I used Turbinado sugar which is organic cane sugar. the USDA position on safe jerky processing, fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety, Keep the ratio of salt and soy sauce to meat accurate. After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry. Your shank process sounds interesting! It isn’t as critical as the salt or cure which should not be deviated from. For the pink salt it takes 1tsp per 5lbs of raw meat. A side effect of deer dog hunting. Crecipe.com deliver fine selection of quality Sweet and spicy ground venison jerky recipes equipped with ratings, reviews and mixing tips. ( Log Out /  … I have found citrus seems to make venison tough when used as a marinade. Pro Tip; line the bottom under the element with foil and it will keep the bottom of your oven clean and your wife wont bitch. Change ), You are commenting using your Google account. One way to make jerky is with a cure, which is made from salt, sodium nitrite and sodium nitrate, and is used to prevent botulism in dried meats. Once we have our total meat weight in grams our basic cure is 2.5% salt, 2.5% sugar, .25% cure #1. Then I look at other jerky recipes and see no cure mentioned. When learning how to make deer jerky, you need to know when the venison jerky is done. Brush one side with honey and the other side with Dijon mustard, crack some pepper on each side and place in smoker or dehydrator. Required fields are marked *. Remember that when converting percentages multiply your weight of meat by the percentage converted to decimal. Pink Salt for Jerky: Yay or Nay? Place meat in a Ziploc bag and refrigerate for 24 hours. (For ground beef, 1/4 tsp per 1 pound) Those are knife leveled. Adventures with the ultimate organic free range food. Avid outdoorsman living in the Virginia tidewater. lean ground venison or beef, salt, monosodium glutamate (msg), hot pepper sauce, sugar-based curing mixture (such as morton tender quick), water, hickory-flavored liquid smoke, garlic powder, pepper 5 hour 15 min, 10 ingredients Make your own jerky for much less cost than you'd pay in the store. Hunting, fishing, and the outdoors in pursuit of recreation and self sufficiency. I have a friend that gets his from Walmart and I forget the name. Learn how your comment data is processed. For my recipe I needed: Legg’s Old Plantation Jerky Blend. But you can also buy pre-made mixes. ( Log Out /  Then I transfer to my oven set at it’s lowest temp 170. Arrange on wire racks, 1/8 to 1/4 inch apart to allow good air flow. Note: I share instructions for both in the recipe card below! 3/4 Cup of Kosher Salt; 1/4 Cup of Worchestershire Sauce; 1 Cup of Brown Sugar; 1/2 Cup of Soy Sauce; 2 Tablespoons of black pepper; 6 Cloves of Garlic (just smash them and throw them in) How to make the Venison Brine. Preheat your smoker, oven (with the door cracked), or dehydrator to 170 degrees F. Place the jerky strips on the grill grates, jerky rack, or cooling rack and season the top of the jerky with additional pepper … Thus substantially less dry time. While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. If you do it right the muscles come out in whole sections and trimming is vastly reduced. But for whole muscle Beef, I use 1/4 tsp per 1.5 pounds of Prague Powder. These concepts and methods might be lost in the writing. Next batch will have at least 1 more tsp of Chipotle flakes and probably 1 more tsp of black pepper. Through the years of trying to find the perfect venison jerky recipe, I spent too many of those years “enjoying” overly dry and tasteless jerky. The sugar can be more or less depending on your taste. And 1 1/2 tsp of pickling salt. I usually double it. It has a maximum temp of 155 on the dial; haven't tested it scientifically to see if that's accurate. I also sliced up the top sirloin too. Even though I still keep mine in the fridge and recommend you do too. Mix it all well with the meat in a bowl. No matter the weight always use 2.5% salt and .25% curing salt. If it still seems rubbery let it dry 1 more hour at 170. Coat the cuts, seal the bags and let it all sit in the fridge for 24 hours. Let cool before packaging. This recipe will work with any meat. Pour the liquids into the bag with the meat and mix to coat each piece on both sides. At these levels of nitrite it is totally safe. While processing my hog this fall I wanted to cure hams and bacon. Occasionally they ask for more salt. Salt and pepper beef jerky recipe: no nitrates, no marinade. Please comment if this is confusing. Best is refrigerated in a sealed jar or plastic bag. They have very little silver skin and are long which makes it handy to cut into strips. There are some really good commercial jerky cures out there. When finished, blot off any grease with a paper towel. Set the microwave on high, then cook for 4-6 minutes. They are fairly inexpensive, and they typically contain all the ingredients you need, even the Pink Salt. There is also an accompanying blog; The Salt Cured Pig. I told my wife what it was and that it was toxic. However, venison does not have the same marbling and it loses moisture in a different way. I had it on hand and it was not getting used. While the meat is in the freezer, combine the pickling salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water in a medium size bowl or ziplock bag. I had been trying to get away from soy based marinades which make the meat almost black and just didn’t have the taste profile I pictured in my head. In my last step, I'll give my basic recipe for corned venison, which I also use on beef, and can make pastrami from. It is used at a rate of 1 teaspoon per 5 pounds of ground meat. