"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Venison Jerky Recipe

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This recipe for Venison Jerky, by , is from The Stine Family Cookbook Project, 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!

Contributor:  
Contributor:  
Matthew Stine

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Soy Sauce
1/4 Cup Worchester Sauce
2 Tbsp. Garlic Powder
1 Tbsp. Stone Ground Mustard
2 Tbsp. Onion Flakes or Onion Powder
5 Finely Chopped garlic Cloves
3 tbsp. Brown Sugar
3 tbsp. Pepper Jelly (Costco)
2 tbsp. Apple Cider Vinegar
1 tbsp. Liquid Smoke
1 or More tbsp. of Cayenne Pepper (Or Crush multiple fresh whole peppers and add to marinade)
Fresh Cracked Pepper (Can apply more when pull out of Marinade before dehydrating)

Directions:
Directions:
1. Slice 3 LBs of Venison (Across Grain) to 1/8"- 1/4" inch thick
2. Mix and Marinate for 1.5-2.5 days in Refrigerator

3. Use Food Dehydrator or Oven Dehydrator until cooked. Follow Specific instructions on Oven or Dehydrator for proper temperature setting and cooking time. Jerky should be pliable, and no pink remaining. Some Tray layers may cook faster than others and may require pulling jerky sooner.

4. More Cayenne Pepper and more heat!

5. Can Freeze if you have excess

Number Of Servings:
Number Of Servings:
Muliple
Preparation Time:
Preparation Time:
2-3 Days
Personal Notes:
Personal Notes:
Store in a paper bag instead of Plastic Bag. Plastic traps moisture and will promote mold growth.

 

 

 

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