peggi's venison jerky

Name: PEGGI'S VENISON JERKY
Cuisine: American
Ingredients: 2 pound(s) lean meat, sliced thin (about 1/8; 1/2 tablespoon(s) coarse black pepper; 2 teaspoon(s) seasoned salt (cookie's)if you use; - another brand, use 1 tablespoon coarse black pepper; - instead of 1/2 tablespoon; 2 teaspoon(s) onion powder; 1 teaspoon(s) garlic powder; 2 teaspoon(s) accent; 2 teaspoon(s) butter & mesquite seasoning-; - (durkee's or tone's); 1 tablespoon(s) red pepper flakes; 1 cup(s) soy sauce; 1 cup(s) worcestershire sauce; 1/2 teaspoon(s) concentrated liquid smoke, if using; - store bought (ready to use), use 3 t.; - i get concentrated from amish store

(1 RATING)

120 Pinches 6 Photos

Peggi Anne Tebben

Granbury, TX

Updated on Jan 8, 2011

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.

Rate

prep time

cook time

method Canning/Preserving

yield

Ingredients

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

How To Make peggi's venison jerky

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.

Step 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.
Step 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.
Step 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.
Step 5

I MIX 7 BATCHES OF THIS UP IN ONE BIG CONTAINER & ADD 14# MEAT. DO NOT PACK TIGHT.
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