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander. If there is any call for it, I will make a post detailing the processing of a venison ham. Looking for a great venison jerky recipe with a little less salt and still great flavor, well than this recipe is for you. Curing salt or sodium nitrite has a handful of different names. I also pickled the shank meat and smaller pieces w/silverskin and smoked em Cubed there a big hit. Pour 1 quart of water into a sauce pan over a medium heat. When it’s cured and I’m ready to dry, I use wooden skewers and smoke for 1 ½-2 hours. I hang it on the racks and let it dry for 2 hours. If using an oven try a cooling rack. Place them in a sealable, plastic freezer bag and mix in the cure (including dry seasonings). Combine the soy sauce, Worcestershire sauce, brown sugar, black pepper and kosher salt or curing salt in a storage container with a lid. arley_gw September 28, 2012. Our batch of jerky gets vac sealed and then into the fridge to cure. Also much cleaner. I have don’t my best to make them relatable as text. Change ), You are commenting using your Facebook account. Choose from lean beef, pork or chicken. Mix the garlic with the water, soy sauce, pink curing salt (Prague powder #1), red wine vinegar, black pepper, and sugar until well blended. It could be called a dry cure. Your math should look like this for 1000gm of meat. How to Cure Jerky. This has made my life much easier. I got mine on Amazon for $12-15. This can take a little manipulation. Combine the marinade with the sliced venison and refrigerate overnight. Cure #1, Prague Powder, and pink salt are all used synonymously. Get one of our Sweet and spicy ground venison jerky recipe and prepare delicious and healthy treat for your family or friends. When slicing, try to make the thickness as consistent as you can. Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator. I like a little air in the bag so I have room to shake the meat up a little. A digital reloading scale could even work. The advanced ones call for curing salt, which is usually sodium nitrite. You could use cane sugar. ( Log Out /  This will make for shorter strips, but they will be far more tender and pleasant to chew. If using curing salt, the cured jerky will not mold even on the counter. Once processed, I store the pieces in quart ziplock bags in the freezer, moving a bag to the fridge when I open it. Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, … Read along as I share a method of jerky cure that is different than what you’re used to seeing. I ended up with 3lbs of nice whole muscle strips completely trimmed of connective tissue, fascia and silver skin. We want .25% (a quarter of 1%) by weight in grams. A look into the river rat lifestyle. Jerky can be stored long term in many ways. Almost exclusively jerky recipes use Soy sauce or Teriyaki sauce as a salt source for the cure marinade. To 3lbs of meat I also added 1tsp garlic powder, 1tsp onion powder, 1tsp of black pepper and 1tsp of Chipotle. It could also even work with turkey breast. Good appetite! Any advice on the risk of dehydrating beef without the cure and just marinating as usual ? Slice meat to thickness recommended in individual recipe. I used a cheap $5 garage sale dehydrator that left me with overly dry jerky, and followed recipes … Normally I’d season beef jerky with spices such as smoked paprika and hot chilli, but for this salt and pepper beef jerky recipe I’ve gone back to the basics and kept it really simple. Now you can cut your meat 1/4 thick or you can get it done by the butcher. Take the meat and place it in a bowl or container with a lid as you are going to add liquid to the meat, salt, sugar and vinegar. Also try duck or goose breasts. It can be hard to find so if you’re unable to, regular sea salt will do. I’ve found the easiest way to marinate jerky is to use zip lock bags. 1 hour is not enough and much more than 2 hours the smoke starts to become bitter. Add the meat and mix. Posted onApril 13, 2016January 17, 2021AuthorSteve Jones2 Comments, USDA instructions for safe Jerky processing available at: Crack some peppercorns over the venison (how much depends on your preference) then turn … While you don't need curing salt, there are a few other things you do need. I like to grind the meat and fat for this right before making the 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish. There are as many jerky recipes as there are people making jerky. I dry our jerky using a dehydrator. Add the salt and brown sugar and stir until dissolved. Cook The Jerky In The Oven Or Dehydrator. ", — Whole muscle roast, trimmed well and sliced, or ground. We use precisely the amount of salt we want in the final product. I had a hind quarter that had been shot up (we use buckshot) and the dogs then caught and chewed on before the dog drivers caught them. Enjoy. All the liquid doesn’t drip all over your smoker, dehydrator or oven. 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