Venison Jerky - cooking recipe
Ingredients
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1 lb. lean venison
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. Worcestershire sauce
3 drops Tabasco sauce
4 tsp. vinegar
1 tsp. liquid smoke
water
Preparation
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Slice venison not more than 1/4-inch thick or thinner.
Mix ingredients together; add enough water to cover meat.
Marinate overnight in refrigerator at least 24 hours.
Drain and pat dry with paper towels.
Lay on oven rack.
Bake at 150\u00b0 with oven slightly ajar until meat is dry.
Cool completely before storing. Store in airtight container.
Will keep 1 year.
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