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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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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This is a recipe for Venison Jerky from the recipe cookbook of Recipes-to-go (Meat)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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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
Venison Jerky Recipe brought to you by Recipes To-Go