October 8, 2008
Free Vension Recipes: Vension Schnitzel
Fall is in the air. Cool crisp nights, leaves changing colors and the promise of another deer hunting season just around the corner.
A favorite part of a successful deer hunt is sitting down to a meal of fresh venison tenderloins. Add a little salt and pepper to taste and sauté in melted butter to medium rare. Makes your mouth water just thinking of it.
As hard as it may be to believe, there are other ways to enjoy venison tenderloin.
The following recipe brings back memories of visiting Great Grandma on Sunday's. She loved to cook, and cook she did. There was always enough food to feed a small city and it always tasted great.
Here is one of her old-world deer meat recipes for Venison Schnitzel using tenderloins.
Venison Schnitzel
2 pounds venison tenderloin
1/4 cup vegetable oil
2 teaspoons bacon drippings
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
2 tablespoons milk
1 cup dry bread crumbs
1/2 cup crushed buttery round cracker crumbs
2 tablespoons lemon juice
DIRECTIONS
1. Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.
2. Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.
3. Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.
4. Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.
To subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog at www.marty-prokop.com .
Good Luck and Great Hunting!
Deer Hunting and Deer Processing Expert at http://www.free-deer-hunting-tips.com
****************************
Find Deer Games, Pictures and Hunting Fun at: http://www.free-deer-hunting-tips.com
=========================
*** More Free Stuff ***
Get Your Own Free Audio Deer Hunting Tips, listen to the Deer Hunting Podcast, subscribe to our RSS Feed, see Big Buck Pictures and read the Deer Hunting Secrets Blog at: http://www.marty-prokop.com
=========================
*** Newsletter and RSS Feed ***
If you want to keep up on new deer hunting secrets subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog.
=========================
*** Help Your Deer Hunting Buddies ***
Help your deer hunting buddies and support deer hunting…it’s free to do… Go ahead and email this Free-Deer-Hunting--Tips.com blog URL to your deer hunting buddies or use our Tell A Friend form at http://www.free-deer-hunting-tips.com/ .
=========================
Posted by Marty Prokop | Questions and Comments (0)
October 3, 2008
Free Deer Meat Recipes: Venison Meatballs with Pepper Sauce
Ground venison is a great meat to work with when it comes to cooking. Like many other ground meats, ground venison has literally hundreds of uses. The challenge with ground venison, as with other ground meats, is finding great tasting venison recipes.
Here is another great way to use your ground venison.
You can serve these tasty venison meatballs as appetizers or over rice or noodles as a main dish.
Venison Meatballs with Pepper Sauce
Ingredients:
1 cup evaporated milk
1 tablespoon Worcestershire sauce
1 envelope onion soup mix
2 pounds ground vension
Sauce:
1/2 pound fresh mushrooms, sliced
1 1/2 cups ketchup
3/4 cup packed brown sugar
3/4 cup water
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 tablespoons chopped onion
1 tablespoon Worcestershire sauce
In a large bowl, combine the first three ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased broiler pan. Broil 4-6 in. from the heat for 5-8 minutes or until browned. In a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; add meatballs. Simmer, uncovered, for 1 hour or until the meat is no longer pink.
Serve as appetizers or serve over noodles or cooked rice as a meal.
To subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog at www.marty-prokop.com .
Good Luck and Great Hunting!
Deer Hunting and Deer Processing Expert at http://www.free-deer-hunting-tips.com
****************************
Find Deer Games, Pictures and Hunting Fun at: http://www.free-deer-hunting-tips.com
=========================
*** More Free Stuff ***
Get Your Own Free Audio Deer Hunting Tips, listen to the Deer Hunting Podcast, subscribe to our RSS Feed, see Big Buck Pictures and read the Deer Hunting Secrets Blog at: http://www.marty-prokop.com
=========================
*** Newsletter and RSS Feed ***
If you want to keep up on new deer hunting secrets subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog.
