Posts Tagged ‘deer jerky’
Sweet and Spicy Venison Jerky Recipe
September 8th, 2010 | 
Author: I’ve been experimenting with venison jerky recipes. I don’t care for the traditional flavors of jerky, so I’m adding my own seasoning blends. Because venison meat works so well with Mediterranean flavors, I thought I’d use the spice blend I use for Shwarma. The result is a sweet and spice venison jerky. It’s almost like eating dessert. I really love it! I use my dehydrator to make the deer jerky, but you could use your oven too. If you want to smoke it, omit the liquid smoke from the recipe.
Recipe: Sweet and Spicy Venison Jerky
Ingredients
- 2 pounds boneless venison round roast, sliced into ¼ wide strips
- 4 cups venison broth
- 2 tablespoons Frontier 5 spice powder
- 2 tablespoons meat tenderizer
- 2 teaspoons cumin
- 4 drops liquid smoke
Instructions
- In a bowl, mix together all ingredients except the venison. Mix until the spices are dissolved as completely as possible.
- Put the venison strips in a bowl and cover with the marinade.
- Cover the bowl and marinate overnight (about 12 hours) in the refrigerator.
- Place the venison on dehydrator sheets.
- Dehydrate at 155Ëš for about 8 hours, until jerky is dry, but not brittle. Time will depend on how thick the meat slices are.
Quick Notes
Frontier Five Spice Powder is a blend of Cinnamon, fennel, cloves, star anise, and white pepper. If you can’t find Frontier or a similar blend, you can just add these spices. I’m not sure what the ratio used in the blend is, but the Cinnamon and clove flavors are very dominant.
Cooking time (duration): 10
Number of servings (yield): 12
Meal type: snack
Microformatting by hRecipe.
Posted in Venison Jerky | 
Tags: deer jerky, dehydrator, middle eastern, round roast, venison stock, vension jerky | 
1 Comment »
Tex-Mex Ground Venison Jerky
The kids are always asking me for homemade deer jerky. This venison jerky recipe has a spicy, Tex Mex flavor to it. Using ground venison meat makes it a little more tender than using long strips of fillet, making it easier for kids with braces to chew. I use the dehydrator, but you could use the oven at a low temperature or smoke it. I’m working on an article of venison jerky cooking tips, which I’ll link to soon. Meanwhile, this venison jerky is easy and yummy. You can also double the recipe if you have a lot of meat.
Tex Mex Ground Venison Jerky
Recipe: Tex-Mex Ground Venison Jerky
Ingredients
- 1 lb ground venison
- 1 tsp pickling salt (can sub with kosher salt)
- 2 tbs fresh cilantro, chopped
- 1–2 tsp chili powder
- ½ tsp liquid smoke
Instructions
- Mix all ingredients together in a food processor.
- Place the meat mixture between two sheets of wax paper and roll out with a rolling pin until about 1/4 inch thick.
- Cut meat into 3 x 1 inch strips. Using a spatula, transfer strips to dehydrator sheets.
- Dehydrate for 3 to 5 hours at 155ËšF, or until jerky is dry but not brittle (time will depend on how thin your strips are).
Tex Mex venison jerky on dehydrator sheets
Quick Notes
Using the food processor with the blade attachment mixes the ingredients well; better than using a mixer.
I use kosher salt, but grind it the mortar and pestle so that it is as fine as pickling or canning salt.
Cooking time (duration): 10
Number of servings (yield): 8
Meal type: snack
Microformatting by hRecipe.
The perfect gift for venison lovers! Buy today.
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