Venison Jerky

  1. #1
    RockofAges's Avatar
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    Venison Jerky

    Can someone recommend a good recipe or recipes for making Venison Jerky? (without the puns)
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  2. #2

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    i don't know what exactly, but my dad's father-in-law uses a combination of salt, pepper, A-1, worchestchire sauce, hot sauce and few other things, it is by far the best i've ever had

  3. #3
    bargedawg's Avatar
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    Dont forget the soy sauce

  4. #4
    yoda1's Avatar
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    recipe

    Here is the one I use, and it is a good one. First, let me say I recommend using a food dehydrator.

    1\2 c. sherry (opt.), 1\2 c. soy sauce, 1\2 c. worcestershire sauce, 1\8 t. cayenne, 1\2 t. black pepper, 1\2 t garlic salt, 1 t. salt, 1\2 t. Accent, 1\2 t. onion salt, smoke flavoring (opt).

    Meats should be dried at 155 degrees F. for 4 to 15 hours depends on how thick you cut your meat. If you cut your venison strips thin, it should not take longer than 4 hours for it to dry.

    Jerkey that is stored on the shelf (at room temperature) will start to go rancid after 3 or 4 weeks. Refrigerate or freeze for longer storage. :chef: Enjoy!

  5. #5
    RockofAges's Avatar
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    Thanks Yoda,

    Will give this one a try!

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