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Prep Time: 1440 Minutes Cook Time: 1800 Minutes |
Ready In: 3240 Minutes Servings: 10 |
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I am a hunter and I love jerky. I came up with this recipe from about 3 others that I like. Ingredients:
1 lb venison |
1 teaspoon liquid smoke |
1 tablespoon a-1 steak sauce |
1 tablespoon worcestershire sauce |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon salt |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/4 cup soy sauce |
1/4 cup whiskey, i like seagram's 7 (optional) |
Directions:
1. Take your meat to the local butcher and have it cut thin.
2. You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
3. Note: meat cut with the grain will be chewy, and against the grain will be tender.
4. Combine everything but the meat in a large bowl and stir well.
5. Marinate meat over night in the refrigerator, then drain.
6. To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
7. To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
8. Turn at least once during drying.
9. They are ready when the jerky bends without breaking.
10. Let cool, seal tight, and refrigerate for long-term storage.
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