Cut meat into consistent strips about 1/4" thick (click here to read about. My Dr. Pepper Jalapeno Beef Jerky is legendary! Ingredients: 4 pounds of venison (or any meat type) 1 cup of Barbecue sauce 2 tablespoon of Liquid smoke 1 teaspoon of Chili powder 1 tablespoon of Worcestershire sauce And just a few grains of cayenne pepper All North American Whitetail subscribers now have digital access to their magazine content. Subscriber Services. Give this jerky recipe a try this hunting season! A pinch sodium nitrite (salt petre) 4 tablespoons soy sauce. https://www.outdoorlife.com/recipe-for-smoking-wild-venison-jerky https://dehydratorblog.com/deer-jerky-recipes-for-dehydrator Uniform slices will shorten the drying time, so use a meat slicer or have your butcher slice it for you. Classic BBQ Beef Jerky Recipe Sometimes the easiest way to flavor your beef jerky is to use traditional flavors. |   Drying times will vary depending on the meat, as well as other factors, so it’s a good idea to check on your jerky from time to time through the drying process. This makes it much easier to slice. Ingredients: 1/2 cup soy sauce 1/4 cup mirin or sweet cooking wine 2 tablespoons sugar 3 "coins" of fresh ginger (each about 1/4-inch thick), or 2 teaspoons of powdered ginger 1 garlic clove, crushed 1/2 teaspoon onion powder 1/2 … To make this easier, place the meat in the freezer for 30 minutes prior to slicing. Place the sliced venison in a heavy-duty zip-top bag and pour the jerky brine over. It helps to turn the bag and kind of massage it around every few hours to ensure a good cure. Look closely and you can see the grain of the meat, or how the muscle runs along the length of the cutlet. Oct 4, 2014 - The Food Addicts attempt to make home made beef jerkey after winning foodbuzz 24 x 24. Lay the bag flat in the refrigerator and marinate for a minimum of 12 hours, turning the bag once or twice. For me that’s lean muscles from the deer or cuts of beef with little to no fat. Add the venison strips and toss … You can avoid these harmful bacteria by baking the slices until they reach at least 160 degrees Fahrenheit for venison, rabbit and beef and 165 degrees Fahrenheit for poultry — the temperatures at which … Mix all the ingredients thoroughly in a food safe container and place the sliced meat into the marinade, making sure no pieces are stuck together. A few simple ingredients is all it takes to make this ground deer jerky recipe. If you need a bit more liquid, add a little bit of cold water at a time, but be careful not to dilute the sauce too much. November 5, 2020 December 18, 2016 by Daisy Edwards. Cut across the grain for increased tenderness. 5 Steps to Successfully Hunt Velvet Bucks, What You Need to Know About Decoying Bucks. Smoked Deer Jerky Recipe | Smoked Venison - Smoke Grill BBQ You'll be glad you did. Ingredients: 3 - lbs deer meat 1 - cup ketchup 1/2 - cup water 1 - Tbs Worcestershire sauce 1/4 - cup balsamic vinegar 2 - Tbs brown sugar 2 - Tbs sugar 1 - tsp ground mustard 1 - tsp black pepper 1 - tsp onion powder 1 - tsp garlic powder 1 - tsp smoked paprika 1/2 - Tbs lemon juice 5 pounds ground deer meat 4 teaspoons canning salt 1 1/2 teaspoons Tender Quick® 1 cup soy sauce 1/2 cup dark corn syrup 2 tablespoons liquid smoke My Smoked Beef Jerky process starts with selecting the meat. Pour the marinade over all the meat, then get in there with your clean hands, or a wooden spoon and make sure everything is mixed thoroughly. You can certainly make great strip jerky using just a sharp knife, but the job is made easier, and the final product better and more consistent if you have a mechanical slicer, such as Cabela’s Commercial Grade Meat Slicer. This sort of jerky doesn’t keep as long as traditional jerky because of the fat content. Sweet with a bit of heat, bulgogi-style venison jerky is the perfect snack for a day in the woods. Yummy! Set smoker to 175 degrees and cook for 30 minutes without smoke. Drain the marinade from the meat and transfer the slices to a smoker. Remove the beef slices from the container and layer the strips in a single layer on a baking tray, or drying rack on top of a cookie sheet. It is OK if the meat is touching, but do not stack. Related Page: Dozens of Jerky Recipes – Click Here!!! Want to be a Jerky Insider? After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels. (Click here for more information about the. Barbecue sauce and other liquid ingredients add moisture to the curing process, which, in turn, can increase the number of pathogenic bacteria in the finished jerky. Let this marinade in the refrigerator for 4-24 hours...longer is better. Like any good recipe, consider this one a guide on your path to homemade deer jerky heaven. Korean BBQ Deer Jerky. BBQ Jerky Recipe. Massage the bag well to make sure the brine is covering all the pieces. Remove the Deer roast from the marinade and wipe off the excess. I mean, really. A top of the line beef jerky that can be done in just 12 hours. 