Venisonjerky Recipes

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

Ingredients

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

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

Ingredients

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

DEER (VENISON) JERKY

Deer (Venison) Jerky image

Make and share this Deer (Venison) Jerky recipe from Food.com.

Provided by Ctraugh

Categories Lunch/Snacks

Time P2DT6h

Yield 6-10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb venison
1 teaspoon liquid smoke
1 tablespoon A.1. Original Sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup whiskey, i like seagram's 7 (optional)

Steps:

Take your meat to the local butcher and have it cut thin.
You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
Note: meat cut with the grain will be chewy, and against the grain will be tender.
Combine everything but the meat in a large bowl and stir well.
Marinate meat over night in the refrigerator, then drain.
To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
Turn at least once during drying.
They are ready when the jerky bends without breaking.
Let cool, seal tight, and refrigerate for long-term storage.

Nutrition Facts : Calories 101, Fat 1.8, SaturatedFat 0.7, Cholesterol 63.5, Sodium 922.8, Carbohydrate 1.7, Fiber 0.2, Sugar 0.5, Protein 18.5

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