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Venison Jerky Recipe

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This recipe for Venison Jerky is from Fueling the Mission: Recipes from the 421st Squadron, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs venison
2 tsp freshly ground black pepper
2 tsp homemade chili powder
2 tsp homemade garlic powder
2 tsp homemade onion powder
1 tsp Hungarian hot paprika, more if you want it hot
1 tsp liquid smoke
1/4 cup homemade brown sugar, packed
1/4 cup homemade soy sauce
1/4 cup homemade teriyaki sauce
1/2 cup homemade Worcestershire sauce
3 TBS homemade hot sauce (or to taste)
Directions:
Directions:
Trim fat from the meat (if there is any) and slice into 4 inch strips.
The meat pieces should be between 1/4-1/2 inch thick. It is easier
to slice this meat if it is partially frozen. Pound meat lightly and set
aside.

Combine the rest of the ingredients and mix well. Pour this
marinade over the strips of meat. Cover and refrigerate over night.

In the morning, line cookie sheets with foil. Place strips of meat on
the sheets - do not overlap the meat.

PREHEAT oven to 150-175 degrees; or the lowest temperature it
has. Bake for 3 hours; turn the meat over and bake for an
additional 3 hours. Jerky is cooked when meat is dried out. Enjoy.

 

 

 

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