=========================
*** Help Your Deer Hunting Buddies ***
Help your deer hunting buddies and support deer hunting…it’s free to do… Go ahead and email this Free-Deer-Hunting--Tips.com blog URL to your deer hunting buddies or use our Tell A Friend form at http://www.free-deer-hunting-tips.com/ .
=========================
Posted by Marty Prokop | Questions and Comments (0)
October 1, 2008
Free Venison Recipes: Venison Goulash
Great tasting venison is nature's gift to every deer hunter.
It can be a challenge finding new, great tasting venison recipes that your family likes. This can be especially true with ground venison.
Don't get me wrong here, I love venison meat in all forms. But sometimes I grow tired of plain old venison burgers. I like to spice it up a bit. Make something new that sticks to the ribs.
Here is another great tasting ground venison recipe that tastes great on cool fall nights.
Ground Venison Goulash
1 pound lean ground venison
4 potatoes, peeled and cubed
1/4 cup sliced onion
1 1/2 cups frozen corn kernels
1 (15 ounce) can cut green beans, drained
1 cup elbow macaroni
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) cans tomato sauce
2 teaspoons Worcestershire sauce (optional)
1 teaspoon garlic salt
1/2 teaspoon dried basil
Directions:
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.
Grab your favorite spot at the dinner table, fill your plate, sit back and enjoy!
To subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog at www.marty-prokop.com .
Good Luck and Great Hunting!
Deer Hunting and Deer Processing Expert at http://www.free-deer-hunting-tips.com
****************************
Find Deer Games, Pictures and Hunting Fun at: http://www.free-deer-hunting-tips.com
=========================
*** More Free Stuff ***
Get Your Own Free Audio Deer Hunting Tips, listen to the Deer Hunting Podcast, subscribe to our RSS Feed, see Big Buck Pictures and read the Deer Hunting Secrets Blog at: http://www.marty-prokop.com
=========================
*** Newsletter and RSS Feed ***
If you want to keep up on new deer hunting secrets subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog.
=========================
*** Help Your Deer Hunting Buddies ***
Help your deer hunting buddies and support deer hunting…it’s free to do… Go ahead and email this Free-Deer-Hunting--Tips.com blog URL to your deer hunting buddies or use our Tell A Friend form at http://www.free-deer-hunting-tips.com/ .
=========================
Posted by Marty Prokop | Questions and Comments (0)
September 29, 2008
Ground Venison: Free Deer Meat Recipes
Have you ever noticed how venison steaks, roasts and chops are first to disappear from your freezer? And rightly so. Venison steaks, roasts and chops make fantastic meals.
But what can you do with all that ground venison?
In my next few posts, I will share with you some great tasting, family pleasing ground venison recipes that are sure to satisfy.
Here is an old favorite with a tasty twist.
Venison Sloppy Joes…Greek Style
Ingredients:
1lb. Ground Venison
1/2 cup Chopped Onion
(15-ounce) can Tomato Sauce
1/3 cup Bulgur
1 tsp. Dried Oregano, crushed
1/2 tsp. Salt
1/2 tsp. Greek Seasoning
1/4 tsp. Black Pepper
2 cups Shredded Romaine Lettuce
6 Kaiser Rolls, split and toasted
4 ounces Crumbled Feta Cheese with Tomato and Basil, or Plain Feta Cheese
In a large skillet cook ground meat and onion until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce, bulgur, oregano, greek seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency, stirring occasionally.
To assemble, arrange romaine on bottom halves of rolls. Spoon meat mixture on romaine. Sprinkle with feta cheese; replace top halves of rolls.
To subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog post delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog at www.marty-prokop.com .
Good Luck and Great Hunting!
Deer Hunting and Deer Processing Expert at http://www.free-deer-hunting-tips.com
****************************
Find Deer Games, Pictures and Hunting Fun at: http://www.free-deer-hunting-tips.com
=========================
*** More Free Stuff ***
Get Your Own Free Audio Deer Hunting Tips, listen to the Deer Hunting Podcast, subscribe to our RSS Feed, see Big Buck Pictures and read the Deer Hunting Secrets Blog at: http://www.marty-prokop.com
=========================
*** Newsletter and RSS Feed ***
If you want to keep up on new deer hunting secrets subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog.
