Bologna Jerky

Bologna Jerky

Bologna Jerky

For 1 pound of sliced red meat

John and I both love this jerky–as does everyone else we share it with.  It’s partly using white pepper instead of black: it’s just a bit sharper than black pepper.  Then there’s the coriander, ginger, mustard and nutmeg.  It all makes for a dynamic ‘flavor profile’ as foodies say.  I say it’s just darned good. 

 

This recipe is for 1 pound of meat, a small amount just to see if you like the flavor.  For 5 pounds, that plastic bag won’t work, but your ceramic crock pot will. 

One recipe note: please use non-iodized salt: iodized salt adds off flavors, and sometimes just makes the salt taste saltier. (And of course sometimes we crave more or less salt than other times.)  I always taste the brine before adding the meat and salt, then add half the salt, taste it and keep adding until I’m happy with the flavor. Then add the meat.  DO NOT TASTE AFTER ADDING THE RAW MEAT.

 

This recipe is one of 103 wild game jerky recipes from Stalking the Wild Jerky:  https://www.riflesandrecipes.com/product/wild-game-jerky-recipes/

 

Ingredients

  • 1 pound red meat, sliced ⅛ to ¼ inch thick
  • 1 cup cold water
  • 1 tablespoon non-iodized salt
  • 1 tablespoon brown sugar
  • 1 teaspoon white pepper
  • ½ teaspoon garlic granules or dried minced garlic
  • ½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon powdered mustard
  • ½ teaspoon ground nutmeg

Preparation

Pat the sliced venison with paper towels so it’s not drippy when you add it to the brine–and dilute its flavor.  Then mix the rest of the ingredients in a resealable plastic bag, add the meat slices and mix them into the brine well.  Let sit 48-72 hours in the refrigerator, giving the meat a stir once a day, to let the flavor reach all the surfaces and fully develop. 

Cooking

Preheat the oven to 160°F. Arrange the meat strips on wire mesh grids over a foil-lined pan. Cook at 160°F for 3-4 hours (¼” takes 4 hours, thinner less), turn the oven off and let the jerky cool in the closed oven. When done, there should be no pink inside but still be bendable. However, after it cools, you should be able to hold it by one end and not have the strip of jerky sag.

 

*These brined jerkies tend to look uncooked when they are actually done. So stick with the 3-4 hour cooking time, then let them cool in the turned-off oven overnight. Once cool, jerky should not sag when you hold it by one end.

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