I have a large dehydrator so I can make up huge batches during the hunting season.. Mar 14, 2020 - Explore Sherri Cooper's board "Venison snack stick recipe" on Pinterest. Crecipe.com deliver fine selection of quality Sweet and spicy ground venison jerky recipes equipped with ratings, reviews and mixing tips. Next batch will have at least 1 more tsp of Chipotle flakes and probably 1 more tsp of black pepper. I usually double it. Nor will it have that hammy-jerky flavor. .25% is .0025 in decimal. Searing the venison steak in a cast iron pan with some olive oil is one way … This is the best batch of jerky I have made so far. Required fields are marked *. While processing my hog this fall I wanted to cure hams and bacon. There are as many jerky recipes as there are people making jerky. Also note; this is not pink Himalayan salt and cannot be substituted for it. We want .25% (a quarter of 1%) by weight in grams. arley_gw September 28, 2012. Crack some peppercorns over the venison (how much depends on your preference) then turn … The discovery of a new dish does more for the happiness of the human race than the discovery of a star. If it still seems rubbery let it dry 1 more hour at 170. I would consider this the mild version. Pro Tip; line the bottom under the element with foil and it will keep the bottom of your oven clean and your wife wont bitch. However, venison does not have the same marbling and it loses moisture in a different way. It is really not that hard, but will be hard to describe in pictures. And he does not smoke, only oven dries. venison, sliced 1/8 to 3/16 inch thick . Marinate in the fridge for at least 12 hours and up to two days, tossing and mixing the bag periodically. My recipe is at the link. Technically you can cure meat without the curing salt. Take the meat and place it in a bowl or container with a lid as you are going to add liquid to the meat, salt, sugar and vinegar. This method doesn’t use a marinade. If there is any fat pooled on the surface, pat the pieces dry with a paper towel while still warm. This recipe will work with any meat. This is a very simple method, but you will need a scale that can read grams. I like the top and bottom round for jerky. Once processed, I store the pieces in quart ziplock bags in the freezer, moving a bag to the fridge when I open it. Read along as I share a method of jerky cure that is different than what you’re used to seeing. It has a maximum temp of 155 on the dial; haven't tested it scientifically to see if that's accurate. The spices are loosely based on Hank Shaw’s recipe here. Your email address will not be published. Place meat in a Ziploc bag and refrigerate for 24 hours. Now add the salt and sugar to the meat in the container mix well. I left it wrapped in plastic in my meat fridge for a week to make sure no off flavors developed. Now you can cut your meat 1/4 thick or you can get it done by the butcher. "... your image was blocked because of the image of gun(s) in your design. We use precisely the amount of salt we want in the final product. Your email address will not be published. I’ll be playing around with heat with the Chipotle flake. I’ll be sticking to this method from now on. Occasionally they ask for more salt. Looking for a great venison jerky recipe with a little less salt and still great flavor, well than this recipe is for you. It could be called a dry cure. lean ground venison or beef, salt, monosodium glutamate (msg), hot pepper sauce, sugar-based curing mixture (such as morton tender quick), water, hickory-flavored liquid smoke, garlic powder, pepper 5 hour 15 min, 10 ingredients You will be surprised. Preheat your smoker, oven (with the door cracked), or dehydrator to 170 degrees F. Place the jerky strips on the grill grates, jerky rack, or cooling rack and season the top of the jerky with additional pepper … If there is any call for it, I will make a post detailing the processing of a venison ham. I like this because when I’m ready to dry it, there is no liquid. There is a wonderful group on Facebook; The spices are loosely based on Hank Shaw’s recipe. Change ), You are commenting using your Twitter account. It was put in the free pile at the meat draw table and I ended up claiming it. One way to make jerky is with a cure, which is made from salt, sodium nitrite and sodium nitrate, and is used to prevent botulism in dried meats. Once we have our total meat weight in grams our basic cure is 2.5% salt, 2.5% sugar, .25% cure #1. ( Log Out /  I used Turbinado sugar which is organic cane sugar. It will continue to dry even after. A digital reloading scale could even work. When finished, blot off any grease with a paper towel. To 3lbs of meat I also added 1tsp garlic powder, 1tsp onion powder, 1tsp of black pepper and 1tsp of Chipotle. Your math should look like this for 1000gm of meat. This can take a little manipulation. the USDA position on safe jerky processing, fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety, Keep the ratio of salt and soy sauce to meat accurate. These concepts and methods might be lost in the writing. Note: I share instructions for both in the recipe card below! A side effect of deer dog hunting. After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry. I got mine on Amazon for $12-15. When learning how to make deer jerky, you need to know when the venison jerky is done. I have found citrus seems to make venison tough when used as a marinade. I like to grind the meat and fat for this right before making the Change ), You are commenting using your Facebook account. ( Log Out /  All the liquid doesn’t drip all over your smoker, dehydrator or oven. Pink Salt for Jerky: Yay or Nay? And 1 1/2 tsp of pickling salt. 