Make sure to dissolve all of the sugar. For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods. One of the first recipes I made this year was this deer jerky. It's loaded with flavors of worcesterhsire, garlic, brown sugar, sea salt, liquid smoke, and a bunch of delicious crushed black pepper. In a medium saucepan, combine all of the ingredients for the marinade. Remove meat strips from brineor seasoning, pat dry with paper towels. amzn_assoc_rows = "1"; (adsbygoogle = window.adsbygoogle || []).push({}); How to Make Beef Jerky > Deer Jerky Recipes > Peppered Deer Jerky Recipe, © 2017 MakeThatJerky.com All Rights Reserved, 3 - Tbs coarse crushed black pepper (to sprinkle on top before dehydrating). Separate your meat into two evenly filled gallon size bags and add half the marinade to each bag. amzn_assoc_default_search_phrase = "dehydrator"; I thawed my freezer packed venison roasts in a bowl of water in the refrigerator prior to slicing. My name is Will and I live in Colorado with my beautiful wife. Since I was going to use my Weston Jerky Slicer to cut the roast into jerky strips, I had to first slice the roast into 1" thick pieces so they would fit into the slicer. I am happy that I was able to get some much needed meat for my freezer as well as being able to use my VERY expensive out of state Texas Hunting License. Mix the jerky around so that all the pieces are coated in the mixture. amzn_assoc_region = "US"; Mix all the ingredients (except the meat) in a glass or plastic bowl. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels. The Best Peppered Beef Jerky Recipes on Yummly | Smoked Peppered Beef Jerky, Mike's Peppered Beef Jerky, Beef Jerky, Cowboy Style Beef Jerky. These recipes are written to be smoke-dried. Release all the air from the bag and marinate for 6-24 hours. You can also use an oven or smoker to make this recipe. I freezer packed the roast until I was ready to make some … Separate your meat into two evenly filled gallon size bags and add half the marinade to each bag. Using the instructions supplied with the Cracked Pepper ‘N Garlic Blend Jerky Kit, measure and mix the cure and spice in the supplied shaker bottle. If your meat is not already sliced, slice it as thinly as you can. For step by step instructions on how to use a dehydrator, oven, and smoker to make jerky; make sure to visit my How to Make Jerky page. In a medium saucepan combine the Dr Pepper ®, Worcestershire sauce, liquid smoke, kosher salt, black pepper, and garlic powder and bring to a boil. Instructions. The saltiness of the soy sauce and the sweetness of the local honey comes through at the end of the chew. This jerky delivers flavors of garlic, sea salt, worcestershire, a hint of brown sugar, and a healthy serving of ground black pepper that all come together to make it a real humdinger! LEAVING THE DOOR OPEN SLIGHTLY (for air circulation and to let moisture escape) cook the strips for 4 to 6 hours until they are thoroughly dry but not brittle Peppered Beef Jerky Recipe A good ol fashion peppered beef jerky recipe always delivers when you're in need of a simple recipe with some spice to it. I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do. Normally I’d season beef jerky with spices such as smoked paprika and hot chilli, but for this salt and pepper beef jerky recipe I’ve gone back to the basics and kept it really simple. This helps speed up the drying process in the dehydrator, oven, or smoker. Reduce heat to a simmer and cook 10-15 minutes until mixture has reduced by half. This post may contain affiliate links. Double the red pepper flakes for a more spicy jerky. Visit my how to slice jerky page for more information on slicing meat for the perfect jerky. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Making deer jerky So after processing our deer, I kept a couple of roasts to make jerky out of. I freezer packed the roast until I was ready to make some … Marinate the meat for 24 hours. Venison, Deer, Beef and more! Definitely put it at the top of your list. The longer you marinate the more intense of a flavor! 2. Release all the air from the bag and roll up so all pieces are totally covered when marinating. Using a sharp knife really helps slice through meat that is not partially frozen. Mix well to dissolve the sugar. Salt and pepper beef jerky recipe: no nitrates, no marinade. Put the liquid and the meat into a one gallon Zip-Loc bag, seal tightly, and refrigerate for 3-12 hours. This jerky took just over 4 hours at 165° to dry perfectly and boy did it taste GREAT! amzn_assoc_marketplace = "amazon"; fish sauce, soy sauce, white pepper, sugar, curing salt, red pepper flakes and 1 more. This Honey Peppered Vension Jerky is one of the three recipes I made. PREPARATION. I used a venison roast that I harvested this past December on a hunt with some friends and family while I was visiting South Texas. In a large zip top bag, combine all ingredients for the marinade. The fresh cracked black pepper and red pepper flakes really gives this jerky a fantastic flavor with a little bit of heat. Add meat and all ingredients to a zip lock back, place in the refrigerator for 24 hours, drain off the liquid, and dehydrate for 6 hours or until moisture content is the consistency of jerky. Dry indoors using an oven or a dehydrator. The jerky is finished when it bends and cracks, but does not break in half. 1. When finished, blot off any grease with a paper towel. This site uses Akismet to reduce spam. Your email address will not be published. Hi! The longer you marinate the more intense of a flavor! After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! amzn_assoc_placement = "adunit0"; Place more paper towels on top of the strips and pat them dry. Recipe 1 produces a lightly seasoned jerky; Recipe 2 makes a highly seasoned jerky. Your email address will not be published. Dec 17, 2017 - This Peppered Venison Jerky has an outstanding fresh cracked black pepper flavor! This deer