Delicious and Unique Antelope Jerky Mountain America Jerky

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Pre-heat to 160 degrees. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on a metal grid or pizza screen. If you have the time and space, let the pieces air-dry for a few hours in the refrigerator so it will absorb more smoke. Smoke the venison for 3 to 4 hours.

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Cover the bowl and place it in the refrigerator for at least 8 hours. The longer it marinades, the more flavorful the meat will be. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. Do not rinse. Carefully lay the jerky slices across the racks.

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Marinate in the refrigerator at least 12 hours and up to 48 hours; the longer it's in the marinade, the better. Remove the meat from the marinade and drain. Pat it dry. Lay out the meat on dehydrator trays with space between the slices. Set the dehydrator to 145°-155° and dry the jerky for 1-1/2 to 2-1/2 hours or until completely dry.

Recipe Feature Antelope Jerky with Hi Mountain Seasonings

A basic mild black pepper recipe to compliment the flavor of the antelope meat make this Antelope Jerky a hit. Size. 1.5 oz, 1 oz, 3 oz. Flavor. Original. Ingredients. Antelope (made from solid pieces of antelope meat), Soy Sauce Powder (wheat, soybeans, maltodextrin, high oleic sunflower oil), Brown Sugar, Salt, Garlic, Onion, Spices.

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Antelope are often mistaken for deer by some but they are actually a different breed all together. Antelope are mammals that are basically herbivores and because of that, their meat is perfect for making delicious jerky. Our Antelope Jerky Recipe. At Mountain America, we pride ourselves in bringing you one of the finest cuts of Antelope Jerky.

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Check the jerky after two hours and rotate trays. Checking the jerky allows you to remove smaller pieces of jerky that will dry faster. Remove the jerky when done and store in an airtight container or paper bag. The Sweet-n-Hot Jerky Marinade works well with elk, venison, antelope, bighorn sheep and waterfowl.

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5 Garlic Cloves. 2 Tablespoon Molasses. 1 Tablespoon Dried Herb Mix. 2 pounds lean Wild Game Meat. Freeze the meat for an hour or so. This will make it easier to cut. Slice the meat along the grain as thinly as possible. Mix all of the marinade ingredients together until ingredients are well mixed in a glass 9×13 pan.

Pronghorn Antelope Jerky With Chipotles In Adobo Recipes

Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours.

Duck or Goose Jerky Recipe How to Make Duck Jerky

Check out this wild game jerky recipe by @From Field To Plate , using the Avid Armor USV32 Chamber Vacuum Machine to quickly marinate the meat and then used.

Antelope Jerky Mountain America — Oregon & More

Mix all of the marinade ingredients together until ingredients are well mixed in a glass 9 x 13 glass pan. Add the strips of meat to the glass pan and mix thoroughly so the marinade works its way into the meat and is evenly distributed. Cover the meat with plastic wrap by laying the plastic wrap directly on the meat.

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Cut the meat into thin strips. Place the strips in the marinade and let it sit in the fridge overnight. Preheat your oven to 170F. Place the meat strips on a baking sheet lined with parchment paper. Bake for about 3-4 hours or until the jerky is dry but still chewy. Store in an airtight container for up to 2 weeks.

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Place the meat in ziplock bag or a large. Step 2: Whisk marinade ingredients into a medium bowl and pour all over the sliced elk meat. Stir the mixture to make sure all the pieces are covered with the marinade. Cover the bowl or seal the bag and marinate overnight, or for at least eight hours.

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3. Add meat to marinade, mix to coat. 4. Add to your Avid Armor Chamber vacuum, press the marinade button, and let the vacuum do its work. This will force the marinade into the meat. 5. Preheat the smoker to 165-170℉. 6. Place meat on the smoker and cook until meat is dried, but not brittle.

Delicious and Unique Antelope Jerky Mountain America Jerky

Hi Mountain Seasoning Jerky Cure & Seasoning (or one of their many other jerky seasonings) Trimmed Antelope. Plastic Storage Bag. Refridgerator. Smoker. Oven. Cooking oil. Click here for the full cooking instructions, and enjoy! A few reminders, always keep your jerky refrigerated or frozen once you have it cooked.

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Find jerky recipes for making Venison jerky, antelope jerky, deer jerky, and other wild game meat jerky from the Hunting Magazine Wild Game Cookbook. Duck; Elk; Fish; Jerky; Pheasant; Rabbit; Snacks and Sweets; Turkey; Venison; Gear Reviews Long Range Deer Hunting- The Best Riflescopes in 2024.

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Seared Antelope Tenderloin With A Rich Pan Sauce; Of Babe Ruth and Wild Rice - Recipes For The Sportsman; Just Another Hunting Season Survivor; A Kinsman In The Clouds; Pronghorn Antelope Jerky With Chipotles In Adobo; To Be An Outdoor Writer - A Lifelong Goal; In The Hushed Silence of Winter Storm; Let's Go Bowhunting