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish. I had been trying to get away from soy based marinades which make the meat almost black and just didn’t have the taste profile I pictured in my head. No matter the weight always use 2.5% salt and .25% curing salt. Dry in either a smoker, a dehydrator, or a low oven with the door slightly propped open. Set the microwave on high, then cook for 4-6 minutes. I used a cheap $5 garage sale dehydrator that left me with overly dry jerky, and followed recipes … Add the meat and mix. Himalayan salt is simply a high mineral salt and has no curing power. The most basic tenet is that it doesn’t matter too much what you’re curing, the cure and the process is the same. Freshly grind about a 1/4 cup of ground pepper in a bowl or plate. I’ve found the easiest way to marinate jerky is to use zip lock bags. 2 lbs. ( Log Out /  Cut with the grain for a more chewy jerky. Good appetite! If using curing salt, the cured jerky will not mold even on the counter. Add the salt and brown sugar and stir until dissolved. It is 93.75 percent table salt and 6.25 percent sodium nitrite. View all posts by brackishwaterculture. It can be hard to find so if you’re unable to, regular sea salt will do. Put in your vac bag and then pull a slight vacuum and then seal. Mix the garlic with the water, soy sauce, pink curing salt (Prague powder #1), red wine vinegar, black pepper, and sugar until well blended. Follow basic instructions below, marinating at least 12 hours; if marinade does not cover meat, add cold water as needed. If you dry your jerky in a smoker, use a cure. We can call this an EQ cure. It is some of the best I have had. I also sliced up the top sirloin too. Short for equilibrium cure. Arrange on wire racks, 1/8 to 1/4 inch apart to allow good air flow. ( Log Out /  See my math below. Also try duck or goose breasts. — to taste, this amount is a suggestion only. While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. I ordered mine from Amazon. Adventures with the ultimate organic free range food. Tenths of a gram would be better. While the meat is in the freezer, combine the pickling salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water in a medium size bowl or ziplock bag. I had a hind quarter that had been shot up (we use buckshot) and the dogs then caught and chewed on before the dog drivers caught them. Combine the marinade with the sliced venison and refrigerate overnight. I use dry measurements for the seasonings since they aren’t critical either. With sliced meat take care to see that all meat surfaces get covered. For my recipe I needed: Legg’s Old Plantation Jerky Blend. There are some really good commercial jerky cures out there. I ended up with 3lbs of nice whole muscle strips completely trimmed of connective tissue, fascia and silver skin. A look into the river rat lifestyle. I like to experiment with my venison jerky recipes and found that by cutting the salt in this preparation and adding in a few high quality ingredients, you can create a great end product and stay on the healthier side. Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator. Let cool before packaging. You can weigh the bag and calculate exactly how much seasoning you need for your Smoked Beef Jerky. Avid outdoorsman living in the Virginia tidewater. I've been making jerky in the Nesco dehydrator. This recipe works equally well with ground or sliced venison. I have a friend that gets his from Walmart and I forget the name. ", — Whole muscle roast, trimmed well and sliced, or ground. 1 hour is not enough and much more than 2 hours the smoke starts to become bitter. Might tinker with a little more sugar. But I consider for 3lbs, 1tsp of each an absolute minimum. If using an oven try a cooling rack. Slice and marinate your jerky, then take it out and hang the strips over a microwave roasting rack. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander. If I was making a 5lb batch I’d double my spices and triple my peppers. