Beefvenison Jerky Recipes

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THE BEST JERKY IN THE WORLD IS MADE FROM DEER-NOT BEEF



The Best Jerky in the World Is Made from Deer-Not Beef image

And once you've made your own deer jerky, you'll never go back to store-bought.

Categories     best deer jerky recipe     deer jerky     venison jerky     how to make deer jerky

Time 10h30m

Yield 10 servings

Number Of Ingredients 11

3 lb. deer meat
1 tbsp. nutmeg
2 tbsp. garlic
1 tsp. ginger
1 tbsp. Cajun shake seasoning
1 tsp. curry powder
2 tbsp. black pepper
2 tsp. ground cayenne pepper
4 tsp. liquid smoke
1/2 c. teriyaki sauce
1 bottle, Worcestershire sauce (10 oz.)

Steps:

  • Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. Place them into a large bowl.
  • Pour the entire bottle of Worcestershire sauce over the meat, then add the teriyaki sauce and liquid smoke.
  • Cover the meat completely with the seasonings, starting with nutmeg, then garlic, ginger, Cajun seasoning, curry powder, and black pepper; mix thoroughly.
  • Add the cayenne pepper for heat.
  • Let the strips sit in the refrigerator for two hours, then put them in a dehydrator to cook for eight hours.
  • Separate and collect the strips into small bags, and give to people you love.

PEMMICAN-STYLE GROUND MEAT JERKY



Pemmican-style Ground Meat Jerky image

I like to grind the meat and fat for this right before making the jerky, but any ground venison will do. You will want at least a little fat in the grind, however, because otherwise the jerky will be pretty crumbly and dry. If you don't use bacon, you will want to increase the salt to 25 grams. And if you have smoked salt, you will want to use it.

Provided by Hank Shaw

Categories     Cured Meat

Time 4h20m

Number Of Ingredients 11

1 ¾ pounds venison
¼ pound bacon
1 cup dried cranberries or other berries
18 grams salt, (about 1 tablespoon)
3 grams Instacure No. 1, (about ½ teaspoon)
2 teaspoons ground black pepper
½ teaspoon ground mace or nutmeg
1 tablespoon onion powder
1 tablespoon of paprika, (smoked if possible)
2 to 3 tablespoons sugar
¼ cup water

Steps:

  • 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 them to the ground meat. Put the meat and cranberries in a large bowl and add all the remaining ingredients. Mix well with your (very clean) hands until everything comes together and starts to stick to itself.
  • If you have a vacuum sealer, seal the mixture and set in the fridge for 24 to 48 hours. If you don't, pack the meat mixture into a lidded container and press some plastic wrap directly onto the surface and let it sit that way.
  • The next day, separate the mixture into two or three chunks, depending on how big your jerky gun is. Pack it in and squeeze out lengths of jerky onto your dehydrator trays. Make sure they are separated from each other. Dehydrate at 150°F until the meat is mostly dry, but still chewy. If you don't have a dehydrator, you can smoke-dry it in your smoker, or in an oven set to "warm," with the door slightly ajar. In both of these cases, you want to keep the temperature as close to 150°F as you can.
  • This sort of jerky doesn't keep as long as traditional jerky because of the fat content. But it will keep for several weeks in the fridge, and it freezes well.

Nutrition Facts : Calories 325 kcal, Carbohydrate 23 g, Protein 33 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 1358 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving

VENISON JERKY



Venison Jerky image

This is the best jerky recipe I have found! You can use either ground venison or beef!

Provided by LANDRO23

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 5h25m

Yield 15

Number Of Ingredients 10

2 pounds lean ground venison or beef
2 ½ teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon hot pepper sauce
2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 ½ teaspoons barbeque seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
½ teaspoon pepper

Steps:

  • 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 hours.
  • Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
  • When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 0.4 g, Cholesterol 51.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 14 g, SaturatedFat 0.7 g, Sodium 894.7 mg, Sugar 0.1 g

HOMEMADE BEEF JERKY



Homemade Beef Jerky image

This is excellent beef jerky and worth the wait! Less expensive than store bought and tastes better. Double the recipe next time and experiment with different spices you like!

Provided by Cindy in PA.

Categories     Lunch/Snacks

Time 15h

Yield 15 serving(s)

Number Of Ingredients 10

4 lbs london broil beef or 4 lbs flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce

Steps:

  • Trim all fat off meat.
  • Cut steak in to 4 inch strips.
  • The steak should be about 1/2 inch thick.
  • It's easier to cut meat partially frozen.
  • Pound meat lightly, you don't want it too thin.
  • Add all ingredients in a large bowl.
  • Mix well.
  • Cover and refrigerate overnight (8 hrs).
  • Line cookie sheets with tin foil.
  • Place steak strips on sheets, don't overlap meat.
  • Set oven at lowest temperature. (150-175°F).
  • Bake six hours, turning after three hours.
  • Jerky is done when meat is dried out, depending on your oven.
  • Worth the wait!

