WebSteps. 1. In a medium bowl, combine the soy sauce, mirin, sugar, ginger, garlic, onion powder, and pepper. 2. With a sharp knife, slice the venison into 1/4-inch-thick strips. Trim any fat or connective tissue. 3. Place the meat slices in a large resealable plastic bag.
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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 slicer but a sharp chef’s knife and steady hand will do the trick! Slightly frozen roast cuts more cleanly than fully thawed meat.
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WebMarinating the Venison Jerky. In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, honey, onion powder, garlic powder, ground black pepper, hot sauce (if using), and liquid smoke. Mix everything together until the sugar is dissolved and you have a tasty marinade. Take your thinly sliced venison and add it to the marinade.
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WebMix all the spices together in a bowl. If you are not using the citric acid powder (Fruit Fresh), wet the slices of the venison with the lime juice. Coat the venison with the spice mix well, pressing and massaging it into the meat. Put all this in a covered container in the fridge for a day, and up to 2 days.
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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 possible temperature (usually around 170 degrees) and put the meat inside. Check it for doneness after four hours, leaving it in longer as needed.
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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 overnight. Knead occasionally, to evenly distribute marinade. Preheat oven or dehydrator anywhere between 145 to 165 degrees F.
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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 baking sheets and then place racks over the sheets. Arrange the strips of venison on the racks, making sure they do not touch each other.
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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, ground pepper, and curing salt in a bowl or ziplock bag and mix well. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew.
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WebPreparation. Slice the meat against the grain between 1/8-inch and 1/4-inch thick. This is easier to do when the meat is chilled in the freezer for an hour or hasn’t fully defrosted. Place all the sliced meat in a large, resealable bag. If you have a mortar and pestle, smash the garlic cloves until you reach a rough paste.
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WebCarbs: 9g. Fat: 7g. Recipe: Traeger Smoked Cauliflower. 16. Smoked Chicken Thighs with Alabama White Sauce. If you’ve never had Alabama white sauce, good, because you won’t even notice that this is a healthy version that’s a bit lower fat than the original. The tangy sauce goes perfectly with bbq smoked chicken.
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WebThe ideal snack, beef jerky is easy to make at home on a Traeger. The basic process: Slice the beef into thin strips. Marinate the beef. Smoke the beef. Learn how to make beef jerky on the grill. How to Make Jerky. Filters. 17 Results.
WebGrind the venison, bacon, and dried berries. If your meat is already ground, chop the dried berries finely and add them to the meat. Put the meat and berries in a large bowl and add the other ingredients. Mix with your hands until it’s well-combined. Put the mixture in a sealed, air-tight container and refrigerate for 24 to 48 hours.
Web1. Deer Jerky. This deer jerky recipe is perfect for meat lovers. With a marinade that includes soy sauce, Worcestershire sauce, beef stock, molasses, and cayenne, the jerky is packed with flavor. The meat is sliced 1/4" thick and marinated for 12-24 hours before being dehydrated for about 4 1/2 hours at 165degF.
WebVenison jerky marinated and seasoned with red pepper flakes, cayenne pepper and habanero peppers. Trim any fat or connective tissue. 2. Add all ingredients except venison to a bowl and whisk. Add venison slices and mix to combine. bag and seal removing as much air as possible. Place in fridge to marinate overnight. 4. When ready …
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 tamari sauce (120 ml/ 4 fl oz); 2 tbsp fish sauce or more coconut aminos (30 ml); 1 tbsp coconut vinegar or apple cider vinegar (15 ml); 2 tsp onion powder
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WebVenison Jerky VS Beef Jerky. While beef makes delicious jerky, you may want to shake things up with some deer jerky from time to time, and with good reason! Deer has numerous nutritional benefits compared to standard beef jerky.. Venison only contains about half the amount of fat and calories as beef. It also has more protein, with 26 grams …
WebCover and refrigerate for 8-12 hours. 3. Preheat the Traeger. Set the temperature to 165°F and preheat for 15 minutes before cooking. For extra smoke flavor, use the Super Smoke setting if available on your model. 4. Cook the Jerky. Drain the beef from the marinade and pat dry with paper towels. Discard used marinade.
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