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venison jerky recipe
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<blockquote data-quote="DaveB" data-source="post: 5469816" data-attributes="member: 5958"><p>We never use the cure from any source because I do not like that flavor at all. We also use the jerky guns. We never use salt. I have used the mixes, particularly High Country. I prefer my own mix BUT you can use them combined if you like. </p><p></p><p>Worcestershire. about a teaspoon per pound minimum. COSTCO has the ultra large bottle, I always get 4. </p><p>Mrs. Dash's no salt Garlic & Herb. A teaspoon per pound. Online is best source because of price I get the largest size and order 3 or 4 at a time. </p><p>mushed garlic clove. We have a chopper that creates mush if you run it too long and shake it while it is running. its by Black&Decker</p><p>fresh ground pepper to taste. Have also used Kroger Smidge & Spoon crushed red pepper and Cajun seasoning.</p><p>I really like to add a whole mushed White onion if adding red pepper stuff otherwise yellow onion. </p><p></p><p>So we coarse grind the meat we want to use. Then season with above and mix together really good then fine grind. Then refrigerate 24 hours. Then load the shooters and go. Crunchy or chewy is a matter of cook time which can be dependent upon your skill with the jerky gun. </p><p></p><p>Yes, I refrigerate the finished product. Wouldn't matter, we have been known to go through 3 does (except backstraps) of jerky a year</p></blockquote><p></p>
[QUOTE="DaveB, post: 5469816, member: 5958"] We never use the cure from any source because I do not like that flavor at all. We also use the jerky guns. We never use salt. I have used the mixes, particularly High Country. I prefer my own mix BUT you can use them combined if you like. Worcestershire. about a teaspoon per pound minimum. COSTCO has the ultra large bottle, I always get 4. Mrs. Dash's no salt Garlic & Herb. A teaspoon per pound. Online is best source because of price I get the largest size and order 3 or 4 at a time. mushed garlic clove. We have a chopper that creates mush if you run it too long and shake it while it is running. its by Black&Decker fresh ground pepper to taste. Have also used Kroger Smidge & Spoon crushed red pepper and Cajun seasoning. I really like to add a whole mushed White onion if adding red pepper stuff otherwise yellow onion. So we coarse grind the meat we want to use. Then season with above and mix together really good then fine grind. Then refrigerate 24 hours. Then load the shooters and go. Crunchy or chewy is a matter of cook time which can be dependent upon your skill with the jerky gun. Yes, I refrigerate the finished product. Wouldn't matter, we have been known to go through 3 does (except backstraps) of jerky a year [/QUOTE]
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venison jerky recipe
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