Deer jerky
Deer jerky
Ingredients/Components
- pepper - 1 Tbsp
- soy sauce - 20 oz
- liquid smoke - 1 oz
- venison - 6 8
- garlic cloves, chopped fine - 3 item
How to make deer jerky:
Slice venison 1/2-inch thick by 2-inches wide. Length doesn't matter. Combine soy sauce, liquid smoke, pepper and garlic into a pot. Add meat; stir and refrigerate for 24 to 48 hours. Stir at least 3 times a day. When meat has refrigerated for the required time, drain meat and place on oven rack. Set oven temperature on low. Drying time will vary on the thickness of the meat. Usually 6 to 8 hours.Stephen A. Hayde Central City, PA
Recipe categories: Meat, Wild game, Deer.
Rating:
Related ingredients:
pkg, butter or margarine, salt, cornstarch, water, vegetable oil, chopped onion, salt and pepper to taste, pork sausage
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