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