Teriyaki Venison Jerky

HOW USING GROUND VENISON

You should always us cure in the meat to be safe. You can get it form a food processing catalog www.midwesternresearch.com in KS or www.eldonsausage.com in ID. and there are more just to name a couple. I like the recipe will have to try it but with some sure cure or salt sodium nitrite.

I used the recipe and it turned out really good every one in the house ate it up even the daughter who doesn't like deer meat.

I've never made jerky before, but have an Elk hunt coming up and would like to try this. I would have to do it in the oven I guess, but this doesn't say what temperature to set the oven at... anybody got hint?
Thanks.

dbechard, how much cure would you use per. lb of meat?

1oz of cure to every 25lbs of meat if that is of any help. The reason for using curring salts is it prevents bautulisum. Use the recipe on this page with curring salt marinade over nignt in a glass or stainless steel container with lid in frig over night. Then dry in oven with door cracked to let off moisture at 108oF (don't over dry). Or use a smoker with smoke chips for added flavor. Also I have learned don't let the meat pieces touch each other or they don't dry like they should. Hope this helps and hope I didn't miss spell to bad.

You can always build a smoker out of plywood and use old bar-b-que racks. Use a hot plate and place a cast iron pan on it with wood chips. I smoke moose, deer, bear and salmon using this method.

tcarroll1, could you explain a little bit about how you build that smoker. (dimensions, how long etc.) that sounds like a pretty cool idea. thanks

HAROLD: Use the same recipe/meat ratios and mix the marinade into the meat - still let it set overnight, will just take a bit longer to dry with the addition of the soy.

ALL: One of the easiest (and best) teriyaki recipes I've used, as nothing quite "gets it right" using powders, is to simply USE teriyaki as my marinade (with the addition of "cures). I let my ven sit in the marinade for about 18 hours, til the meat almost disentigrates between your fingers - I call it venison candy!

GMILLER: about 1/4 teaspoon per #, but the cure will tell you as they vary in their potency - technically, if you've let the meat "cure" in the teriyaki sauce (as I do), it IS cured - as teriyaki has both SALT and SUGAR - thus the variation you see in the market between SALT cured pork and SUGAR cured pork...distinct tastes.

DKING9: Dimensions are to be based on the size racks you're using, as well as the size hotplate, but in general, probably about 2x2 by about 3' high should do it depending on the size of the hotplate - you can judge this by looking at the "Little Chief" and "Big Chief" smokers and seeing the size difference in relation to the hotplates, plus, they will tell you the "draw" of electricity relative to the hotplate, so that if you're buying one, you can judge the heat it will put off.

ANOTHER SMOKER: Utilize an old upright freezer or fridge!!! Just make sure the compressor is out of it. They work great and typically have their own racks, PLUS - PEOPLE GIVE THE THINGS AWAY!!!!! You just get to drill holes in them!

Yes - I LOVE making jerky, and am also learning the art of chartrucerie....great fun getting to play with your food!!!!!!!!!!

I noticed the question about using 'ground' venison. Very easy and I like to use ground rather than muscle strips to use up my scraps. once ground what I do is add all of my seasonings to a the meat (yes use your curing salts available on line or at most large hunting suppliers) place in a large bowl or bag to marinate the flavors. What I do not plan on making right away I freeze. I use a 4'X4" cake pan. Line the pan with saran wrap. Put you meat in and tap the pan on a firm surface many many times to get all air out..pack it as tight as you can. Place in freezer for several hours until almost frozen or frozen. I use an electric slicer to slice approximately 1/4" thick slices. You can put on an oven rack or throw in your smoker to finish.
I use an old fridge/ freezer I gutted out and it is the best. I have an electric hot plate with a cast iron skillet in the bottom. This will generate ample heat and smoke to cook most meats. Mount an indoor - outdoor thermometer through one of the vent holes you drill to monitor temps. Also use a probe thermometer for thicker cuts. For added heat I use a small desk lamp or clip on utility light. A 60 watt bulb will maintain 100* degrees inside the lower compartment of the smoker. A 100 watt bulb will keep temps above 160* (this is in the winter time also). If you just want smoke and low amounts of heat (for cheese etc) I put 4 charcoal bricketts in the cast iron skillet..get them glowing then add wood chips of your favorite wood..temps will stay between 80*-90* for about 6 hours. I use the upper freezer compartment for that.
Have fun ...eat healthy.

I noticed the question about using 'ground' venison. Very easy and I like to use ground rather than muscle strips to use up my scraps. once ground what I do is add all of my seasonings to a the meat (yes use your curing salts available on line or at most large hunting suppliers) place in a large bowl or bag to marinate the flavors. What I do not plan on making right away I freeze. I use a 4'X4" cake pan. Line the pan with saran wrap. Put you meat in and tap the pan on a firm surface many many times to get all air out..pack it as tight as you can. Place in freezer for several hours until almost frozen or frozen. I use an electric slicer to slice approximately 1/4" thick slices. You can put on an oven rack or throw in your smoker to finish.
I use an old fridge/ freezer I gutted out and it is the best. I have an electric hot plate with a cast iron skillet in the bottom. This will generate ample heat and smoke to cook most meats. Mount an indoor - outdoor thermometer through one of the vent holes you drill to monitor temps. Also use a probe thermometer for thicker cuts. For added heat I use a small desk lamp or clip on utility light. A 60 watt bulb will maintain 100* degrees inside the lower compartment of the smoker. A 100 watt bulb will keep temps above 160* (this is in the winter time also). If you just want smoke and low amounts of heat (for cheese etc) I put 4 charcoal bricketts in the cast iron skillet..get them glowing then add wood chips of your favorite wood..temps will stay between 80*-90* for about 6 hours. I use the upper freezer compartment for that.
Have fun ...eat healthy.
I forgot to add in the above post that if you do not have a smoker or want to finish it off in the oven (180* for about 4-6 hours) add liquid smoke to the ingredients for a smoke taste. I like to crack black pepper on mine as well.