Deer (venison) Jerky

Total Time: 54 hrs Preparation Time: 24 hrs Cook Time: 30 hrs

Ingredients

• Servings: 6
• 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)

Recipe

• 1 take your meat to the local butcher and have it cut thin.
• 2 you can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
• 3 note: meat cut with the grain will be chewy, and against the grain will be tender.
• 4 combine everything but the meat in a large bowl and stir well.
• 5 marinate meat over night in the refrigerator, then drain.
• 6 to use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
• 7 to use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
• 8 turn at least once during drying.
• 9 they are ready when the jerky bends without breaking.
• 10 let cool, seal tight, and refrigerate for long-term storage.