VENISON OR BEEF JERKY
3 lbs. venison or beef
1 tbsp. salt
1 level tsp.
Cure # 1 *Available from:
The Sausage Maker, Inc.
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground black pepper
1/4 cup soy sauce Kikkoman (may use lite soy sauce)
1/3 cup Worcestershire sauce
NOTE: Before attempting to make
any type of sausage, jerky or pemmican which requires the meat to be subject
to: 1) High humidity, 2) Low temperature and 3) Presence
of oxygen, there is the danger of food poisoning unless you know and fully
understand that some type of food preservative; e.g.,
Cure # 1 or
Morton Tender Quick is necessary. Therefore these pages are solely
for entertainment purposes only from a personal
liability standpoint. Please read the
page for additional information concerning liability issues before
going any further. Please read this
smoking meats paragraph heading
Cut meat into strips 1/4" to 1/2" thick and 1/2" to 3/4" in width. Mix
all ingredients and pour over the meat. Meat should be gently mixed to
distribute the sauce more evenly. Let meat marinate in refrigerator
for 24 hours. Meat should be overhauled (turned over) once or twice during this
24-hour period. Three pounds of venison or beef will yield one pound
of dried. For uniform and even slices, It is best to freeze meat about
1 hour and use a meat slicer.
Place in smoker or dehydrator from 4 to 12 hours until meat has lost about
75 percent of its moisture.
VENISON JERKY USING AMERICAN HARVEST PREMIXED SPICES
Blend one seasoning and one cure packet with one pound extra lean ground
beef, game or poultry. For spicier jerky: add 1/4 tsp. or more of
cayenne pepper. For less spicy jerky: add 1/2 lb. extra meat.
Place seasoned meat into American Harvest Jerky Works gun and squeeze meat
onto dehydrator tray.
Dry jerky at the dehydrator's highest temperature setting for one hour.
Pat jerky with clean paper towels several times as it dries to remove
surface oil. Turn each piece over, remove surface oil and continue to
dry until leathery. (Depending on the thickness of the meat, how
heavily the dryer is loaded and the humidity, it will take from 4 to 15
hours to dry.)
Store jerky in a cool, dry place, preferably in the refrigerator or freezer.
These precautions will keep the fat in jerky from going rancid and should
give many months of storage.
NOTE: You can roll the meat mixture out between two (2) pieces
of wax paper and using rolling pin, flatten to about 1/4" thick and cut into
1" wide strips.
American Harvest Jerky Works available from Wal-Mart stories and
available on line; open the hyperlink..
Web posted by Bill aka Mickey Porter 07-18-12.