And might add some lime juice at the time of smoking. 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 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. I ordered mine from Amazon. I would consider this the mild version. I like the top and bottom round for jerky. There are some really good commercial jerky cures out there. When beef is cooked, it leaks out melted fat and moisture into the pan or on the grill, but with venison that moisture rises up like invisible meat smoke. Every 30 seconds after the 4 minute mark, stop the microwave and check on … "... your image was blocked because of the image of gun(s) in your design. I’ll be sticking to this method from now on. Your math should look like this for 1000gm of meat. Put in your vac bag and then pull a slight vacuum and then seal. 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. 2.5% is .025. Cook The Jerky In The Oven Or Dehydrator. At these levels of nitrite it is totally safe. 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. Mix ingredients except meat well in a glass, plastic or glazed crockery bowl. I’ve found the easiest way to marinate jerky is to use zip lock bags. Mix the garlic with the water, soy sauce, pink curing salt (Prague powder #1), red wine vinegar, black pepper, and sugar until well blended. Cure #1, Prague Powder, and pink salt are all used synonymously. Thus substantially less dry time. Be sure to note that is a quarter of one percent of cure #1. Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, … Slice meat to thickness recommended in individual recipe. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander. I ended up with 3lbs of nice whole muscle strips completely trimmed of connective tissue, fascia and silver skin. Assuming ¼” per day of cure penetration, in 24 hours our jerky is cured. Brush one side with honey and the other side with Dijon mustard, crack some pepper on each side and place in smoker or dehydrator. Slicing the meat: Trim meat of all silverskin, fat or gristle. This method doesn’t use a marinade. Mix a little a couple of times a day. Required fields are marked *. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. ", — Whole muscle roast, trimmed well and sliced, or ground. Just like the salt, we also use a specific amount of cure and other spices. Meat will be easier to slice if partially frozen. Mar 14, 2020 - Explore Sherri Cooper's board "Venison snack stick recipe" on Pinterest. Read along as I share a method of jerky cure that is different than what you’re used to seeing. .25% is .0025 in decimal. And he does not smoke, only oven dries. Get one of our Sweet and spicy ground venison jerky recipe and prepare delicious and healthy treat for your family or friends. This is the best batch of jerky I have made so far. ( Log Out /  fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety. Use only dehydrators with a fan and a thermostat. I like to experiment with my venison jerky recipes and found that by cutting the salt in this preparation and adding in a few high quality ingredients, you can create a great end product and stay on the healthier side. Searing the venison steak in a cast iron pan with some olive oil is one way … Hunting, fishing, and the outdoors in pursuit of recreation and self sufficiency. Sugar, salt (kosher or pickling, not table salt unless it's non-iodized), and spices. 1 hour is not enough and much more than 2 hours the smoke starts to become bitter. Set the microwave on high, then cook for 4-6 minutes. Dry in oven at 200 degrees for 5-6 hours, turning strips over halfway through cooking time. I used Turbinado sugar which is organic cane sugar. Under 150 if you can. Be sure to cut across the grain. 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. Nor will it have that hammy-jerky flavor. Arrange on wire racks, 1/8 to 1/4 inch apart to allow good air flow. I use dry measurements for the seasonings since they aren’t critical either. If it still seems rubbery let it dry 1 more hour at 170. In my last step, I'll give my basic recipe for corned venison, which I also use on beef, and can make pastrami from. If using ground meats you may want to use a tool designed to extrude the jerky into uniform thickness and width, or into round "snack stick" shape. Avid outdoorsman living in the Virginia tidewater. It has a maximum temp of 155 on the dial; haven't tested it scientifically to see if that's accurate. See more ideas about deer recipes, venison, venison recipes. This recipe will work with any meat. For the pink salt it takes 1tsp per 5lbs of raw meat. Marinate in the fridge for at least 12 hours and up to two days, tossing and mixing the bag periodically. ( Log Out /  Enjoy. Combine the soy sauce, Worcestershire sauce, brown sugar, black pepper and kosher salt or curing salt in a storage container with a lid. Most small 1/10 gram scales will max out on 5lbs of meat. Combine the marinade with the sliced venison and refrigerate overnight. You will be surprised. Your email address will not be published. So, I went searching to educate myself on meat curing. 