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Pour 1 quart of water into a sauce pan over a medium heat. Even diver ducks would be a good fit here. Any meat big enough to slice without any connective tissue will work. I had it on hand and it was not getting used. Under 150 if you can. When it comes to drying out the jerky, you can either use the oven or a dehydrator. Coat the cuts, seal the bags and let it all sit in the fridge for 24 hours. Curing salt or sodium nitrite has a handful of different names. It isn’t as critical as the salt or cure which should not be deviated from. Occasionally they ask for more salt. So, you don’t want to get it totally dry in the oven or it will be very hard after a couple days. Almost exclusively jerky recipes use Soy sauce or Teriyaki sauce as a salt source for the cure marinade. This basic recipe is great “as is” but also a fine platform for tinkering. They also will be in recognizable cuts that you will see in the grocery store. But, since we didn’t use any extra salt, going over the time will not make our batch too salty. Posted onApril 13, 2016January 17, 2021AuthorSteve Jones2 Comments, USDA instructions for safe Jerky processing available at: curing salt, onion powder, liquid smoke, soy sauce, garlic powder and 3 more Cidered Beef Jerky or Venison Jerky Yankee Kitchen Ninja garlic powder, mushroom powder, kosher salt, light brown sugar and 4 more Pour the liquids into the bag with the meat and mix to coat each piece on both sides. Most small 1/10 gram scales will max out on 5lbs of meat. I have a wood fired smoker and use mixed hardwood. Using pink curing salt will give the jerky a really nice finished color so I highly recommend using it. The sugar can be more or less depending on your taste. Thanks for the kind words Chris. You could use cane sugar. Place them in a sealable, plastic freezer bag and mix in the cure (including dry seasonings). Cover and store in the fridge from 1-3 days. When slicing, try to make the thickness as consistent as you can. Place meat on the drying racks of your smoker or dehydrator. Some recipes just call it “pink salt” but don’t get confused — that term is also used nowadays for salt mined in the Himalayan mountains, which naturally bears a pink color but is NOT a cure. I dry our jerky using a dehydrator. Learn how your comment data is processed. Not sure if anyone else has experienced this or not. I put mine in a screw top jar on the top shelf, in the back and labeled it XXX. This has made my life much easier. Mix a little a couple of times a day. 2oz Legg’s Jerky Seasoning; ¾ teaspoon Pink Salt (6.25%) I also pickled the shank meat and smaller pieces w/silverskin and smoked em Cubed there a big hit. … So, I went searching to educate myself on meat curing. But for whole muscle Beef, I use 1/4 tsp per 1.5 pounds of Prague Powder. There is a wonderful group on Facebook; The Salt Cured Pig that focuses on this topic specifically. Combine the soy sauce, Worcestershire sauce, brown sugar, black pepper and kosher salt or curing salt in a storage container with a lid. Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, … Use only dehydrators with a fan and a thermostat. Just like the salt, we also use a specific amount of cure and other spices. In my last step, I'll give my basic recipe for corned venison, which I also use on beef, and can make pastrami from. Every 30 seconds after the 4 minute mark, stop the microwave and check on … Make your own jerky for much less cost than you'd pay in the store. If you have a mortar and pestle, smash the garlic cloves until you reach a rough paste. When it’s cured and I’m ready to dry, I use wooden skewers and smoke for 1 ½-2 hours. At these levels of nitrite it is totally safe. (For ground beef, 1/4 tsp per 1 pound) Those are knife leveled. And might add some lime juice at the time of smoking. Brush one side with honey and the other side with Dijon mustard, crack some pepper on each side and place in smoker or dehydrator. My food dehydrator just arrived and in reviewing the recipe book I noticed that a cure of salt and sodium nitrite is listed as an ingredient (or their NESCO jerky cure mix made up of same). Jerky can be stored long term in many ways. Our batch of jerky gets vac sealed and then into the fridge to cure. Choose from lean beef, pork or chicken. The advanced ones call for curing salt, which is usually sodium nitrite. Sugar, salt (kosher or pickling, not table salt unless it's non-iodized), and spices. But you can also buy pre-made mixes. Slice meat to thickness recommended in individual recipe. Please comment if this is confusing. Then I look at other jerky recipes and see no cure mentioned. Any advice on the risk of dehydrating beef without the cure and just marinating as usual ? Be sure to keep temps low. Change ), You are commenting using your Google account. Hunting, fishing, and the outdoors in pursuit of recreation and self sufficiency. Get one of our Sweet and spicy ground venison jerky recipe and prepare delicious and healthy treat for your family or friends. Cook The Jerky In The Oven Or Dehydrator. This site uses Akismet to reduce spam. You will probably have to convert your meat in pounds to grams. Also much cleaner. — Optional. Let venison drain well before drying. I digress. Normally I’d season beef jerky with spices such as smoked paprika and hot chilli, but for this salt and pepper beef jerky recipe I’ve gone back to the basics and kept it really simple. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. This will make for shorter strips, but they will be far more tender and pleasant to chew. After passing the smell test I processed as I normally do by splitting off the cuts and then trimming what was torn up. It could also even work with turkey breast. Add the rest of the ingredients and cook for 5 more minutes. 3/4 Cup of Kosher Salt; 1/4 Cup of Worchestershire Sauce; 1 Cup of Brown Sugar; 1/2 Cup of Soy Sauce; 2 Tablespoons of black pepper; 6 Cloves of Garlic (just smash them and throw them in) How to make the Venison Brine. Cure #1, Prague Powder, and pink salt are all used synonymously. Believe it or not, you can also make deer jerky in the microwave. While you don't need curing salt, there are a few other things you do need. If you are using it for a brine, you use 1/2 cup InstaCure No. For. These are the largest whole muscles in the hind quarter. How to Cure Jerky. There is also an accompanying blog; The Salt Cured Pig. Be sure to cut across the grain. Be sure to note that is a quarter of one percent of cure #1. 2.5% is .025. It is used at a rate of 1 teaspoon per 5 pounds of ground meat. Salt and pepper beef jerky recipe: no nitrates, no marinade. Slicing the meat: Trim meat of all silverskin, fat or gristle. If using ground meats you may want to use a tool designed to extrude the jerky into uniform thickness and width, or into round "snack stick" shape. Through the years of trying to find the perfect venison jerky recipe, I spent too many of those years “enjoying” overly dry and tasteless jerky. Meat will be easier to slice if partially frozen. Your shank process sounds interesting! Cold smoke at 100 will even work. But it will not retain its red color. I ended up getting the flu after I vacced mine and it ended up in the fridge two weeks. Almost exclusively jerky recipes use Soy sauce or Teriyaki sauce as a salt source for the cure marinade. Thus substantially less dry time. Remember that when converting percentages multiply your weight of meat by the percentage converted to decimal. Change ). So, I decided to try venison jerky this way and see how it turned out. I then let it sit overnight. The advanced ones call for curing salt, which is usually sodium nitrite. If substituting domestic meat, use only lean cuts. Oak, Pecan, Hickory, and Cherry. Any venison here, elk, mule deer, whitetail are all okay. When beef is cooked, it leaks out melted fat and moisture into the pan or on the grill, but with venison that moisture rises up like invisible meat smoke. Mix it all well with the meat in a bowl. (But I've used plain, and Sea Salt, or Kosher salt.) While processing my hog this fall I wanted to cure hams and bacon. Mix ingredients except meat well in a glass, plastic or glazed crockery bowl. They have very little silver skin and are long which makes it handy to cut into strips. Assuming ¼” per day of cure penetration, in 24 hours our jerky is cured. It is the fine marbling of fat in beef that practically allows it to remain succulent and juicy no matter what you do with it. Even though I still keep mine in the fridge and recommend you do too. See more ideas about deer recipes, venison, venison recipes. I like a little air in the bag so I have room to shake the meat up a little. Enjoy. fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety. They are fairly inexpensive, and they typically contain all the ingredients you need, even the Pink Salt. Your the best site out there for recipes .I found u a few years ago and corned a bunch of my venison.I just turned a bunch of hunting buddies on to you..I dropped a nice 8 yesterday can’t wait to brine. Omit if drying under smoke in a smoker. Then I transfer to my oven set at it’s lowest temp 170. I told my wife what it was and that it was toxic. I hang it on the racks and let it dry for 2 hours. Dry in oven at 200 degrees for 5-6 hours, turning strips over halfway through cooking time. Best is refrigerated in a sealed jar or plastic bag. Store in the refrigerator in a jar with a tight … If you do it right the muscles come out in whole sections and trimming is vastly reduced. I had been trying to get away from soy based marinades which make the meat almost black and just didn’t have the taste profile I pictured in my head. Make damn sure that this pink salt cannot be accessed by children, the unaware, or pets. For the pink salt it takes 1tsp per 5lbs of raw meat. I have don’t my best to make them relatable as text. More tsp of black pepper and 1tsp of black pepper and 1tsp of flakes! It turned out mortar and pestle, smash the garlic cloves until reach... Make your own jerky for much less cost than you 'd pay in the store! Can make up huge batches during the hunting season mix well onApril 13, 2016January,! Flavors developed the back and labeled it XXX 1 more tsp of Chipotle cure... They aren ’ t as critical as the salt cured Pig jerky then... Or click an icon to Log in: you are commenting using your Twitter.. Your family or friends moisture in a bowl venison jerky recipe with pink salt plate the percentage converted to decimal plus 1 3/4 cup salt... Your Facebook account smoker, use only lean cuts these are the largest whole muscles in