2 teaspoons black pepper. We will send you an email with instructions to reset your password. Click here for more ideas on how to tweak this recipe for your personal tastes. Whichever method you use, you want carefully control and monitor the temperature, keeping it around 165 degrees to ensure the jerky dries, rather than cooks. Meanwhile, with a sharp knife, cut the venison roast lengthwise into ¼-inch-thick slices. Allow the One of the most popular homemade wild game processing projects is making your own deer jerky. My Smoked Beef Jerky process starts with selecting the meat. When the oil is hot, add the diced onion and lower the … Step 1 In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Then this can go into the refrigerator for up to 24 hours. My Smoked Beef Jerky process starts with selecting the meat. This classic BBQ beef jerky recipe relies on the classic BBQ rub that is often used on brisket or pulled pork. Uniform slices will shorten the drying time, so use a meat slicer or have your butcher slice it for you. If you don’t have access to a smoker, you can always add flavor from Liquid Smoke, but it’s better to go with the real thing, even if that means a trip to the hardware store for a brand, new Camp Chef smoker. Follow this plan to help you tag an early-season buck. Korean BBQ Deer Jerky. directions Freeze venison until firm and solid enough to slice easily. Sign up today to receive promotions and other news via email. Instructions Cut the steak into thin strips. Place the steak strips into the marinade and refrigerate overnight or at a minimum 4 hours. Understanding what deer eat and how they adjust their diets to meet changing nutritional... Good location is just part of the equation. Create your Jerky.com account to receive promotional news and access to a faster checkout process. Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion... Place meat in, … You can get away with less time, but you just want to make sure the flavor and cure penetrates every inch of the meat, until all of it has turned brown. 36 Delicious Beef Jerky Recipes to Satisfy Your Snack Cravings While a dehydrator is typically the best method for drying your jerky, a true Southern Style Deer Jerky calls for some time under smoke. The sirloin or bottom round both work great. However, like all the major, meaty foods out there, there are regional favorites. Spicy Carolina Barbecue Sauce IngridStevens. Memphis fans may want to forgo the sauce altogether and work up a dry rub cure. At this point, it has reached it's final texture and is ready for consumption and packaging. An all time favorite, this bbq beef jerky recipe is made with balsamic vinegar, ground mustard, brown sugar, lemon juice, black pepper, smoked paprika and a few more tasty seasonings. That recipe was made with beef however. You can see the cure will start working right away as the meat starts to go from red to brown. Tips and info on mowing your pastures/foodplots and how best to avoid fawns and turkey poults... We break down the truth on these cellular-enabled scouters. By Michael Pendley author of Timber 2 Table Wild Game Recipes November 6, 2019 Print Recipe If you’re not sure what you like, try both ways to find out which you like best. A quick and easy, Tex-Mex-inspired ground-venison recipe with avocado that works as an... Quick and easy to pull together on a weeknight, this Venison Stroganoff Recipe requires few... Low carb and keto-friendly, this recipe for venison jalapeño poppers wrapped in bacon is a... Cut a large slice of this Venison Pot Pie Recipe, or make them in individual soufflé dishes... Give a Gift   (I did not freeze the jerky and used my Jerky Slicer with the grain) Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator. Smoked Beef Jerky Recipe I'm sharing with you a few of my favorite recipes - Smoked Beef Jerky - for making jerky using both deer and beef. Enjoy the hell out of it and tell everyone you know how Jerky.com helped you make jerky at home. Barbecue sauce and other liquid ingredients add moisture to the curing process, which, in turn, can increase the number of pathogenic bacteria in the finished jerky. DIRECTIONS Rub salt into deer meat. how to tweak this recipe for your personal tastes. Yes No No Preference. Bacon-Wrapped Venison Jalapeno Poppers Recipe, Southern-Style Honey Barbecue Venison Jerky Recipe, How to Plant Food Plots on a Budget with Small Equipment, How to Control Predators on Deer Hunting Property, Deer Herd Health and Antler Development with Mineral Supplementation. (This facilitates slicing.) Allow the meat to soak for 24 hours stirring once or twice during that period. Every piece of meat should be well coated with the seasoning. Slice meat into long strips 3/16 to 1/4 inch thick. This post includes steps on how to make beef jerky and the best beef jerky recipe ever. BBQ Jerky Ingredients: 3 pounds lean beef, venison, or any meat 2 tablespoon of Worcestershire sauce 1/2 cup of red wine vinegar 1/4 cup of brown sugar 1 cup of ketchup 1/4 teaspoon of cracked black pepper Dec 16, 2013 - This bbq deer jerky recipe is guaranteed to satisfy with it's sweet, tangy, and spicy flavors. Step 2: Place the meat in a large resealable plastic Sweet with a bit of heat, bulgogi-style venison jerky is the perfect snack for a day in the woods. 