Post by cuteascountry_Shortcake on Sept 20, 2005 22:55:46 GMT -6
VENISON JERKY #2
3 lb venison-sliced super thin
1 bottle Liquid Smoke
1/2 c black pepper
1/4 c seasoned salt
1/3 c dry onion powder
1 ds lemon pepper
1 ds paprika
2 TB garlic powder
1 ds cayenne pepper
Use a large container with lid. Mix all ingredients (vary spice to your taste). Add meat. Shake well. Refrigerate 24-48 hours shaking often. Spread in dehydrator. This takes usually about 36 hours.
Venison Jerky
4 lb venison
1 cup barbecue sauce
2 tablespoon liquid smoke
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 few grains cayenne pepper
Freeze venison until firm and solid enough to slice easily. Cut into 1/8-inch slices with a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator.
Drain well.
Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jerky should be dark and fibrous looking and brittle enough to splinter when bent in two.
Sun: Drying meat or venison jerky is not recommended in most climates
Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours.
Deer Jerky.#2
1 lb. deer meet [steak or roast]
4 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 teaspoon hickory smoke salt
2 oz. hot or picante sauce
1 cup soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
2 oz. liquid smoke
Cut meat into 1 inch strips. Soak the deer meat in salt water. Remove from salt water and place in pan with sauce made with the above ingredients. Marinate in the sauce 8 hours or longer. [The longer soaked, the better flavor.] Set the oven temperature at the lowest setting. [140-150 degrees. Place the strips on the oven rack and dry for 6-8 hours. Thicker pieces may take 10 hours. Beef may be used instead of deer.
Deer Jerky
enough marinade for a 5--5 1/2 pounds; sliced roast
6 T. tenderquik
3 t. black pepper
3 t. red pepper
3/4 t. chili powder
6 t. garlic powder
1 1/2 --t. accent
6 T. beef bouillon
6 T. brown sugar
1-1/2 bottles liquid smoke, approx.6 oz size
1-1/2 bottles (liquid small warm water
Combine all of the ingredients and pour over meat. Let marinade for 5 hours, stirring every hour or so. This is fairly spicy hot, so you may want to reduce the red pepper. Dehydrate at least 5 hours. Test for doneness.
Wayne
3 lb venison-sliced super thin
1 bottle Liquid Smoke
1/2 c black pepper
1/4 c seasoned salt
1/3 c dry onion powder
1 ds lemon pepper
1 ds paprika
2 TB garlic powder
1 ds cayenne pepper
Use a large container with lid. Mix all ingredients (vary spice to your taste). Add meat. Shake well. Refrigerate 24-48 hours shaking often. Spread in dehydrator. This takes usually about 36 hours.
Venison Jerky
4 lb venison
1 cup barbecue sauce
2 tablespoon liquid smoke
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 few grains cayenne pepper
Freeze venison until firm and solid enough to slice easily. Cut into 1/8-inch slices with a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator.
Drain well.
Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jerky should be dark and fibrous looking and brittle enough to splinter when bent in two.
Sun: Drying meat or venison jerky is not recommended in most climates
Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours.
Deer Jerky.#2
1 lb. deer meet [steak or roast]
4 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 teaspoon hickory smoke salt
2 oz. hot or picante sauce
1 cup soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
2 oz. liquid smoke
Cut meat into 1 inch strips. Soak the deer meat in salt water. Remove from salt water and place in pan with sauce made with the above ingredients. Marinate in the sauce 8 hours or longer. [The longer soaked, the better flavor.] Set the oven temperature at the lowest setting. [140-150 degrees. Place the strips on the oven rack and dry for 6-8 hours. Thicker pieces may take 10 hours. Beef may be used instead of deer.
Deer Jerky
enough marinade for a 5--5 1/2 pounds; sliced roast
6 T. tenderquik
3 t. black pepper
3 t. red pepper
3/4 t. chili powder
6 t. garlic powder
1 1/2 --t. accent
6 T. beef bouillon
6 T. brown sugar
1-1/2 bottles liquid smoke, approx.6 oz size
1-1/2 bottles (liquid small warm water
Combine all of the ingredients and pour over meat. Let marinade for 5 hours, stirring every hour or so. This is fairly spicy hot, so you may want to reduce the red pepper. Dehydrate at least 5 hours. Test for doneness.
Wayne