Venison Jerky

[markT]

Neighbor wants to make some venison jerky.
I have the back straps of a doe I just harvested.
Question: should he use the roast or back straps?
Recipes? / recommendations?

 

[Drolds72]

Don’t use the back straps. Clean those up, and cut into medallions. Process the rear quarters, and use the sirloins- slice into 1/4” strips against the grain. Save the eye of sirloin for steaks as well.

 

[Sundown]

This is what I do
Jerky (beef or venison)

5 lbs. beef or venison (cut meat in 1/4” strips)
3 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tbsp black pepper
1/2 c water

In a bowl combine the Soy sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, black pepper and water. Stir ingredients until sugar is thoroughly dissolved.
Place meat in a 1gallon resealable plastic bag. Pour in the marinade and thoroughly mix meat and marinade. Place in refrigerator for 12 hours flipping every few hours.
Remove meat from refrigerator and dump the marinade. Dry the meat with paper towels and set aside.
Start the grille and prep for indirect cooking. This done best in a long smoker with the heat chamber on the side but can be done on a Weber grille in smaller batches. Keep the heat low and slow (about 220⁰F).
Will take 2-3 hours, when the meat looks almost blackened and a sheen forms on the meat, it’s done. Remove from the smoker and let cool.
Vacuum seal in small size plastic bags and place in freezer.
Note: increase marinade proportionately if more meat is smoked.

 

[darkangel_r2]

The Best Homemade Beef Jerky Recipe - Once Upon a Chef

(TESTED & PERFECTED RECIPE) This is the best homemade beef jerky recipe -- and you don't need any special equipment to make it.

www.onceuponachef.com

I'd save the back straps. I always used eye round.

I've used this one for beef jerkey. I skipped the brown sugar and paprika and added some liquid smoke. Works best if cut into 1/4" strips or 1/8" slabs.

I used to just fill up wire trays and put them in my oven with foil underneath on the lowest bake setting until they were dried out. Usually 4-5 hrs.

I used old ice cream buckets to marinade the meat.

 

[Tommie]

@Bc'z

 

[abishai]

I use ground beef, I am sure that it will work fine with venison also.
It is the best you will ever have. no need to use strap meat

• 1 1/2 pound of 93% ground beef (the leaner, the better)
  
  1/4 cup of soy sauce
  
  1 1/2 tablespoon of worcestershire sauce
  
  3/4 tablespoon of molasses
  
  1 teaspoon of salt
  
  1 heaping teaspoon of Sriracha
  
  1/4 cup of brown sugar
  
  1 weak teaspoon of garlic powder ( 5/8 - 3/4 ish )
  
  1/2 teaspoon of chipotle pepper powder
  
  
  Mix all ingredients into large bowl.
  stir vigorously.
  Add meat.
  kneed meat for 10 minutes or until spices are fully mixed.
  pack meat into a tight ball and let rest for 10 minutes
  Use a jerky gun to spread 3/4 " x 8 " strips of meat on wax paper.
  use a butter knife to pat together loose meat.
  coat jerky (heavily) with coarse ground black pepper
  coat jerky (really heavily) with brown sugar- about 3/4 cup. Sugar will pull moisture from meat and make a
  super awesome glaze - double win.
  put jerky strips in fridge for 1 hour- it helps to cut wax paper into 4 even strips and place meat into a brownie pan. this firms up meat
  smoke for 4 hours on treager (cooking temp is about 180F )
  collect your prize, let cool, enjoy !!!!!!!
  
  
  
  
  
  
  
  • 
    
  • 
    
  • 
    

  ---

31
Settings

 

[muleman69]

I use ground beef, I am sure that it will work fine with venison also.
It is the best you will ever have. no need to use strap meat

• 1 1/2 pound of 93% ground beef (the leaner, the better)
  
  1/4 cup of soy sauce
  
  1 1/2 tablespoon of worcestershire sauce
  
  3/4 tablespoon of molasses
  
  1 teaspoon of salt
  
  1 heaping teaspoon of Sriracha
  
  1/4 cup of brown sugar
  
  1 weak teaspoon of garlic powder ( 5/8 - 3/4 ish )
  
  1/2 teaspoon of chipotle pepper powder
  
  
  Mix all ingredients into large bowl.
  stir vigorously.
  Add meat.
  kneed meat for 10 minutes or until spices are fully mixed.
  pack meat into a tight ball and let rest for 10 minutes
  Use a jerky gun to spread 3/4 " x 8 " strips of meat on wax paper.
  use a butter knife to pat together loose meat.
  coat jerky (heavily) with coarse ground black pepper
  coat jerky (really heavily) with brown sugar- about 3/4 cup. Sugar will pull moisture from meat and make a
  super awesome glaze - double win.
  put jerky strips in fridge for 1 hour- it helps to cut wax paper into 4 even strips and place meat into a brownie pan. this firms up meat
  smoke for 4 hours on treager (cooking temp is about 180F )
  collect your prize, let cool, enjoy !!!!!!!
  
  
  
  
  
  
  • 
    
  • 
    
  • 
    

  ---

31
Settings

Going to give this a try ,thanks

 

[muleman69]

We only use the scraps for either stew meat or jerky, the rest goes into steaks and some deer burger. Slice as thin as possible then sprinkle salt, pepper , garlic salt and liquid smoke on both sides and let marinade for a day . Stick the meat on racks then in the dehydrator about 4 to 6 hours or until it suits your taste. Very good and quick

 

[markT]

 

[markT]

I gave him a back strap and he smoked it on Traeger. Dang it so good.

 

[ncageneral]

I gave him a back strap and he smoked it on Traeger. Dang it so good.


Inject it with Creole Butter , wrap it in bacon pin with tooth picks , sprinkle with Tony's , smoke over pecan wood for 2-21/2 hrs . They're like baby prime ribs and melt in your mouth.