r ceramic bowl. Add the venison strips and toss to evenly
Venison and/or beef work very well for this recipe-cheaper cuts and
large bowl, combine ground venison, salt, MSG, hot sauce, curing
rain.
To use a dehydrator place meat on racks, do
Mix all ingredients together extremely well.
Refrigerate for 3 days.
Mix well once every day.
Use a Jerky Gun to make strips and cook in a food dehydrator as directed by manufacture.
In a gallon sized ziplock bag, combine all ingredients. Allow mixture to marinate for at least 24 hours in the refrigerator (for best results allow 48 hours).
Preheat oven to 150. Drain venison and pat dry with paper towel. Lay pieces across oven rack, small grill plates, or cookie rack (the idea is to not use a baking sheet, as the meat will take much longer to dry that way). Cook meat for 1-4 hours, checking every half hour or so to see if meat is dried. Feel free to use a dehydrator following manufacturer instructions.
Mix liquid smoke, onion, garlic powder, salt and pepper in large enough bowl to soak meat in overnight.
Place in dehydrator or oven at 150\u00b0 for 10 to 12 hours, or until desired dryness.
Cut meat into strips and remove all fat.
Add all ingredients into ziplock bag and shake well.
Marinade for 8-24 hours.
Place on dehydrator.
Remove after fully dried and place into a clean ziplock.
For the first 1/2 day keep bag slightly opened so any remaining moisture will evaporate.
Share with friends and family!
ore tender, but more brittle jerky.
Trim off all of
Cut venison into strips about 1/2-
Cut venison into 1/4 inch thick
Combine all ingredients and let set overnight in Ziploc bag. Preheat oven to 200\u00b0.
Put a layer of aluminum on bottom rack. Place strips of meat over bars on top rack.
Prop oven door open 1 to 2 inches.
Jerky takes 6 to 10 hours to bake.
Debone venison, removing as much fat and gristle as possible. Using very sharp knife or electric knife, slice venison into 1/8-inch strips.
Mix all ingredients and pour over venison as a marinade. Allow to stand overnight.
Place venison strips on cookie sheets or foil in a 175\u00b0 oven.
Bake for approximately 2 hours or until dry.
Be sure to leave door of oven open a crack.
Slice venison into slices about 3/4-inch thick.
In a container combine the remaining ingredients.
Stir well to dissolve.
Place venison strips into the marinade, making sure that all the venison is covered.
Marinate overnight, turning if necessary.
Lay marinated strips on oven rack.
Cook 6 to 8 hours at 150\u00b0.
They get crisper the longer that they bake.
Store in an airtight container; it will keep up to two years.
Cut venison into about 1/2-inch strips (longer lengths are best).
Mix all ingredients together with venison strips.
Put into covered container and place in refrigerator overnight.
Take out and place on top oven rack, side by side.
Put foil on bottom rack to catch drips.
Set on lowest oven temperature and bake approximately 4 hours more or less according to dryness of meat (may also use beef).
Use 1/4-inch thick strips venison and marinate overnight. Bake at 140\u00b0 to 150\u00b0 for approximately 6 hours.
Turn after 2 hours.
If you use smoker, cut liquid smoke to 1 teaspoon.
Marinate venison in glass container for 8 to 12 hours.
Drain and place in 150\u00b0 oven for 12 hours.
You can lay meat on a cookie sheet, but drain off liquid as needed.
Cut venison into strips.
In a container combine the remaining ingredients, mixing well.
Place meat in marinade overnight.
Turn if necessary.
Cut venison into strips and set aside.
Mix together the rest of ingredients.