Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 4 2016
Teriyaki Deer Snack Sticks
Make up a batch of these and they're sure to go fast. You can use a commercially prepared, bottled teriyaki sauce, or make up some homemade teriyaki sauce using the recipe up above. Here's how it's done...
2 pounds ground deer meat
1 pound ground chicken
1 tablespoon canning salt
1 teaspoon Tender Quick® Curing Mix
2 cloves minced garlic
1 teaspoon minced fresh ginger root
1/4 cup light corn syrup
1/4 cup soy sauce
1 cup teriyaki sauce
Combine the venison, chicken, salt and Tender Quick®, mixing completely. Rest in the refrigerator two days, mixing again two times each day. Add the remaining ingredients before mixing for the last time. After a good, thorough mixing, let the ground venison rest another hour or so before forming and dehydrating.
Homemade Teriyaki Sauce
1 cup soy sauce
1/2 cup dry white wine or saki
1/2 cup beef or chicken broth
3/4 cup white granulated sugar
3 cloves garlic, sliced
1 teaspoon fresh ginger root, thinly sliced
2 tablespoons corn starch
Combine the cornstarch with the soy sauce. Add this to the remaining ingredients in a saucepan. Bring to a simmer over medium heat, reduce heat, and cook until slightly thickened. Stir occassionally as the sauce is simmering. Remove ginger and garlic slices, then cool and store in a glass jar or bottle in the refrigerator.