50+ Friends Club Cookbook
Meat and Game
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Venison Jerky #3
Located by: Jennifer
From a request by: Lee Cooper
| 4-6 |
lb. |
Lean Venison |
|
| 2 |
Tbsp. |
Salt |
| 2 |
tsp. |
Onion Powder |
| 3 |
tsp. |
Garlic Powder |
| 2 |
tsp. |
Pepper |
| 2/3 |
c. |
Worcestershire Sauce |
| 1/2 |
c. |
Soy Sauce |
| 2 |
tsp. |
"Pecuin" Red pepper w/seeds, crushed |
|
|
sprinkle with liquid smoke |
|
Warning!! A note on hot peppers - Pecuins are very hot! The amount listed above may be
too much for some. Cayenne's or Red Chili's would be a step down in spiciness. If you use
the hot peppers, be sure to wash your hands well. If you don't, and you rub your eyes,
you'll know what "burning eyes" really means.
- Cut Venison with the grain of the meat, not across the grain, into 4" long,
1-1/2" wide, 1/8" thick strips.
- Mix all other ingredients and pour over the meat. Mix with hands to ensure that each
piece of meat has been covered by the marinade.
- I sometimes use garlic salt. If you do, reduce the regular salt amount.
- The overnight marinade is recommended, but if you are in a hurry, a couple of hours will
work fine.
- In my dehydrator, it takes approximately 6-11 hours, depending on how dry (hard) you
want the jerky, yours may vary. The jerky should be dry but not brittle.