Backstrap Jerky Recipe. yes, you can use backstrap for jerky, but it seems like a waste to me. this tasty venison jerky is sweet, smoky, and spicy thanks to the. 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. 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. And it’s great for snacking on at any time. 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. It’s also incredibly easy to make. 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,. venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein.
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venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. Meat can dry and cure quite well, but fat left on jerky can go rancid quickly. get the sweet, savory goodness you love in traditional jerky with a unique, wild twist in every tender bite of. Jerky needs to be lean. Meat from the hind leg (top round, bottom round,. And it’s great for snacking on at any time. yes, you can use backstrap for jerky, but it seems like a waste to me. therefore, we suggest using a large cut from the deer’s hindquarters. 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)
Venison Strip Jerky Recipe at Bonnie Davis blog
Backstrap Jerky Recipe And it’s great for snacking on at any time. 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. And it’s great for snacking on at any time. yes, you can use backstrap for jerky, but it seems like a waste to me. Meat can dry and cure quite well, but fat left on jerky can go rancid quickly. get the sweet, savory goodness you love in traditional jerky with a unique, wild twist in every tender bite of. venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. Meat from the hind leg (top round, bottom round,. Whatever cut you use, trim as much fat off as you can. Jerky needs to be lean. It’s also incredibly easy to make. 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)
