Tender Venison Jerky Nuggets

[@nypariah]

Bro, you're like the Bob Ross of YT cooking shows to me. Relaxing, occasional chuckle and groan, and informative. Thanks man. ✌️

[@AgeofAnderson]

@@nypariah I can't imagine a better compliment!

[@brianfoster4667]

Great recipe, my nuggets are outstanding!

[@onlyychevys]

Ain't no chill in the air here, its still in the low 90's. South Florida don't get to chilly often. Love the video's and thank you so much for sharing!

[@AgeofAnderson]

@@onlyychevys we're jumping back up to 100 this week , but it should be summer's last gasp before the Fall.

[@dartagnantaft5918]

Teriyaki and wasabi make for a nice finished flavor.

[@AgeofAnderson]

@@dartagnantaft5918 I dig it!

[@theguy8715]

That sounds very good! Added after brining? What do you recommend for measurements of each?

[@dartagnantaft5918]

Mostly teriyaki and wasabi to your taste. I like things a little hotter than most.

[@mattvandomelen9137]

Looks delicious

[@eddalexander9005]

Absolutely delicious! I had one 3# venison roast left in the fridge and used it on this recipe. I will never make thin jerky strips again!

[@AgeofAnderson]

The nuggets go down smooth.

[@Billbobaker]

Love your videos, I also love jerky

[@dartagnantaft5918]

Looks great

[@pmgn8444]

Nice! Now I'm wanting to get a dehydrator!

[@AgeofAnderson]

@@pmgn8444 I sure like mine. I'll be dehydrating a whole bunch of super hot peppers from my garden next.

[@danielthomas9871]

You're videos are great. I really enjoy them! That said, you missed a zero around the 12:40 mark (simple mishap, I think you meant 2.5% (0.025) and not 25% (.25)).

[@zakelwe]

He does mean 0.25% or 0.0025 which gives 2864 x 0.0025 = 7.16g as per the video, rounded down. It would be inadvisable to use 2.5% of that stuff ! PS It still shows why grams is a lot easier than imperial when it comes to percentages though. The one good thing the French have given us. ( joke ).

[@gs637]

Nice! Thanks.

[@cborg4374]

looks good

[@zakelwe]

Nice. Have you got Biltong on your channel with cheap silverside / topside of beef ( or USA equivalent ) ? I could not find it, but a nice change to jerky once in a while. I use the 2 guys and a cooler recipe.

[@AgeofAnderson]

@@zakelwe Not yet, but it's definitely something I'm looking into. Thanks for the question!

[@Rejoice1631]

Soooo many double entendres here Mr. Anderson.!.!.! Hehehehe I do have a legit question though? When you measured out the salt, for the brine, and then added soy, and worse sauces, do we need to calculate the sodium/salt in those as well? Oh yea, I forgot, I have ANOTHER question for you, that I've been meaning to ask for a long, long time. Do you ever make "pickled bologna"? I used to LOVE it as a kid (I'm 62 this year), but anymore, it just tastes like you're eating pickled fat, instead of bologna, and is quite disgusting.

[@AgeofAnderson]

@@Rejoice1631 I have done the math and calculated the soy sauce by sodium content in the past, but anymore, I just back off the salt a little bit and it always seems to work out. I haven't tried pickled bologna, but I bet my pickled sausage recipe would translate over. I'll have to give that a try!

[@Rejoice1631]

@@AgeofAnderson, I thank you, for the response, the info, and the potentially delicious recipe coming our way. WOOT.!.!.!.!.!

[@lodollar23]

The meat you have from the butcher looks like they cured it before packing. But then again Idk.

[@AgeofAnderson]

@@lodollar23 They just did a sloppy job with everyone's stuff this year. New management.