r ceramic bowl. Add the venison strips and toss to evenly
Cut venison into 1/4 inch thick
ore tender, but more brittle jerky.
Trim off all of
ot overlap, and let dry for 24-36 hours.
To
Cut venison into strips about 1/2-
ngredients and marinate the meat for at least 1 hour, then
Slice venison or beef into 3/8-inch strips (with the grain). In container, combine all ingredients.
Stir until all spices are dissolved.
Place meat in marinade.
Be sure all meat is covered and marinate overnight.
Rinse in fresh water.
Let all excess water drip off.
Lay meat strips over rack, dry in oven at 100\u00b0 to 150\u00b0 for 6 to 8 hours.
Cook longer for drier jerky.
For spicier taste, do not rinse meat.
Venison and/or beef work very well for this recipe-cheaper cuts and
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.
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.
After cutting the meat into thin strips, marinate for one day in the refrigerator in the mixture of soy sauce, Worcestershire sauce, A-1 sauce, pepper, garlic powder, onion powder, salt and liquid smoke flavoring.
After marinating, put on racks with a pan underneath and dry in a warm, 160 degree over with the door ajar for 6-8 hours.
This jerky keeps for weeks when kept dry and cool.
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.
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.
Cut venison in very thin strips.
Marinate the meat for 17 hours in the refrigerator.
Drain the meat and bake at 150\u00b0 for 5 hours.
Drain the cookie sheets and turn the meat occasionally.
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 the
last
5
ingredients together in a large bowl. Add the meat and
mix
real
well,
so
every piece of meat is coated. Put into a closed container and marinate for 48 hours in refrigerator.
After 48 hours, line the bottom of your oven with foil.
Spray oven racks with Pam cooking spray.
Lay meat slices on racks and
turn oven to 125\u00b0 and cook for 4 hours or until it looks
dry.
Take
out,
cool
and
refrigerate
in a Ziploc bag.
Saute venison in a bowl for 24 hours.
Add enough water to cover the meat.
Cook on grill on low heat.
Add favorite hard wood for flavor.
If none is available, use liquid smoke to taste and add more salt to saute to preserve meat.
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.
large bowl, combine ground venison, salt, MSG, hot sauce, curing
Cut venison crossgrain into narrow strips.
Combine all ingredients.
Marinate 24 hours.
Dry meat in a shallow pan in single layers for 16 hours over low heat, turning often.
Or hang meat in a warm, clean area for 3 days.