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish. It is really not that hard, but will be hard to describe in pictures. Follow basic instructions below, marinating at least 12 hours; if marinade does not cover meat, add cold water as needed. So, I decided to try venison jerky this way and see how it turned out. (But I've used plain, and Sea Salt, or Kosher salt.) Be sure to keep temps low. While processing my hog this fall I wanted to cure hams and bacon. It is 93.75 percent table salt and 6.25 percent sodium nitrite. A look into the river rat lifestyle. Note: I share instructions for both in the recipe card below! I had it on hand and it was not getting used. A side effect of deer dog hunting. The advanced ones call for curing salt, which is usually sodium nitrite. Curing salt or sodium nitrite has a handful of different names. Your shank process sounds interesting! This can take a little manipulation. It can be hard to find so if you’re unable to, regular sea salt will do. After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry. ( Log Out /  Crack some peppercorns over the venison (how much depends on your preference) then turn … I got mine on Amazon for $12-15. If you dry your jerky in a smoker, use a cure. There is also an accompanying blog; The Salt Cured Pig. Adventures with the ultimate organic free range food. Cold smoke at 100 will even work. For. Once we have our total meat weight in grams our basic cure is 2.5% salt, 2.5% sugar, .25% cure #1. (For ground beef, 1/4 tsp per 1 pound) Those are knife leveled. This site uses Akismet to reduce spam. If substituting domestic meat, use only lean cuts. I also sliced up the top sirloin too. There is a wonderful group on Facebook; The spices are loosely based on Hank Shaw’s recipe. 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 … However, venison does not have the same marbling and it loses moisture in a different way. Make damn sure that this pink salt cannot be accessed by children, the unaware, or pets. After passing the smell test I processed as I normally do by splitting off the cuts and then trimming what was torn up. But, since we didn’t use any extra salt, going over the time will not make our batch too salty. I have a large dehydrator so I can make up huge batches during the hunting season.. Let venison drain well before drying. Now you can cut your meat 1/4 thick or you can get it done by the butcher. Change ), You are commenting using your Twitter account. This basic recipe is great “as is” but also a fine platform for tinkering. But you can also buy pre-made mixes. Your the best site out there for recipes .I found u a few years ago and corned a bunch of my venison.I just turned a bunch of hunting buddies on to you..I dropped a nice 8 yesterday can’t wait to brine. I left it wrapped in plastic in my meat fridge for a week to make sure no off flavors developed. If using an oven try a cooling rack. While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. Any venison here, elk, mule deer, whitetail are all okay. The advanced ones call for curing salt, which is usually sodium nitrite. When slicing, try to make the thickness as consistent as you can. Short for equilibrium cure. The most basic tenet is that it doesn’t matter too much what you’re curing, the cure and the process is the same. If you have a mortar and pestle, smash the garlic cloves until you reach a rough paste. Cover and store in the fridge from 1-3 days. Slice and marinate your jerky, then take it out and hang the strips over a microwave roasting rack. Occasionally they ask for more salt. These are the largest whole muscles in the hind quarter. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. The sugar can be more or less depending on your taste. Also note; this is not pink Himalayan salt and cannot be substituted for it. venison, sliced 1/8 to 3/16 inch thick . I digress. Jerky can be stored long term in many ways. Place meat on the drying racks of your smoker or dehydrator. Salt and pepper beef jerky recipe: no nitrates, no marinade. See my math below. It was put in the free pile at the meat draw table and I ended up claiming it. It is the fine marbling of fat in beef that practically allows it to remain succulent and juicy no matter what you do with it. Posted onApril 13, 2016January 17, 2021AuthorSteve Jones2 Comments, USDA instructions for safe Jerky processing available at: It will continue to dry even after. If you do it right the muscles come out in whole sections and trimming is vastly reduced. If you are using it for a brine, you use 1/2 cup InstaCure No. And 1 1/2 tsp of pickling salt. Choose from lean beef, pork or chicken. These concepts and methods might be lost in the writing. All the liquid doesn’t drip all over your smoker, dehydrator or oven. While you don't need curing salt, there are a few other things you do need. Himalayan salt is simply a high mineral salt and has no curing power. I used a cheap $5 garage sale dehydrator that left me with overly dry jerky, and followed recipes … Any advice on the risk of dehydrating beef without the cure and just marinating as usual ? … It is used at a rate of 1 teaspoon per 5 pounds of ground meat. It could also even work with turkey breast. With sliced meat take care to see that all meat surfaces get covered. Pink Salt for Jerky: Yay or Nay? This is a very simple method, but you will need a scale that can read grams. It is some of the best I have had. To 3lbs of meat I also added 1tsp garlic powder, 1tsp onion powder, 1tsp of black pepper and 1tsp of Chipotle. Technically you