5 pounds of deer hamburger (this will shrink down and make about 2 1/2 pounds of jerky) 1/2 cup soy sauce 1/4 cup Worcestershire sauce 1 tablespoon paprika 1 tablespoon crushed red pepper 3 tablespoons hot sauce 1 tablespoon pepper 1 … Combine the ingredients for the marinade in a non reactive container, glass is good. Dehydrate for 8 hours - don't overcook. Remove from heat and let cool to room temperature. By Michael Pendley author of Timber 2 Table Wild Game Recipes November 6, 2019 Print Recipe Making The Marinade. The bbq beef jerky has both a sweet and spicy component to it. *tip - we suggest you use our recipes and processes as a base line and make adjustments as you see fit to make the perfect jerky for you. Answers to the most popular decoying questions to bring bucks your way! Barbecue Deer Jerky Food.com worcestershire sauce, chili powder, minced garlic, brown sugar and 10 more Cidered Beef Jerky or Venison Jerky Yankee Kitchen Ninja garlic powder, beef, … Apply Three Little Pigs™ Memphis Style Rub. Marinate meat overnight in the fridge. Haynes Shelton and Dr. James Kroll talk about how to supply your deer herd with key minerals, and how to avoid the most common mistakes. Ingredients: 4 teaspoons of salt 1 teaspoons of pepper 1 teaspoon of garlic powder 1 teaspoon of onion powder 3 drops liquid smoke 1/2 cup of water Texas BBQ Rub 2 pounds of beef (or any meat type) Directions: Cut meat into consistent strips about 1/4" thick (click here to read about the importance of meat thickness co Again, it all comes to personal preference. We are going to be talking cuts of meat, slicing tips, marinating basics, and dehydrating vs. smoking. Set smoker to … Are you looking for a grilling recipe? Pour the entire bottle of Worcestershire sauce over the … 2,942 suggested recipes. Place them into a large bowl. The right arrow for your setup will boost your whitetail body count. Yield: 1 ½ to 2 ½ pounds venison jerkyPrep time: 30 minutesCook time: 5-6 hours. Mix all the ingredients thoroughly in a food safe container and place the sliced meat into the marinade, making sure no pieces are stuck together. Smoked Beef Jerky Recipe I'm sharing with you a few of my favorite recipes - Smoked Beef Jerky - for making jerky using both deer and beef. Remove as much air from the bag as possible and seal. (You needed an excuse to buy one anyway, right?). Directions: In a small pot set over medium heat, whisk together all the ingredients until well incorporated. Cover and refrigerate for at least 8 hours, or … (I did not freeze the jerky and used my Jerky Slicer with the grain) Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator. Quick Tips: Swap out the soy sauce for coconut aminos. Mix together all ingredients. This search takes into account your taste preferences. It seems like everybody loves this spicy dried snack, whether you make it sweet, salty, spicy or a combination of all three. For a better final product and to ensure a more uniform cure, I like to put everything into a large plastic food-storage bag, press out all the air and seal it tightly. Season the meat lightly, using only part of the mixture. You'll be glad you did. You can avoid these harmful bacteria by baking the slices until they reach at least 160 degrees Fahrenheit for venison, rabbit and beef and 165 degrees Fahrenheit for poultry — the temperatures at which bacteria are destroyed. Ingredients: 3 - lbs beef top round steak Once your meat is sliced, whisk the seasoning and cure together. BBQ Style Beef Jerky Recipe – How to use a Food Dehydrator to make the BEST. Place the deer roast strips onto the wire racks of the smoker. It helps if the venison roast is very cold, almost to the point of freezing, so plan ahead and put the roast in the freezer for about 30 minutes to firm up. Dec 16, 2013 - This bbq deer jerky recipe is guaranteed to satisfy with it's sweet, tangy, and spicy flavors. For me that’s lean muscles from the deer or cuts of beef with little to no fat. This means you have the option to read your magazine on most popular phones and tablets. … For me that’s lean muscles from the deer or cuts of beef with little to no fat. Cut into 1/8-inch slices with a a sharp knife or slicer, then cut slices into strips 1 and 1/2 inches wide. Preheat the oven to 160°F / 71°C, or the lowest setting it will go. Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. Reserve the remaining spices. Pull the meat out and lay it out on racks (click here to read about, Dehydrate/bake/smoke in your equipment of choice at 160-180F (depending on your equipment's capabilities) or until your desired texture is reached. This recipe is super easy and the jerky can dry while you sleep, ready for meaty snacks the next day. For beef it’s roasts like London Broil, Eye of Round or Bottom Round work great and … Cut into 1/8-inch slices with a a sharp knife or slicer, then cut slices into strips 1 and 1/2 … Perhaps the #1 working man's snack in the world, smoke dried beef is real easy to do on the grill or smoker. To make this deer jerky recipe, all you need are 8 simple ingredients and a dehydrator (or oven). You can either cut with the direction of the grain for a chewier jerky, or if you cut across the grain, like this, your deer jerky will be more tender because you’ve cut those muscle fibers into shorter pieces. Skip. Dr. James Kroll and Pat Hogan discuss ways to help control predators on deer hunting property. All Rights Reserved. Great BBQ taste in a jerky snack you and your family will love! When the drying time is complete and the jerky is at the consistency you prefer, transfer the racks to a counter to cool, or place the jerky on a paper-towel lined tray and let it come to room temperature. Cut across the grain for … After the meat has finished marinating, remove from refrigerator and strain excess marinade in a … Haynes Shelton debunks the common belief that you must have big, fancy equipment to plant food plots. Give this jerky recipe a try this hunting season! To Dehydrate: Set dehydrator to 165 degrees and dry for 5-6 hours or until the desired consistency is reached. directions Freeze venison until firm and solid enough to slice easily. *tip - we suggest you use our recipes and processes as a base line and make adjustments as you see fit to make the perfect jerky for you. Place the racks into the smoker, and smoke until the jerky has dried and will break when bent. Mix all of the other ingredients thoroughly, put the mix with the meat inside of a sealed bag or plastic container with a lid. Slice meat into long strips 3/16 to 1/4 inch thick. Our BBQ Style Beef Jerky Recipe will have you saying farewell to prepackage meat snacks. 1 cup (240ml) orange juice. Ingredients: 1/2 cup soy sauce 1/4 cup mirin or sweet cooking wine 2 tablespoons sugar 3 "coins" of fresh ginger (each about 1/4-inch thick), or 2 teaspoons of powdered ginger 1 garlic clove, crushed 1/2 teaspoon onion powder 1/2 teaspoon black pepper 2 pounds trimmed venison You can generally take as many does as bucks in a healthy heard, how many is too many? 1 tablespoon salt. Ingredients To Make Venison Jerky Recipe. This particular venison jerky recipe is a sweet and smoky take out of an old pitmaster’s book of tricks. Place them into a large bowl. On this edition of "Deer Dog," Jeremy Moore discusses the role scent plays when it comes to tracking and how to incorporate it into your training. I know there are as many different types of barbecue in the south as there are gators in a Louisiana swamp, but this version takes a cue (pun intended) from those molasses and tomato sauces popular in Kansas City. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours. In a small pot set over medium heat, whisk together all the ingredients until well incorporated. Click here for more ideas on, the importance of meat thickness consistency, different racking methods for making beef jerky. BBQ Style Beef Jerky. Once your desired texture is reached, let your jerky 'rest' until it reaches room temperature. Make sure the beef strips don't overlap and have a little space between them to enable good air circulation. But it will keep … Ingredients:-. Instructions Slice meat into thin pieces (this is easiest to do if meat is still frozen). … If you've already registered with us, sign in here. That's simply not the case; he's how to plan and plant food plots on a budget with small equipment. In a shallow pan, heat 3 tablespoons of oil. Smoky Flavored Deer Jerky This is an easy recipe that gets its smoke flavor from the addition of liquid smoke. Barbecue Sauce Jerky Recipes 2,942 Recipes. Making strip jerky starts with a large cut of venison, such as a roast from the hindquarters. 2 tablespoons Muscovado sugar. Be prepared to take care of the carcass and cape after downing your trophy buck. https://www.gameandfishmag.com/.../10-most-popular-venison-recipes/349933 Like I mentioned earlier, I believe the tenderloin is a better cut when making pork jerky.