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Venison Jerky

 
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Mikey P's BBQ
BBQ Fan


Joined: 15 Sep 2009
Posts: 154
Location: SW Oh-io

PostPosted: Fri Feb 01 13 8:07 pm    Post subject: Venison Jerky Reply with quote

I have made lots of jerky in my time and its time to make it again. Is there any way to make jerky with the same consistency as the store bought stuff? I've tried dehydrating it less but seems too chewy.

Would the addition of some cure to my brine help me get this consistency? My recipe is below as well as my venison doner Very Happy I normally add some garlic into the mix but it isn't listed in the recipe.

•1 1/2 to 2 pounds flank steak
•2/3 cup Worcestershire sauce
•2/3 cup Light soy sauce
•1 tablespoon honey
•2 teaspoons freshly ground black pepper
•2 teaspoons onion powder
•1 teaspoon liquid smoke
•1 teaspoon red pepper flakes

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BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Sat Feb 02 13 2:08 am    Post subject: Reply with quote

Nice lil buck!

Not real knowledgeable about jerky making. Only made it once, with beef. It turned out great. I used eye of round that had been smoked to 130ish, sliced thin, soaked in a soy mixture (similar to yours) for a few minutes, and dehydrated. It wasn't a traditional way, but I was bored and playing with my new dehydrator. Mary T. Bell has some good books that have jerky recipes.
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roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Sat Feb 02 13 4:43 am    Post subject: Reply with quote

You never know with a store bought product if a tenderizer was used or not..

Personally, I like jerky real hard and dry.. Gives me something to work on and I find I get more of the flavour out of the meat than with the real moist stuff which I can chew and swallow before all those flavours come through..

I have always liked something we have up this way which is called Kippered beef.. Its real moist but you got to work at chewing it up.. Lots of red pepper flakes and its kinda spicy.
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Stainless
Newbie


Joined: 24 Feb 2008
Posts: 66
Location: Fort Smith, AR

PostPosted: Sun Feb 03 13 8:33 am    Post subject: Reply with quote

I use ground venison and a jerky gun. Not chewy and nobody realizes it's ground meat when it's done. The ground allows the spices to better mix as well imo.
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