Sumneys Deer Jerky Recipe. Carefully lay the jerky slices across the racks. Coat the meat in your spice and cure mixture, then refrigerate for at least 24 hours.
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2 pounds red meat (although you can use elk, bear, venison, wild boar or just about any other critter you can hunt. Remove from marinade and place in your nesco® dehydrator on dehydrator trays. You can make this recipe with peppers or not.
Dry At 155° F For 4.
Heat your smoker up to 180f using the wood you prefer and drain the marinade off of your jerky. Remove, lay strips out on foil, put in the oven which should be set on the lowest temp., with. A great way to use up a whole bunch of deer, this jerky recipe is particularly good with older, tough animals.
1 1/2 To 2 Pounds Venison, Cut Into Strips 1/4 Cup Apple Cider Vinegar 1/4 Cup Worcestershire Sauce 2 Tablespoons Packed Light Brown Sugar 1 Teaspoon Kosher Salt (Smoked Salt Will Also Add Another Level Of Flavor) 1 Teaspoon Dried Garlic Powder 1/2 Teaspoon Ground Black Pepper 1/2 To 1 Teaspoon Dried Mushroom Powder
Mix all ingredients together except venison strips. 2 sliced cloves of garlic. Cut meat into consistent strips about 1/4 thick (click here to read about the importance of meat thickness consistency ).
It Requires Three Pounds Of Fresh Venison, Two Minced Garlic Cloves, One Large Diced Onion, One Teaspoon Of Ground Pepper And One Teaspoon Of Liquid Smoke, And In The End One Cup Of Worcestershire Sauce And One Cup Of Soy Sauce As Well.
Both of these can be found at your local grocery store. Turn at least once during drying. This recipe is actually using beef, but you can substitute any meat that you’d like.
Smoke Your Jerky For About 2 Hours And Begin Checking After That.
You can make this recipe with peppers or not. Remove from heat and let cool to room temperature. After 24 hours have passed, preheat your oven to 200 degrees.
2 Teaspoons Of Cayenne Pepper.
Naturally, that is a big ingredient in this recipe. For our 1/4 venison slices it took about 3 hours. Coat the meat in your spice and cure mixture, then refrigerate for at least 24 hours.
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