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ground venison salt garlic red savina ground habanero chile pepper cardamom powder Accent seasoning marjoram s red Worcestershire sauce liquid smoke whiskey fresh coarse ground black pepper
Viewed: 122 - Published at: 6 years agoIngredients
- 2 lbs ground venison (Deer Burger)
- 4 teaspoons tony chachere's original creole seasoning
- 1/2 teaspoon morton's quick tenderizer salt
- 1 teaspoon garlic powder
- 1/2 teaspoon red savina ground habanero chile pepper (Or just normal Cayenne Pepper Powder)
- 3/4 teaspoon cardamom powder
- 1 1/4 teaspoons Accent seasoning, food additive
- 1/2 teaspoon marjoram, powder
- 20 shakes Frank's red hot sauce
- 10 shakes Worcestershire sauce
- 5 ounces liquid smoke
- 5 ounces whiskey
- 1 tablespoon fresh coarse ground black pepper
Method
- NOTES: 1) This recipe will make jerky in one day, but the jerky won't keep for very long because it wouldn't have adequate cure time. Refrigerate this jerky and eat it within a month. 2) The Red Savina Powder can be purchased at www.wildpepper.com and is an incredibly hot ground pepper powder. I use it in a ton of different recipes because I love spicy food, but Cayenne powder can be used as a much milder substitute.
- Combine the ground meat with all ingredients except the LAST THREE (Liq. Smoke, Whiskey, & Pepper).
- Mix the meat and the spices up very well. I use an electric mixer, but a bowl and a wooden spoon work too.
- Put the now seasoned meat on a large piece of wax paper. Put another piece of wax paper on top and use a rolling pin to flatten it out until it's about 1/4 inch thick. If little pieces come off the edges, just put them in the middle of your meat slab and roll it out until they're flat again.
- Put your liquid smoke and whiskey in an empty spray bottle and shake it up well.
- Take off the top piece of wax paper and spray the meat well with the whiskey/liquid smoke mixture.
- Sprinkle the coarse ground Black Pepper all over the meat.
- Replace the paper with a Fresh piece of Wax Paper.
- Flip the entire slab over and repeat the spray and sprinkle step on that side too.
- At this point, you're ready to cook. You can use either an outdoor grill, an Oven, a Smoker, or a Dehydrator. Whichever one you choose, you're going to want to transfer the meat slab to something that is slotted/ventilated. Wire jerky trays would be best, but there are many ways to to this.
- If you're using the oven or a grill, Try removing the Oven/Grill racks, cover them with aluminum foil, and then use a fork to poke tons of holes in the foil. Spray the foil with Cooking Spray, and put the meat on there.
- If you're using a Dehydrator, then you've already got good slotted racks.
- For any of these cooking methods, you should cook the jerky at between 150° to 200° for about 6 to 8 hours or whatever your preferred crispiness is.
- For a grill or an oven, if you can't set it for that low of a temperature, use a screw driver or a hammer to prop the door open slightly.
- Check the meat after 5 hours and every half hour after that. It will be ready to eat at about 5 hours, but you'll probably like the jerky better if it's more dry than that.
- Use a pizza cutter to cut into strips.
