If you are looking to make room in your freezer for this year’s harvests or simply enjoy smokey snacks, this venison jerky recipe fits the bill.
12 oz dark beer
1 cup of Soy sauce
1/4 cup of Worcestershire Sauce
3 TBS of Brown Sugar
1/2 TBS of Garlic Salt
1 TBS of Sea Salt
3-4 TBS of Ground Black Pepper
Mix all ingredients in a large bowl.
Pour mixture into a zip lock bag containing 2 pounds of sliced venison.
Marinate overnight in the refrigerator.
Smoke jerky for around 3 hours.
Check the thinnest pieces first to determine remaining amount of time needed for larger pieces.
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3 years ago
Recipe: Smoky Apple Wild Turkey Breakfast Sausage
by Josh Dahlke | @thehungerofficial
One of the best parts about spring turkey camp is regrouping with your compadres after a morning hunt to share stories and bust a gut about sunrise shenanigans. This ritual is best conducted over a hearty breakfast.
Successful turkey hunters often forget that you can run your gobbler through a grinder. Lean, flavor-rich wild turkey meat—mixed with fatty pork and the right blend of seasonings—makes for primo sausage.
This breakfast sausage recipe will become a permanent fixture in your wild turkey cookbook. Combine it with my bonus recipe for French crepes, and drown the whole show in maple syrup to induce a big round of applause in turkey camp.
INGREDIENTS (SERVES 8-12)
2 pounds cubed wild turkey breast
1 pound cubed pork trim/fat
1 diced large apple
1 diced medium white onion
1 tbsp. smoked Kosher salt
1 tbsp. fresh minced sage
1 tbsp. garlic powder
1 tsp. fennel seeds
1 tsp. ancho chili powder
1 tsp. red pepper flakes
1. Cube turkey and pork.
2. Mix dry seasonings.
3. Mince fresh sage and add to dry seasoning blend.
4. Dice onion and apple. Brown in lightly oiled skillet. Remove from heat and set aside to cool.
5. Assemble meat grinder. Put metal grinder components into freezer at least 1 hour before grinding; this makes for less mess and easier grinding.
6. Grind cubed turkey and pork together.
7. Add onion, apple, and seasoning blend to ground pork and turkey. Mix thoroughly by hand.
8. Run seasoned meat through grinder again. Catch finished sausage in a Ziploc bag.
9. Cool sausage in fridge overnight.
10. Form sausage into patties and cook in lightly oiled skillet over medium heat.
This wild turkey breakfast sausage goes great with fresh crepes and maple syrup. Here’s a bonus recipe for crepes:
INGREDIENTS (SERVES 6-9)
1/2 stick melted butter
1 cup flour
1 3/4 cups milk
1/4 cup coffee liqueur
1/4 cup sugar
1/2 tsp. salt
1. Sift flour to remove chunks.
2. Whisk together eggs, butter, milk, and coffee liqueur.
3. Slowly whisk in sifted flour until mixture becomes consistency of heavy cream.
4. Add sugar and salt and whisk for even distribution.
5. Heat lightly oiled skillet to medium. Ladle crepe batter into pan, making sure to keep it very thin.
6. Flip crepe after approx. 20 seconds. Cook opposite side for another 15-20 seconds.
7. Remove from heat and serve with wild turkey breakfast sausage and maple syrup.
3 years ago
That gobbler you just tipped over might have been a tough guy before he fought with a load of No. 5s, but don’t write off his legs as too tough for the table. There are several ways to cook wild turkey legs to keep them tender, juicy and bursting with flavor. This recipe combines the magical braising process with a stick-to-your-ribs poutine dish native to Quebec, Canada. Poutine (pronounced poo-teen) is essentially smothered French fries. So here goes …
3 years ago
As I’ve expanded my pallet over the years, Thai food has become a regular part of my diet … and a welcomed inspiration in my wild-game cooking. This hearty, filling recipe is a great example.
While I favor some heat in my personal Thai dining, it’s a misconception that Thai food has to be spicy. In catering to those of you who can’t handle much spice in your life, I’ve kept this recipe on the sweet and mild side. However, if you want to add some extra oomph, just toss in some chili peppers or your preferred spice to carry this concoction farther up the Scoville scale.