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Find a Business or PersonVENISON JERKY
DEER JERKYTo make the marinade, combine all ingredients except venison. Marinate venison for 12 hours. Remove excess moisture with paper towels. Bake at 150 degrees for 12 hours on cookie sheets. Keep refrigerated. |
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DEER JERKYRemove all fat and silver skin from deer. Cut into strips about 1/4 inch thick, 3/4 inch wide and 6 inches long. Stir brine ingredients together (in a plastic or glass container) until salt and sugar are thoroughly dissolved. Stir meat into brine. Put a plate on top of the meat to hold it under the brine. Let meat set in brine 10 or 12 hours, stirring once or twice during the curing process. Remove meat from brine and rinse in cold water at least twice to remove all traces of the brine. Pat dry with paper towels. Air dry meat by placing on racks or a line for 1 hour, meat will have a glaze when it is ready to smoke. Spread meat out on paper towels and |
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DEER JERKYMix enough water with above to totally immerse meat. Let stand 6 to 7 hours. Put meat on paper towels and allow to dry off. Hang strips on oven racks and set oven on very low heat (200 degrees or less). Crack open oven door to allow moisture to escape. Leave meat in oven at least 8 hours but not longer than 10 hours. You'll have good jerky. |
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GROUND VENISON JERKYMix ground venison with spices. Roll meat between sheets of waxed paper into 1/4 inch thickness. Mix liquid smoke and water; brush on meat. Bake at lowest degree of heat on your oven control for 3 to 4 hours. When meat is dry, cut in strips, place in covered container and store in dry place. |
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JERKY - DRIED DEER, CHUNKY STYLECut choice cuts of tenderloin or hindquarter of deer into 2 or 3 inch strips (1" to 1 1/2" thick) any length. Place meat in large, flat pan. Use 7 ounces Tender Quick salt to 9 pounds of meat. Rub salt in well, sprinkle with black pepper as you like. Cover pan then place in refrigerator for 3 days. Turn meat over once. Then take out of refrigerator, wash well with warm water, changing water 6 times. Place cookie rack on cookie sheet pan. Place in refrigerator to drain off a little. Then lay on wire rack and smoke in smokehouse, or can be done on deep bar-b-cue pit no heat just smoke for 2 hours. Then put back on rack in cookie sheet. Sprinkle with coarse ground black pepper. And you can sprinkle with little red pepper if you like. Put in oven and bake for 2 1/2 hours to 3 hours at 200 degrees. Turn meat over once. Ready to eat. You can put in zip lock freezer bags and freeze. (Use 1 level tablespoon salt to 1 pound meat.) We used 7 ounces salt to 9 pounds of meat. If you like more salt use more. The salt is very salty. |
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OVEN DEER JERKYFollow instructions for deer jerky with the following exceptions: Before you pat dry the jerky after rinsing, place it in a bowl and sprinkle 2 or 3 tablespoons Wright's liquid smoke over the meat, stir to coat. Pat dry with paper towels. Air dry for 1 hour and sprinkle seasonings on both sides. Place meat (in single layers) on racks in preheated slow oven (180 to 200 degrees). Meat will drip during cooking so place racks on cookie sheets covered with paper towels. Turn meat every two hours and alternate from lower to upper rack of oven. Cooking time will vary depending on temperature of oven and thickness of meat. Check for doneness as instructed in regular deer jerky recipe. |
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TEXAS DEER JERKYSlice deer steak as thin as possible, 1/4 inch or less. Cut across the grain of meat. 2 tsp. liquid smoke 1/2 c. soy sauce 2 tsp. onion powder 1 1/4 tsp. coarse ground black pepper 1 1/2 tsp. salt 1/2 tsp. Accent 1/2 tsp. garlic powder 1/2 c. Worcestershire sauce 1/2 tsp. MSG Mix well and marinate 12 hours. Place on wire cooking racks and then set on baking sheet and bake 8 to 10 hours at 200 degrees. Be sure strips aren't touching. Turn strips several times during baking. Strips may crack when bent but not break. They will be black and crispy. Store in tightly sealed containers. |
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TOM'S VENISON JERKYCut meat in strips about finger size, put meat in glass bowl with above ingredients for 24 hours. Drain on paper towels and place on flat in oven. Use lowest temperature possible (125 degrees). After 4 hours, turn meat over for 4 more hours. Leave oven door ajar to let moisture escape. |
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