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Normal Topic Venison Jerky - How to (Read 5428 times)
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Venison Jerky - How to
Dec 9th, 2014 at 3:05pm
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Ever since I lived overseas I developed a fondness for jerky when I was in the states and biltong when I lived in Africa.

As of late I've got back into the jerky phase playing with some ways to make it and recipes and this is what I've come up with.

A search with google with bring up many different websites dedicated to jerky with many recipes ranging from hot jerky with tobacco or chilli to whiskey jerky however I wanted a flavour where my young boys (7 & 9) could also eat it.

In the end I settled on the below marinade:

2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2/3 cup of Worcester Sauce
2/3 cup of soy sauce



Obviously with any recipe you can twink it to your liking but that's my general recipe.

When cutting up the meat I've found by placing it on a cutting board and leaving it in the freezer for an hour helps when making the thin slices which you only make about 1/4 inch thick and with the grain

I leave it in the marinade for a good 24 hours and then its ready to go.



There are two ways to dehydrate the meat

Up until recently I would make via the oven where I would lay the meat out on the over racks, leave the oven door ajar with the aid of the wooden baking spoon, oven turned onto fan at 70-75 degrees and this would normally take 6-8 hours but you would check it regularly and once the right consistency is sought then you'd take it out and bon ap a tet



As of recent the wife has requested I get a dehydrator so I went and bought one at Briscoes for $85.00 and now use that as its more versatile so I can dehydrate bananas, kiwi fruit & apples for the kids the snack on.

There is one warning I must give here and that is DON'T TELL YOUR WORK MATES as once they get a tastes for jerky you'll find you start to get inundated with requests for it  Cheesy
  

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Re: Venison Jerky - How to
Reply #1 - Dec 9th, 2014 at 3:29pm
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looks delicious!
  
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Re: Venison Jerky - How to
Reply #2 - Dec 9th, 2014 at 6:34pm
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Friggin good idea
  

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Re: Venison Jerky - How to
Reply #3 - Dec 10th, 2014 at 9:18pm
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how long do you leave it in the dehydrator do you set the dehydrator to the same temp as oven for same time period??
  
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Re: Venison Jerky - How to
Reply #4 - Dec 10th, 2014 at 10:43pm
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brick wrote on Dec 10th, 2014 at 9:18pm:
how long do you leave it in the dehydrator do you set the dehydrator to the same temp as oven for same time period??


The dehydrator that I bought has instructions for fruit through to meats etc with three different temperature settings with 75 degrees being the setting for meat/jerky but sadly there's no timer on it which would actually come in handy.

Length of time really comes down to how thick your cuts are but I would say in the ball park of 6-8 hours.

It's not that hard apart from the hardest part... deciding on a marinade!
  

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Re: Venison Jerky - How to
Reply #5 - Dec 11th, 2014 at 6:26pm
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cheers mate ill have to have a crack when I get some venni!!!
  
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Re: Venison Jerky - How to
Reply #6 - Dec 11th, 2014 at 6:43pm
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Made a big batch today. Gone already. Maple syrup in the marinade goes well!
  
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Re: Venison Jerky - How to
Reply #7 - Dec 11th, 2014 at 8:13pm
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Seventenths, go to your local electrical bits supply shop and purchase a plug in timer. they work like the 1 you dial up for your water hose. Plug it into the wall socket and plug the jerky dryer into the timer. PROBLEM SOLVED .
  
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Re: Venison Jerky - How to
Reply #8 - Jan 26th, 2015 at 11:00pm
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Yum
  
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Re: Venison Jerky - How to
Reply #9 - Jan 27th, 2015 at 8:30pm
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i have made it for years,try adding honey.fantastic.we also add sweet chilly sauce sometimes.andif you like it hot add tobasco sauce
  
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Re: Venison Jerky - How to
Reply #10 - Jan 28th, 2015 at 6:41pm
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This is mine with a smokey twist.

2 cups of manukau chips (using a smoki smoker)
One average size bolar cut
Cut into strips with the grain 2-4 mm wide

2 sprigs fresh rosemary
1 tablespoon fresh ginger
½ teaspoon salt
1 teaspoon pepper
1 teaspoon mustard powder
1 teaspoon whole grain mustard
1 teaspoon onion powder
½ cup Soya sauce
¼ cup Worcester sauce
¼ cup Sweet chilli sauce

Marinate overnight

Smoker 2-3 hrs 75 deg C
Dehydrate 2-3 hrs setting 3 (75 deg C)
  
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Re: Venison Jerky - How to
Reply #11 - Jan 28th, 2015 at 10:00pm
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Secret to jerky is to make it out of the best backsteak. Pure heaven.
  
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