Venison Jerky Recipe

Submitted by RTMember3094 on 2008/07/17

rate this recipe Rate this recipe

Dried meat

Directions

Mix all the ingredients together until it is no longer grainy than dip meat slices in mixture and put in glass pan, pour remaining mixture over top, cover and put in fridge over night. Put slices in dehydrator. Dehydrate for 15 hours. Meat is done when it snaps in two when bent. Check after 12 hours.

Ingredients

-		1/2 cup soy sauce
-		1/2 cup worcestershire sauce
-		2 tablespoons catsup
-		1 1/4 teaspoons salt
-		1/2 teaspoon pepper
-		2 tablespoons dark brown sugar
-		1 clove garlic, well-mashed
-		1/2 teaspoon onion powder
-		1 teaspoon Frank's red hot
-		1 teaspoon liquid smoke
-		2 pounds venison sliced thin, 1/8 to 1/4 inch

Venison Jerky recipe - Related Content

Recipes

Venison Medallions with Fruit Sauce

This relatively simple preparation makes an elegant entrée. The glaze is the secret to the complex flavor.

Venison with Roast Mushrooms

For this splendid dish, choose a tender cut of venison that will cook quickly. The concentrated flavor of the roasted mushrooms pairs nicely with the meat.

Venison Stew with Morel Mushrooms

Venison and morels, with their aura of woods and wilderness, are natural complements. If you don't have access to morels, use whatever mushrooms are available.

Beef Jerky

Great tasty snack for anytime!

Grilled Venison Tenderloin

A tender, delicious and quick-cooking cut. Size may vary depending on the size of the animal.

Glossary Terms

Venison

A term most often used to refer to the meat of deer, but it actually refers to the meat of all large game animals, such as deer, elk and moose.

Jerky

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to ...