Deer Jerky Brine

In a large pot, add the water and all the ingredients for the brine, and heat over medium-high heat. Bring the mix to a boil then reduce to a simmer for 15 minutes. Remove the pot from the heat and allow it to cool. After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade. Preheat oven or dehydrator anywhere between 145 to 165 degrees F.

The longer the venison cuts marinate in the brine, the saltier the meat and the longer your jerky will stay fresh. (Holly A. Heyser photo) Mix the brine ingredients well and coat the venison with the brine. Once everything is nicely coated, put it all in a freezer bag in the refrigerator for at least 12 hours, and up to 48 hours. Directions. Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside. Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly.

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This is a popular jerky brine for the hot method but is not usually used for long, cold soaks. For this recipe you need two cups of salt, 1 cup of brown sugar, 1 cup of cider, 1 teaspoon of cloves, 1 teaspoon of black pepper, 2 quarts of water and 1 half teaspoon of garlic powder. Bring the ingredients to a boil, then immerse the meat.

1 garlic clove, crushed. 1/2 teaspoon onion powder. 1/2 teaspoon black pepper. 2 pounds trimmed venison. View Instructions. 4. Black Pepper Jerky. For those who like a good kick to their meat, we recommend this delicious recipe which also includes a hearty helping of our second-favorite ingredient: beer.

1/4 c. of soy sauce. 1 Tb. of A-1. 1 Tb. of Worcestershire sauce. Directions: Before cutting meat, you may want to freeze for about 30 minutes to make slicing easier. Go ahead and cut your meat into strips about 1/4″ - 1/8″ thick strips or to your liking. Combine ingredients for marinade, soak meat, cover and let marinade in the fridge.

This is a jerky brine marinade for beef, turkey, chicken, and venison that has been modified from one originally published in Sunset magazine. To make 1 quart of BBQ sauce, combine a quarter cup soy sauce, 1 tablespoon Worcestershire sauce, a quarter teaspoon onion and garlic powder, half a tablespoon pepper, and 1 teaspoon hickory smoke salt.

Place water, salt, molasses, garlic, Worcestershire sauce, and black pepper into a large, gallon-sized ziptop bag. Seal and squish the contents until thoroughly combined. Place trimmed beef in the brine, squeeze out the air, and seal. Refrigerate for 12 hours or overnight. After marinating, remove steak and pat dry.

Get a piece of parchment paper and put some of the meat in the middle a few layers deep. Now, pull the longer ends up together and fold them over several times til you get down to the meat. Then take the unfolded ends and fold them up on each side. And then take a skewer or sharp fork and poke holes all over it.

Mix all the spices together in a bowl. If you are not using the citric acid powder (Fruit Fresh), wet the slices of the venison with the lime juice. Coat the venison with the spice mix well, pressing and massaging it into the meat. Put all this in a covered container in the fridge for a day, and up to 2 days.

Mix all marinade ingredients together. Add in meat strips, and stir to combine. Cover tightly with plastic wrap and refrigerate overnight. Arrange jerky on racks to maximize air flow and dry in oven at 150º, or as directed in a dehydrator. When completely dry, store in airtight containers where no moisture can get inside.

Toss 1 pound thinly sliced meat with marinade in a bowl until well coated. Place meat and marinade into a resealable plastic bag, squeeze out the air, and seal well. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade; discard excess marinade.

180 ˚F / 82 ˚C. Super Smoke. 5. Remove the venison from the bag, discarding the marinade. 6. Arrange the meat in a single layer directly on the grill grates. For extra-spicy jerky, sprinkle with more cayenne pepper, red pepper flakes, and black pepper. Close the lid and smoke until the jerky is dry, but still chewy and somewhat pliant when.

While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. If adding peppers, blend the peppers with the marinade in a blender before adding to ziplock bag. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.

Native American hunters smoked all their hides and commonly used smoke as a cover. I think that as long as you remember that the wind still plays the most important part of concealment, being in smoky areas adds to that concealment. It also allows you to be less visible during a stalk. If it's really smoky, which it looks like it could be.

No nitrate - no MSG - fat free - low carb - high protein - all meat - no sugar snack. Our Gourmet Jerky has no sodium nitrate or monosodium glutamate and is 96 percent fat free. Teriyaki, teriyaki-spicy, natural and natural-hot. Gourmet Jerky may be found at Farmers' Markets in Beverly Hills, Corona Del Mar, Culver City, El Segundo, Huntington Beach, Los Angeles Downtown, Pasadena, Palos Verde.

Kevin Guillen joins us on a high country rifle hunt for blacktail deer in Northern California.After spotting the buck the evening before the season, hopes we.

Our Torrance, CA butchers also offer other services such as custom butchering, cutting and wrapping, smoking, curing, wild game processing, and more. We typically have deli meats and cheeses on hand, too. If you're nice, our butchers will serve you up a snack, maybe a slice of ham or a beef jerky stick. Our guys really know their stuff, so be.

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