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TheFirearmsForum.com
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10-22-2004, 08:58 AM
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#1 |
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Senior Member
Join Date: Jan 2003
Location: Central Pa.
Posts: 561
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Venison Jerky
JERKY
2 lbs. ……………….. Meat ¼ cup ………………. Soy Sauce 4 Tblsp. ……………..Worchester Sauce 1 tsp. ……………….. Black Pepper 1 tsp. ……………….. Garlic Powder 1 tsp. ……………….. Onion Powder 1 Tblsp. ……………. Louisiana Hot Sauce 1 tsp. ………………. Salt 1 Tblsp. …………… Liquid smoke Cut meat into thin strips soak in mixture for 12 hours. Place meat in single layer on baking sheet bake @150 for 7 hours, or dry in dehydrator
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If there are no dogs in Heaven, then when I die, I want to go where they went. -Will Rogers My goal in life is to be as good of a person as my dog already thinks I am. -Unknown |
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12-29-2004, 09:54 AM
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#2 |
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V.I.P. Member
Join Date: Apr 2004
Location: Central Pa.
Posts: 383
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Re: Venison Jerky
We use venison but beef can be substituted...and we also do this on top of our coal stove....some evenings it just doesn't make it to dry by morning!!!!
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I CAN'T ...... is NOT a part of my vocabulary!!!! |
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12-29-2004, 05:58 PM
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#3 |
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Advanced Senior Member
Join Date: Sep 2002
Location: Virginia
Posts: 2,306
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Re: Venison Jerky
Please remember, wild game must be frozen for 30 days prior to making jerky to kill some bad little things that might be hiding in there.
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"The Lord is a warrior, the Lord is his name." Exodus15:3 |
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12-31-2004, 02:45 PM
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#4 |
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V.I.P. Member
Join Date: Apr 2004
Location: Central Pa.
Posts: 383
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Re: Venison Jerky
We'll have to keep that in mind...we butcher and thro the steaks on the grill while we're cuttin up the meat (and rare is the only way to eat it)
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I CAN'T ...... is NOT a part of my vocabulary!!!! |
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