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 …
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WebInstructions. Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add …
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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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 …
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WebFor the subsequent drying process, reduce the temperature to about 140-145 degrees Fahrenheit. Continue drying for another hour and a half to two hours, checking …
WebPlace marinade and meat strips in a large pot and bring to a boil. Let boil for 1-5 minutes, until meat registers 165 degrees F when using a calibrated food thermometer. Remove …
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WebAfter 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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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. …
WebHomemade Venison Jerky Recipe. One of the things that makes homemade jerky recipes fun is the freedom to experiment with different flavors. You have the freedom to make …
WebThis has been our go-to venison jerky recipe for over 20 years. Deer Jerky Dehydrator Time: 4 hours to 8 hours Option 3: Oven Drying. 103 g Fat: 11 g Saturated Fat: 4 g …
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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 …
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 …
WebPour marinade mixture over ground venison. ½ cup red wine, ¼ cup teriyaki, ¼ cup brown sugar, 1 tablespoon whisky, 1 tablespoon salt, ½ teaspoon onion powder, ½ teaspoon …
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WebStep 2 - Trim off the fat cap and other visible fat from the meat. Fat will make meat spoil faster, so removing as much fat as possible now will extend the shelf life of your finished …
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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 the brine ingredients well and coat the venison with the brine. Once everything is nicely coated, put it all in a freezer bag in the refrigerator for at least 12 hours, and up to 48 …
WebStep 1: Combine all marinade ingredients ( soy sauce, pineapple juice, brown sugar, rice vinegar , sesame oil garlic, ginger, and sesame seeds) in a medium bowl or airtight …