The American Beagler Forum

Anybody ever try to make jerky out of ground rabbit? I make venison jerky by grinding up the meat and was just thinking... It would take quite a few to make a batch, but we usually get alot by the end of the season. Opinions

Doug

Try it out. Send me some if it is good!!lol.

Rabbit Jerky

~2 medium rabbits cleaned, all hair and fat removed
~1/4 teaspoon cayenne pepper
~1/4 teaspoon red pepper
~1/4 teaspoon salt
~1/4 cup soy sauce
~1/4 cup Worcestershire sauce
~1/4 cup firmly packed brown sugar
~1/4 cup regular sugar

Remove the meat from the bone and slice as thinly as possible. (Slightly frozen meat slices easier.)

Mix all other ingredients in a bowl. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight.

Shake the excess liquid from the meat and dehydrate according to the manufacturer's instructions for your food dehydrator.

If you don't have a food dehydrator, arrange meat in a shallow pan or cookie sheet. Dry the meat in a 150 to 200 degree oven until dry, a minimum of 8 hours.

Cool and store in a glass jar.

Note: Test dryness by dabbing a paper towel on the meat. If it is sticky or some of the marinade comes off it is not done. It should be stiff and tough but not so hard that you can't bite it.


Hope You Like !!!! Hawkeyee.

Man rabbit jerky, you better shoot alot of rabbits for that

hawkeyee wrote:Rabbit Jerky

~2 medium rabbits cleaned, all hair and fat removed
~1/4 teaspoon cayenne pepper
~1/4 teaspoon red pepper
~1/4 teaspoon salt
~1/4 cup soy sauce
~1/4 cup Worcestershire sauce
~1/4 cup firmly packed brown sugar
~1/4 cup regular sugar

Remove the meat from the bone and slice as thinly as possible. (Slightly frozen meat slices easier.)

Mix all other ingredients in a bowl. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight.

Shake the excess liquid from the meat and dehydrate according to the manufacturer's instructions for your food dehydrator.

If you don't have a food dehydrator, arrange meat in a shallow pan or cookie sheet. Dry the meat in a 150 to 200 degree oven until dry, a minimum of 8 hours.

Cool and store in a glass jar.

Note: Test dryness by dabbing a paper towel on the meat. If it is sticky or some of the marinade comes off it is not done. It should be stiff and tough but not so hard that you can't bite it.


Hope You Like !!!! Hawkeyee.

That's almost the exact recipe I use When I don't have the bigger pieces of venison, I use the ground venison burger, so I thought I might try that with the rabbit. I can wait till I have enough meat to do a dehydrator full. Thanks

Doug