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Old 10-06-2013, 06:16 AM
Faith In Virginia's Avatar
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Location: Virginia
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Default Jerk

Well venison jerky that is. More low,low oven temp usage of my oven.

Fall is here and dear and bear hunting season will be in full swing soon. I have a friend that owns a farm and is able to get a damage permit so his hunting season is year round for him.

Anyway I was given a bunch of venison (again) so this time I made venison jerky and ground up a bunch. All in all it worked out to 6 pounds of jerky and 8 pounds of ground venison.

I made three marinades..

2/3 cup Worcestershire sauce
2/3 cup soy sauce
2 teaspoons ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
1 tablespoon honey

The next

1/3 cup Worcestershire sauce
1/3 cup soy sauce
2/3 cup teriyaki sauce
2 teaspoons ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 tablespoon honey

The next

3 tsp. curry powder
5 tsp. black pepper
3 tsp. garlic powder
1/2 tsp. cinnamon
3 tsp. ground ginger
1/4 tsp. ground cloves
1 cup red wine (dry)
1/2 tsp. cumin

Too much time handling raw meat. Time to get back to bread.
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Old 10-06-2013, 07:26 AM
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Location: Minneapolis, MN USA
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Default Re: Jerk

So... How did it taste?

I like your high tech drying racks.
Did you smoke or just dry it and at what temp?
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Old 10-06-2013, 09:15 AM
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Default Re: Jerk

Hi Chip,
All three are good. The one with curry and ginger was surprising I thought it might be overpowering but it offers a nice hint of flavor to accent the venison.

No I just dried the meat in the oven. 6 pounds of thinly sliced venison covers a large surface area. It took two runs in the oven. The oven was at 190 F and I left the door slightly cracked. It took about 3 hours for the thickness of the meat that I sliced.

The racks are a bit makeshift nothing like expanded steel and 2x6 blocks. :-)

My oven is a total shit mess. Time to put it in the self cleaning mode and get a big fire going.

I also need to put the jerky up, put some in the freezer. Right now its in a busy walking path to the back door of the house. So you walk outside ...grab a piece...come back inside....grab a piece...
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Old 10-06-2013, 09:33 AM
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Default Re: Jerk

Quote:
Originally Posted by Faith In Virginia View Post
My oven is a total shit mess. Time to put it in the self cleaning mode and get a big fire going.

I also need to put the jerky up, put some in the freezer.
That first fire will clean it right up. My brother does a lot of smoking in a traditional upright smoker and he was amazed at how easy it was to clean my oven after smoking, he thought my bread would take on a smoky flavor but after a good burn the bricks are nice and white and the floor clean as a whistle.

Yes I know about the temptation the smell alone draws you right to the jerkey, hard to keep your hands off it.
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Old 10-07-2013, 05:38 AM
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Default Re: Jerk

Faith,
Have you ever made any venison polish?

That is the big thing --northern Minnesota, there are so many deer wanting to be killed there that they run in front of your car just to die!

Sometimes the moose have the same idea, but most cars get totaled if you hit a moose!

Had a game warden friend that I told --I wanted moose meat if there ever was a road kill on his watch! He told me the list of "wanters of road kill moose" is so long, I'd probably never get a taste of it! Better apply for a moose hunting license on the lottery basis!

Lawrence says he has some Buddhist buddies that supply him occasionally with venison, maybe I could mooch a little from him!
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Old 10-07-2013, 06:34 AM
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Default Re: Jerk

Venison polish as in a venison sausage, Yes I have a freezer full (25 lbs anyway) I found an Italian venison sausage that I really like.

For the sausage:

1 3/4 pounds medium-ground venison meat
8 ounces ground chuck (15 to 20 percent fat content)
3 tablespoons dry red wine
1 tablespoon toasted fennel seeds
1 tablespoon finely chopped garlic (from about 5 to 6 medium cloves)
1 tablespoon paprika
1 tablespoon finely chopped fresh Italian parsley leaves
2 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper

Just had some last night in the spaghetti also great in a burger with onions and peppers.

No moose in Virginia that I know of but we have plenty of opossom :-) Hillbilly food!

Roast Opossum
Ingredients

1 opossum
1 cup salt

Opossum Stuffing
1 large onion, chopped fine
1 tablespoon fat
opossum liver (optional)
1 cup breadcrumbs
chopped red pepper
1 dash Worcestershire sauce
1 hard-boiled egg, chopped fine
salt, to taste

Directions

Roast Opossum:.
The opossum is a very fat animal with a peculiarly flavored meat.
It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail.
After it is dressed, wash thoroughly inside and out with hot water.
Cover with cold water to which has been added 1 cup of salt.
Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.
Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten with skewers.
Place in roaster, add 2 tablespoons water and roast in moderate oven (350F) until tender and richly browned, about one and one half hours.
Baste every 15 minutes with drippings.
Remove skewers or stitches, and place on heated platter.
Skim fat from gravy remaining in pan.



Opossum Stuffing:.
Brown onion in fat.
Add finely chopped opossum liver and cook until liver is tender.
Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.
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Old 10-07-2013, 07:12 AM
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Location: Ohio
Posts: 99
Default Re: Jerk

LOL

Got any Ground Hog recipes?
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Old 10-07-2013, 07:20 AM
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Location: Tochigi Prefecture, Japan
Posts: 620
Default Re: Jerk

Are you using casings to make your sausages or just the ingredients w/o casings?

You are beginning to amaze and dassle me! Are you married? Your husband must be the luckiest guy in the world! You can do anything! If your not married, you just haven't found a guy worthy of you! There must be a catch or something! Are you mean, stubborn and selfish? Cannot be based on your posts! Must be only us Americans married to Japanese who have this problem! OOps... let the cat out of the bag!
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Old 10-07-2013, 07:23 AM
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Location: Tochigi Prefecture, Japan
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Default Re: Jerk

Quote:
Originally Posted by Polo View Post
LOL

Got any Ground Hog recipes?
That sounds like a wise crack! Watch your mouth, you are talking to a lady!
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Old 10-07-2013, 08:14 AM
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Location: Ohio
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Default Re: Jerk

Quote:
Originally Posted by mikku View Post
That sounds like a wise crack! Watch your mouth, you are talking to a lady!
No wisecrack mikku, Ground Hog and Opossum would both be "Hillbilly" fare around here.

For the record though, if you have no idea what you are talking about, then sometimes it is best to keep your thoughts to yourself. Lest someone might think that this thread was named after you.
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