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Venison Jerky

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1 pound boneless venison

4 tablespoons soy sauce

4 tablespoons Worcestershire sauce

1 tablespoon Liquid Smoke

2 tablespoons brown sugar

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1/4 teaspoon coarse black pepper

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

1/2 teaspoon kosher salt

Slice the venison into long strips 1-inch wide and 1/8-inch thick. In a bowl, combine the remaining ingredients and pour into a 1-gallon size resealable plastic bag. Add the meat, seal the bag tightly and refrigerate for about 8 hours, kneading occasionally to distribute the marinade. (Note: the marinade can be used more than once.)

I recommend using a dehydrator, but if that isn’t available cure the venison strips on the top rack in a 160-degree oven for about 6 to 8 hours. Be sure the strips don’t touch each other and put foil or a drip-pan beneath. Leave the oven door open just a crack to prevent over-curing.

A dehydrator is relatively fool-proof. Follow the package directions or cure the meat at 145 degrees for about 9 hours. Store the finished jerky in an air-tight plastic container.

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