venison - Jerky, from ground
Source of Recipe
from the recipe circus in August 2002
When you make a sausage or meatloaf, the only way you
can see if the seasonings are all right, is if you make
a little patty of the meat and fry it up.
This also makes a great sausage for breakfast, meatballs,
hamburgers or making a seasoned meatloaf.
With the meatloaf, just use it as a starter and finish
like you would a normal meatloaf recipe.
Time required: Prepare: 10 minutes Cook: 3 hours
venison - Jerky, from ground
5 pounds ground venison (may substitute ground beef)
1/4 cup Tenderquick
...(a commercial dry brine found in most grocery stores)
2 Tablespoons ground black pepper
2 Tablespoons garlic pepper
2 Tablespoons marjoram
3 Tablespoons Accent enhancer
...(be careful if serving to someone that gets migraines
...as this can give them one)
4 Tablespoons worcestershire sauce
1/2 Tablespoon cayenne pepper
Mix ground meat and seasonings.
Roll out between 2 sheets of wax paper to fit smoker to 1/8" thick.
Take top piece of wax paper off and save.
Smoke for 2 hours at 140 degrees on wax paper.
Remove from smoker and blot excess fat with paper towel.
Flip meat over on new wax paper.
Smoke for 1 hour more.
Remove jerky.
Cut into strips and serve.
Makes 3 pounds.
Variations
*Use what spices you like.
*Try adding Maggi, in the boullion section of your store, to it. This is
like a beef flavored soy sauce. Great for making gravies, stews, and
flavoring meat like for meatloaf, and hamburgers.
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