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elks fisherman

venison jerkey

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I don,t have a recipe but the brand I love is the High Mountain brand and I use the pepper blend. I will slice up my venison into 1/8 to 1/4 inch slices(best if it is semi-frozen)apply the cure to both sides(follow directions) but I will cure for 48 hours and I will use my smoker to dry out my venison. I try to keep it at 160 to 180 for 2-3 hours. I use charcoal with hickory chips in tin foil and the flavor is great if you like a smoky pepper taste.My venison is about 18 to 24 inches above the heat.

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I used ground Veni. I mix it two to one with hamburger. I use the jerky gun and dehydrator and use the seasoning you can buy with it. Turns out great.

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I go with ground venison as well, no beef added though. As we cut our deer, we dedicate ultra-lean trimmings to the "jerky pile" and grind into burger and zip-loc baggie it into gallon bags. I like the high mountain seasonings but the Nesco brand is very good as well. You can buy that at Fleet Farm. I have a dehydrator and usually make 2 or 3 different flavors per batch. Easy and delicious!

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I do it both ways, but the ground is easier and I actually like it better as its easier to eat. I have found that "Shore Lunch" makes jerky seasoning that are pretty darn good.

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I do it both ways, but the ground is easier and I actually like it better as its easier to eat. I have found that "Shore Lunch" makes jerky seasoning that are pretty darn good.

I actually have to do the ground. Had a gastric bypass a few years ago and can't eat the chunks of meat. Did this spring and a chunk got stuck in my esophagus. Didn't know it, but after not holding any food down for two days and then not being able to keep even water down I went in and got scoped and had her yanked out. Not a great experience so it's all ground for me from now on.

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I use just lean ground venison, I have tried with hamburger and the fat renders out and sits on top. Then when it cools it gets that white fat coating and also will spoil faster.

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not a recipe but i use mandevilles jerky seasoning and smoke it. it tastes just like the jerky you can buy by the pound at the butcher shop.

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I've made both and like the others said the ground veni version with a jerky gun is the easiest, unless you have a slicer (which I don't) that can slice each piece the same thickness. My favorite brand-name mix is Hi-Mountain, also. They sell a variety pack that has 5 flavors in smaller packets. I made a batch of each flavor last year with moose and the deer hunting gang all said the cracked-pepper and garlic or the original were the best.

Here's another simple recipe that I made that people either loved it or hated it...no middle ground on this one!

3 lb. roast

3 cups soy sauce

3 cups packed brown sugar

4 fluid ounces hickory-flavored liquid smoke

Slice roast into slabs approximately 1/4 inch thick. Trim off all of the fat. Cut the slabs into strips (about 1/4 inch wide), and about 4 inches long.

In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.---that's from the original recipe, I think I keep it in overnight.

Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.---also from the original recipe. I used the oven at the lowest setting, about 175-200, with the door cracked open, checking every hour or so until it was done. This is an all-day activity.

Like I said, my brother and I really like this one (it's sweet, like a candy almost) and some of the others made a face. It has no cure in it like the Hi-Mountain, so make sure you eat it right away or put it in the fridge.

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