Best Beefvenison Jerky Recipes

VENISON JERKY

Venison Jerky image

This is the best jerky recipe I have found! You can use either ground venison or beef!

Provided by LANDRO23

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time 5h25m

Yield 15

Number Of Ingredients 10

Ingredients

2 pounds lean ground venison or beef
2 ½ teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon hot pepper sauce
2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 ½ teaspoons barbeque seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
½ teaspoon pepper

Steps:

In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.
Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 0.4 g, Cholesterol 51.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 14 g, SaturatedFat 0.7 g, Sodium 894.7 mg, Sugar 0.1 g

BEEF OR VENISON JERKY

Beef Or Venison Jerky image

Make and share this Beef Or Venison Jerky recipe from Food.com.

Provided by Theresa Thunderbird

Categories Deer

Time 6h15m

Yield 3 pounds

Number Of Ingredients 10

Ingredients

1/3 cup sugar
1/4 cup salt
2 cups soy sauce
1 cup water
1 cup red wine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon Tabasco sauce
3 lbs meat

Steps:

Trim all fat from meat.
Slice meat with the grain to about 1/4" to 1/2" thick.
Place meat in the cool marinade and leave overnight, or for no less than 8 hours.
Remove from brine and allow to air dry without rinsing.
Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking.
Use your favorite fuel for smoking.
This can be put into a dehydrator for about 6 hours.

Nutrition Facts : Calories 271.7, Fat 0.2, Sodium 20166.4, Carbohydrate 35.8, Fiber 1.7, Sugar 26.2, Protein 20.4

BEEF/VENISON JERKY

Beef/Venison Jerky image

I finally wrote down the exact amounts I used to get some great tasting jerky! The cayenne pepper is optional as it does spice it up a bit. The kids love it and its better than feeding them twinkees.

Provided by Jim4227

Categories Wild Game

Time 7h15m

Yield 2-3 lbs.

Number Of Ingredients 9

Ingredients

5 lbs ground beef or 5 lbs ground venison
2 tablespoons mortons tender quick salt
1/3 tablespoon fresh coarse ground black pepper
1/2 tablespoon garlic powder
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1/2 tablespoon liquid smoke
1 teaspoon cayenne pepper

Steps:

Mix all ingredients. Pour over meat and mix well. Put it in the fridge overnight. I use a dehydrator and a jerky gun to dry the stuff as I've found this is the best way to make jerky. Usually takes about 7 hours to dry.

Nutrition Facts : Calories 2547.2, Fat 170.3, SaturatedFat 66.6, Cholesterol 771.1, Sodium 10079.4, Carbohydrate 24.8, Fiber 1, Sugar 17.9, Protein 215.2