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Written by Mark Johnson
Friday, 19 June 2009 10:36

Venison Jerky Recipe

1 1/2 cups
1/3 cup
1/3 cup
1/3 cup
2 tablespoons
1 tablespoon
2 teaspoons
2 teaspoon
1 1/2 teaspoons
1/2 teaspoon
6 pounds
soy sauce
Worcestershire sauce
mild taco sauce
barbeque sauce
liquid smoke
hot pepper sauce
garlic, powder
onion, powder
black pepper
cayenne pepper
lean venison
Oven Temp: 150°
Recipe Cooking Time: about 4 hours
Pan Type: baking sheet

Venison Jerky Directions

In a large bowl combine the soy sauce, Worcestershire sauce, taco sauce, barbeque sauce, liquid smoke, hot pepper sauce, garlic powder, onion powder, black pepper and cayenne pepper.
Mix jerky spices until well blended.
Add the venison meat strips and mix well.
Cover venison jerky and refrigerate 24 to 48 hours.
Remove the venison meat from the sauce and place flavored jerky venison meat onto baking sheets.
Bake jerky with door cracked.
Baking times vary depending on your stove.
Check your venison jerky meat every hour and remove from the oven when it is dried out to your liking, not baked.

Recipe Note: Store your venison jerky in an airtight container. Venison will keep in the refrigerator for up to one month.

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