=========================
*** Help Your Deer Hunting Buddies ***
Help your deer hunting buddies and support deer hunting…it’s free to do… Go ahead and email this Free-Deer-Hunting--Tips.com blog URL to your deer hunting buddies or use our Tell A Friend form at http://www.free-deer-hunting-tips.com/ .
=========================
Posted by Marty Prokop | Questions and Comments (0)
September 26, 2008
Free Deer Meat Recipes
Venison steak sizzling on a grill, seasoned with garlic and seasoning salt is awesome. But some deer hunters want a little more variety.
Emails from Free Deer Hunting Tips members have been pouring in asking me if I can help make a venison dinner more exciting.
In my next few posts I will share some of my favorite recipes with you.
Try these to see why they have become favorites.
Venison Nacho Dip
Ingredients:
1 lb ground venison
½ large onion, minced
salt and pepper to taste
6 oz refried beans
2 oz chopped green chiles
1 ½ cup grated cheddar cheese
6 oz mild taco sauce
3 green onions, chopped
10 ripe olives sliced
1 cup sour cream
1 cup guacamole
tortilla chips
Cook meat and onion in a nonstick pan until meat browns and onion is soft. Season with salt and pepper.
Spread the refried beans in a flat 10-inch casserole dish. Layer the meat over the beans. Sprinkle chopped chiles over the meat.
Cover with grated cheese and taco sauce.
Bake at 400 degrees F. for 25 minutes.
Remove from oven and sprinkle with green onions and olives.
Serve with tortilla chips. Use sour cream and guacamole on the side.
To subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog post delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog at www.marty-prokop.com .
Good Luck and Great Hunting!
Deer Hunting and Deer Processing Expert at http://www.free-deer-hunting-tips.com
****************************
Find Deer Games, Pictures and Hunting Fun at: http://www.free-deer-hunting-tips.com
=========================
*** More Free Stuff ***
Get Your Own Free Audio Deer Hunting Tips, listen to the Deer Hunting Podcast, subscribe to our RSS Feed, see Big Buck Pictures and read the Deer Hunting Secrets Blog at: http://www.marty-prokop.com
=========================
*** Newsletter and RSS Feed ***
If you want to keep up on new deer hunting secrets subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog.
=========================
*** Help Your Deer Hunting Buddies ***
Help your deer hunting buddies and support deer hunting…it’s free to do… Go ahead and email this Free-Deer-Hunting--Tips.com blog URL to your deer hunting buddies or use our Tell A Friend form at http://www.free-deer-hunting-tips.com/ .
=========================
Posted by Marty Prokop | Questions and Comments (0)
November 13, 2007
How to Make Great Tasting Venison Landjager Sausage
Below is a question I received from www.free-deer-hunting-tips.com member Janet asking for a recipe for Venison Landjager Sausages.
Dear Marty Prokop,
I am trying to find a recipe for making landjager sausage.
Please help.
Thanks,
Janet
Janet,
Thanks for your question.
How to Make Great Tasting Landjager Sausages
When making any sausage, make sure the meat you are going to grind is free of bone, gristle and glands. Cut off all of external fat from venison before grinding.
Place grinding meat into the refrigerator at a temperature of 32 degrees Fahrenheit until you are ready to grind. When you are making sausage, make sure to follow safe food handling instructions
Here is a recipe for 10 pounds of venison landjager sausage:
7 pounds fat free venison
3 pounds fatty pork (pork shoulder or 60 percent lean trimmings)
9 tablespoons sea salt
2 teaspoons quick cure
1 ½ ounces corn syrup solids
1 teaspoon ground white pepper
1 teaspoon ground caraway seed
1 teaspoon ground coriander
6 ounces encapsulated citric acid (this gives sausage its tanginess)
1 ounce organic sugar
32 to 35 millimeter hog casings
1) Mix all seasonings and dry ingredients until well incorporated.
