DEER (VENISON) JERKY

Deer (Venison) Jerky image

Provided by Ctraugh

Time P2DT6h

Yield 6-10 serving(s)

Number Of Ingredients 10

1 lb venison
1 teaspoon liquid smoke
1 tablespoon A.1. Original Sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup whiskey, i like seagram's 7 (optional)

Steps:

Take your meat to the local butcher and have it cut thin.
You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
Note: meat cut with the grain will be chewy, and against the grain will be tender.
Combine everything but the meat in a large bowl and stir well.
Marinate meat over night in the refrigerator, then drain.
To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
Turn at least once during drying.
They are ready when the jerky bends without breaking.
Let cool, seal tight, and refrigerate for long-term storage.