Saturday, November 28, 2009
Spooking Deer
Have you never spooked deer by smoking. Ive spooked them with the smell of urine and human sent, even some cheap cover mask have been known to spook deer. Whats your opinion on smoking and spooking deer?
More venison and jerky recipes from recipexchange
We have added some more venison and jerky recipes to our website www.recipe-x-change
There are hundreds of free venison and jerky recipes at recipexchange . Come get yours today. Recipe-X-Change
There are hundreds of free venison and jerky recipes at recipexchange . Come get yours today. Recipe-X-Change
Tuesday, November 24, 2009
Black Friday Sale on Hunting and Fishing Supplies.
Browse and find the Black Friday Deal For You.
Discounts not reveled yet. Amazon
Discounts not reveled yet. Amazon
Monday, November 23, 2009
New Recipes for you. FREE
We have added new recipes to our website. They are in pdf format and each file contains hundreds of recipes. We buy these pdf ebooks to obtain the resellers rights and then give them to you for free !
Come and get you a copy today for free at Recipe-X-Change And 100% Pure Venison
Come and get you a copy today for free at Recipe-X-Change And 100% Pure Venison
100 Jerky Recipes in pdf format FREE
We have provided you with a pdf file that contains 100 JERKY RECIPES
Follow the link and save you a copy today !!! Free Jerky Recipes
Follow the link and save you a copy today !!! Free Jerky Recipes
Sunday, November 22, 2009
Smoked Venison Roast
Smoked Venison Roast
Categories: game
Yield: 6 servings
1 *ingredients*
1 water pan seasonings:
1 c white wine - dry
1 onion - medium, whole
1 bell pepper - halved and,
-peeled
1 garlic clove - large, whole
2 tb parsley - dried
1 ts dried mint - crushed
6 drops peychaud's bitters or,
- 3 drop; s angostura bitter
2 tb lea & perrins
-worcestershire, sauce
1 tb liquid smoke
Instructions:
*DIRECTIONS*
Prepare the smoker as you would for any other roast. Put the ingredients
listed above in the water pan.
To cook venison, it is important to remove the fat and membrane from the
meat. I stick a knife in the meat, then push some peeled cloves of garlic
into the slit. You can push whole fresh cayenne peppers and green onions
in the slit also.
After stuffing the slits you have made, sprinkle salt over the surface and
pat in. Do the same with red cayenne pepper.
Categories: game
Yield: 6 servings
1 *ingredients*
1 water pan seasonings:
1 c white wine - dry
1 onion - medium, whole
1 bell pepper - halved and,
-peeled
1 garlic clove - large, whole
2 tb parsley - dried
1 ts dried mint - crushed
6 drops peychaud's bitters or,
- 3 drop; s angostura bitter
2 tb lea & perrins
-worcestershire, sauce
1 tb liquid smoke
Instructions:
*DIRECTIONS*
Prepare the smoker as you would for any other roast. Put the ingredients
listed above in the water pan.
To cook venison, it is important to remove the fat and membrane from the
meat. I stick a knife in the meat, then push some peeled cloves of garlic
into the slit. You can push whole fresh cayenne peppers and green onions
in the slit also.
After stuffing the slits you have made, sprinkle salt over the surface and
pat in. Do the same with red cayenne pepper.
Saturday, November 21, 2009
Friday, November 20, 2009
Jerky from Wild Game Meats
Jerky Marinade
• 1 1/2 - 2 pounds of lean meat (beef, pork or venison)
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon each of black pepper and garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon hickory smoke-flavored salt
Combine all ingredients. Place strips of meat in a shallow pan and cover with marinade. Cover and refrigerate
1-2 hours or overnight. Products marinated for several hours may be more salty than some people prefer. If
you choose to heat the meat prior to drying to decrease the risk of foodborne illness, do so at the end of
the marination time. To heat, bring strips and marinade to a boil and boil for 5 minutes before draining and
drying. If strips are more than 1/4 inch thick, the length of time may need to be increased. To reduce risk of
foodborne illness, check the temperature of several strips with a metal stem-type thermometer to determine
that 160ºF has been reached.
Drying the Meat
Remove meat strips from the marinade and drain on clean, absorbent disposable towels. Arrange strips on
dehydrator trays or cake racks placed on baking sheets for oven drying. Place the slices close together, but
not touching or overlapping. Place the racks in a dehydrator or oven preheated to 145ºF. Let strips dry 10 to
14 hours. Properly dried jerky is chewy and leathery. To test for dryness remove a strip of jerky from the
heat. Let cool slightly, then bend the jerky; it should crack but not break when bent. Once drying is completed,
pat off any beads of oil with clean, absorbent disposable towels and cool. Remove strips from the
racks. Cool.