SWEET AND SPICY VENISON JERKY



Sweet and Spicy Venison Jerky image

Sweet, with a kick to it.

Provided by Kristi Whittington

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time P1DT4h15m

Yield 8

Number Of Ingredients 12

½ cup brown sugar
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon lemon juice
3 tablespoons liquid smoke flavoring
1 teaspoon paprika
1 teaspoon hot pepper sauce
½ cup Worcestershire sauce
½ cup teriyaki sauce
⅓ cup soy sauce
1 pound venison, cut into 1/4 thick strips

Steps:

  • Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
  • Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
  • Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 22.1 g, Cholesterol 48.2 mg, Fat 6.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 1.3 g, Sodium 2186.4 mg, Sugar 18.1 g

HOW TO MAKE DEER JERKY - VENISON JERKY RECIPE



How to Make Deer Jerky - Venison Jerky Recipe image

Many commercially prepared meat jerky contain sugar in the marinade. Making your own venison or beef jerky takes a bit of time but it is well worth it.

Provided by Lisa MarcAurele

Categories     Snack

Time 8h10m

Number Of Ingredients 8

1 pound boneless venison or beef
4 tablespoons coconut aminos (or tamari, or soy sauce)
2 tablespoons Worcestershire sauce (or homemade version)
1 tablespoon liquid smoke flavoring (provides a nice smoky flavor)
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon onion powder

Steps:

  • Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood.
  • In 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. If using regular oven, place a pan on the bottom of oven to catch drips, or line with aluminum foil.
  • Place meat on racks so that they do not touch each other, and dehydrate for 5 to 7 hours or until meat breaks when trying to bend.

Nutrition Facts : Calories 183 kcal, Carbohydrate 2.5 g, Protein 28.4 g, Fat 5.7 g, SaturatedFat 2.1 g, Cholesterol 81 mg, Sodium 1313 mg, Sugar 1.5 g, ServingSize 0.2 recipe

GROUND BEEF JERKY - GROUND VENISON JERKY



Ground Beef Jerky - Ground Venison Jerky image

Here's how to make ground beef or venison jerky with or without a jerky gun. Simply season the meat, press into thin strips, then dehydrate. A perfect low carb snack!

Provided by Lisa MarcAurele

Categories     Snack

Time 8h30m

Number Of Ingredients 5

3 pounds ground beef or venison
5 teaspoons garlic powder
4 teaspoons sea salt
4 teaspoons fresh ground pepper
1 tablespoon liquid smoke

Steps:

  • Combine all ingredients in a large mixing bowl.
  • Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks.
  • Dehydrate for 7-12 hours until dry and crisp.
  • Store up to 7 days in refrigerator or freeze for longer storage.

Nutrition Facts : ServingSize 2 g, Calories 186 kcal, Carbohydrate 0.6 g, Protein 16 g, Fat 12.8 g, Sodium 640 mg, Fiber 0.1 g

BEEF OR VENISON JERKY RECIPE - (3.9/5)



Beef or Venison Jerky Recipe - (3.9/5) image

Provided by á-10881

Number Of Ingredients 8

1 1/2 pounds beef or venison. sliced
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup brown sugar
1 tablespoon onion powder
1 tablespoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Steps:

  • Marinate meat overnight. Cook in food dehydrator or oven on lowest setting. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break and there should be no moist spots. Store in an air tight container at room temperature for up to two weeks, refrigerate up to three weeks or freeze. Note: The cooking time will vary depending on a few factors including humidity, the thickness of meat slices and temperature setting.

BEEF/VENISON JERKY



Beef/Venison Jerky image

I finally wrote down the exact amounts I used to get some great tasting jerky! The cayenne pepper is optional as it does spice it up a bit. The kids love it and its better than feeding them twinkees.

Provided by Jim4227

Categories     Wild Game

Time 7h15m

Yield 2-3 lbs.

Number Of Ingredients 9

5 lbs ground beef or 5 lbs ground venison
2 tablespoons mortons tender quick salt
1/3 tablespoon fresh coarse ground black pepper
1/2 tablespoon garlic powder
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1/2 tablespoon liquid smoke
1 teaspoon cayenne pepper

Steps:

  • Mix all ingredients. Pour over meat and mix well. Put it in the fridge overnight. I use a dehydrator and a jerky gun to dry the stuff as I've found this is the best way to make jerky. Usually takes about 7 hours to dry.

Nutrition Facts : Calories 2547.2, Fat 170.3, SaturatedFat 66.6, Cholesterol 771.1, Sodium 10079.4, Carbohydrate 24.8, Fiber 1, Sugar 17.9, Protein 215.2

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