Venison Jerky Recipe

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Venison Jerky Ingredients

4 lb venison
1 cup barbecue sauce
2 tbsp liquid smoke
1 tsp chili powder
1 tbsp worchestershire sauce
1 few grains cayenne pepper

A Recipe for
Venison Jerky

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This Recipe for Venison Jerky is one of thousands in the Recipes-to-go Meat Cookbook.

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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

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Venison Jerky

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Venison Jerky Directions

Freeze venison until firm and solid enough to slice easily.
Curinto 1/8-inch slices witha a sharp knife or slicer, then cut
slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining
ingredients and pour over venison strips that have been arranged in
rows in a shallow baking pan. Marinate overnight in refrigerator.
Drain well.

Dehydrator: Cover trays with strips without overlapping. Dry 4 hours
at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours.
Well-dried jekry should be dark and fibrous looking and brittle
enough to splinter when bent in two.

Sun: Drying meat or venison jerky is not recommended in most climates

Oven: Lay strips of marinated meat in rows over trays being careful
not to overlap strips. Dry at 110 F until strips will splinter on the
edges when bent in two, 18 to 24 hours.

Serves: 1

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

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