Making Jerky from Ground Meat
Jerky can be made from ground meat using special presses to form or shape the product. Disease-causing
microorganisms are more difficult to eliminate in ground meat than in whole meat strips. (If ground meat is
used, follow the general tips for safe handling of meat and poultry, above.) Follow the dehydrator manufacturer’s
directions when heating the product at the end of drying time. Again, an internal temperature of
160ºF is necessary to eliminate disease-causing bacteria such as E. coli O157:H7, if present.
Storing the Jerky
Package in glass jars with tight fitting lids or heavy plastic food storage bags. Vacuum packaging is also a good
option. Pack jerky with the least possible amount of air trapped in the container. Too much air causes offflavors
and rancidity to develop. Label and date packages. Store containers in a cool, dry, dark place or the
refrigerator or freezer. Properly dried jerky will keep approximately two weeks in a sealed container at
room temperature. It will keep 3 to 6 months in the refrigerator and up to one year in the freezer.
100% Pure Venison
• 1 1/2 - 2 pounds of lean meat (beef, pork or venison)
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon each of black pepper and garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon hickory smoke-flavored salt
Combine all ingredients. Place strips of meat in a shallow pan and cover with marinade. Cover and refrigerate
1-2 hours or overnight. Products marinated for several hours may be more salty than some people prefer. If
you choose to heat the meat prior to drying to decrease the risk of foodborne illness, do so at the end of
the marination time. To heat, bring strips and marinade to a boil and boil for 5 minutes before draining and
drying. If strips are more than 1/4 inch thick, the length of time may need to be increased. To reduce risk of
foodborne illness, check the temperature of several strips with a metal stem-type thermometer to determine
that 160ºF has been reached.
Drying the Meat
Remove meat strips from the marinade and drain on clean, absorbent disposable towels. Arrange strips on
dehydrator trays or cake racks placed on baking sheets for oven drying. Place the slices close together, but
not touching or overlapping. Place the racks in a dehydrator or oven preheated to 145ºF. Let strips dry 10 to
14 hours. Properly dried jerky is chewy and leathery. To test for dryness remove a strip of jerky from the
heat. Let cool slightly, then bend the jerky; it should crack but not break when bent. Once drying is completed,
pat off any beads of oil with clean, absorbent disposable towels and cool. Remove strips from the
racks. Cool.
Making Jerky from Ground Meat
Jerky can be made from ground meat using special presses to form or shape the product. Disease-causing
microorganisms are more difficult to eliminate in ground meat than in whole meat strips. (If ground meat is
used, follow the general tips for safe handling of meat and poultry, above.) Follow the dehydrator manufacturer’s
directions when heating the product at the end of drying time. Again, an internal temperature of
160ºF is necessary to eliminate disease-causing bacteria such as E. coli O157:H7, if present.
Storing the Jerky
Package in glass jars with tight fitting lids or heavy plastic food storage bags. Vacuum packaging is also a good
option. Pack jerky with the least possible amount of air trapped in the container. Too much air causes offflavors
and rancidity to develop. Label and date packages. Store containers in a cool, dry, dark place or the
refrigerator or freezer. Properly dried jerky will keep approximately two weeks in a sealed container at
room temperature. It will keep 3 to 6 months in the refrigerator and up to one year in the freezer.
100% Pure Venison
Thursday, November 19, 2009
Dont buy Jerky at The Store.
Why in the world would you buy commercial made or so called home made jerky at a store when you can make it your self for 1/4 the cost?
Number one reason to make your own jerky is safety! You know exactly what's in it. I know , you feel safe and protected because USDA regulates and sets safety guidelines for food processing plants and company's to protect the public.
Read the
rest of the story here
Number one reason to make your own jerky is safety! You know exactly what's in it. I know , you feel safe and protected because USDA regulates and sets safety guidelines for food processing plants and company's to protect the public.
Read the
rest of the story here
Wednesday, November 18, 2009
Beef Jerky ? Deer Jerky ?
Making jerky has been a long time tradition for a lot of us and we all love the outcome . When I mention beef jerky, everyone’s mouth waters . But then on the other hand if I mention Venison or Deer jerky it turns out to be a bad subject for a lot of people. All of a sudden the anti hunters and all kinds of animal rights activist start crawling out of the walls.
Isn’t it funny how changing just one word can make all the difference in the world. Beef Jerky or Venison Jerky, whats the difference ?
These groups want to protect the lives of the wild animals but still eat the meats of our domesticated live stock.
I have nothing against there beliefs or there rights, its just that I don’t understand.
Come by and see us at 100% Pure Venison
Isn’t it funny how changing just one word can make all the difference in the world. Beef Jerky or Venison Jerky, whats the difference ?
These groups want to protect the lives of the wild animals but still eat the meats of our domesticated live stock.
