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Venison jerky

Venison jerky
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • Worcestershire sauce - 2 c
  • garlic salt - 2 Tbsp
  • soy sauce - 1 c
  • liquid smoke - 3 Tbsp
  • coarsely ground black pepper - 1 item
  • venison - 2 lb

How to make venison jerky:

Debone venison, removing as much fat and gristle as possible. Using very sharp knife or electric knife, slice venison into 1/8-inch strips.

Combine marinade ingredients and pour over venison, coating meat thoroughly. Cover and marinate overnight, rearranging meat 4 or 5 times.

To dry or "jerk" meat, arrange strips on dehydrator racks. Do not overlap the strips or bunch them up. Sprinkle strips liberally with pepper.

In a square dehydrator, dry meat for about 24 hours, rotating the drawers about every 2 hours, until all moisture is gone from meat. Meat will dry more evenly if it is turned once during the dehydrating time. Round dehydrators take about 12 hours.

Venison can also be placed on cookie sheets and dried in a 180° oven for about 6 to 8 hours.

Store venison jerky in plastic Baggies or a covered jar.

Recipe categories: Appetizers, Wild game, Deer.

Rating:
Venison jerky
4
Average rating: 4 of 5, total votes: 3
Cook. Time: PT30M
Total Time: PT30M


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cream cheese, eggs, chopped pecans, garlic powder, lemon pepper, mashed strawberries
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