Save Money Making Homemade Jerky Simple Recipe For Deer, Elk

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03-Sep-09. never had antelope, but this is good for all venison. 1/4" sliced strips, all fat trimmed. 24hr wet cure/marinade, preferably spicy. 4-5 hrs in 160 degree dehydrator, turn pieces every 45-60 minutes. nothing else like it. From: itshot. 03-Sep-09. 2nd the Nesco mix, nice step-by-step Ron.

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Check out this wild game jerky recipe by @From Field To Plate , using the Avid Armor USV32 Chamber Vacuum Machine to quickly marinate the meat and then used.

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Mix all of the marinade ingredients together until ingredients are well mixed in a glass 9 x 13 glass pan. Add the strips of meat to the glass pan and mix thoroughly so the marinade works its way into the meat and is evenly distributed. Cover the meat with plastic wrap by laying the plastic wrap directly on the meat.

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Antelope are often mistaken for deer by some but they are actually a different breed all together. Antelope are mammals that are basically herbivores and because of that, their meat is perfect for making delicious jerky. Our Antelope Jerky Recipe. At Mountain America, we pride ourselves in bringing you one of the finest cuts of Antelope Jerky.

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5 Garlic Cloves. 2 Tablespoon Molasses. 1 Tablespoon Dried Herb Mix. 2 pounds lean Wild Game Meat. Freeze the meat for an hour or so. This will make it easier to cut. Slice the meat along the grain as thinly as possible. Mix all of the marinade ingredients together until ingredients are well mixed in a glass 9×13 pan.

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Marinate in the refrigerator at least 12 hours and up to 48 hours; the longer it's in the marinade, the better. Remove the meat from the marinade and drain. Pat it dry. Lay out the meat on dehydrator trays with space between the slices. Set the dehydrator to 145°-155° and dry the jerky for 1-1/2 to 2-1/2 hours or until completely dry.

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PRESS. NEVADA. Opt-out preferences. This blended marinade of sweet and spicy will kick up the flavor of your wild game roasts and steaks. I used a bottom round roast from my 2018 Wyoming Antelope. This marinade would also work on elk or venison. Ingredients Mix together the following ingredients and marinate your roast for 12-24 hours.

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Opt-out preferences. Sweet and Smokin' Hot Elk Jerky I always crave jerky - especially wild game jerky. Here's one of my favorite homemade game jerky marinade recipes. It's a simple blend of soy sauce, teriyaki sauce, hoison sauce, Worcestershire sauce, a splash or two of rice vinegar, honey, granulated garlic powder and a lot of smoked.

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3. Add meat to marinade, mix to coat. 4. Add to your Avid Armor Chamber vacuum, press the marinade button, and let the vacuum do its work. This will force the marinade into the meat. 5. Preheat the smoker to 165-170℉. 6. Place meat on the smoker and cook until meat is dried, but not brittle.

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Find jerky recipes for making Venison jerky, antelope jerky, deer jerky, and other wild game meat jerky from the Hunting Magazine Wild Game Cookbook. Duck; Elk; Fish; Jerky; Pheasant; Rabbit; Snacks and Sweets; Turkey; Venison; Gear Reviews Long Range Deer Hunting- The Best Riflescopes in 2024.

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Cut the meat into thin strips. Place the strips in the marinade and let it sit in the fridge overnight. Preheat your oven to 170F. Place the meat strips on a baking sheet lined with parchment paper. Bake for about 3-4 hours or until the jerky is dry but still chewy. Store in an airtight container for up to 2 weeks.

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Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours.

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Cover the bowl and place it in the refrigerator for at least 8 hours. The longer it marinades, the more flavorful the meat will be. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. Do not rinse. Carefully lay the jerky slices across the racks.

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Hi Mountain Seasoning Jerky Cure & Seasoning (or one of their many other jerky seasonings) Trimmed Antelope. Plastic Storage Bag. Refridgerator. Smoker. Oven. Cooking oil. Click here for the full cooking instructions, and enjoy! A few reminders, always keep your jerky refrigerated or frozen once you have it cooked.

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Pre-heat to 160 degrees. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on a metal grid or pizza screen. If you have the time and space, let the pieces air-dry for a few hours in the refrigerator so it will absorb more smoke. Smoke the venison for 3 to 4 hours.