Venison Jerky Recipe
There are many great venison and jerky recipes on the web, but I came across this recipe a few years ago that I fell in love with for making venison jerky. Venison is a great substitute for beef and pork and it gives you a little different taste than the normal meat.
- 4 lbs. venison
- 2 tsp freshly ground black pepper
- 2 tsp homemade chili powder
- 2 tsp homemade garlic powder
- 2 tsp homemade onion powder
- 1 tsp Hungarian hot paprika, more if you want it hot
- 1 tsp liquid smoke
- 1/4 cup homemade brown sugar, packed
- 1/4 cup homemade soy sauce
- 1/4 cup homemade teriyaki sauce
- 1/2 cup homemade Worcestershire sauce
- 3 TBS homemade hot sauce (or to taste)
Directions for cooking:
Trim fat from the meat (if there is any) and slice into 4 inch strips. The meat pieces should be between 1/4-1/2 inch thick. It is easier to slice this meat if it is partially frozen. Pound meat lightly and set aside.
Combine the rest of the ingredients and mix well. Pour this marinade over the strips of meat. Cover and refrigerate overnight.
In the morning, line cookie sheets with foil. Place strips of meat on the sheets – do not overlap the meat.
oven to 150-175 degrees; or the lowest temperature it has. Bake for 3 hours; turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out.
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