roast was harvested in South Texas on a hunting trip with some buddies. The soy sauce and worcestershire sauce also give this recipe a really nice sweet and salty taste. Enjoy your peppered jerky. Please read my privacy policy. I love to hunt, fish, & make jerky. amzn_assoc_ad_type = "smart"; Very delicious! You should … Bring to a boil and reduce the heat to a simmer for 10-15 minutes or until the mixture has reduced by half. Remove the strips of meat from each bag and lightly pat down with a paper towel before laying them on your oven/dehydrator racks. The jerky should soak up about half of the marinade. Line the bottom oven rack with tin foil. Dec 13, 2013 - A traditional peppered deer jerky recipe packed with flavors of worcestershire, garlic, salt, brown sugar, and a bold serving of crushed black pepper. As a first step when you want to make a good deer jerky, you need a good meat, because of the secret of a good jerky, in fact, is just in using the purest, fat-free meat and the great marinade – but more about marinade later.. From all of the meat, the venison is the healthiest, because, in the wild, it is not tainted by any chemicals whatsoever.In the forest, all … Mix the jerky around so that all the pieces are coated in the mixture. ... Cidered Beef Jerky or Venison Jerky Yankee Kitchen Ninja. With a sharp knife, trim any fat or connective tissue off of meat. venison, hot pepper sauce, teriyaki sauce, lemon juice, ground black pepper and 7 more Delicious and Easy Homemade Venison Jerky Real Food RN Worcestershire sauce, salt, onion salt, liquid smoke flavoring and 5 more This great tasting recipe has soy sauce, honey, fresh cracked black pepper and many more great tasting ingredients. Slice a beef bottom round with the grain (tougher chew) or against the grain (softer chew) which is most preferred. Cut your deer meat across the grain into 1/4" strips and make them about 1" wide. Allow jerky to cool for 5 minutes before checking to see if it is finished drying. I was making three different recipes with these two deer roasts. amzn_assoc_tracking_id = "makethatjerky-20"; Meat slices easier if it is … The paper towels should not remove any of the pepper or red pepper flakes on the jerky. As an Amazon Associate I earn from qualifying purchases. To slice the perfect strips, I fed my venison steaks through the jerky slicer and it cut it perfectly like always. Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze. You NEED to make this jerky. Trim any fat or connective tissue. So above you can see the strips laid out on the dehydrator trays with space between for air to flow and dry each strip evenly. Makes 5 lbs of Jerky. This savory jerky recipe includes garlic and black pepper to complement the wood-smoked flavors. That is exactly what I did with this venison roast, I made some sweet and spicy great tasting jerky with local honey and fresh cracked black pepper. The Best Dehydrator for Making Beef Jerky, This post may contain affiliate links. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze. Here is a HOT red pepper recipe with A LOT of heat so keep a nice cold beverage close by. Above you can see my deer jerky pieces separated into three 1lb piles. 2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper, for sprinkling before drying the meat; 2 pounds trimmed venison round or bottom round, about 1 1/2 inches thick; View Instructions. Be forewarned… lots of venison and smoking recipes are coming your way. Easy Red Pepper Beef Jerky Recipe! When the meat is finished marinating, strain any excess marinade in a colander. I added all the ingredients into a bowl and mixed them together very well. He was nice enough to give me the recipe to share with you guys, so I named it after him. Release all the air from the bag and marinate for 6-24 hours. These recipes come to us from Barry Salem as seen and discussed in Chop & Brew Episode 122 in which we sampled the two variations of jerky that Barry had made from venison cut into 1/4-inch strips. Very lean beef or venison is best for these recipes. Adjust recipes to taste. Add the marinade to a plastic bag and add the jerky strips. Stretch strips across clean oven or dehydrator racks. Ha. With a sharp knife, slice the venison into 1/4 inch thick slices. https://dehydratorblog.com/deer-jerky-recipes-for-dehydrator Store in the refrigerator in a jar with a … I dry our jerky … Insert toothpics into the ends of the strips of marinated venison and hang each one from the top rack. Cut with the grain for a more chewy jerky. This is a must make jerky recipe! The benefits of using an electric smoker are that you know exactly what temperature your jerky is cooking at, making it… You do not NEED this slicer, you can slice the meat by hand into strips. Make sure to defrost any meat in the refrigerator and NOT on your kitchen counter. Submerging the meat in water will speed up the thawing process immensely. Visit my page on. Hunting season is coming to a close and if you are like me, your freezer is full of magnificent venison just waiting to be made into some jerky! When the meat is finished marinating, strain any excess marinade in a colander. The Mrs’s Beef Jerky. The jerky should soak up about half of the marinade. Chill marinade completely. Slice the beef … amzn_assoc_search_bar_position = "top"; You can't go wrong with a good peppered deer jerky recipe like this one. Once the jerky is finished and cool, store in an airtight bag or vacuum seal for longer storage. Jimmy's Teriyaki Deer Jerky! Mrs’s Beef Jerky is another amazing recipe you can try … Learn more →. Mix all the ingredients into a large mixing bowl and stir well for 5 minutes. This is my Buddy's go to deer jerky recipe every year after we harvest a couple bucks during hunting season. Venison Jerky Recipes - 100's of recipes to make your own jerky. Cut your deer meat across the grain into 1/4" strips and make them about 1" wide. 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