Posts Tagged ‘venison jerky’
Voodoo Venison Jerky
October 10th, 2010 | 
Author: Here’s a great venison jerky recipe for dehydrators…if you like your jerky spicy! This deer jerky has a big taste in a small bite. The marinade is simple; you probably have all the ingredients in your cupboard already. Enjoy!
Recipe: Voodoo Venison Jerky
Summary: great venison jerky recipe for dehydrators
Ingredients
- 2 tablespoons beef bouillon granules
- 2 tablespoons water
- 3 cloves garlic, minced
- 2 teaspoons cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 pounds venison flank roast, cut into strips (about ½ inch wide by ¼ inch thick and 3 inches long)
Instructions
- Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper.
- 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
I call for a venison flank steak, but you can use any cut of deer meat for this as long as you can cut it into strips.
Cooking time (duration): 10
Meal type: snack
Microformatting by hRecipe.
Posted in Paleo Friendly, Venison Jerky | 
Tags: dehydrator, flank steak, paleo, venison jerky | 
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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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