Venison Jerky Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Venison,
1 cup: Barbecue sauce,
2 tbsp: Liquid smoke,
1 tsp: Chili powder,
1 tbsp: Worchestershire sauce,
Few grains cayenne pepper,
Freeze venison until firm and solid enough to slice easily.,
Directions:
Curinto 1/8-inch slices witha a sharp knife or slicer, then cut
slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining
ingredients and pour over venison strips that have been arranged in
rows in a shallow baking pan. Marinate overnight in refrigerator.
Drain well.
Dehydrator: Cover trays with strips without overlapping. Dry 4 hours
at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours.
Well-dried jekry should be dark and fibrous looking and brittle
enough to splinter when bent in two.
Sun: Drying meat or venison jerky is not recommended in most climates
Oven: Lay strips of marinated meat in rows over trays being careful
not to overlap strips. Dry at 110 F until strips will splinter on the
edges when bent in two, 18 to 24 hours.
Source from luhu.jp
slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining
ingredients and pour over venison strips that have been arranged in
rows in a shallow baking pan. Marinate overnight in refrigerator.
Drain well.
Dehydrator: Cover trays with strips without overlapping. Dry 4 hours
at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours.
Well-dried jekry should be dark and fibrous looking and brittle
enough to splinter when bent in two.
Sun: Drying meat or venison jerky is not recommended in most climates
Oven: Lay strips of marinated meat in rows over trays being careful
not to overlap strips. Dry at 110 F until strips will splinter on the
edges when bent in two, 18 to 24 hours.
Source from luhu.jp
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