hick.
Marinade meat strips for 12+ hours.
Lay marinated
and set aside.
Slice venison with the grain into strips
Cut venison into 1/4 inch thick
ore tender, but more brittle jerky.
Trim off all of
r ceramic bowl. Add the venison strips and toss to evenly
et dry for 24-36 hours.
To use an oven, preheat
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.
Venison and/or beef work very well for this recipe-cheaper cuts and
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.
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.
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.
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.
Slice venison into thin strips.
(Partially
Cut venison into strips about 1/2-
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.
ngredients and marinate the meat for at least 1 hour, then
Mix ground venison with pieces.
Roll between wax paper to 1/4-inch thickness.
Mix liquid smoke, vinegar and water.
Brush on meat.
Bake on lowest temperature for 3 to 4 hours.
Prop oven door ajar.
When meat is dry, cut in strips and store in a tight container.
Cut venison in strips with grain.
Mix all ingredients and marinate meat overnight.
Remove and dry with paper towels. Place on cookie sheet.
Dry in 200\u00b0 oven for 6 to 8 hours or until dry to touch.
Cool and store in tightly sealed jar.
Partially freeze venison; slice thin (1/4-inch thick and 4 to 6-inches long)
No-fat.
Mix all ingredients and pour over meat in a large plastic bag.
Refrigerate 1 day turning often.
Remove from bag and drain on paper towels; place on rack with pan underneath.
Dry in a slow oven (140\u00b0 to 220\u00b0) for 3 to 4 hours.
Mix together Worcestershire sauce, soy sauce, garlic salt, pepper, onion salt and liquid smoke.
Place beef or venison in the mixture and soak for 1/2 hour.
Remove and bake in slow oven until dry.