Venison Jerky.

[Primate]

It's been a while since I last made Jerky. Anyway the old 5 shelve Excalibur dehydrator has been dusted off and I've made a batch. It's just dawned on me after eating 2lb of the stuff in as many days why I stopped making it. It too good to leave alone! especially for someone with little will power when it comes to food and drink.
Anyway here's the recipe I use.
Can you share any other recipes you may have tried. Enjoy!

.4lb haunch meat 2x small joints off a red prickett. Cut into 1/4inch thick long strips, cut with the grain, all fat removed.

Marinade
120ml soy sauce
4 tablespoons Worcestershire sauce
2 teaspoons liquid smoke
4 tablespoons dark muscavado sugar
4 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper
2 teaspoon onion granules
2 teaspoon garlic powder
2x teaspoon Paprika
2x teaspoon Cayenne pepper

Marinade overnight

Dehydrate for 6 to 8 hours on full power setting.

Voilla.

 

[Hook'N'Bullet]

Look great, what way do you dehydrate it? in the oven on the lowest temp or do you have a dehydrator?

 

[Primate]

Look great, what way do you dehydrate it? in the oven on the lowest temp or do you have a dehydrator?

It's an excalibur dehydrator with 5x 15inch square shelves. Fits a 4lb batch just right.
Dried for 6 hrs 8 for thicker bits on 155°f 68°c

 

[Hook'N'Bullet]

It's an excalibur dehydrator with 5x 15inch square shelves. Fits a 4lb batch just right.
Dried for 6 hrs 8 for thicker bits on 155°f 68°c
View attachment 137652

Excellent stuff, where'd you get the dehydrator?

 

[Primate]

Its actually a mates but the receipt in the box says its from Pure Living LTD and was £229 in 2013.

 

[Hook'N'Bullet]

Its actually a mates but the receipt in the box says its from Pure Living LTD and was £229 in 2013.

Cheers, been looking for a dehydrator myself - Did some rabbit jerky, similar recipe to yours in an oven on the lowest setting and it turned out pretty good - great with a beer.

Probably more cooked the meat instead of drying it though.

 

[Primate]

Cheers, been looking for a dehydrator myself - Did some rabbit jerky, similar recipe to yours in an oven on the lowest setting and it turned out pretty good - great with a beer.

Probably more cooked the meat instead of drying it though.

I found venison and beef to be my favourite.
I've done it with Wood Pigeon breast which was ok
Also with Canada goose which was grim.
I'm certainly going to try duck this year too when the shooting starts again.
Keep you posted on that one.

 

[Hook'N'Bullet]

I found venison and beef to be my favourite.
I've done it with Wood Pigeon breast which was ok
Also with Canada goose which was grim.
I'm certainly going to try duck this year too when the shooting starts again.
Keep you posted on that one.

I do love pigeon breast. Had an unreal honey glazed on I did for myself and the girlfriend.

What was so bad about the Goose?

 

[Primate]

I do love pigeon breast. Had an unreal honey glazed on I did for myself and the girlfriend.

What was so bad about the Goose?

Just had a sort of rancid fat undertone to the flavour. Wasn't pleasant.

 

[Milligan]

i've done biltong in a home made box
malt vinegar and worstershire sauce as the initial dunk to kill bugs.
from a rub perspective.

1. Mild chilli powder
2. Corriander powder
3. salt
4. black pepper

 

[SussexSteve]

Go on eBay and get a kit for £75 to make it in

 

[Mike L]

I made my biltong box for 12 quid!, easy as pie to make, silent running and turns out great biltong in 2 days (3/4 " cuts)

 

[sauer]

Bushwear used to do a cheats jerky gun

Like a silicone sealer gun with tube and flat strip nozzle or round tube like peparami

Mix mince of choice with seasoning & cure then pipe out onto grill racks

Oven on at 110c & door slightly open and do for hour then turn over then another hour and quarter ... take out leave to cool / ambient temp

Stuff with a beer just disappeared !


Paul

 

[Sabian223]

I use pretty much the same recipe as the op, I just substitute the paprika and cayenne pepper for red pepper and chilli flakes. Yum!

 

[Howe1401]

Will definitely be trying this!
I used to live off this stuff when I lived in Canada.

 

[scotch_egg]

Door open on fan oven works quite well.

 

[devon deer stalker]

Door open on fan oven works quite well.

That's how I did mine on this thread Roe jerky
Cheers
Richard

 

[Labman14]

1st time I made venison jerky turned out spot on
Doesn't matter how many times I try I cant get it as good as the 1st batch I made
Am I the only one to have this problem

 

[mereside]

I haven't done venison jerky but I loved the porcupine I got so I will give this a go,thanks

 

[Primate]

1st time I made venison jerky turned out spot on
Doesn't matter how many times I try I cant get it as good as the 1st batch I made
Am I the only one to have this problem

I know what you mean. Some batches just turn out better than others. Although I have given a very precise recipe in my op, it's not like that really. I never measure anything. I consider myself a bit of a chef and chuck stuff together usually with good results. Sloe gins and whiskeys are the same, always good but some years just seem better than others. I had a damson gin one year which was awesome, never quite managed to replicate it since (maybe this year? Not dibbed into it yet)
Having said that, taste buds can differ too. Some of my favourite bottles of wine taste better on some days than others, but that's a thread on it's own!