Best 2 Peggis Venison Jerky Recipes

Peggi's venison jerky is a delicious and flavorful snack that is perfect for any occasion. Made with only a few simple ingredients, this jerky is easy to make and can be customized to your liking. Whether you prefer it sweet, spicy, or somewhere in between, Peggi's venison jerky is sure to hit the spot. In this article, we will provide you with all the information you need to make the perfect batch of Peggi's venison jerky, including tips on choosing the right venison, preparing the meat, and seasoning the jerky. So gather your ingredients and get ready to make a delicious snack that you and your family will love!

Let's cook with our recipes!

VENISON JERKY

Venison Jerky image

This is the best jerky recipe I have found! You can use either ground venison or beef!

Provided by LANDRO23

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time 5h25m

Yield 15

Number Of Ingredients 10

Ingredients

2 pounds lean ground venison or beef
2 ½ teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon hot pepper sauce
2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 ½ teaspoons barbeque seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
½ teaspoon pepper

Steps:

In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.
Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 0.4 g, Cholesterol 51.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 14 g, SaturatedFat 0.7 g, Sodium 894.7 mg, Sugar 0.1 g

SWEET AND SPICY VENISON JERKY

Sweet and Spicy Venison Jerky image

Sweet, with a kick to it.

Provided by Kristi Whittington

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time P1DT4h15m

Yield 8

Number Of Ingredients 12

Ingredients

½ cup brown sugar
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon lemon juice
3 tablespoons liquid smoke flavoring
1 teaspoon paprika
1 teaspoon hot pepper sauce
½ cup Worcestershire sauce
½ cup teriyaki sauce
⅓ cup soy sauce
1 pound venison, cut into 1/4 thick strips

Steps:

Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 22.1 g, Cholesterol 48.2 mg, Fat 6.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 1.3 g, Sodium 2186.4 mg, Sugar 18.1 g

Tips:

Choose the right cut of venison. The best cuts for jerky are those that are lean and have little connective tissue, such as the backstrap, tenderloin, and eye of round.
Trim the venison properly. Remove all visible fat and connective tissue from the meat. This will help the jerky to dry evenly and prevent it from becoming tough.
Slice the venison thinly. The ideal thickness for jerky is 1/8 to 1/4 inch. This will allow the marinade to penetrate the meat and ensure that it dries evenly.
Use a flavorful marinade. There are many different recipes for venison jerky marinade, but some common ingredients include soy sauce, Worcestershire sauce, garlic, onion, and spices. Be sure to taste the marinade before using it, and adjust the seasonings as needed.
Marinate the venison for at least 12 hours. This will allow the flavors of the marinade to penetrate the meat and tenderize it.
Dry the venison thoroughly before cooking it. This will help the jerky to cook evenly and prevent it from becoming tough.
Cook the venison jerky at a low temperature. The ideal temperature for cooking jerky is 145 to 165 degrees Fahrenheit. This will help to prevent the jerky from becoming dry and tough.
Store the venison jerky properly. Once the jerky is cooked, it should be stored in an airtight container in a cool, dry place. Jerky can be stored for up to 2 weeks at room temperature or up to 6 months in the refrigerator.

Conclusion:

Venison jerky is a delicious and healthy snack that is perfect for on-the-go. It is also a great way to use up leftover venison. Jerky is easy to make at home, and with a little practice, you can create jerky that is every bit as good as the store-bought stuff. So next time you have some venison, give jerky a try. You won't be disappointed.