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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WebHomemade Venison Jerky Recipe. In fact, it's a great way to help keep your kitchen warm on cold winter days, too. You'll simply set the temperature as low as it goes, usually 170-degrees. easy. Opening the oven door slightly helps to allow for air circulation and keeps the temperature from going too high. Oven jerky usually takes
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WebFrom there, I packed the meat into the jerky gun and tamped it down with a plastic plunger that comes with the kit. The mixed jerky meat was enough to fill up two large wire racks. Ground venison strips ready for the oven. (photo by Dan Schmidt) The racks went into the preheated oven for 2.5 hours.
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WebTo cook deer jerky in the oven, preheat it to a low temperature of around 160°F (71°C). Place the marinated deer strips on a wire rack or baking sheet and cook them for approximately 4-6 hours. Cooking times may vary depending on the thickness of the strips, so keep a close eye on them to prevent overcooking.
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WebPreheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator. Smoke the marinated meat. Remove venison from the marinade and dry thoroughly with with paper towels. Place directly on grill grates 2 …
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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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WebHang meat on top racks of the oven by toothpicks. Keep separated and don’t allow the meat to touch. Place rack in the highest elevation of the oven. Turn oven on to absolute lowest heat, leave door open 2-3 inches. (Use wooden trivet or spoon to keep the door cracked.) Check-in 4-5 hours depending on thickness.
WebThis has been our go-to venison jerky recipe for over 20 years. Deer Jerky Oven Drying Time: 2 to 4 hours 103 g Fat: 11 g Saturated Fat: 4 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 3 g Cholesterol: 383 mg Sodium: 296 mg Potassium: 1433 mg Fiber: 0.01 g Sugar: 0.02 g Calcium: 23 mg Iron: 15 mg. Keyword venison jerky, deer jerky.
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WebGet a piece of parchment paper and put some of the meat in the middle a few layers deep. Now, pull the longer ends up together and fold them over several times til you get down to the meat. Then take the unfolded ends and fold them up on each side. And then take a skewer or sharp fork and poke holes all over it.
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WebRemove 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.
WebDirections. Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside. Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly
WebMore Venison Recipes to Try. German Venison Rouladen; John Wayne Venison Casserole; Venison Burgers with Fry Sauce; Thick Venison Chili . Ingredients for Venison Jerky (See the full recipe at the bottom of this post.) 5-6 pounds venison (backstrap works best) soy sauce (do not use low sodium for this recipe) Worcestershire sauce; lemon …
Web1/2 teaspoon ground black pepper. 1/4 teaspoon cayenne pepper (optional) Mix Ingredients: In a large bowl, combine ground venison with soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Mix thoroughly.
WebGenerally, venison is slightly higher in cholesterol than most other types of meat, including beef and pork. Still, the differences are minimal. Here’s a closer look at the nutritional content
WebInstructions. To a large bowl, add the olive oil, soy sauce, honey, red chili pepper flakes, garlic powder, and black pepper. Mix well to combine. Add the meat and mix to coat. Cover the bowl with plastic wrap and place in the fridge to marinate overnight or for a few hours. Pre-heat oven to 300 degrees Fahrenheit.
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.
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 the ground venison mixture from the refrigerator and load it into your jerky gun. Squeeze out individual strips onto your dehydrator trays, leaving a gap
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