Corys Deer Jerky
5 lbs of finely ground deer w/no fat
1 1/4 cup water
2 3/4 tbsp salt
1 1/4 tbsp black pepper
2 1/2 tbsp sugar
15 tbsp terriyaki sauce
2 1/2 tbsp Far East brown sauce (soy sauce may be substituted)
3/4 tsp cayenne red pepper
1 1/4 tsp garlic powder
3/4 tsp marjoram
1/2 tsp onion powder
3/4 tsp mace
2 tsp Hickory Smoke Salt
Mix all ingredients EXCEPT meat till fully dissolved. Add mixture to
meat and knead by hand till mixture firms up and color of meat is even
and uniform. Dry in an electric smoker with thermastat controlled heat,
oven, or dehydrater, till fully cured. Line oven or smoker racks with strips
of aluminum foil to hold meat till it is firm enough to sit on racks without
falling through. Set oven on warm, or smoker at about 120 degrees, with
door on oven cracked just slightly or the vent on smoker opened enough
to let moisture escape. Meat is done when you can bend it double and it
breaks in two. This may take up to 12 hours depending on temp. of smoker
or oven. Pat any excess moisture off of surface of meat with paper towels.
Store in a cool dry place. Refrigeration is recommended regardless of dryness.
TIPS: If you do not have a jerky shooter to make strips, pat meat into large sheets about 1/4" thick on slick side of waxed paper. With a helper carefully flip entire sheet off of waxed paper onto oven or smoker racks. Cure as normal and when cured cut into strips with a knife or kitchen shears.
For a more sweeter jerky eliminate the Hickory Smoke salt.
If Terriyaki is not preferred substitute the Terriyaki sauce for Worcestshire and use less Hickory Smoke salt.
Cory's Deer Breakfast Sausage
5 lbs ground venison w/no fat
5 lbs ground pork
2 1/2 tbsp salt
2 1/2 tsp black pepper
1 tsp mace
1/2 tsp nutmeg
1/2 tsp ground cloves
3/4 tsp allspice
3/4 tsp garlic powder
Mix venison and pork together through grinder to blend perfectly. Mix
all spices in a cup and gradually sift onto meat while mixing and kneading
by hand to fully blend the ingredients evenly through meat. Store in freezer
untill ready to fry. Enjoy!