huntinchick23

My Husband is away, and I'm bored... so I was going to try and make some jerky tommorow. All I've got is ground deer meat. I dug out all the spices I have for this. I'll list what I have, someone give Me a good mixture with what I've got please, and also how long to put the jerky in the oven, and what temperature? I was going to mix everything up, and then flatten it out, and slice it in to 1" wide strips of jerky. Heres what spices I have. Someone conjure something up for Me! lol

liquid smoke
red pepper
black pepper
seasoning salt
salt
garlic salt
garlic powder
onion salt
onion powder
chili powder
mrs. dash extra spicy
oregano
parsly
brown sugar (I've heard of people using it)

Thats about all I've got. Someone tell Me a good recipe I could use with that stuff, and what temp, and amount of time to cook it. Thanks

jerseyhunter

2 pounds meat
1/4 cup soy sauce
3 tablespoons brown sugar
3 cloves garlic, peeled and smashed
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
2 teaspoons red pepper flakes
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
Brush meat and let sit overnight

Preheat the oven to its lowest setting, between 145 and 150 degrees F.
Line 2 large baking sheets with foil and top with 2 heavy wire racks.. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process.
Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.

3lbs venison strips
1tsp salt (not iodized)
1tsp onion powder
1tsp garlic powder
½-1 tsp black pepper,
¼ cup soy sauce or terriyaki
1/3 cup Worchestshire sauce to taste, I like less.
You can also brush liquid smoke if desired. Half smoke/half water.


Mix well, mix in meat, let sit a couple hours in fridge, , dry on racks, preferably 115-120 degrees till done.

or mix up and soak strips of meat over night then dry.



`My first bath ever made was simply just some liquid smoke and salt and pepper. I brushed it strips of meat and let hang by toothpicks in the oven at lowest setting with the door ajar for about 6 hrs. Got to make some more like that.

Big Guy01

First make sure your ground venison is pure venison NO ADDED FAT. If you added fat to the burger you can't use it for jerky.
Now that you have pure venison use one of the following recipies. My fav is the Hawaiian

Jerky

Mexican
2lbs ground meat
2tsp salt
½ tsp black pepper
2 tsp coriander
½ tsp chili powder
¼ tsp ground ginger
¼ tsp ground cumin
¼ tsp tumeric
¼ tsp mace
¼ tsp cayenne
½ cup water.
Add spices to water and dissolve as much as possible, add water to meat mix well extrude onto your drying racks and place in dehydrator until done.

Texas
2 lbs ground meat
2tsp salt
½ tsp black pepper
1tsp chili powder
1tsp paprika
1tsp garlic powder
¼ tsp cayenne
½ tsp oregano
½ cup water

New England
2 lbs ground meat
½ tsp black pepper
1tsp onion powder
1tsp garlic powder
1tsp salt
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ cup soy sauce
1 tbsp Worcestershire sauce
¼ cup water

New Orleans
2 lbs ground meat
½ tsp black pepper
½ tsp cayenne
1 tsp onion powder
½ tsp paprika
1 ½ tsp garlic powder
2 tsp salt
3 tbsp Worcestershire sauce
½ cup water.

Italian
2 lbs ground meat
½ tsp salt
¼ cup soy sauce
¼ cup Worcestershire sauce
½ tsp sugar
1tsp garlic powder
1 tsp tomato sauce
½ tsp crushed anise seed

Guadalajara
2 lbs ground meat
¼ cup BBQ sauce
¼ cup water
1 tsp liquid smoke
1 tbsp powdered fajita mix
1 tsp Worcestershire sauce
½ tsp chili powder
¼ tsp cayenne
1 tsp salt.

Hawaiian
2 lbs ground meat
1tsp salt
1tbsp brown sugar
¼ tsp cayenne
1 tsp garlic powder
1 tsp ground ginger
½ tsp black pepper
¼ cup soy sauce
¼ cup pineapple juice.

huntinchick23

Thanks alot guys. Yes its pure venison We don't add sausage to ours. I'll have to try a few different ways. Thanks again!