Need Jerkey Recipe
Question:
As before I have never made jerkey but have tasted some fine examples before. I was wondering if anyone has a stupendous jerkey recipe that they would like to share with me. I would really appreciate it as I have a lot of deer burger that I would like to transform in this treat. Thanks a lot Tom Grabrick
Response:
> As before I have never made jerkey but have tasted some fine examples > before. I was wondering if anyone has a stupendous jerkey recipe that they > would like to share with me. I would really appreciate it as I have a lot > of deer burger that I would like to transform in this treat. > Thanks a lot > Tom Grabrick
SMOKEY GROUND VENISON JERKY (my personal favorite): 5 lbs lean ground venison 4 Tblsp Morton’s Tender Quick salt 2 tsp ground Black pepper 2 tsp Garlic powder 1 tsp Cayenne pepper 1 1/2 tsp Cardamon 1 tsp Marjorain 1 Tblsp Accent Mix spices together in a bowl, then knead spices well into ground meat (DO NOT mix meat and spices together in a metallic bowl). Roll out to 1/8" thick (use Pam on roller to keep from sticking, or roll between wax paper). Brush on liquid smoke diluted 1 part liquid smoke to 1 part water. Brush on just enough to give it a good wet look. Cut into desired size strips. Dry in dehydrator at 150 degrees for about 6 hours, or until dry but still pliable. Alternately, you can use your oven for the drying. Just set the thermostat to 150 and slightly prop the door open (I use a wooden spoon). Also, I find that rolling the meat out and cutting it into strips is a pain. I prefer to pinch off balls of meat (a little smaller than a golf ball) and form them into small round patties in my palm. Spray Pam on your hands once in a while to keep the meat from sticking. The kids love to help me make the patties. I brush the liquid smoke onto the patties after they have been formed and set on the drying racks. Of course, any of the ingredients can be adjusted to personal taste. If you like it real spicy, try adding some chili powder. I also like a strong smoke flavor, so I brush the liquid smoke on pretty heavy. I also tried a batch with a couple tblsp of gormet mesquite barbeque sauce added. It was good. Just experiment and see what you like the best. MUSTARD JERKY (GROUND VENISON): If you like it hot and spicy, this is a good one. I like this one a lot too, but it makes me sweat! Very tasty though. 2 lbs lean ground venison 2 Tblsp Morton Tender Quick salt 1 1/2 tsp Garlic powder 1 1/2 tsp Onion powder 1 tsp ground Black pepper 1/2 tsp ground Coriander 1/2 tsp dry Mustard powder 1/2 tsp Cayenne pepper Follow finishing instructions same as above to mix spices and knead into meat. Cover with plastic wrap and refrigerate overnight. Follow same steps as above to form patties or strips, brush on liquid smoke, and dry. Let the finished jerky cool to room temp, put in zip loc plastic bags, and store in the freezer. It’s great to stick a few wafers in my pocket when I go out duck hunting, or to chew on while watching tv. My kids inhale the stuff like candy. I made probably 30 pounds of jerky this fall, and I doubt it will last much past new years. Mike Maurer South Jordan, UT
