Try our 100% Australian WILD Harvested Venison today. 800-829-2285 Catalog Request FAQ and Instructions Contact Us Store Locator. I love the Chipotle one so much I was hoping I could use that one for ground as well. In this DIY guide to making your own jerky in an oven, smoker, or food dehydrator with beef, venison, poultry, fish, or even soy protein-ground or in strips-you’ll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, chicken tandoori, mole, Cajun, and honeyed salmon jerky. Dr. Pepper beef jerky is the favorite meat jerky for those who … Becki: Probably not. I should work on one! 100% satisfaction guarantee. Put the soy, sugar, onion, garlic, chipotles and the adobo sauce, lime juice, curing salt and enough water to fill the can of chipotles into the blender and blend until smooth. Smoked in my converted 1950 refrigerator to smoker ?? Our modern plant operates under a "Meat Saftey Quality Assurance" program, overseen by Australian Quarantine Inspection Service(AQIS). Joe: Yes, it’s right. Created with Sketch. 1? * I’m a chef for more years than I would like to say. I have tried it with elk, mule deer, pronghorn, and now mountain goat. I have some tender quick, but didn’t know if that would work or not. Have you tasted Crocodile, Kangaroo, Venison/Deer? Uniquely australian, 100% fresh. after the bring process should you leave the brine on or take some off of the meat by draining or rinse it before going to the dehydrator . Reset Search × Wishlist. It’s a 7 ounce can. And yes, dehydrator beats the oven. Rated 4.86 out of 5 based on 14 … When finished, blot off any grease with a paper towel. Grilled Venison Tenderloin with Onion Relish. Rich in protein and high in Vitamin B, the deer jerky we have for sale also has one-fifth of the fat of regular beef jerky, making it a great low-fat snack for camping expeditions, long trips or when you need a burst of long-lasting energy. I figured with Coronavirus and potential food shortages, now would be a great time to make some jerky out of this past fall’s venison harvest. Mix the T-SPX starter culture in 30ml distilled tepid water and let sit for 15 minutes. You don’t need this if you use an oven, but since I dehydrate at 145°F to 155°F, which is in the danger zone for bacteria, I use the nitrite. At The Jerky Co. we take air dried meats to a new level of flavour, quality and customer satisfaction by producing our products using the finest MSA grade beef marinated for over 24 hours and only top quality ingredients from family recipes that date back 20+ years. I used my smoker (Peach wood soaked in a little Jack Daniels) instead of the dehydrator, and used brown sugar as opposed to white sugar. It’s not complicated, which is a bonus, and it really packs a lot of flavor into the meat. Would this also work with ground venison? Really nice spice, quite warm but not ‘biting’ spicy. Currency . Made some decent duck breast pastrami so curious about jerky. French’s Fried Onion Burger Venison Jerky Recipe. My favourite is definately the Chili and Lime, followed by Smoky Chorizo. I also used a different cut of meat while making this. JR: That would work. Most of the commercial jerkies use it. Done lamb prosciutto but not Biltong. Left out the msg and added red pepper flakes onion powder and Worcestershire sauce. By Hank Shaw on February 17, 2014, Updated December 11, 2020 - 120 Comments. Question for you on the ground recipe: can I get away with not using the instacure? You know this because the jerky is still sorta pliable, but when you bend it, the meat starts to fracture and crack a little -- this is how I like my jerky. Can’t keep it around – delicious. I agree that dehydrators beat ovens, hands down. Australia's tastiest beef(and vegan!) VENISON; GOAT; DOG ANIMAL HEALTH. Bigwig Jerky Co. is the place to find the best beef jerky online in Australia. A little spice makes this chili garlic jerky POP! After years of searching for a go-to jerky recipe, I finally landed on Hank’s. Venison Jerky: Our Company Message Billabong Jerky is a specialist jerky manufacturing company, we are fully export qualified to produce jerky from all meat types. It never lasts very long with two kids in the house… Something basic like soy and brown sugar with some black pepper and crushed pepper flakes is a good start. They've been fine for weeks at room temperature this way. This is a great recipe. Newsletter. Not a bad idea…. No more messy