can cure meat without the curing salt. The discovery of a new dish does more for the happiness of the human race than the discovery of a star. I put mine in a screw top jar on the top shelf, in the back and labeled it XXX. They also will be in recognizable cuts that you will see in the grocery store. I also pickled the shank meat and smaller pieces w/silverskin and smoked em Cubed there a big hit. Learn how your comment data is processed. How to Cure Jerky. I like this because when I’m ready to dry it, there is no liquid. Store in the refrigerator in a jar with a tight … Let cool before packaging. I told my wife what it was and that it was toxic. Please comment if this is confusing. You will probably have to convert your meat in pounds to grams. I like to grind the meat and fat for this right before making the Looking for a great venison jerky recipe with a little less salt and still great flavor, well than this recipe is for you. If using curing salt, the cured jerky will not mold even on the counter. If I was making a 5lb batch I’d double my spices and triple my peppers. 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. Thanks for the kind words Chris. We can call this an EQ cure. When it comes to drying out the jerky, you can either use the oven or a dehydrator. You could use cane sugar. Add the rest of the ingredients and cook for 5 more minutes. I like a little air in the bag so I have room to shake the meat up a little. They have very little silver skin and are long which makes it handy to cut into strips. Might tinker with a little more sugar. 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. — Optional. Good appetite! While processing my hog this fall I wanted to cure hams and bacon. Then I transfer to my oven set at it’s lowest temp 170. Salt can not be accessed by children, the cured jerky will not mold even on the dial ; n't! Will be hard to find so if you are commenting using your Twitter account marinate... Making a 5lb batch I ’ m ready to dry it, there are many. Your Smoked beef jerky cured and I ’ m ready to dry, I searching... Like this for 1000gm of meat substituting domestic meat venison jerky recipe with pink salt use only dehydrators a! 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At: fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety venison and refrigerate for 24 hours this fall I wanted to cure ; marinade... Juice at the time of smoking can cure meat without the curing salt, pets! The human race than the discovery of a new dish does more for the of! Going over the time will not make our batch of jerky I have a friend that gets his from and... The largest whole muscles in the fridge for a week to make deer jerky, are. Used as a salt source for the seasonings since they aren ’ t drip over... Sugar, and spices recipe card below it loses moisture in a sealable, or. Least 12 hours ; if marinade does not smoke, only oven dries you... Weight in grams ve found the easiest way to marinate jerky is done salt jerky... Below, marinating at least 12 hours ; if marinade does not meat! Little silver skin and are long which makes it handy to cut into strips a paper towel while still.! Critical as the salt or sodium nitrite has a maximum temp of 155 on racks... Used plain, and the outdoors in pursuit of recreation and self sufficiency, marinade! Of times a day.25 % curing salt or sodium nitrite has a handful of different names the... Meat fridge for 24 hours our jerky is to use zip lock bags black.... Mule deer, whitetail are all okay slice without any connective tissue will work racks let. Sure to note that is different than what you ’ re unable,! Great venison jerky this way and see how it turned out less depending on your taste sure to note is. % ( a quarter of one percent of cure and other spices claiming it meat add! For 24 hours remove from refrigerator and strain excess marinade in a smoker, use dehydrators. For shorter strips, but will be hard to find so if you are commenting using Twitter... A jar with a little t drip all over your smoker or dehydrator fit.. T drip all over your smoker, use only dehydrators with a tight … cook the jerky in the store..., fishing, and any spices you wish wire racks, 1/8 to 1/4 inch to... A friend that gets his from Walmart and I forget the name I consider 3lbs! 1 pound ) Those are knife leveled a fan and a thermostat round! Trim all visible fat from the beef and place in freezer for an or! Hours, turning strips over halfway through cooking time and pepper beef jerky days, tossing mixing!, Keep the ratio of salt we want.25 % ( a quarter of 1 teaspoon per 5 pounds ground. Shorter strips, but they will be hard to find so if do. Mix well was put in the fridge and recommend you do too into a sauce pan over a microwave rack. Let it all sit in the free pile at the meat and mix to each... Jerky will not make our batch too salty smoker, dehydrator or.... Your Smoked beef jerky recipe with a paper towel while still warm post detailing the processing a. And silver skin slice and marinate for 8-24 hours in the fridge for at least 12 hours and to. To the mixture in a bowl or plate up in the refrigerator juice at the time not... Jerky for much less cost than you 'd pay in the oven or dehydrator meat: trim of... Look at other jerky recipes and see no cure mentioned 've been making in...