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Venison should be frozen at lest 30 days prior to making jerky ...to kill parasites. . Also it make it easier to cut if partially frozen/thawed .
Thanks Diehard. Is this something that should be done for venison all together or just for jerky?
I've used this recipe for 30 years and no one has ever complained. Well, once I guess, but he never got any more after that. Simple. Jerky Recipe1 ½ sup Soy Sauce1 tsp liquid smoke2 tsp lemon juice1 tsp Ginger¼ to ½ tsp tobacco sauce (more if you like it HOT)¼ tsp pepper½ tsp liquid garlicSlice meat with the grain to you desired thickness, about 3 to 4 lbs. Soak slices in mixture 4 to 6 hours (I think overnight gets it a bit too salty). Heat/dry in oven at 150 or in dehydrator.YUMMY!
What's your preferred cut of beef? Does anyone use a jerky gun? What's your favorite "round" cut to use - Top, bottom or eye?
May Be it was that tobacco sauce .
I mixed up 7 lbs of venison today,using high mountain mix.Ive always used my own mix,but I thought I would give high mountain a whirl.i am also going to cure mine in the smoker instead of a dehydrator,I will use sassafras wood to smoke with.,.
Osage that does sound yummy for sure ...are you doing a ground mix or sliced ...how difficult is the smoking process as far as timing and temperature control ...I have smoked many things with great success... and did try jerky once but temperature and time is tough to master ..little to brittle .