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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 10 |
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My DH found this recipe in a hunting magazine and made some alterations to it before making it last week. It has a wonderful flavor and is versatile in that many kinds of meat can be used. We used beef. Ingredients:
3 lbs venison (deer, elk, moose, caribou, or beef) |
16 ounces light soy sauce |
16 ounces water |
1 tablespoon liquid smoke |
1/2 cup brown sugar |
1 tablespoon cajun seasoning |
2 tablespoons salt |
2 tablespoons crushed garlic (optional) |
15 -20 drops hot pepper sauce (optional) |
Directions:
1. Slice the meat into 1/4 inch thick strips.
2. Mix together soy sauce, water, liquid smoke, salt, brown sugar,Cajun seasoning and optional ingredients in a non-reactive bowl (non-metal).
3. Place the meat into the marinade and refrigerate for 24-36 hours.
4. Remove meat and pat dry.
5. Discard the marinade.
6. Heat oven to 145 degrees F (with the oven door left open about one inch; this is to allow for air circulation) and place meat on oven rack or a baking rack placed in the oven.
7. Spread foil on lower rack to catch drippings.
8. (Our oven will only heat as low as 170 degrees F and jerky was done in 5-5 1/2 hours.) At 145 degrees F, jerky will be done in 6-8 hours.
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