marinades and endless waiting… MSA grade beef sourced from the WA's South West region. I bet you could find some more info online, but my gut says to use maybe half the amount? Because the diet of the Do your fellow citizens a favour and try making some camel jerky. Learn which beef cuts are best for jerky, and everything you need to know to get started with smoking your own snack strips. And I am working on smoking the meat first, but haven’t perfected it yet. I’ve been wanting to try to make a basic salty and hickory smoked jerky. That said, I do pull the meat out an massage it to make sure the marinade has swirled its way around every morsel. It looks and tastes like it is done. The downside is that he’s now doorbell ditching his deer in my driveway. You have mentioned a basic brine of 2 tablespoons of salt per quart of water. I have a large dehydrator so I can make up huge batches during the hunting season.. This turned out great. https://honest-food.net/ground-venison-jerky-recipe/. I bought a 12oz can of chipotle peppers and decided to use the whole thing. I have never made jerky with backstrap before, but that was more or less all i had left…..about 5 lbs of backstrap, and then a 2 lb roast……been marinatign for almost 48 hours, going to hit the dehydrator in a few hours. My tried and true recipe is a fan favorite at my bowling center on a weekly basis. *. We also have the Buffalo Bills Venison Jerky which is ground up venison meat formed into sticks. Very good recipe, thank you for sharing this. Some mint fell through and stuck on the chipotle meat and dried into the jerky. I did use the backstrap, but it was from road kill, so not the hard hunted Venison from last November. This looks perfect for my Canada Geese. Butcher the deer, slice anything other than steaks into jerky meat, google around for a recipe, make the jerky. After all, you are making dried jerky with it. You really don’t need much. With regards to this recipie, may I ask for some help in preparing this for people who absolutely cannot physically tolerate even mild “spicy” as in chipotles etc…in their food. I vacuum seal packages of it and take them on road trips. Your email address will not be published. It was sublime. Our Jerky.com brand Venison Jerky is all-natural with no preservatives and is available in several different flavors. If you are not emptying the can, use about 2/3 cup. Note: I share instructions for both in the recipe card below! While I still make jerky with every deer I harvest, I no longer deviate from this recipe as my base. Free shipping on all orders over $50. Thank you! I try to limit my intake of sugar if at all possible. I know that a slower cure is always better with anything. My kids loved it. Doing half the batch with 24 hours and second half wth 48 in fridge to try difference. My wife prefers the ground meat style over the slab, so I was hoping it might work. I was thinking to cut some thicker strips of the backstrap or hind quarter muscles, marinade them and then hang in a dehydrator. We love your work down here! I just got a Masterbuilt smoker and trying to figure what some options are to utilize it. Our beef jerky is multi-award winning, made using 100% Australian Beef and is available in 9 different flavours. What roast to use? When finished, blot off any grease with a paper towel. this link is to an external site that may or may not meet accessibility guidelines. Thanks! It makes things so much easier. How long? Allrecipes is part of the Meredith Food Group. The jerky-making process takes a few days from start to finish. But considering that I prefer to slice my venison jerky about 1/4 inch anyway, marinating works in this case. Will post another recipe when I do. Venison Jerky Venison Jerky - No longer do you have to wait for hunting season to get some of the best deer jerky on Earth! Not too low. Also, do you ever smoke the jerky for an hour and then dehydrate to get some smokiness in the jerky? Date of experience: August 2020. Remember that with meat curing the goal is to cure all the way through not just the edges like smoking. Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, … packs of Venison Jerky, made from Red Deer, Fallow Deer or Whitetail Deer in Original, Pepper or Sweet & Spicy Flavors.SAVE $4.00 or $1 per pack. Michael: It’s a safety measure that also affects the color and to some extent flavor of the jerky. All of my acquaintances that salivate to sample my latest batch have hands down selected this as the BEST. Hey Google, what is beef jerky? I followed the recipe to a “T” only exception is that i had on 3 3/4 lb of venison. Jared: I don’t much like the ground meat style of jerky, so I don’t have a recipe for it. Created with Sketch. Gwen: My advice would be to look up Mexican recipes for machaca, air dried meat. Made this with white tail and axis strips. Cover, and refrigerate for 2 hours. Whisk together the original jerky marinade. Very tasty and easy! Thank you! In Buck, Buck Moose you make a big deal about getting the ratio correct for curing meat, but the jerky recipe is not so specific. Cold smoke in any grill or anything, really, a cardboard box would work as this thing produces about as much heat as a cigar burning. Real happy with the results in taste and texture. That’s why I wrote the recipe for a full 48-hour soak. One such was some Venison Jerky from a roast that we were gifted. this recipe has came out phenomenally in my dehydrator more than once. The Deer Industry Association of Australia provides this list for information only & does not endorse any particular outlet. Their whole range have so much flavour and aren’t too dry like other jerky companies in Australia. Set it as low as it will go, 165°F in my Traeger, and use whatever meat makes you happy. I don’t hunt, but will use this recipe for my next batch, or at least a portion of it. Final tip: my niece can’t handle soy. Do you rinse off the marinade before dehydrating? I marinated it for 24 hours immediately after slicing and then smoked it for a scant 30 minutes to create something ridiculously addictive. 29A Thames St, West Wollongong NSW 2500, Australia +61 2 4227 4407 Bald Rock Beef Jerky – 100% grass fed Australian beef. For a chewy jerky cut strips along the grain, for a more tender jerky cut against the grain. You can purchase a Ceramic Pet Bowl here :) Store it in the fridge for uh... a long time. I always tell people to start simple and embellish as they learn the process. Barbecued Spicy Venison Medallions with a Mango and Coriander Salsa . Enjoyed Australia-wide! " Will add that to the original marinade next time. David: Nope. Thank You, recipe looks great. 5 Bienvenue Dr, Currumbin QLD 4223, Australia +61 408 017 075 PS: Yes, there’s also a baloney jerky in Stalking the Wild Jerky. Also, wondering if you pat the meat totally dry or just plop it on the dehydrator trays straight from the container? If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. And although I’ve never smoked jerky, I may someday. You could also use backstrap, but that seems like a waste to me. One of the best things in the World is homemade Venison Jerky. Followed the recipe to the T. It came out better than I thought. I have been wanting to try to make biltong with venison for a long time now. I am allergic to MSG so I left it out and it tasted fine. As for the drying process, a dehydrator beats an oven hands down. You’ve provided it with this recipe! Hands down, the best jerky ever! Joe: Not really. Enjoy free shipping Australia-wide on orders over $35. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Just a tip if anyone else finds it the same. made this with 2 meats using cold smoke.. did beef and moose. Set the dehydrator to 160°F for 2 hours, then drop the temperature down to 145°F until the jerky is ready. Pat meat mixture into a very thin layer on the trays. You can also dry your jerky in a smoker. This is absolutely my favorite jerky recipe, hands down. What would you change? Great way to clean out the freezer a week before opener! … I am a chef, author, and yes, hunter, angler, gardener, forager and cook. If all else fails, you can buy chipotles in adobo online. I can’t find it locally. of ground meat. Long-time readers of this site know I am not normally a fan of marinating meats because marinades penetrate only about 1/4 inch into the meat per day. Wrangle up Big Western Flavor with Hi Mountain Seasonings, bold western flavors, make your own jerky, sausage, smoked meats. It’s basically smoked jalapenos canned in a rich, spicy adobo sauce. Still turned out excellent. Jerky brands listed in Australia. Angler, Gardener, forager and Cook use backstrap, but will use this recipe work with ground jerky of... Really packs a lot with the results in taste and texture else finds the! 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