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Deer Jerkey Recipe

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This recipe for Deer Jerkey is from First Purchase Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb venison
1 teaspoon liquid smoke
1 tablespoon A-1 Steak 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
Directions:
Directions:
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.

 

 

 

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