2) Grind venison and pork using a ¼ inch grinder plate.
3) Add seasonings and dry ingredients to meat and mix well making sure seasoning is evenly distributed through meat.
4) Place meat and seasoning mixture into stuffer.
5) Stuff meat mixture loosely into 32 to 35 millimeter hog casings.
6) Form 7 to 8 inch long sausage links by twisting or tying each end.
7) Place links into 75 degree smoker until dry to the touch. Do not add smoke at this time.
8) Remove links from smoker and place into a wooden mold tightly against each other. Place weighted board on top of sausages and let sit for 1 hour. Landjager is a flat sausage so this step is to form the round sausages into flat sausages.
9) Remove sausages from wooden mold and place into 80 degree smoker for two hours.
10) Raise smoker temperature to 100 degrees Fahrenheit for two more hours.
11) Raise smokehouse temperature to 120 degrees and start to add smoke. Run at 120 degrees for 1 ½ hours.
12) With smoke still rolling, raise smoker temperature to 150 degrees Fahrenheit.
13) After 2 hours at 150 degrees, check internal temperature of sausages with meat thermometer.
14) Sausage is done when internal temperature reaches 146 degrees Fahrenheit.
15) Remove sausage from smoker and hang in clean, cool area in open air only long enough to cool to room temperature.
16) Once sausages are room temperature, immediately refrigerate. Eat landjager within two to three days or freeze the rest.
Finding Ingredients
Your local grocery store will stock most of the spices in this recipe. If they do not, your local butcher shop should have many of the ingredients listed in the recipe above.
Storing Smoked Sausage
Smoked sausages placed into plastic bags could mold.
To prevent mold growth on smoked sausages, wrap in un-waxed butcher paper and place into the refrigerator or freezer.
Good Luck and Great Hunting!
Marty Prokop
Posted by Marty Prokop | Questions and Comments (0)
May 16, 2007
Venison Jerky Recipes
Below is a question I received from Jack in Ohio.
marty,
can you educate me on making deer jerky at home?
Thanks, Jack Withers Sunbury, ohio
Jack,
Thanks for your question on making venison jerky.
I have posted two great venison jerky recipes on www.free-deer-hunting-tips.com complete with detailed instructons. Just click the link below to read the article "How to Make the Best Tasting Venison Jerky'
http://www.free-deer-hunting-tips.com/articles/best_tasting_venison_jerky.htm
Good Luck and Great Hunting!
Marty Prokop
Posted by Marty Prokop | Questions and Comments (2)
April 19, 2007
Free Venison Recipe
Below is a slow cooked barbeque venison recipe I received from Fred Vorassi in New York.
Thanks for sending in your recipe Fred.
If you have a venison recipe you would like to share with the Free Deer Hunting Tips Community, make sure to send it to me, or if you prefer, you can scroll down to the end of this blog post and click on the questions and comments link and type your recipe there.
Good Luck and Great Hunting!
Marty Prokop
www.free-deer-hunting-tips.com
Slow Cooked BBQ Venison
Remove all fat.
Cut fat free meat into cubes or small strips.
Soak trimmed and cut venison pieces in cold water and Worcestershire sauce for at least 6 hours.
Rinse meat thoroughly.
Place cubes or strips of venison in a frying pan with butter or olive oil and brown the meat on all sides.
Place venison in slow cooker.
Add the following igredients to the browned venison in the slow cooker :
2 cups of chopped onions
2 cups of chopped peppers
3 - 16 oz cans of crushed tomatoes
1 table spoon of brown sugar
2 ½ packets of sloppy joe seasoning
2 table spoons of red hot sauce
Cover slow cooker and place on high for 4 - 6 hours.
During cooking, If BBQ becomes to thick, some water can be added.
Serve over hard rolls.
Enjoy your BBQ Venison.
Frontier Fred
Posted by Marty Prokop | Questions and Comments (1)
January 18, 2007
Bad Tasting Venison
Below is a great comment and question I received from Troy in Indiana.
