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STAR CITY WHITETAILS JERKY
Things you will need
* Ground Venison (this is the key)
* Nesco Original Jerky Spice (pictured below) other seasonings pale in comparison.
* Dehydrator (I use one made by Nesco pic below)
* Quality Jerky gun (i use the one pictured below)
* Olive Oil (spray can works best)
* Cayenne pepper or crushed pepper flakes(for heat as desired)
* Sharp kitchen knife
* Paper towels
MARINATING PHASE
* Mix 1 seasoning packet per each pound of venison you choose to use. Also add your choice of heat here(cayenne pepper/crushed pepper flakes) with each pound. You will need to experiment with the heat to get it the way you like it. I recommend that you not use any liquid hot sauce, be sure to use dry powder heat so that the venison consistency remains firm.
* Once you have mixed as much venison/seasoning as you want to make put it in a covered container and place it in the fridge overnight.
LETS GET AT IT
* Lightly spray or rub a light coat of olive oil on each dehydrator rack.
* Thouroughly pack your jerky gun with the marinated venison.
* Start squeezing out strips of seasoned venison onto your dehydrator rack. I suggest starting on the very outer part of your rack and continue counter clock wise until the rack is full (pic below) 3" pieces are recommended and you can cut each piece with your knife as you go.
* Once all racks are full simply place the dehydrator top on and set the setting for "jerky" which is typically the highest setting 155 degrees. I recommend that you place the dehydrator(s) outdoors when cooking jerky.
* If you use a typical 4 rack dehydrator-cook the jerky for 3 hrs and 10 minutes (add more time if you use additional racks)
* Half way through the cooking process I suggest reversing the order of the racks (move the top rack to the bottom, bottom to top)
* Once the cooking process is complete, dump each rack onto a layer of paper towels and then cover the jerky with a layer of paper towels. Press down firmly over the top layer in order to soak up excess grease.
* Let cool for 2 hours.
NOW INDULGE- you have created the best Jerky known to humans.
** I guarantee that you will find this jerky to be the best you have had**
Once you have tried this recipe please let me know what you think!
Jeff Phillips
STAR CITY WHITETAILS JERKY
Things you will need
* Ground Venison (this is the key)
* Nesco Original Jerky Spice (pictured below) other seasonings pale in comparison.
* Dehydrator (I use one made by Nesco pic below)
* Quality Jerky gun (i use the one pictured below)
* Olive Oil (spray can works best)
* Cayenne pepper or crushed pepper flakes(for heat as desired)
* Sharp kitchen knife
* Paper towels
MARINATING PHASE
* Mix 1 seasoning packet per each pound of venison you choose to use. Also add your choice of heat here(cayenne pepper/crushed pepper flakes) with each pound. You will need to experiment with the heat to get it the way you like it. I recommend that you not use any liquid hot sauce, be sure to use dry powder heat so that the venison consistency remains firm.
* Once you have mixed as much venison/seasoning as you want to make put it in a covered container and place it in the fridge overnight.
LETS GET AT IT
* Lightly spray or rub a light coat of olive oil on each dehydrator rack.
* Thouroughly pack your jerky gun with the marinated venison.
* Start squeezing out strips of seasoned venison onto your dehydrator rack. I suggest starting on the very outer part of your rack and continue counter clock wise until the rack is full (pic below) 3" pieces are recommended and you can cut each piece with your knife as you go.
* Once all racks are full simply place the dehydrator top on and set the setting for "jerky" which is typically the highest setting 155 degrees. I recommend that you place the dehydrator(s) outdoors when cooking jerky.
* If you use a typical 4 rack dehydrator-cook the jerky for 3 hrs and 10 minutes (add more time if you use additional racks)
* Half way through the cooking process I suggest reversing the order of the racks (move the top rack to the bottom, bottom to top)
* Once the cooking process is complete, dump each rack onto a layer of paper towels and then cover the jerky with a layer of paper towels. Press down firmly over the top layer in order to soak up excess grease.
* Let cool for 2 hours.
NOW INDULGE- you have created the best Jerky known to humans.
** I guarantee that you will find this jerky to be the best you have had**
Once you have tried this recipe please let me know what you think!
Jeff Phillips
STAR CITY WHITETAILS JERKY
Things you will need
* Ground Venison (this is the key)
* Nesco Original Jerky Spice (pictured below) other seasonings pale in comparison.
* Dehydrator (I use one made by Nesco pic below)
* Quality Jerky gun (i use the one pictured below)
* Olive Oil (spray can works best)
* Cayenne pepper or crushed pepper flakes(for heat as desired)
* Sharp kitchen knife
* Paper towels
MARINATING PHASE
* Mix 1 seasoning packet per each pound of venison you choose to use. Also add your choice of heat here(cayenne pepper/crushed pepper flakes) with each pound. You will need to experiment with the heat to get it the way you like it. I recommend that you not use any liquid hot sauce, be sure to use dry powder heat so that the venison consistency remains firm.
* Once you have mixed as much venison/seasoning as you want to make put it in a covered container and place it in the fridge overnight.
LETS GET AT IT
* Lightly spray or rub a light coat of olive oil on each dehydrator rack.
* Thouroughly pack your jerky gun with the marinated venison.
