PEGGI'S VENISON JERKY

Peggi Anne Tebben

By
@cookiequeen

I have been using this recipe for about 25 years now. I make about 60 pounds of it a year (starting weight). Everyone loves it. You can figure your dry weight on finished jerky is going to be a little over 1/3 of the weight you started out with. So, if you have 60# raw meat, you will end up with 20# + of dried jerky. The batch I just did was 30# raw meat & ended up with 11#-5 oz. dried jerky.


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Comments:

Method:

Canning/Preserving

Ingredients

2 lb
lean meat, sliced thin (about 1/8
1/2 Tbsp
coarse black pepper
2 tsp
seasoned salt (cookie's)if you use
another brand, use 1 tablespoon coarse black pepper
instead of 1/2 tablespoon
2 tsp
onion powder
1 tsp
garlic powder
2 tsp
accent
2 tsp
butter & mesquite seasoning-
(durkee's or tone's)
1 Tbsp
red pepper flakes
1 c
soy sauce
1 c
worcestershire sauce
1/2 tsp
concentrated liquid smoke, if using
store bought (ready to use), use 3 t.
i get concentrated from amish store

Directions Step-By-Step

1
FREEZE MEAT WHILE STILL IN THE ROAST STAGE (RAW). THEN REMOVE FROM FREEZER & LET SLIGHTLY THAW. SLICE ON SLICER OR BY HAND TO 1/8"TO 3/16" THICK AGAINST THE GRAIN. IF YOU SLICE WITH THE GRAIN, IT WILL BE TOUGH & STRINGY.
2
MIX ALL OF MARINADE TOGETHER & PUT MEAT IN. AFTER ABOUT 30 MINUTES, I LOVE TO TASTE THE MEAT. IT IS CURED BY THEN. IT IS HEAVEN. DO NOT PACK MEAT TIGHT. I DO THIS PART ABOUT 7 PM & LEAVE OUT ON COUNTER FOR ABOUT THE NEXT 3 HOURS & WALK IN & STIR WITH WOODEN SPOON EVERY 30 MINUTES OR SO, TO MAKE SURE IT IS EVENLY DISTRIBUTED. MARINADE IN FRIDGE OVERNIGHT. DO NOT PACK TOO TIGHTLY.
3
NEXT MORNING,EARLY, WASH SINK OUT THOROUGHLY. PLACE SOME SORT OF DRAINER IN BOTTOM OF SINK. I USE A ROUND PIE COOLING RACK. POUR JERKY & MARINADE OUT IN SINK. NOW GO HAVE YOUR COFFEE WHILE YOU ARE WAITING ON JERKY TO DRAIN. PLACE ON DEHYDRATOR TRAYS & PLACE IN DEHYDRATOR.
4
I HAVE A BIG SQUARE DEHYDRATOR WITH 10 TRAYS & FAN. WHEN ALL TRYS ARE IN, LEAVE DOOR AJAR ABOUT 3 INCHES FOR PROBABLY 3 HOURS UNTIL MOST MOISTURE LEAVES. THEN CLOSE DOOR & CONTINUE DEHYDRATING. IF YOU DON'T DO THIS, IT WILL STAY WET ALOT LONGER. IT TAKES ABOUT 6 FULL HOURS . MEAT IS DONE WHEN IT IS DRY TO THE TOUCH & YOU BEND IT & IT DOESN'T FEEL RUBBERY, BUT DON'T OVER DRY, TO WHERE IT STARTS TURNING WHITE (SALT CONTENT). I THROW IT ALL IN A BIG STAINLESS STEEL BOWL & LEAVE OVERNIGHT TO FINISH AIR DRYING. THEN THE NEXT DAY, I VACUUM PACK IT IN 1/2# BAGS.
5
I MIX 7 BATCHES OF THIS UP IN ONE BIG CONTAINER & ADD 14# MEAT. DO NOT PACK TIGHT.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom