Best 3 Peggis Venison Jerky Recipes

Introducing Peggy's venison jerky, a mouthwatering and protein-packed snack that will satisfy your cravings for something savory and nutritious. This recipe uses fresh venison meat, carefully trimmed and sliced into thin strips, and marinated in a blend of flavorful ingredients that infuse it with a tantalizing taste. From the classic original flavor to the zesty peppered and the sweet and tangy teriyaki, each variation offers a unique taste experience that will leave you wanting more. Whether you're an avid hunter or simply a fan of delicious snacks, Peggy's venison jerky is sure to become a favorite in your kitchen. So, prepare your taste buds and embark on a culinary journey with these delectable jerky recipes that promise to tantalize your palate.

Here are our top 3 tried and tested recipes!

PEGGI'S VENISON JERKY

PEGGI'S VENISON JERKY image

I have been using this recipe for about 25 years now. I make about 60 pounds of it a year (starting weight). Everyone loves it. You can figure your dry weight on finished jerky is going to be a little over 1/3 of the weight you started out with. So, if you have 60# raw meat, you will end up with 20# + of dried jerky. The batch I...

Provided by Peggi Anne Tebben

Categories Meat Appetizers

Number Of Ingredients 16

Ingredients

2 lb lean meat, sliced thin (about 1/8
1/2 Tbsp coarse black pepper
2 tsp seasoned salt (cookie's)if you use
another brand, use 1 tablespoon coarse black pepper
instead of 1/2 tablespoon
2 tsp onion powder
1 tsp garlic powder
2 tsp accent
2 tsp butter & mesquite seasoning-
(durkee's or tone's)
1 Tbsp red pepper flakes
1 c soy sauce
1 c worcestershire sauce
1/2 tsp concentrated liquid smoke, if using
store bought (ready to use), use 3 t.
i get concentrated from amish store

Steps:

1. FREEZE MEAT WHILE STILL IN THE ROAST STAGE (RAW). THEN REMOVE FROM FREEZER & LET SLIGHTLY THAW. SLICE ON SLICER OR BY HAND TO 1/8"TO 3/16" THICK AGAINST THE GRAIN. IF YOU SLICE WITH THE GRAIN, IT WILL BE TOUGH & STRINGY.
2. MIX ALL OF MARINADE TOGETHER & PUT MEAT IN. AFTER ABOUT 30 MINUTES, I LOVE TO TASTE THE MEAT. IT IS CURED BY THEN. IT IS HEAVEN. DO NOT PACK MEAT TIGHT. I DO THIS PART ABOUT 7 PM & LEAVE OUT ON COUNTER FOR ABOUT THE NEXT 3 HOURS & WALK IN & STIR WITH WOODEN SPOON EVERY 30 MINUTES OR SO, TO MAKE SURE IT IS EVENLY DISTRIBUTED. MARINADE IN FRIDGE OVERNIGHT. DO NOT PACK TOO TIGHTLY.
3. NEXT MORNING,EARLY, WASH SINK OUT THOROUGHLY. PLACE SOME SORT OF DRAINER IN BOTTOM OF SINK. I USE A ROUND PIE COOLING RACK. POUR JERKY & MARINADE OUT IN SINK. NOW GO HAVE YOUR COFFEE WHILE YOU ARE WAITING ON JERKY TO DRAIN. PLACE ON DEHYDRATOR TRAYS & PLACE IN DEHYDRATOR.
4. I HAVE A BIG SQUARE DEHYDRATOR WITH 10 TRAYS & FAN. WHEN ALL TRYS ARE IN, LEAVE DOOR AJAR ABOUT 3 INCHES FOR PROBABLY 3 HOURS UNTIL MOST MOISTURE LEAVES. THEN CLOSE DOOR & CONTINUE DEHYDRATING. IF YOU DON'T DO THIS, IT WILL STAY WET ALOT LONGER. IT TAKES ABOUT 6 FULL HOURS . MEAT IS DONE WHEN IT IS DRY TO THE TOUCH & YOU BEND IT & IT DOESN'T FEEL RUBBERY, BUT DON'T OVER DRY, TO WHERE IT STARTS TURNING WHITE (SALT CONTENT). I THROW IT ALL IN A BIG STAINLESS STEEL BOWL & LEAVE OVERNIGHT TO FINISH AIR DRYING. THEN THE NEXT DAY, I VACUUM PACK IT IN 1/2# BAGS.
5. I MIX 7 BATCHES OF THIS UP IN ONE BIG CONTAINER & ADD 14# MEAT. DO NOT PACK TIGHT.

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: Use lean cuts such as the loin or top round for best results.
Slice the venison against the grain: This will help the jerky to be more tender.
Marinate the venison: This will help to add flavor and moisture to the jerky. You can use a variety of marinades, but be sure to use one that is acidic, such as vinegar or lemon juice, to help tenderize the meat.
Dehydrate the venison: You can dehydrate the venison in a dehydrator or in your oven. If you are using a dehydrator, follow the manufacturer's instructions. If you are using your oven, set it to the lowest temperature possible (usually around 145°F) and prop the door open with a wooden spoon to allow moisture to escape.
Store the venison jerky properly: Once the jerky is dehydrated, store it in an airtight container in a cool, dry place. The jerky will last for up to 6 months.

Conclusion:

Making venison jerky is a great way to preserve venison and enjoy it as a healthy snack. By following these tips, you can make delicious, flavorful venison jerky that will be enjoyed by your family and friends.