I have nothing against there beliefs or there rights, its just that I don’t understand.
Come by and see us at 100% Pure Venison
Tuesday, November 17, 2009
Dehydrators are used for dozens of things
Jerky is great in a dehydrator but don't think your limited to just drying meats with your dehydrator. You can use your dehydrator for dozens of things. Click here and then check out the articles about using dehydrators.
Making Home Made Jerky Safely
Don't let unsafe procedures ruin your jerky making experience.
Please read these Articles
and make your home made jerky the safe way
Wednesday, November 11, 2009
The Cost Of Jerky
The Cost Of Making Jerky.
You are probably like me and love Jerky but just cant stand to pay the outrages price at the store.
Good Jerky is going to cost you around $1.00 per oz. and sometimes more.
Lets weigh out the cost of buying good jerky compared to the price of making it your self
First of all like I said buying jerky is going to cost about a buck a oz. 20 pounds of purchased jerky would be approximately $320.00 . WOW you say. That's right. Why do I use 20 pounds as a reference? Because of the fact that if your a big game hunter you will have a lot more meat then 20 pounds.
Even if you don't have any jerky making equipment your first batch will pay for it self.
Lets say you have to buy everything and start from scratch, here are the numbers
Dehydrator $60.00Jerky Gun $20.00
Food Processor $40.00
Jerky Mix (20 pounds worth) $30.00
So far you have $150.00 into your brand new equipment that will last you season after season.
Of coarse this doe's not include the money it cost you to harvest your deer.
Even if it cost you $200.00 for the complete deer hunting season your still only at $350.00 .
If you are like me then you will harvest 2 deer per season and that comes up to about 200 pounds of total meat.
If you was to put that 200 pounds of raw meat into jerky then you would get approx. 100 pounds of finished jerky.
100 pounds of finished jerky would be worth about $1600.00 . And again you say WOW !!
People make a living at making and selling jerky. Sure they buy there meat (beef) but when it come to the price of raw meat compared to beef jerky its pennys on the dollar. Come see us at 100% Pure Venison for your jerky making needs.
Tennessee Deer
We all hear about the number of deer they have in Texas. We all hear about how big the deer are in Michigan. The stories about the massive herds in Kentucky.
Well I don't have any big tales to tell about our deer here in Tennessee, or do I?
I was born and raised in Mt. Morris Michigan for 38 years and let me tell you the deer hunting was great !
At least that's what I thought at the time. I moved my family to Cookeville, Tennessee around 1993 and thought my deer hunting days were over. To my surprise I was wrong. I was way wrong ! There are deer everywhere .
We have some big deer but most are only about 2/3 the size of Michigan deer. We have so many deer in Tennessee that we can harvest somewhere around 10 deer a year.
We have a very healthy herd and we intend on keeping it that way. Our deer are harvested mainly for food and not trophy. Sure its nice to hang a 10 point on the wall but I assure you the meat went into the freezer before the head was put on the wall.
I guess what I'm trying to get across to you is that no matter where you hunt and no matter where you call home, take care of your wildlife and it will take care of you. Don't worry about what they have in Texas or Michigan or anywhere else as far as that goes. Be proud of what you have right there at home and treat your own outdoors like it was the best in the world.
Don't waist your wildlife resources ! If your not going to eat it then don't kill it. Put it in the freezer or do like I do and make it all into venison jerky. You will be amazed at how fast jerky made from big game will be consumed . Check us out at 100% pure venison and learn how to put this years harvest into jerky.
Well I don't have any big tales to tell about our deer here in Tennessee, or do I?
I was born and raised in Mt. Morris Michigan for 38 years and let me tell you the deer hunting was great !
At least that's what I thought at the time. I moved my family to Cookeville, Tennessee around 1993 and thought my deer hunting days were over. To my surprise I was wrong. I was way wrong ! There are deer everywhere .
We have some big deer but most are only about 2/3 the size of Michigan deer. We have so many deer in Tennessee that we can harvest somewhere around 10 deer a year.
We have a very healthy herd and we intend on keeping it that way. Our deer are harvested mainly for food and not trophy. Sure its nice to hang a 10 point on the wall but I assure you the meat went into the freezer before the head was put on the wall.
I guess what I'm trying to get across to you is that no matter where you hunt and no matter where you call home, take care of your wildlife and it will take care of you. Don't worry about what they have in Texas or Michigan or anywhere else as far as that goes. Be proud of what you have right there at home and treat your own outdoors like it was the best in the world.
Don't waist your wildlife resources ! If your not going to eat it then don't kill it. Put it in the freezer or do like I do and make it all into venison jerky. You will be amazed at how fast jerky made from big game will be consumed . Check us out at 100% pure venison and learn how to put this years harvest into jerky.
Monday, November 9, 2009
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