Venison Sweet and Spicy Jerky Recipe
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Category: |
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Ingredients: |
Ingredients: 1 – 1 1/2 lb. of venison sliced into ¼ inch strips
We marinate for a day in milk (evaporated, skim, whole - does not matter) in the fridge to cut the game flavor.
Rinse WELL and drain while mixing up the below ingredients.
Mix following ingredients well:
1/2 cup brown sugar
1 tablespoon cracked ground black pepper (to taste on this we like a little more)
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon lemon juice
3 tablespoons liquid smoke
1 teaspoon paprika
1 teaspoon hot pepper sauce (I use Louisiana)
1/2 cup Worcestershire sauce
1/2 cup teriyaki sauce
1/3 cup soy sauce
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Directions: |
Directions:Put drained meat in large gallon Ziploc bag and add marinade. Marinade for at least 24 hours or for up to 48 in fridge. Flip bag a few times to evenly distribute.
Dry Jerky according to dehydrator instructions. Mine has 7 trays it usually takes right at 5 hours flipping the trays now and again to distribute the meat from top to bottom. Jerky should be dry but still pliable when you remove it.
Note: For people that want MORE heat you may also want to add a splash of jalapeno juice and or red pepper flakes. I suggest no more than 1 tablespoon of each until you gauge your heat index! |
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