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Venison Jerky Recipe

Submitted by RTMember3094 on 2008/07/17

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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

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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 160Â° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to ...