Good Venison Jerky

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by ninjatoth, Aug 26, 2009.

  1. ninjatoth

    ninjatoth Former Guest

    Joined:
    Jul 3, 2009
    Messages:
    369
    Location:
    Sanford,Michigan
    1/2 cup soy sauce 2 tsp garlic powder
    1/2 cup worcestershire sauce 2 tsp seasoned salt
    2 tsp onion powder 2 tsp black pepper
    2 tbsp liquid smoke 3 lbs thinly sliced venison


    to marinate:in a small container,mix the sauces,seasonings,and liquid smoke.Mix well.In a pan or dish,lay out the strips of meat.Pour mixed sauce over the meat making sure that each piece is coated.Continue to layer meat and add the sauce,until all meat has been coated thoroughly.Cover,and refrigerate.Let marinate 24 hours.To process:Heat oven to 150 degrees,lay strips of meat on the oven rack.Protect bottom of oven with aluminum foil.Allow meat strips to dry at 150 degrees for 4-8 hours.Jerky should be flixible,yet dry to the touch,not brittle.While drying the 4-8 hours,put a wooden spoon in the door to crack the door open a bit to allow for the air to circulate,also,put a thermometer in the oven so you know it is really 150 degrees.That's about it!Jerky
  2. BETH

    BETH Well-Known Member

    Joined:
    Jul 10, 2009
    Messages:
    6,887
    Location:
    naugatuck,Ct.
    is jerky tender or like leather
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