Troy talks about how his ground venison tastes bad. Read Troy's comment then look below for my solutions to solve this issue.
Wow, this was a great one (newsletter) Marty. Shot my first deer this season, and had actually been wondering on this exact subject since I'm a 3rd generation Rib bbq'r and lover (beef & pork). My family (wife-4 kids) and I have been enjoying the steaks and stew's and chili with the roast meat. Next year though, not having ANY ground. That's all I have left is pounds and pounds of not very good tasting burger. I've been thinking about buying a jerky gun and using the wrest of the ground for jerky sticks. I wonder if it’s for the same reason, the processor didn't clean it properly and just threw fat and all in when grinding?Troy
Native Californian now happily in Crawfordsville, IN and loving it.
Troy,
Congratulations on harvesting your first deer. If you would like to share your hunting story and a photo of your deer, send it to me. I will place it on the Free-Deer-Hunting-Tips.com Blog.
I am glad you found the tip on venison ribs helpful. In my experience I have found barbequed venison ribs can turn off even the most die-hard barbeque lovers.
I am sorry to hear your ground venison does not taste good.
Here are three common causes of bad tasting ground venison…or venison that just doesn’t excite your spouse and kids.
I have not met a kid yet (barring a committed vegetarian) who doesn’t finish off a plate of ground venison when it is processed correctly. This includes even the pickiest of eaters. Often ground venison is the only meat parents could get them to eat.
I’ve processed over 7,807 deer, so I helped parents feed a lot of kids.
Hopefully these three deer processing tips will help you and your family.
I would be delighted to see your family really love the ground venison you provide for them. As a fellow deer hunter, I know and understand what it takes to provide good, natural food for loved ones.
Three Reasons Your Deer Meat Tastes Bad…And Two Great Solutions
Deer Meat Reason #1
When a deer is processed properly, with all the deer fat, bruised meat, glands, tendons and gristle removed, ground venison tastes great. (Yes, even from “swamp bucks.” If you don’t believe me, read on…)
If a deer processor did not remove venison fat, bruised meat, glands, tendons and gristle from your venison trimmings before the meat was ground, this will definitely produce bad tasting venison burger.
If the deer was cut bone-in, the fine bone-dust and bone marrow will be spread across the meat. This is tedious and time-consuming to remove. If bone-dust and bone marrow are left on the meat and it is ground, your ground venison will taste bad.
Meat from big bucks and swamp bucks must be very well cleaned. The actual meat tastes decent. This year I harvested a big swamp buck and it tasted better than doe meat. Here’s the secret.
The wild or swampy taste is in the bone marrow, fat, bruises from the harvest, glands, tendons and gristle.
Trimming all this excess from your deer meat takes more time. Very few processors take the extra time to remove it all before the meat is ground, because time is money in a meat shop.
You may consider processing your own deer. Many people are doing this, because they want their venison to taste better. They want to avoid the very real and common problem of a freezer full of pounds and pounds of not very good tasting venison burger. In just a few minutes, I’ll talk more about making this a viable option.
Dear Meat Reason #2
Your deer might taste bad because, at the meat shop, your meat may have been put in the grinder with deer meat from those who did not take care of their deer like you did. Very few meat shops keep the deer trimmings separate.
Most meat shops have big mixer/grinders that can grind and mix 300 pounds of meat and more per batch.
Again, in most meat shops, time is money. So they can really save time by mixing 20 people’s venison at once rather than doing 20 separate batches.
Deer Meat Reason #3
And, even if they did keep your meat separate, your meat would have been ground with a grinder that was used all day.
So if the meat before yours was bad, remnants of that bad meat could have still been in the grinder when yours was put in. Bacteria could have been ground into your good meat and may explain why it now tastes bad.
Two Great Solutions
Great Tasting Venison Solution #1
If you want someone else to process your next deer, have the processor NOT grind your trimmings. Have them package your trimmings and give them back to you.
When you get your deer meat home take a look at how clean the trimmings are.
