Looking for something to do with some of that meat in your freezer? Tiffany Haugen has a great recipe for peppered jerky that will give you the extra energy you need while out in the field. Venison Jerky Recipe & Photos by Tiffany Haugen One of my great childhood memories is sitting by the fireplace digging through the burlap bag full of jerky Grandpa always had on hand. This stuff was made the old fashioned way, cured with salt, smoked up in the smokehouse using oak and vine maple. You couldn’t just chew on this jerky, it was rock-hard and had to be sliced thinly with a pocket-knife. Today, propane smokers and numerous flavors of wood chips, chunks and pucks have made smoking easy to do at home or in camp. Jerky flavors are only limited to one’s imagination but the basics stay the same. For traditional jerky, salt and sugar are the needed ingredients and the rest is up to personal preference. Almost anything can be sprinkled on meat after it has brined. Amp-up the flavors with a favorite Cajun spice, lemon-pepper or a sprinkle of brown sugar. Keep the additional flavors salt-free though, or the resulting jerky will be too salty. INGREDIENTS: 3-4 pounds venison 1 quart water 1/4 cup Morton Tender Quick* 1/2 cup brown sugar 1 tablespoon black pepper 1 tablespoon granulated garlic Additional spices/flavorings as desired *If Tender Quick can’t be found in stores, check the internet. Canning & Pickling Salt can be substituted for Tender Quick. PREPARATION: •Cut meat to desired size, strips or cross-grain slices. •In a large ceramic or glass bowl, whisk brine ingredients until salt and sugar dissolve. •Add meat to brine, mix thoroughly, and put a plate on top, submerging all meat. Soak 8-10 hours, stirring occasionally. •Drain brine and place on smoker racks, do not rinse meat. If additional seasonings are desired, shake on at this time. Let meat air dry up to 1 hour. •Follow smoking directions on your smoker. Cooking times vary greatly depending on make and model of smoker and outside weather conditions. Try to keep the temperature of the smoker between 150º-200º. Check for doneness after 3 hours. Larger cuts of jerky can be finished on a baking sheet in the oven at 165º. •When jerky is done, place in a glass bowl and cover with plastic wrap until cool. Keep refrigerated or vacuum seal and freeze for long-term storage. Note: For 100+ more great recipes and signed copies of Tiffany Haugens popular cookbook, Cooking Big Game, send a check for $20.00 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489 or order online at scotthaugen. Scott & Tiffany Haugen - Hunting, Fishing, Cooking #hunt #shoot #venison #deer #organic #wildgame #cooking #chef
Posted on: Mon, 05 Jan 2015 16:59:31 +0000
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