Need recipe for ground venison jerky. Thanks
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Need recipe for ground venison jerky. Thanks
I was just thinking about this too, Randall. I'm hoping to find one as well. Something in the sweet & hot/smoky category would be great...
I have a lot of ground meat from last year that I need to get rid of. I ran across a guy last year that had his in zip lock bags like peanuts. It had the flavor you described. I like mine spicy and crunchy and not to chewy. Maybe someone will help us out.
Deer Jerky
1/2 C. Soy sauce
1/2 C.Worcdstershire sauce
2/3 t. Garlic powder
2/3 t. Black pepper
2 t. Onion powder
2 t. Accent
2 t. Season salt
Slice 3 lbs. of venison into strips about 3/8". Completely submerge strips in marinade overnite. Lay marinated meat on oven rack and cook 6-8 hrs. at 150 deg.
Sorry this is the only one I have (not for ground). It is very good. Got it from a friend many years ago.
I don't have a jerky shooter for ground meat so I just roll it in short lengths about 3" long and about the size of a pencil and marinate it in Dales steak seasoning for 30-45 min and then put it on the dehydrator then I pepper it with red and black pepper it don't take much for alot of heat. It take 6-8hrs to dry it. check it after 5hrs to see where it is Some don't like it real dry.
I don't deer hunt..but, I sure can eat them...I hope my hunting buddies come through this year...I was looking through the freezer Monday, and found 3 packages of tenderloin !!!!! I thought that was long gone. Well it is now..
Anyway...I hope to make some jerky this year...thanks to ya'lls easy directions.
Jerky marinade
2/3 cup soy sauce
2/3 cup worchestishire sauce
1/4 cup light brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon Lawry's season salt
1 teaspoon liguid smoke
Tobasco sauce
Mix all ingiedients in large bowl (tobasco sauce is only used for spicy jerky, added to taste). Slice 2-3 pounds of meat in 1/8 inch thick strips. Marinate meat over night and put in dehydrater. Cook until strips don't bend without cracking. You can adjust the Liquid Smoke to the taste you prefer.
For ground meat I use Hi Mountain Jerky Cure and Seasoning in original and Cajun blend flavor.
My recipe is about the same. But, I put ground Corrander on mine once it is in the racks. It dosen't add munch taste, but it keeps them from sticking once you bag it up. Sometimes I smoke it on a Brinkman for a couple of hours. Man...I got to go get a deer now. yum...yum!!Quote:
Originally Posted by magnum500
DP
WalMart has some seasoning packets.Its called Jerky spice works by Nesco All American Harvest.I just have original flavor.They come in a box of 6seasonings and cures.
There is a local company that sells kits for jerky and bologna.They also sell other seasonings( meatloaf,sausage and others)Some of the local stores have a good selection. Try www.conyeagerspice.com
Should be able to find something to your taste here. I use the one called HOMEMADE BEEF JERKY. You can adjust the ingredients to your liking, if I don't have deer meat I use London Broil.
http://www.greatjerky.com/recipes.html
Try this site - they've got all kinds of jerky recipes.
http://www.jerkyfaq.com/
Having a Bass Pro nearby, I usually just pick up a bag of Uncle Bucks seasoning and use that. But once in a while, I'll make my own marinade - which is the same one that Ricky posted, except instead of Accent, I add some liquid smoke.
And if you're like me and don't have a jerky shooter for ground meat, I mix the spices in, put in a ziplock in the fridge for 24 hours, then roll it out between sheets of wax paper. A pizza cutter works great for cutting into strips after you roll it out.
The biggest problem I have with jerky is having a batch last more than a week. It gets gobbled up almost as fast as I can make it.
My jerky doesn't last long.Everytime I walk by it I grab a couple pieces
I've expirimented with all sorts of jerky recipes and my favorites are from Hi Mountain Seasonings (garlic/black pepper or original). Many grocery stores sell it and most sporting goods places. Works great for whole muscle or ground meat. Costs about $7 and seasons 15lb. Also has a chart so you can do a pound or two at a time. I put mine on the smoker for an hour then finish it on the dehydrator. Good eatin! Give it a try sometime. Also if you like making your own breakfast sausage, their mountain man blend is awesome- half deer meat and half 50-60% lean pork.
Agreed on the Hi Mountain, Alan. I've tried Cajun and Original and, so far, I like the Cajun the best. I need to try the Garlic/Black Pepper, though. It sounds good.
Try the Hi Mountian seasonings , can beat it. easy and good
CrawDaddy