Venison Jerky

VENISON JERKY

A great tasting snack to take hunting...if you can stop yourself from eating it all beforehand. Got this from a guy in america and tweaked a bit to my taste. It's a good idea to use a foil oven liner to catch any drips during drying = happy wife!

1 kg venison steak
¼ cup soy sauce
¼ cup Worcestershire sauce
1½ tsp liquid smoke
½ tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp pepper
½ tsp fresh crushed garlic
¼ tsp chili powder
½ tsp cracked pepper
1 Tbs ground coriander


Trim away all fat and sinew from meat. Slice meat into 4mm thick strips – cutting along the grain, not through. Place meat into zip-lock plastic bag.

Mix all other ingredients and pour over meat. Let out the air and seal bag. Refrigerate for 12-48 hours. Mix contents of bag once or twice while marinating.

Drain off and excess liquid. Hang meat from oven racks using toothpicks. Set oven to around 70 C until done. May take 3 - 8 hours depending on temperature and thickness of slices. Let cool before putting in bag or jar for storage. I like it at the point where it cracks but doesn't snap.

I got my liquid smoke (hickory) from these guys: Nelson Naturally

p.s: if you take it bush make sure you hide it from your mates as it has a tendency to magically 'evapourate' whilst you're away from camp!


Attachment 1926

I might have to give it a try at some stage.

Sika hunter, looks real good ! do use back steak or leg ?

Looks O for orsums,. Ive made it from beef with store bought marinades but they tend to be sticky because of sugar contect, ive got some liquid smoke, and a smoker might have to give yours a crack but will use Dehydrator, they are cheer in OZ I noticed last week $35 each! Pricy here....cheers!

Cheers sikahunter will have to give that a go. Done biltong a few times.
Interesting that Naturally Nelson, lived here pretty much all my life and never heard of it. Do they have a shop or just the website ?

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Originally Posted by Munsey

Sika hunter, looks real good ! do use back steak or leg ?

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Backsteak is awesome but the wife complains about me using all the good meat for jerky, leg works fine - topside or silverside sliced with the grain.

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Originally Posted by veitnamcam

Cheers sikahunter will have to give that a go. Done biltong a few times.
Interesting that Naturally Nelson, lived here pretty much all my life and never heard of it. Do they have a shop or just the website ?

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not sure if they have a shop mate I just bought it off the web, a small bottle lasts ages as you don't use much. There are other brands about too, think I've even seen some in the Napier mitre10 mega.

http://www.edibleplanet.co.nz/edible...ory-smoke.html

http://www.sidssauce.co.nz/index.php...=28&Itemid=104

http://www.ashore.co.nz/index.php?ma...oducts_id=1503

http://www.nakedvapour.co.nz/categor.../hickory-smoke

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Originally Posted by savageshooter

Looks O for orsums,. Ive made it from beef with store bought marinades but they tend to be sticky because of sugar contect, ive got some liquid smoke, and a smoker might have to give yours a crack but will use Dehydrator, they are cheer in OZ I noticed last week $35 each! Pricy here....cheers!

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It is orsum mate. I've never actually smoked the meat in a smoker I just use the hickory smoke extract - much easier. The oven can do a nice big batch of meat in one hit. I haven't got a dehydrator but the oven on low works suprisingly well and because the meat is hanging the juices tend to drip off - I'm picking you'd have to lay them flat in a dehydrator?

Quote:

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Originally Posted by SIKAHUNTER

It is orsum mate. I've never actually smoked the meat in a smoker I just use the hickory smoke extract - much easier. The oven can do a nice big batch of meat in one hit. I haven't got a dehydrator but the oven on low works suprisingly well and because the meat is hanging the juices tend to drip off - I'm picking you'd have to lay them flat in a dehydrator?

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Yeah lying it down isnt ideal. I have dried Biltong in it as well. Will make a biltong box one of these days.