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Mule's venison jerkey with Qview and recipe

post #1 of 5
Thread Starter 

Well it is time to make some Bambi jerky. I had the hind leg in the freezer from last hunting season.

So i pulled it out to make jerky. Here is what i have done so far. I boned the leg. Placed in freezer to firm it up. Sliced

about 3/16" thick. Give or take. If it was thick. I would flatten it with the palm of my hand. Then i made

up a batch of brine. Brought water to boil. Added all ingredients and simmered 15 min. the allowed to

cool. Then in the project fridge.

 

Ingredients

1 boned deer leg                          = 4269 g or 9.4 pound

1/2 gallon water

Cure #1                                        = 15g

Kosher salt                                   = 61g

Dark Brown sugar                        = 43g

Onion powder                              = 11g

Ground dried Tabasco peppers   = 5g

Ground red pepper                      = 3g

Black pepper                               = 5g

Worcestershire Sauce                 = 1 1/4 cup

Soy sauce                                    = 3/4 cup

Garlic                                           = 8 cloves

 

Pics to come.

Happy smoken.

David

post #2 of 5
Pics to follow??? The title says QVIEW!!! I want pics!!!
post #3 of 5
Thread Starter 

Deboned

all sliced. most of the silver skin removed. Don't sweat it if you leave some. Fido LOVES it

the dry ingreadents

 

 

 

wet

Now it is in the project fridge to cure.

More to come.

Happy smoken.

David

post #4 of 5
Thread Starter 

 

 

 

 

That my friends is some tasty jerkey. It is very mild in the spicy catagory. Next batch I will spice up more.I have been using this recipe for many years with very good results.

Happy smoken.

David

post #5 of 5
Hi David,

Looks yummy, thanks for sharing! I've got a deboned deer leg in the freezer that I was wondering what to do with....you may have just answered that question!

Have a great night!
Clarissa
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