours, and …

Rating: 4.9/5(54)
1. Put the soy, sugar, onion, garlic, chipotles and the adobo sauce, lime juice, curing salt and enough water to fill the can of chipotles into the blender and blend until smooth. Taste it (it will be a bit zippy), and add salt if you need it -- the marinade should taste pretty salty.
2. Cut the venison roast against the grain into roughly 1/4 inch slices.
3. Mix the marinade into the meat really well. The slices are going to want to stick to each other, so you need to use your hands (wear gloves if you are very sensitive to chiles) to make sure each side of every slice gets well coated with this marinade. It's enough for a full 7 pounds of meat. Pack 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 your personal salt tolerance and on whether you plan on storing the finished jerky for months or not. If not, go less salty.
4. When you are ready, lay the meat on dehydrator trays in one layer. Don't let the slices of meat touch. Set the dehydrator to 160°F for 2 hours, then drop the temperature down to 145°F until the jerky is ready. You know this because the jerky is still sorta pliable, but when you bend it, the meat starts to fracture and crack a little -- this is how I like my jerky. All told, the jerky should be ready in about 6 hours. You can, if you are planning to store this at room temperature for a long time, dry it until the meat is brittle.

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Jerky Lover's Jerky Sweet, Hot and Spicy! Allrecipes

WebNov 8, 2023 · Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce, Worcestershire sauce, and liquid …

1. In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
2. In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
3. Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
4. Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

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Peppered Venison Jerky Jerkyholic

WebMar 14, 2017 · Instructions. 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 …

1. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.
2. While the meat is in the freezer, combine the soy sauce, worcestershire, ground pepper, and curing salt in a bowl or ziplock bag and mix well.
3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
4. Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

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