Just curious if you guys have any recommendations for dried venison recipes. We made a 5lb batch a couple weeks ago and it was amazing. Im not sure we will ever make jerky again! The recipe we used was simple…mortons tender quick and brown sugar. But I figured you guys may have other options or seasonings you would recommend.
DeerSlayer last edited by
@rvp2003 i would be interested in your recipe if you care to share
mikeihuntr last edited by
@rvp2003 yeah recipe would be great… looks gooooooood!!
denny66 last edited by
I’m on board, this sound like something I’d be interested in. I will be following this post. Thanks
I used backstrap but you can use roast cuts as well. You want the meat 2" to 3" thick. I wouldn’t recommend any thicker than that. The process is long but it’s super easy and incredibly delicious! Here is the recipe I used:
1TBS Morton’s tenderquick per pound of venison
1TBS Brown sugar per pound of venison
Sprinkle on the Morton’s and thoroughly cover all areas of venison (I used an empty plastic seasoning bottle to help with an even coating). Then rub the brown sugar on the venison, evenly coating as well. Put the venison in a ziplock bag and place in the refrigerator. Flip the bag once a day for 8 to 9 days. Remove and rinse the venison. Pat dry and sprinkle with crushed black pepper on all sides. Place back in the fridge for at least 24 hours uncovered. Remove and smoke low and slow until you reach an internal temp of 155-160. Remove from the smoker, wrap in plastic wrap, and put it back in the fridge for 24 hours. Then slice and enjoy. You will not be disappointed. It’s amazing!
PapaSop last edited by
Sounds and looks great. Will be saving this one.
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!
denny66 last edited by
Thanks for posting
dennishoddy last edited by
Long time jerky recipe of mine is to cool the venison until its firm, slice thin, or a little thicker if you prefer it that way.
1 cup soy sauce,
1 cup teriyaki sauce
1/2 cup lea and Perrin worchester sauce
Marinate for 2 hours, arrange on the dehydrator racks. Then sprinkle the wet strips with black pepper, garlic powder, and onion powder.
If you like a little heat, sprinkle with cayenne powder as well.
Keeps for months in the fridge.
Leftside34 last edited by
@rvp2003 Very cool, sounds like a fun thing to try, the color is looks amazing. Sound like a similar process as I’m currently curing an Elk Roast for Bresaola, it’ll go in the chamber next week. I have Elk Italian Salami drying in my curing chamber.
archeryrob last edited by
I use this same think on venison roasts. Last time I did it the fridge was really cold and the football roasts didn’t cure to the center. Someone told me the fridge should be around 40° and I was keeping it 34° for beer. The flatter round roasts cured better and completely for me. I did not try it again this year.
I glazed these with below. Next time I will smoke to 140 IT and then bring them into the oven to glaze. The glaze would nto set on the cooler smoker temps. I’ll do them at 350 in the house for an hour next time
1/2 cup brown sugar
3 Tbsp Honey
1Tbsp Dijon mustard
1 Tbsp Pineapple juice
I also go the same for goose breast and they are even better than the venison. Goose is very gamey and it actually better than cure venison once done. I cover the goose in onion and garlic powder and heavily with Table Grind (coarser) black pepper. The in the smokehouse on 110- 120 for several hours and raise slowly until I hit 145 for at least ten minutes and I smoke it all day. It has a beautiful smoke flavor from the cherry wood all day.
@archeryrob that looks amazing!!! With a name like ArcheryRob, I gotta ask…what do you shoot? I’m a 11 year ‘recovering’ industry employee myself (Martin Archery)
archeryrob last edited by
@Joe-Hell My preferred bow is a self bow with homemade arrows. But the place I hunt has been hard to pattern deer and I have been using a crossbow. I might go back to the selfbow. 47" tip to tip and 55# at 26# maybe 25".
@archeryrob I loved shooting the Martin longbows…specifically the ‘Savannah’. I’d play around with the compounds as the job required it but they weren’t my favorite. I was damn good at building them and working on them though!
joduff last edited by
This post is deleted!
I got ready to place an order an noticed many of the seasonings you carry are only available in quantities to mix 100# batches. Why are the batches so large? I make most of my summer sausage from a venison and pork mix after we’ve taken the cuts for steaks, made our ground and canned a few quarts. That being said doesn’t leave a lot for sausages, thus a 100# mix could last me years.
Am I missing something?
Thanks. Will start small before going big
@RayStripling I would recommend using the powder and not the salt as it might make the end results to salty as for how much that is a matter of taste but remember you can add more at the end when you serve it but you cannot take it away.