Post by Chris Miller on Nov 24, 2010 10:34:50 GMT -5
Venison Jerky
Ingredients:
6 lb. Venison or top sirloin 1 cup water
1 cup soy sauce 2 tablespoons vinegar
2 tablespoons brown sugar 3 tablespoons pure garlic juice
¼ teaspoon white pepper ¼ teaspoon cayenne pepper
¼ teaspoon paprika ¼ cup crushed black pepper
Salt to taste
In a large plastic mixing bowl add all ingredients except the venison and salt. Proportionately dissolve salt into the brine until you have the desired amount of salt for your liking. Place the brine into the refrigerator. Cut the venison into strips of at least 1/8th inch thick, width and length does not matter. Make sure you cut as much tendon and fat off as possible. Place the venison in the brine and let soak for at least fifteen hours in the refrigerator. The most important part of making good jerky is the drying process. Place the strips onto a wire rack so that air can circulate around the meat. Sprinkle and pat down with cracked black pepper. Let dry open air in a cool dry area for at least six hours. When the meat is not moist to the touch and has darkened considerably it is ready for the smoker. Place the venison into a warm smoker. Make sure the meat is spaced apart for good circulation. Smoke for about six hours using at least two pans of mild smoke chips, alder, apple, or cherry. One of the most common causes of a ruined batch of jerky is over-cooking. The meat should be a little tender in the center.
Ingredients:
6 lb. Venison or top sirloin 1 cup water
1 cup soy sauce 2 tablespoons vinegar
2 tablespoons brown sugar 3 tablespoons pure garlic juice
¼ teaspoon white pepper ¼ teaspoon cayenne pepper
¼ teaspoon paprika ¼ cup crushed black pepper
Salt to taste
In a large plastic mixing bowl add all ingredients except the venison and salt. Proportionately dissolve salt into the brine until you have the desired amount of salt for your liking. Place the brine into the refrigerator. Cut the venison into strips of at least 1/8th inch thick, width and length does not matter. Make sure you cut as much tendon and fat off as possible. Place the venison in the brine and let soak for at least fifteen hours in the refrigerator. The most important part of making good jerky is the drying process. Place the strips onto a wire rack so that air can circulate around the meat. Sprinkle and pat down with cracked black pepper. Let dry open air in a cool dry area for at least six hours. When the meat is not moist to the touch and has darkened considerably it is ready for the smoker. Place the venison into a warm smoker. Make sure the meat is spaced apart for good circulation. Smoke for about six hours using at least two pans of mild smoke chips, alder, apple, or cherry. One of the most common causes of a ruined batch of jerky is over-cooking. The meat should be a little tender in the center.