Got game?

tallen702 · Mar 14, 2021

For those interested, the Giant in Urbana is carrying ground venison, boar, elk, etc in the freezer section now. It was on sale today when I was shopping. Seems like a good selection and the price isn't half bad. The interesting thing for me is that the boar is NOT farm raised, but seems like it's from professional feral pig cullings.

Brickman301 · Mar 14, 2021

Thanks. I’m going to swing by there and pick up some elk. I’ve got plenty of venison in the freezer.

dfitzs1 · Apr 4, 2021

Anyone got any good recipes for this? or is it just burgers and usual stuff you would use ground beef for?

StantonCree · Apr 4, 2021

dfitzs1 said:
Anyone got any good recipes for this? or is it just burgers and usual stuff you would use ground beef for?

I’ve got a pretty easy venison jerky recipe that’ll knock your balls off.

5lbs of ground venison
1 tsp of Morton quick cure per lb
Backwoods jerky seasoning (ORIGINAL ONLY) 2 generous table spoons per lb

2 1/2 cups of liquid

I make a variation of beer, teriyaki, pickle juice, rooster hot sauce, water, and i add pepper flake.

Majority water/beer

Mix and let sit for 24 hours

Shoot through jerky shooter and dehydrate for about 4-5 hours.

At 4-5 hours it’ll still be a little chewy which i prefer, but it only lasts like two weeks because you haven’t removed all the moisture. If you dehydrate longer it’ll last longer but have a harder more old time jerky consistency.

Recipe can easily be cut——1/2 cup of liquid per lb

The lean venison/elk will cook quickly so if you wanna do burger/chili remember that.

When making burgers mix 2/3s venison 1/3 something fatty (beef trimmings) or they will be dryer than your mouth after a night of expensive beer

dfitzs1 · Apr 6, 2021

StantonCree said:
I’ve got a pretty easy venison jerky recipe that’ll knock your balls off.

5lbs of ground venison
1 tsp of Morton quick cure per lb
Backwoods jerky seasoning (ORIGINAL ONLY) 2 generous table spoons per lb

2 1/2 cups of liquid

I make a variation of beer, teriyaki, pickle juice, rooster hot sauce, water, and i add pepper flake.

Majority water/beer

Mix and let sit for 24 hours

Shoot through jerky shooter and dehydrate for about 4-5 hours.

At 4-5 hours it’ll still be a little chewy which i prefer, but it only lasts like two weeks because you haven’t removed all the moisture. If you dehydrate longer it’ll last longer but have a harder more old time jerky consistency.

Recipe can easily be cut——1/2 cup of liquid per lb

The lean venison/elk will cook quickly so if you wanna do burger/chili remember that.

When making burgers mix 2/3s venison 1/3 something fatty (beef trimmings) or they will be dryer than your mouth after a night of expensive beer

Interesting. What kind of dehydrator do you use?

tallen702 · Apr 6, 2021

dfitzs1 said:
Interesting. What kind of dehydrator do you use?

An oven set to 200*F with the door left open a crack will do nicely. According to food safety standards, you need to get to 165*F internal temp on the jerky, so if you don't have a dehydrator that will go that high, the oven is the way to go.

I actually go hybrid on my jerky. 1-2 hours in the 200*F oven and then another couple of hours in the dehydrator just to get it nice and dry, but not crunchy.

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