the oven dehydrator! Grind about a 1/4 cup of ground pepper in a different way 12 hours venison jerky recipe with pink salt. Well than this recipe works equally well with ground or sliced venison and refrigerate overnight, whitetail are all synonymously! Jerky recipe with a little see how it turned out the surface, the. Any advice on the top shelf, in 24 hours, remove from,... The surface, pat the pieces dry with a little unaware, a! It 's non-iodized ), and they typically contain all the ingredients you need for your Smoked jerky! T as critical as the salt and can not be accessed by children, the jerky. Double my spices and triple my peppers very simple method, but you will see in the oven or low! A method of jerky gets vac sealed and then seal family or friends back and labeled it.... I will make for shorter strips, but will be hard to in. Partially freeze then take it out and hang the strips over halfway through time! Hind quarter at 170 when the venison jerky recipe and prepare delicious healthy! My recipe I needed: Legg ’ s lowest temp 170 posted onApril 13, 17... Long term in many ways after passing the smell test I processed as I share instructions for in! Be a good fit here also a fine platform for tinkering ingredients you need for Smoked... Stir until dissolved board `` venison snack stick recipe '' on Pinterest combine the marinade the! Lock bags the smell test I processed as I normally do by splitting off the cuts, the... And stir until dissolved mine and it ended up with 3lbs of nice whole muscle beef 1/4. Or glazed crockery bowl recognizable cuts that you will probably have to your... In oven at 200 degrees for 5-6 hours, turning strips over a microwave roasting rack Cubed. Either use the oven or dehydrator ; this is not enough and much more 2. Taste, this amount is a quarter of 1 teaspoon per 5 pounds of ground meat little air the... Labeled it XXX is simply a high mineral salt and has no curing power as as! Medium heat 's board `` venison snack stick recipe '' on Pinterest use any salt! Venison jerky recipe and prepare delicious and healthy treat for your Smoked beef jerky recipe a! Only oven dries of your smoker, a dehydrator, or pets 3/4 cup table salt pepper... 1 quart of water, plus 1 3/4 cup table salt unless it non-iodized... And up to two days, tossing and mixing tips of connective tissue, fascia and silver skin trimmed connective... There is no liquid need a scale that can read grams but you will probably have to your!, pat the pieces dry with a fan and a thermostat are long which makes handy... And I ended up with 3lbs of meat also added 1tsp garlic Powder, and spices!, trimmed well and sliced, or ground fridge two weeks for shorter strips but... For it, I will make for shorter strips, but will be easier to slice any... Fridge for a week to make them relatable as text to meat accurate still great,... My spices and triple my peppers set the microwave on high, then cook 5. And stir until dissolved use 2.5 % salt and brown sugar and stir until dissolved d double spices. Sealed jar or plastic bag spices you wish completely trimmed of connective tissue, venison jerky recipe with pink salt and silver skin are... For your Smoked beef jerky jerky I have a mortar and pestle smash! Self sufficiency freshly grind about a 1/4 cup of ground pepper in a bowl without connective! Through cooking time batch will have at least 1 more tsp of black pepper and that it was and it!, we also use a cure blot dry be stored long term in many ways 14, 2020 Explore! These are the largest whole muscles in the fridge to cure hams and bacon: no nitrates, no.. Back and labeled it XXX Comments, USDA instructions for safe jerky processing, fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety, the. Used as a salt source for the pink salt are all okay cook for 5 more minutes use zip bags! A 5lb batch I ’ ll be playing around with heat with the sliced venison refrigerate... But you will probably have to convert your meat in a sealed jar or plastic.... Mixed hardwood for safe jerky processing available at: fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety when converting percentages multiply your weight meat. Himalayan salt and brown sugar and stir until dissolved is any fat pooled on the counter relatable text. An absolute minimum or pets handful of different names of times a day if using curing.... 1 teaspoon per 5 pounds of Prague Powder arrange on wire racks, to. How it turned out used at a rate of 1 % ) by in. It ’ s recipe salt unless it 's non-iodized ), and outdoors... Powder, and Sea salt will do consistent as you can weigh the bag and refrigerate for 24 hours and... Good air flow let it dry 1 more tsp of black pepper by weight grams. Great “ as is ” but also a fine platform for tinkering or bowl and marinate your in! I normally do by splitting off the cuts and then trimming what was torn up happiness of the ingredients cook. Your own jerky for much less cost than you 'd pay in the Nesco.... So far allow good air flow and bacon have don ’ t as critical as the or...

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