Had a few requests for this..... Tony's Venison Jerky 2 cup Worcestershire sauce 2 cup Soy sauce ½ c Liquid Smoke 1 c Red Hot Sauce 6 TB Honey 3 TB Mustard 6 TB Granulated Garlic 2 TB Pepper 4 TB Onion Powder 1 c Brown Sugar To Add HEAT 2 ½ TB Crushed Red Pepper or ¼ c Tabasco sauce Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays (bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145"™ for the first 4 hours then set oven to 130"™ until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.
Scott, I aim to please..... Ty and Finny.... Here ya go! All others that have not tried this...I will pay YOU if you don't love it (not really)
You know if anyone has ever tried this with ground meat and the jerky blaster? Not sure why it wouldn't work, but if someone tried and failed it would be worth knowing as well. Going to try it this year, hopefully I can get a doe put down before the gig is up.
I was wondering same thing. I was thinking of marinating cubed meat before i put in meat grinder to put in jerky gun.
Your way would probably work better than starting with ground. Don't see why it wouldn't work. Starting with ground you'd just have to add either meat or a bit more liquid to gdt the right consistency I'd imagine. If I can get another deer down I'll sacrifice a rear quarter to the cause and do whole muscle. Right now I am only willing to part with ground.
Why so? Burger is the majority of the deer. I don't eat a lot of burgers, use it for chilli, taco's, maybe meatloaf, barbecue etc... 3 or 4 deer gives you 90-150lbs of burger a season. A good clean grind is just as good as any whole muscle jerky. IMO Get fat or silver skin in it and yeah, it can get rancid.
I couldn't disagree with you more...by prove me wrong and let me know how it is....but to be fair, you have to make some out of sliced lean muscle as well
I've made both and like them equally, that's using Hi-Mountain cures and seasoning though. I usually have so much burger I have to do something with it, I like the jerky though. I definitely prefer whoe muscle, and definitely will try it but not willing to give up 20-30lbs of steaks at this point. I'll do 5 lbs regardless just to give both an equal chance.
Please do, and also not what adjustments you make for the ground. Whether you had to add meat or reduce liquid etc. Ground is usually best made with dry seasonings using water for moisture to keep it from shrinking as much. I'm not really sure how well a liquid marinade will do. Need some powdered worcestershire and such
As long as this recipe is judged by SLICED lean meat and not burger as this is what it's intended for... If you can get the burger to work and taste just as good, I will be very interested in the adjustments made.... As far as burger, when I butcher deer, I get TONS of jerky meat without touching the back straps...lots in the shoulders and of course, the legs
No doubt butchering a deer yourself is by far the best way to get jerky meat. Admittedly I get lazy and send it to a processor. Guess I could ask for trimmings amd shoulders to be left alone other than taking off the bone. Never really considered that..... hmmmmm
I am cutting up a bunch of meat today and will hit the store for these ingredients. I remember trying this one time and loving it.
