jerky has been on my "do not eat" list since my gastric bypass in March - lately I've been having no issues with food so long as I chew it enough so I decided to get a few more pounds of ground out of the freezer to run thru the 'Shooter
decided to go real simple with the seasoning this time and it came out really well, thought I'd share.
4 lbs of venison, ground twice
1/2 cup soy sauce (dollar store brand, but prefer kikkoman)
1/2 cup Dale's seasoning (would have used 1 cup of dales and no soy, but i ran out)
2 tsp onion powder
2 tsp garlic powder
2 tsp tender quick
2 tbls Tastefully Simple Onion Onion
2 tbls red pepper flake
2 tbls red hot
1 tbls liquid smoke
1 tbls fine ground sea salt or canning salt
1 tbls fine ground black pepper (if you like it hotter, you can use white pepper)
1/2 cup water
Makes just over 1.5 cups of liquid and at first I thought it would be a little wet but after it was mixed thoroughly it was just about perfect.
I like to simmer my liquid a couple minutes to get the pepper flakes to release some heat, otherwise you get "surprises" when you find a couple flakes or seeds together
I also made another repeat pact with myself. I will never let someone else butcher my deer again. This ground was from a deer I dropped off at M&S meats near New Bethlehem and I specificallly asked them not to cut my meat with beef or pork fat.
I soaked 8 papertowels with grease from this batch of jerky. Once it was dry in the dehydrator, i fired it into the oven for 15 mins at 200 to get the grease to come out (it had a nasty after taste) and then blotted each piece.
This batch actually had the best taste of any I made this year, after it was de-greased. This also seems to be the only way i can get the misses to eat alternative cloven mammals...I can live with it though
I also have no problems eating it with my new stomach "pouch", and it's a great source of protein, I need to get this recipe over to my surgeon so he can get it out to his other patients. Its actually really easy to digest.
decided to go real simple with the seasoning this time and it came out really well, thought I'd share.
4 lbs of venison, ground twice
1/2 cup soy sauce (dollar store brand, but prefer kikkoman)
1/2 cup Dale's seasoning (would have used 1 cup of dales and no soy, but i ran out)
2 tsp onion powder
2 tsp garlic powder
2 tsp tender quick
2 tbls Tastefully Simple Onion Onion
2 tbls red pepper flake
2 tbls red hot
1 tbls liquid smoke
1 tbls fine ground sea salt or canning salt
1 tbls fine ground black pepper (if you like it hotter, you can use white pepper)
1/2 cup water
Makes just over 1.5 cups of liquid and at first I thought it would be a little wet but after it was mixed thoroughly it was just about perfect.
I like to simmer my liquid a couple minutes to get the pepper flakes to release some heat, otherwise you get "surprises" when you find a couple flakes or seeds together

I also made another repeat pact with myself. I will never let someone else butcher my deer again. This ground was from a deer I dropped off at M&S meats near New Bethlehem and I specificallly asked them not to cut my meat with beef or pork fat.
I soaked 8 papertowels with grease from this batch of jerky. Once it was dry in the dehydrator, i fired it into the oven for 15 mins at 200 to get the grease to come out (it had a nasty after taste) and then blotted each piece.
This batch actually had the best taste of any I made this year, after it was de-greased. This also seems to be the only way i can get the misses to eat alternative cloven mammals...I can live with it though

I also have no problems eating it with my new stomach "pouch", and it's a great source of protein, I need to get this recipe over to my surgeon so he can get it out to his other patients. Its actually really easy to digest.