Andrea's Venison Jerky Recipe

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Andrea's Venison Jerky Ingredients

2 lb sliced venison 1/8 thick
2 tbsp worcestershire sauce
2 tbsp soy sauce
1 tbsp salt
1 tsp ground red pepper
2 cloves garlic, sliced
1 cup corn whiskey
1 cup water

A Recipe for
Andrea's Venison Jerky

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This is a recipe for Andrea's Venison Jerky from the recipe cookbook of Recipes-to-go (Meat)

Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits.
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No man in the world has more courage than the man who can stop after eating one peanut.
Channing Pollack

Andrea's Venison Jerky

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

Andrea's Venison Jerky Directions

Slice the meat when it is lightly frozen. The cuts should be long,
thin and with the grain. Cut across the grain if you want more
tender, but more brittle jerky.

Trim off all of the fat. Marinate strips in a glass container
overnight. You may substitute 2 cups of red wine for the corn whiskey
and water.

Pat dry and arrange pieces side by side on an oven roasting rack,
with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave
oven door ajar to allow moisture to escape. Meat should be dark, dry
and store jerky in a cool, airtight container.

Serves: 10

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Andrea's Venison Jerky Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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