Grandpa's Venison Jerky NESCO
I took some of the elk I harvested this fall and smoked jerky on the Traeger grill. This is next level jerky, you have to try it. Traeger grill: https://amzn.
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Mom's Famous Elk Jerky Recipe. Cut meat into 1/8 to 1/4 in x 4 to 8 in slices. Marinate in glass dishes overnight in the following brine. 18 oz (2 1/4 cups) soy sauce. 50 oz (6cups) water. 1 1/2 oz (3T) black pepper. 3/4 oz (1 1/2 T) garlic powder. 9 oz (1 1/8 cup) brown sugar. 4 1/2 oz (1/2 cup) white sugar.
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Place the meat in ziplock bag or a large. Step 2: Whisk marinade ingredients into a medium bowl and pour all over the sliced elk meat. Stir the mixture to make sure all the pieces are covered with the marinade. Cover the bowl or seal the bag and marinate overnight, or for at least eight hours.
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Combine soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes in a bowl. Whisk until the sugar is dissolved. Place the elk meat in a large resealable bag. Pour the marinade over the meat, ensuring all pieces are coated.
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Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine marinade ingredients in a bowl or 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.
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Cover the bowl and place it in the refrigerator for at least 8 hours. The longer it marinades, the more flavorful the meat will be. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. Do not rinse. Carefully lay the jerky slices across the racks.
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Marinating the Venison Jerky. In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, honey, onion powder, garlic powder, ground black pepper, hot sauce (if using), and liquid smoke. Mix everything together until the sugar is dissolved and you have a tasty marinade. Take your thinly sliced venison and add it to the marinade.
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Add the sliced elk meat to the marinade and toss until the meat is well coated. Cover the bowl with plastic wrap and place it in the refrigerator for at least 8 hours, giving the elk meat enough time to absorb all the delicious flavors of the marinade.
Beef Jerky
The best elk jerky marinade can make or break the final taste and texture. So, learn how to marinade elk for jerky in this detailed guide to ensure a a successful outcome!. Now it's time to actually bring the recipe to life. Marinating elk for jerky isn't just about immersing the meat in a concoction of ingredients. It's an art, a.
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3. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. 180 ˚F / 82 ˚C. 4. Lay the slices out flat on the grill grate making sure they do not overlap. Close the lid and smoke the jerky 4-6 hours until dry but pliable. The time it takes will depend upon the humidity in the air and the thickness of the elk slices.
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Opt-out preferences. This simple Wild Game Jerky marinade doesn't lack in flavor and is loaded with a powerful Sweet-n-Hot punch. The brown sugar delivers the Sweet and the smoked serrano chile peppers delivers a smokey crisp Heat. If you can't find smoked serrano peppers you can always substitute with a few tablespoons of dried pepper flakes.
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Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine marinade ingredients in a bowl or 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.
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This smoked elk jerky recipe calls for both a smoker and a dehydrator in order to start the meat off with an authentic smoke flavor and finish it off on a food dehydrator. Smoking the elk for 3 hours while keeping a low temperature of 160 degrees will impart the smoky flavor you want without overcooking and drying it out too fast.
Elk jerky going on the smoker. The BBQ Coalition Joe's Ultimate Off
This savory jerky recipe includes garlic and black pepper to complement the wood-smoked flavors. I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do.. Recipes Smoked Venison Jerky Danielle Prewett Aug 10, 2020 (0) Course. Small Bites Duration. 3-4 hours, plus.
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Arrange the marinated meat strips on a wire rack and put them in the oven. Prop the oven door open slightly to allow moisture to escape. It'll take around 4-6 hours for the jerky to fully dehydrate. How to Make Elk Jerky in a Smoker: If you want a deep, smoky flavor, use a smoker.
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To give a smoky flavor to the jerky, add two tablespoons of Liquid Smoke to the venison jerky marinade. To oven-dry jerky, stick a toothpick though one end of the strip of meat and hang it through the upper oven rack. Place a pan or foil on the lower rack to catch the drips. Set the oven temp to 170F and leave the oven door cracked open a.
