It's that time again. Pre-Rut is here. Thought I'd share a Jerky recipe with you!
Deer Jerky by Jeff
An awesome venison jerky that you can make and be the envy of your friends in your food dehydrator, you can dry the jerky @ 155 degrees for 4 ½ hours. ________________________________________
2 venison hams / roast
16 tablespoons soy sauce
16 tablespoons Worcestershire sauce
8 tablespoons liquid smoke flavoring
4 tablespoons barbecue sauce 2 teaspoon pepper
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon salt
4 tablespoons crushed red peppers
2 teaspoon Chipotle Chile Pepper
Note: double receipt for 4 deer hams
Directions
1 Slice meat into long strips, 1 to 2 inch wide and 1/4 inch
thick. In a large pot, combine all the above ingredients
Refrigerate for 48 hours. Stir occasionally, to evenly distribute marinade.
2 Set dehydrator to 155 degrees.
3 Place meat strips on a rack so that they do not touch
each other, and dehydrate for 4 1/2 to 5 hours in the dehydrator, or
until desired texture and moisture content is achieved.
Once this is complete: reload gun to fight off “moochers”!
Note: This can also be done in your oven at its lowest setting. You might have to shorten the cook time.
Deer Jerky by Jeff
An awesome venison jerky that you can make and be the envy of your friends in your food dehydrator, you can dry the jerky @ 155 degrees for 4 ½ hours. ________________________________________
2 venison hams / roast
16 tablespoons soy sauce
16 tablespoons Worcestershire sauce
8 tablespoons liquid smoke flavoring
4 tablespoons barbecue sauce 2 teaspoon pepper
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon salt
4 tablespoons crushed red peppers
2 teaspoon Chipotle Chile Pepper
Note: double receipt for 4 deer hams
Directions
1 Slice meat into long strips, 1 to 2 inch wide and 1/4 inch
thick. In a large pot, combine all the above ingredients
Refrigerate for 48 hours. Stir occasionally, to evenly distribute marinade.
2 Set dehydrator to 155 degrees.
3 Place meat strips on a rack so that they do not touch
each other, and dehydrate for 4 1/2 to 5 hours in the dehydrator, or
until desired texture and moisture content is achieved.
Once this is complete: reload gun to fight off “moochers”!
Note: This can also be done in your oven at its lowest setting. You might have to shorten the cook time.
