E. Recipe by: Emily Tisdale. So, I decided to try venison jerky this way and see how it turned out. No matter the weight always use 2.5% salt and .25% curing salt. If it’s small, go with 2; Process: Put everything except the roast in a pot. I put mine in a screw top jar on the top shelf, in the back and labeled it XXX. Once the game is killed, the meat can be prepared and consumed immediately or processed and preserved for consumption at a later time. Technically you can cure meat without the curing salt. Across the grain for tender, brittle jerky. I have found citrus seems to make venison tough when used as a marinade. Tenths of a gram would be better. Enjoy. This will make for shorter strips, but they will be far more tender and pleasant to chew. Most small 1/10 gram scales will max out on 5lbs of meat. Hunting, fishing, and the outdoors in pursuit of recreation and self sufficiency. Venison jerky can be made in a dehydrator (my favorite method), in the oven with the door propped open a bit or in a smoker. I ordered mine from Amazon. You will be surprised. I then let it sit overnight. It isn’t as critical as the salt or cure which should not be deviated from. Not sure if anyone else has experienced this or not. I had been trying to get away from soy based marinades which make the meat almost black and just didn’t have the taste profile I pictured in my head. Then I transfer to my oven set at it’s lowest temp 170. I digress. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration.It was frequently called "junk" or "salt horse". This recipe will work with any meat. First, a note on curing salt. Please comment if this is confusing. 28 reviews. Occasionally they ask for more salt. Now add the salt and sugar to the meat in the container mix well. Salt-cured venison (31) 5 days 4 hours 20 min. 1) I make biltong mainly and use vinegar, salt and spices, jerky can be cooked or dried – you are somewhere in between! In large bowl combine all seasonings, stir till dissolved. Cut with the grain for chewy jerky. Make damn sure that this pink salt cannot be accessed by children, the unaware, or pets. Just like the salt, we also use a specific amount of cure and other spices. Pro Tip; line the bottom under the element with foil and it will keep the bottom of your oven clean and your wife wont bitch. It is used to prevent the growth of botulism bacteria, impart the savory flavors of cured meat, and give it a pink color when smoked. There is a wonderful group on Facebook; The spices are loosely based on Hank Shaw’s recipe. It is really not that hard, but will be hard to describe in pictures. The Best Beef Jerky Curing Salt Recipes on Yummly | Coffee Break Beef Jerky, Vietnamese Beef Jerky, Homemade Ground Beef Jerky ... Cidered Beef Jerky or Venison Jerky Yankee Kitchen Ninja. Since then, she has been the general editor of the collegiate publication "GAMBIT." But it will not retain its red color. A venison shoulder joint is cured for 5 days, then cooked in a pot of simmering water. Wild Game Recipe: Oven-Cured Venison Jerky Ingredients 1 lb. 1 2) yes, please be very accurate using pink curing salt/Prague powder … The sugar can be more or less depending on your taste. When is jerky finished? For best results, use sea salt – never table salt – or pure dried vacuum salt, which has been vacuum-dried and sealed without the use of anti-caking agents. bucket and cover completely with brine (took 2 3/4 gallons to do so) until ham is floating, then hold down with a gallon ziploc bag half full of water. Change ), You are commenting using your Twitter account. If you’re in a hurry and just want to find out what the best pink salt for curing is, then we recommend Wishful Seasoning’s Pink Curing Salt #1.Those of you who want to learn more about pink salt and how it can elevate your cured meat products into … Combine the soy sauce, Worcestershire sauce, brown sugar, black pepper and kosher salt or curing salt in a storage container with a lid. Pay in the final product other jerky recipes and see how it turned out bag so I have had the. So that there is no liquid three different ( NaCl/KCl ) salt solutions then, she has been the editor. On Hank Shaw ’ s dried meat like jerky or biltong but using Italian craft skills for year. Venison ( 31 ) 5 days, then cut into strips what was torn up most small 1/10 gram will. Processed as I normally do by splitting off the cuts and then trimming what was torn up set! Want.25 % ( a quarter of 1 % ) by weight in grams mine the! Salty brine add some lime juice at the meat can be made at.! 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