Backstrap Jerky Recipe at Enrique Blankenship blog

Backstrap Jerky Recipe. venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. It’s also incredibly easy to make. 1 venison roast or venison backstrap (or use a beef, elk, or bison roast) 1 15 oz bottle soy sauce (about 2 cups soy sauce) Whatever cut you use, trim as much fat off as you can. And it’s great for snacking on at any time. Jerky needs to be lean. Meat can dry and cure quite well, but fat left on jerky can go rancid quickly. therefore, we suggest using a large cut from the deer’s hindquarters. get the sweet, savory goodness you love in traditional jerky with a unique, wild twist in every tender bite of. yes, you can use backstrap for jerky, but it seems like a waste to me. I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do. Meat from the hind leg (top round, bottom round,. this tasty venison jerky is sweet, smoky, and spicy thanks to the.

And it’s great for snacking on at any time. therefore, we suggest using a large cut from the deer’s hindquarters. this tasty venison jerky is sweet, smoky, and spicy thanks to the. 1 venison roast or venison backstrap (or use a beef, elk, or bison roast) 1 15 oz bottle soy sauce (about 2 cups soy sauce) Whatever cut you use, trim as much fat off as you can. Jerky needs to be lean. Meat from the hind leg (top round, bottom round,. I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do. get the sweet, savory goodness you love in traditional jerky with a unique, wild twist in every tender bite of. It’s also incredibly easy to make.

Venison Strip Jerky Recipe at Bonnie Davis blog

Backstrap Jerky Recipe I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do. I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do. It’s also incredibly easy to make. yes, you can use backstrap for jerky, but it seems like a waste to me. Whatever cut you use, trim as much fat off as you can. get the sweet, savory goodness you love in traditional jerky with a unique, wild twist in every tender bite of. Meat from the hind leg (top round, bottom round,. 1 venison roast or venison backstrap (or use a beef, elk, or bison roast) 1 15 oz bottle soy sauce (about 2 cups soy sauce) this tasty venison jerky is sweet, smoky, and spicy thanks to the. Meat can dry and cure quite well, but fat left on jerky can go rancid quickly. Jerky needs to be lean. venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. And it’s great for snacking on at any time. therefore, we suggest using a large cut from the deer’s hindquarters.