I need a recipe for venison

Hey Lenny, have a look at this...an oldy, but a goody...I can't make this often enough for snacks (it goes fast around here):

http://www.smokingmeatforums.com/t/82503/pepper-jerky-hot-pepper-jerky-seasoning-recipes

You can leave out the crushed red pepper and white pepper if you like. The crushed red pepper is mostly for looks, but will bring on some heat when you chew it up. The white pepper is a milder version of black pepper, so it seems to add a bit of smoothness to the pepper flavor and would likely be a nice touch for the stronger flavors of venison, as well. The recipes listed are for 3lbs of meat (a nice sized starter batch, but trust me, you'll want more than that), using Morton's Tender Quick for cure.

Pepper-Steak Jerky with the same recipe (3/8" thick cuts) with a lot of pics and tips:

http://www.smokingmeatforums.com/t/99298/pepper-steak-jerky-from-bottom-round-in-sv24-q-view

As long as you cure the meat with your seasonings after trimming and slicing, it's nearly impossible to botch it up and make a bad (inedible or unsafe) batch. I always cure jerky meats, as it is very forgiving in regards to smoking/drying times and temps, where uncured is a bit more touchy and in my experience has yielded a less desirable finished product.

Eric

Here's another recipe:

Black Pepper Jerky

Marinade per 1 Kilo (2.2 lbs.) of thinly sliced meat.

1/2 teaspoon (2.5 grams) Cure #1
1/2 cup Soy Sauce
2 Tablespoons Worcestershire Sauce
1 teaspoon Garlic Powder
2 teaspoons Fresh Ground Black Pepper
1-1/2 teaspoons Liquid Smoke (if not smoking in a smoker)

The "rulers" at the USDA now recommend that jerky be heat treated to 160 degrees F prior to drying to guard against dangerous pathogens.

Martin

lennyluminum said:

thanks I did see that recipe but didnt want to make anything spicy so if I take out the red pepper it should be good

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Ah, I see, yeah, you could drop the crushed red pepper and the chili powder...there's not that much chili powder in this blend, but if you're wanting a mild seasoning, it may be enough to tip the heat/spicy scales on you a bit too much.

Jeez, come to think of it, I haven't made venison jerky for a couple years now......let us know how it turns out for you.

Eric

I'd be careful with the white pepper if you or your 'eaters' aren't used to it. White pepper is more on the unique side, meaning not many people have had its flavor as a main flavor. It's easy to over power everything with white pepper. I would taste & smell some before you use it just to make sure. It also adds a decent amount of heat so double check to be safe.  I love it, especially in some of my german soups and egg drop soups. 

Any other venison recipes you're looking for? 

lennyluminum said:

I love the heat but the wife dont and she wont try deer meat but she love jerky so I think I get her to try some deer jerky and then maybe she;ll try the real stuff

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Yeah, good luck with that...  My wife has told me that if it don't have a USDA stamp on it, she ain't eatin it.  I've even tried sneakin it in stuff.  I think she has one of my kids telling her when I thaw some out and she just doesn't eat anything I cook for a week or two just to be safe.