WebPlace the jerky slices on the food dehydrator trays so that they are not touching. Set the dehydrator to 155 degrees and, depending on the total amount and the thickness of your meat strips, dehydrate for 6 …
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WebHow to Make the Best Homemade Jerky It's really simple — you just need to follow the following steps: Use lean meat cuts and part-freeze them to make them easy to slice. Using a sharp knife, slice as thin …
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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 space, let the pieces air …
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WebLay the slices of beef in a single layer directly on the grill grates or across jerky racks. Close up your grill and let the smoke work it's magic for 4 to 5 hours, or until the smoked beef jerky is dry but pliable. …
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WebDirections. In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 …
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WebAdd the carrots, onion, and garlic to the pan used for the meat, and add the remaining oil. Fry for a minute or two. Add the meat back into the pan together with tamari, whipping cream, water, and spices. …
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Remove the venison cuts from the salt soak. Place them in a sealable, plastic freezer bag and mix in the cure (including dry seasonings). Coat the cuts, seal the bags and let it all sit in the fridge for 24 hours. Behold the power of chemistry in action as the venison transforms from mere meat to pre-dried jerky. Preheat the oven to 200 degrees.
Use beef instead. If you don't have any venison meat, you can use regular beef for the recipe. Or, you can try my beef jerky recipe made with ground beef. Almost every part of a deer can make good jerky, but, if you want the best chew and flavor, aim for the rump roast and eye round.
Any thinner and your jerky may come out too dry! Make sure each piece is roughly the same size, or you will have a mix of doneness. Before cutting your meat, you can partially freeze it to make the flesh firm and easy to slice. A lot of people who don't care about eating deer meat really enjoy this venison jerky recipe.
If you don't have any venison meat, you can use regular beef for the recipe. Or, you can try my beef jerky recipe made with ground beef. Almost every part of a deer can make good jerky, but, if you want the best chew and flavor, aim for the rump roast and eye round. These large cuts from the deer’s hind legs can yield several pieces of jerky.