Very very good flavor. Make sure you have a butter knife near you to cut the ends of the meat as you dispense the strips. Use a jerky gun to make sticks or place slices onto a NESCO dehydrator or in a conventional oven for a great-tasting snack. There are also four ingredients you need to facilitate the jerky’s drying process and make it last longer than a week. Feb 9, 2020 - Instant Pot Vortex Plus air fryer recipes. Then, you’ll have to move the strips carefully onto the dehydrator trays. Add the cover that sits on top of the dehydrator. Thanks for commenting wilderness. Sounds like your ready to make some real jerky.. You wouldn't have to change any your seasonings or spices.. I picked the one Bass Pro carries. I make a lot more biltong now, but I'm at about 50/50 jerky/biltong. Allow the jerky to cook for about 8 hours. LEM Big Bite 2-in-1 Jerky Slicer / Tenderizer Attachment for Grinder (9) $ 229 99. I have a dehydrator but haven't had time to look for jerky recipes. Nothing more to add.. Are you interested ?? (This batch was 3.5 hours.). The rest you should place in Ziplock freezer bags and store in the freezer. Heat to a food-safe temperature of 150-160°F (71°C). Oh, and I sliced my meat a little thicker than what the recipe called for too. Biltong is even easier. Great for hunting season and first-time jerky makers. 111 calories; protein 13.6g; carbohydrates 2.9g; fat 4.8g; cholesterol 48.2mg; sodium 786.1mg. Place a pan on the bottom of oven to catch drips, or line with aluminum foil. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. When you use game meats, allow the meat to stay in the freezer eight weeks (some sites say only four, but I feel better with two months) to ensure any bacteria will die in the freezer, which will make the meat safe for you to consume. newer dehydrators are pretty cost effective and dry quickly. Cut the end of the strip with the butter knife (nothing too sharp, you don't want to cut into your mesh sheets). Katheryn from United States on August 28, 2012: Oh my husband will love this. A zesty venison jerky that you can make at home in your oven. I've used ground meat and food dehydrator. There are some great hubs on here including drying herbs. Wait 'til it is on sale! To ensure your jerky pieces dry evenly, you want to cut uniformly thin strips. It definitely makes for a hearty, satisfying snack. You can always stick to the recipe and sprinkle some pepper on the strips just before you start dehydrating the meat. Place a mesh tray on each drying tray. Neapolitan-style, New York-style, and Chicago deep-dish are all very popular pizzas nationwide, but have you heard of Detroit-style pizza? Beef is the most popular, but you can make jerky with venison, moose, mule deer, antelope, elk, rabbit, and bison. Ask anyone from Michigan and this is the pizza they have been devouring for decades. Dan Harmon from Boise, Idaho on November 20, 2012: I would never have though of making jerky with ground meat - you make me want to buy a dehydrator. The great thing about using the jerky gun for the ground beef jerky recipe is that you can press the strips right onto the dehydrator tray. Wow! You can reduce the salt/sodium levels by leaving out the Worcestershire sauce and replacing the Montreal steak seasoning with No Salt brand seasoning and regular pepper. After the 24 hours or 48 hours in the refrigerator, load up your jerky gun (like a caulk gun). Put another rack on top shelf - weave the toothpick at one end of strip and hand on rack! So deer jerky and turkey jerky are right up her alley! Grind It Out In my old dehydrator it would take 2 -3 days for jerky to get done. I'll have to make more next time! This was our family members' favorite gift last Christmas. They all loved and appreciated it tremendously! I love that dehydrator, I am using it again to make some Christmas gift food baskets again. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. A zesty venison jerky that you can make at home in your oven. The first batch was done in a borrowed dehydrater and it tasted better than any jerky I have ever had. Better than any I've purchased anywhere. Set the temperature to 160 degrees Fahrenheit. Start with the bottom tray that sits directly on top of the dehydration machine. The meat is 3/4-1" thick so less slicing. Percent Daily Values are based on a 2,000 calorie diet. From your jerky seasoning mix box, dump the cure and pepper/garlic seasonings from each envelope on top of the meat. Let the mixture rest for a minimum of 24 hours. Throw the whole bag away if you ever see even a tiny amount of mold in the bag. The only thing I am not sure of is how to get the jerky to last longer without freezing it. I was making it with steaks and roasts at first, but I received a great deal more compliments and the fact it is easier to eat (when I used ground meat). Dab any shiny grease spots off the meat. Thank you for your help. Keep one bag in the refrigerator and eat immediately. Mine runs about .03- .04 cents per hour. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. © Copyright 2021, Best Non-Bagel Recipes for Everything Bagel Seasoning, Our Favorite Instant Pot Dishes for St. Patrick's Day, 13 Kid-Friendly Lenten Recipes to Fill Up the Whole Family, 9 Breakfast Tacos You'll Want to Wake Up For. See more ideas about air fryer recipes, air fryer, recipes. Place the meat slices on the dehydrator trays after, which you should sprinkle the sea salt flakes. We have a dehydrator with a ton of trays and there are times that I feel like a meat processing plant. You can also reuse the marinade for additional batches. this is the best recipe for deer meat. The recipe was great just make sure you dont dehydrate while you are sleeping first batch came out alittle dry. The meat will be good for another 5-7 days. Add the rest of the water in, and mix again until the water and seasonings are fully incorporated into the meat. Before I purchased a dehydrator, I looked at reviews, talked to a few people that have used the dehydration process a long time, and decided on the Bass Pro store's Open Country Garden Master brand. One tip we quadruple (or more) the recipe and use the 2.5 gallon ziploc bag to marinate. I'm glad I did, because the jerky turned out AWESOME! Thanks! I never claimed to be better than professionals, just shared my experience and simple seasonings. You can dab the shinny grease spots off to help it dry and cool. You can now seal them in freezer bags and keep most of them stored in the freezer till you are ready to eat them. Put one rack on lowest level and cover with foil. Just like store bought. I only used 1 1/2 tbsp. This is a high-sodium snack. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. Her favorite meat is deer meat as it is. This recipe doesn't use preservatives, so it is important to keep the strips cool, and watch for any mold growth. It will last even longer in the refrigerator. Excellent and simple! If you don’t have a jerky gun, you’ll need to roll out the meat mixture into a thin layer and then cut it into strips. Brenda Kyle (author) from Blue Springs, Missouri, USA on March 20, 2013: You can send a direct message to me, under my profile. Thanks for commenting Kasman. Then you can tell how much seasonings you want to use. i have used is for ten years now. My recommendation is to do what everybody else is doing. Repeat till the trays are full or you run out of meat. With turkey, I recommend adding a little celery salt to enhance the flavor. I love jerky, and I have found ground meat is easier to use, prepare, and chew compared to other meat cuts like roast or steak. The directions in the seasoning packet and instructions that come with your dehydrator will give you some idea. Kas from Bartlett, Tennessee on January 29, 2013: My wife will love these. Add the fresh ground meat to a large mixing bowl. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours. Full of flavor but not quite enough spice for us...we added some red pepper flakes to the marinade to give it that the added kick it needed. However, when done right, paper-thin jerky feels like a melt-in-your-mouth luxury. I like the different flavor as well. Add comma separated list of ingredients to include in recipe. Your daily values may be higher or lower depending on your calorie needs. If you like a lot of pepper flavor, you can sprinkle additional pepper on top of the strips once the tray is covered with the meat strips. It will keep unrefrigerated for about five to seven days. Now, usually less than 12 unless I have some thick pieces. Place meat in, and close bag. I do mine for 3–3.5 hours. Three jerky recipes that are perfect for deer/venison, beef, or turkey jerky. Modifications: I was out of onion salt so I used minced onion instead and skipped the additional salt since there is so much in the sauce anyway. If you gift jerky to anyone, make sure they understand the storing and mold guidelines to keep them healthy too. This jerky recipe is a hit with everyone that eats it, I've made it since I was a kid. I hate to add a preservative, it is nice to have it as natural as possible. Read on to learn about Detroit-style pizza and how to make it at home. Slice meat into long strips, 1 inch wide and 1/8 inch thick. When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140 °F of a food dehydrator. Your strips should be between 1/8-inches and 1/4-inches thick. I made this recipe but changed it a little. Thoroughly wash your hands. Refrigerate overnight. Knead occasionally, to evenly distribute marinade. And add brown sugar and a lot more pepper. However, the second batch was done in our oven and it was too dry and tasted like pieces of burnt meat. Add a 1/4 cup of water and the Worcestershire sauce. A top of the line beef jerky that can be done in just 12 hours. voted up and thanks for sharing, 3 pounds ground meat, Your choice of deer (venison), beef, or turkey, 3 Tablespoons cure, from the packet in the seasoning kit, 2 Tablespoons + 1 1/2 teaspoons pepper/garlic seasoning, from the packet in the seasoning kit, 1 teaspoon Montreal steak seasoning, (to reduce sodium: use no salt and regular pepper), 1/4 teaspoon celery salt seasoning, (Only use this with turkey, and it is optional). This is my own personal recipe. Info. Deer jerky all done and cooling down on paper towels. with the exception of jerky most stuff is dry with in 6 – 8 hrs. And here it is with Christmas coming up... Brenda Kyle (author) from Blue Springs, Missouri, USA on August 28, 2012: That is great, you can make a smaller batch the first time, 1 pound of ground meat. Us true jerky makers get a kick out of you wannabe's. I put 10–15 pieces in each bag. You want the meat to really absorb the seasonings. LEM Mighty Bite 10-Tray Black Food Dehydrator with Temperature Control (92) $ 149 99 /box. By the end of the season I find myself throwing out meat to make room for more so I thought what a way to use it all up. i do not liquid smoke. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved. By Richard Sasseville You have to determine for yourself exactly how long you want to dry them in the dehydrator for. Nutrient information is not available for all ingredients. I will bookmark this and try your recipes. Brenda Kyle (author) from Blue Springs, Missouri, USA on November 30, 2012: That is good to here truejerkymaker. this link is to an external site that may or may not meet accessibility guidelines. Jerky will be ready in a matter of hours and at a fraction of the cost of store-bought. Information is not currently available for this nutrient. When they are done, place them in a large container lined with paper towels and let them remain there for three hours. of meat. Mix well with your hands. ... beef and deer meat, I haven’t used it on bones. He is a jerky lover. The wet weather during and after deer season, and me leaving some out in the garage, ( not a controlled environment.) I believe you can go as high as 25 trays. Some people prefer thick-cut jerky. I followed the recipe very specifically down to detail. LEM Analog Food Scale (28) $ 35 03. Since no preservatives are present, you must watch for mold. A delicious, wholesome treat when made with venison and can be done in a smoker, oven or dehydrator. I am good with maintaining mine in the freezer till I eat it. Buy some extra mesh sheet inserts, and if you can, a few extra drying trays. This makes a great snack anytime or a great gift for Christmas. liquid smoke, and I forgot the ketchup on accident. Well, I have to rescind my comment on never losing any jerky to mold. I love the dehydrator. Don’t put off the dehydrator until you are sure that all the moisture content in the jerky has been removed. Dispense the strips close together. What Is Detroit-Style Pizza and How Do You Make It at Home? Pizza can look and taste very different depending on where you're from or what kind of pie you prefer. Sometimes it is months before I finish eating a batch. When making turkey or chicken jerky, be sure it reaches a food-safe temperature of 165°F (74°C). Thanks for the recipe. Very informative hub and I'm voting up! The seasoning and ingredients apply to all three types of meat (deer, beef, and turkey). And the jerky tasted very gamey. Brenda Kyle (author) from Blue Springs, Missouri, USA on November 20, 2012: Perfect time for that gift! This recipe is based on three pounds of ground meat (a little more or little less will not need any adjustments), and three pounds fits into the four trays that come with the dehydrator. I have never made jerky before and this came out perfect. My husband is a busy man during deer season... and therefore I am too. I tend to add more pepper than what this recipe calls for. Once done, put them in your dehydrator and set it to 160 degrees Fahrenheit. Allrecipes is part of the Meredith Food Group. Recipe also works great with cuts of beef. Alternately, you can use a food processor with a cutting blade at the bottom and pulse the mix. If you just have four trays and are using three pounds of meat, there can be some small gaps. You can also reuse the marinade for additional batches. Dehydrating your deer jerky isn’t as simple as just shoving it into a dehydrator or smoker. 28 Ways to Enjoy Cozy Homemade Hot Chocolate, 20 Easy No-Bake Desserts With Few Ingredients, 12 St. Patrick's Day Breakfast and Brunch Ideas, Nutrition It's best when consumed immediately. These four ingredients show up in nearly every deer jerky recipe regardless of whether you are working with sliced meat or ground meat. Three pounds raw meat (half as much when dried). I can't speak to how the oven would work. My son is THRILLED with how we jerkied his first deer! I learned from an expert jerky maker as far as the dehydrator goes. Also used a dehydrator rather than the oven. Fresh jerky doesn't contain preservatives. It's been awhile, since I checked in.. This easy make-at-home kit includes our best-selling Cracked Pepper & Garlic, Teriyaki and Honey BBQ seasoning and cure for up to 15 lbs. Forty-eight hours is even better, especially for deer meat. I've been making jerky for years and this is one of my favorites. i do not put it in. Enjoy! Cover the bowl with plastic wrap, and place it in the refrigerator. You can fit a lot more meat in your oven this way and it gets air. If you see any at all, throw the whole bag away. I am trying that one out next. Add comma separated list of ingredients to exclude from recipe. Hubby the hunter extraordinaire loves venison jerky and also loves black pepper so he adds more. I love making my own beef jerky, it is a great snack to have around the house. I did let it marinate a long time (3days....). I would need a way to write you.. Too much info for this little box.. No need to post to the world.. Let me know... Brenda Kyle (author) from Blue Springs, Missouri, USA on January 30, 2013: The deer meat almost tastes like beef with this recipe. Preheat oven to 160 degrees F (70 degrees C). Amount is based on available nutrient data. it's better this way. I recommend purchasing some additional trays and mesh sheets so you can do larger batches for summer snacks and holiday gifts. I have been making jerky for 25 plus years, and have never lost 1 piece to mold. 25 years is awesome on your experience with jerky! The marinade was absolutely delicious. I lost my first bag of jerky to mold. I recommend using a garlic and pepper jerky mix, picking other flavors you may prefer more or trying different ones when you make a new batch.