Remove as much of the fat, bruised meat, glands, tendons and gristle as you can. Keep cleaning until the venison trimmings are clean like beef stew meat.
Once the meat is trimmed correctly then grind some into burger. You can use a food processor or pick up a home grinder. The burger will taste great.
Great Tasting Venison Solution #2
If you want to make sure your venison always tastes great, and your venison is from your deer then learn to process your own deer. The reason I learned to process my own deer is because, years ago, I had a problem with the taste of my first deer like you are having with yours.
Since then, I’ve processed over 7,807 deer producing great tasting meat and burger, been to outdoor stores to give “How to Process Your Deer” seminars and have taught many, many people how to process deer successfully, mostly non-meatcutters.
There is just something so rewarding about processing your own deer.
Now, I used to make my living processing thousands of deer for deer hunters. If you choose to continue to have someone else process your deer, I totally understand. Just make sure to see solution #1 above.
Plus, processing your own deer is not for everyone. It’s really for those who want the experience and pride of providing for their families with their own abilities from field to table.
It is also for the people who want to make sure their deer stays their deer. After all, you have spent money to go deer hunting.
When your family can’t or doesn’t want to eat what you have brought home, it produces a “this wasn’t such a good idea” feeling in the pit of the stomach. I hate that feeling. It verges on feeling like a “loser.”
I really like for my family to be happy with what I am able to do for them. So the extra hour or two I invest to process my own deer is totally rewarding when I see the smiling faces of even the pickiest eaters in my family as they ask for second helpings.
And because of this, my wife tells me to go deer hunting. It’s actually on my “Honey Do List.” She even helps juggle our family schedule, so I can go deer hunting more. You’ve got to love that. It’s totally worth it.
I am just finishing up a really affordable “How to Process Your Own Deer” training program, which includes videos and support. I take you by the hand and walk you through step-by-step.
I’ll keep you updated on the “How to Process Your Own Deer” training program as it becomes available, because it could be a great option for you.
Let’s Talk Deer Jerky
You mentioned buying a jerky gun. I think jerky guns are great tools. There are quite a few different brands out there today. I have tested many different kinds.
The one I use is a more heavy-duty model. The cylinder is made of heavy gauge aluminum and holds 1½ pounds of seasoned meat. It has different attachments that allow me to make a single jerky strip, a double jerky strip, a single snack stick or a double snack stick.
The better jerky gun kits will also have cleaning brushes included. These brushes are essential to make sure you are able to clean your jerky gun properly.
Keep one thing in mind when you go to make jerky from your current ground venison. Although you will be able to mask the taste of the burger by adding seasonings, you may not totally get rid of the bad taste of your burger completely. The reason being the venison fat and other things are already mixed into the burger.
Good Luck and Great Hunting!
Marty Prokop
Posted by Marty Prokop | Questions and Comments (1)
December 6, 2006
CJ's First Buck and Venison Jerky Recipes
The following two comments were sent in to me right here on the Free Deer Hunting Tips.com Blog From CJ, from British Columbia who shot his first buck.
HEY Martymy name is C.J. im from b.c. i shot my first buck this year thanks to your tips. it was delishes cause i used some of the recipies from your site your site is real cool thanks for the tip and good luck in your hunting season C.J.
Dear CJ,
Congratulations on harvesting your first buck!!!!
I am happy some of the tips I have given helped you harvest your deer. I am glad you found my cooking tips useful too!
How would you like to share your hunting story with our hunting community? I would love to post your story and any photos of your first deer on the site.
Again Congratulations on harvesting your first buck.
Marty Prokop
HEY Martymy name is C.J. I WAS JUST WONDERING IF YOU CULD POSSIBE SEND ME SOME JERKY RECIPIES THANKS C.J
Hey C.J.,
I would be glad to help you with making some venison jerky. Just Click here for two great venison jerky recipes.
Good Luck and Great Hunting!
Marty Prokop
www.free-deer-hunting-tips.com
Posted by Marty Prokop | Questions and Comments (3)
