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Post by DHinMN on Oct 2, 2009 23:31:09 GMT -5
Venison Jerky ¾ cup Morton’s Tender Quick 6 tablespoons liquid smoke 2 teaspoons pepper 6 cups cold water 4 teaspoons garlic powder 4 tablespoons Worcestershire sauce 4 tablespoons soy sauce 7 pounds venison
Cut venison into strips with the grain of the meat. Strips should be ¼ inch thick. Mix all ingredients in an ice cream pail. Soak meat in marinade for 12 hours at room temperature. Remove meat and place on oven racks. Meat can be placed close together. Bake at 175 degrees for 4 to 5 hours until meat is thoroughly dried out. Leave oven ajar while baking to dry completely.
As a foot note I'm sure you can use a smoker or dehydrator also. You might not be real popular if you use your wifes good oven. We have received some pretty good compliments on this recipe.
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