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
Venison Jerky From Andrea Cassoni
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This Recipe for Venison Jerky From Andrea Cassoni is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Venison Jerky From Andrea Cassoni from the recipe cookbook of Recipes-to-go (Meat)
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Food Tip |
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
Venison Jerky From Andrea Cassoni Recipe brought to you by Recipes To-Go