* Start squeezing out strips of seasoned venison onto your dehydrator rack. I suggest starting on the very outer part of your rack and continue counter clock wise until the rack is full (pic below) 3" pieces are recommended and you can cut each piece with your knife as you go.
* Once all racks are full simply place the dehydrator top on and set the setting for "jerky" which is typically the highest setting 155 degrees. I recommend that you place the dehydrator(s) outdoors when cooking jerky.
* If you use a typical 4 rack dehydrator-cook the jerky for 3 hrs and 10 minutes (add more time if you use additional racks)
* Half way through the cooking process I suggest reversing the order of the racks (move the top rack to the bottom, bottom to top)
* Once the cooking process is complete, dump each rack onto a layer of paper towels and then cover the jerky with a layer of paper towels. Press down firmly over the top layer in order to soak up excess grease.
* Let cool for 2 hours.
NOW INDULGE- you have created the best Jerky known to humans.
** I guarantee that you will find this jerky to be the best you have had**
Once you have tried this recipe please let me know what you think!
Jeff Phillips
STAR CITY WHITETAILS JERKY
Things you will need
* Ground Venison (this is the key)
* Nesco Original Jerky Spice (pictured below) other seasonings pale in comparison.
* Dehydrator (I use one made by Nesco pic below)
* Quality Jerky gun (i use the one pictured below)
* Olive Oil (spray can works best)
* Cayenne pepper or crushed pepper flakes(for heat as desired)
* Sharp kitchen knife
* Paper towels
MARINATING PHASE
* Mix 1 seasoning packet per each pound of venison you choose to use. Also add your choice of heat here(cayenne pepper/crushed pepper flakes) with each pound. You will need to experiment with the heat to get it the way you like it. I recommend that you not use any liquid hot sauce, be sure to use dry powder heat so that the venison consistency remains firm.
* Once you have mixed as much venison/seasoning as you want to make put it in a covered container and place it in the fridge overnight.
LETS GET AT IT
* Lightly spray or rub a light coat of olive oil on each dehydrator rack.
* Thouroughly pack your jerky gun with the marinated venison.
* Start squeezing out strips of seasoned venison onto your dehydrator rack. I suggest starting on the very outer part of your rack and continue counter clock wise until the rack is full (pic below) 3" pieces are recommended and you can cut each piece with your knife as you go.
* Once all racks are full simply place the dehydrator top on and set the setting for "jerky" which is typically the highest setting 155 degrees. I recommend that you place the dehydrator(s) outdoors when cooking jerky.
* If you use a typical 4 rack dehydrator-cook the jerky for 3 hrs and 10 minutes (add more time if you use additional racks)
* Half way through the cooking process I suggest reversing the order of the racks (move the top rack to the bottom, bottom to top)
* Once the cooking process is complete, dump each rack onto a layer of paper towels and then cover the jerky with a layer of paper towels. Press down firmly over the top layer in order to soak up excess grease.
* Let cool for 2 hours.
NOW INDULGE- you have created the best Jerky known to humans.
** I guarantee that you will find this jerky to be the best you have had**
Once you have tried this recipe please let me know what you think!
Jeff Phillips
STAR CITY WHITETAILS JERKY
Things you will need
* Ground Venison (this is the key)
* Nesco Original Jerky Spice (pictured below) other seasonings pale in comparison.
* Dehydrator (I use one made by Nesco pic below)
* Quality Jerky gun (i use the one pictured below)
* Olive Oil (spray can works best)
* Cayenne pepper or crushed pepper flakes(for heat as desired)
* Sharp kitchen knife
* Paper towels
MARINATING PHASE
* Mix 1 seasoning packet per each pound of venison you choose to use. Also add your choice of heat here(cayenne pepper/crushed pepper flakes) with each pound. You will need to experiment with the heat to get it the way you like it. I recommend that you not use any liquid hot sauce, be sure to use dry powder heat so that the venison consistency remains firm.
* Once you have mixed as much venison/seasoning as you want to make put it in a covered container and place it in the fridge overnight.
LETS GET AT IT
* Lightly spray or rub a light coat of olive oil on each dehydrator rack.
* Thouroughly pack your jerky gun with the marinated venison.
* Start squeezing out strips of seasoned venison onto your dehydrator rack. I suggest starting on the very outer part of your rack and continue counter clock wise until the rack is full (pic below) 3" pieces are recommended and you can cut each piece with your knife as you go.
* Once all racks are full simply place the dehydrator top on and set the setting for "jerky" which is typically the highest setting 155 degrees. I recommend that you place the dehydrator(s) outdoors when cooking jerky.
* If you use a typical 4 rack dehydrator-cook the jerky for 3 hrs and 10 minutes (add more time if you use additional racks)
* Half way through the cooking process I suggest reversing the order of the racks (move the top rack to the bottom, bottom to top)
* Once the cooking process is complete, dump each rack onto a layer of paper towels and then cover the jerky with a layer of paper towels. Press down firmly over the top layer in order to soak up excess grease.
* Let cool for 2 hours.
NOW INDULGE- you have created the best Jerky known to humans.
** I guarantee that you will find this jerky to be the best you have had**
Once you have tried this recipe please let me know what you think!
Jeff Phillips
