Venison Jerky Recipe For My BowHunting Friends
08-23-2007, 08:00 AM
#21
Fork Horn
Join Date: Jul 2005
Location: Winston Salem NC
Posts: 356
RE: Venison Jerky Recipe For My Bow Hunting Friends
What about ground meat. I have a dehydrator and I take the pieces parts left over and grind them and then I use a jerky gun to make nice 1/4"x1" pieces. What is a good recipe for this kind of jerky? Can I use this recipe but cut down on how much I add to the meat? I don't want liquid jerky? What would be a good amount to add to a pound of hamburger jerky?
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08-23-2007, 08:04 AM
#22
Giant Nontypical
Thread Starter
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Venison Jerky Recipe For My Bow Hunting Friends
You would just mix in an amount sufficient enough to be able to form the burger in a ball ... remember, the meat doesn't absorb liquid .... this would be supr potent with burger .....hmmmmmm
08-23-2007, 08:43 AM
#25
Giant Nontypical
Thread Starter
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Venison Jerky Recipe For My Bow Hunting Friends
You are welcome guys .... please let me know what you think ..
PreacherTony’s Venison Jerky
2 c Worcestershire sauce
2c cup Soy sauce
½ c Liquid Smoke
1 c Red Hot Sauce
6 TB Honey
3 TB Mustard
6 TB Garlic Salt
2 TB Pepper
4 TB Onion Powder
1 c Brown Sugar
To Add HEAT[/b]
2 ½ TB Crushed Red Pepper or
¼ c Tabasco sauce
Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays
(bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145’ for the first 4 hours then set oven to 130’ until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.
PreacherTony’s Venison Jerky
2 c Worcestershire sauce
2c cup Soy sauce
½ c Liquid Smoke
1 c Red Hot Sauce
6 TB Honey
3 TB Mustard
6 TB Garlic Salt
2 TB Pepper
4 TB Onion Powder
1 c Brown Sugar
To Add HEAT[/b]
2 ½ TB Crushed Red Pepper or
¼ c Tabasco sauce
Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays
(bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145’ for the first 4 hours then set oven to 130’ until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.
08-23-2007, 09:08 AM
#26
Banned
Join Date: Apr 2006
Location: IOWA/25' UP
Posts: 7,145
RE: Venison Jerky Recipe For My BowHunting Friends
Cool. I am bringing my smoker back from IA in a couple of weeks and Ihave tons of deer meat and lots of free time right now. I am going to be a jerky making fool.
08-23-2007, 09:20 AM
#29
Join Date: Oct 2003
Location: Central Texas
Posts: 279
RE: Venison Jerky Recipe For My BowHunting Friends
Is the mustard dry or liquid? Sounds like a great recipe. I'll try it next time I make some. Have a ton of jerky all ready for this season. But in the dead of winter, when the season is over, I'll be making more. Thanks Tony.
