You dont need broth. I add a teaspoon of salt to each jar.

When I make jerky I grind the meat first. Add seasoning straight into the meat. Add a little water like making sausage. Tender quick, brown sugar, cayenne, black pepper Basic but works. Its not sticky. Add whatever else floats your boat.

On Jerky marinade, try putting some A-1 steak sauce in it. I do and it is really good.

I love deer jerky but for saving freezer space canned deer is extremely versatile and delicious.

One of the canned deer favorites with my family is deer salad sandwich’s. Dump deer meat and juice in a bowl. Flake meat with fork until it reabsorbs all the juice. Add a scoop of Mayo, scoop of dill relish, some fine chopped onion and celery if you wanna get fancy. Stir it all up. Makes great sandwiches or cracker spread in under 5 min.

You can make a quick cheater stew with it as well. One big can of vegall with juice, one jar of deer with juice. Shot or two of tomato juice if ya like it. Heat and serve. Another 5 min deal. Not as good as all day stew from fresh but real good for a quick meal. If you don’t have vegall any mix of canned vegetables works.

Throw those shanks (bone and all). in a slow cooker with potatoes, carrots etc. Then let it fester for a few hours.

Or this:

Just opened the first jar if canned deer and its very good, thank you guys for the recommendation.

The jerky pic should also include a bag of floss pics.

You can eat canned venison right out of the jar. I use pint jars since it's usually just me or me and my lover. Easier to pack for a lunch.

I recently bought a "Big Bite" dehydrator from LEM.

fully loaded, it held 7 lbs. of sliced venison. netted 2.5 lbs. jerky.

SO much easier than my old method (hanging strips on toothpicks from oven racks.)

highly recommended.

Well done Donner!!

You’re in the good stuff for a stretch, looks delicious.

Looks tasty

Brother in law has one of them.Works great.I have to get one.Im still using the old plastic round dehydrators.They work,,but that LEM is real nice.

I have to agree with grinding it first. I just use one of those jerky shooters. Makes it a lot easier if you have false teeth.

I don't like it ground as much, going to toss another batch of jerky in now. I doubt I could make enough of this stuff, goes way to fast

That one on some home made noodles likely would be a favorite meal of mine.

If I'm doing strip jerky I use my hot smoke house. Then put it in the oven for about an hour or so afterwards. Usually have the oven set at 200*.
The time in the smokehouse is never the same. It all depends on wood type, temp outside, and how hot the smokehouse gets.

If making ground jerky I'll use my multiple round plastic dehydrators. like upstate, and add liquid smoke to the mix. I just go by look and feel to know when it's done. I usually put it in the oven for a little bit to appease the wife to make sure it's "done".

For hot jerky I'll add buffalo red hot to it.

I've never added brown sugar to it. I may have to try that this year.

Smells good, looks good, this is the only type of cooking I enjoy