Venison Jerky Recipe

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This recipe for Venison Jerky is from The Bever Family 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: Wild Game

Ingredients:	Ingredients: 2 lbs venison 1/4 cup red wine 1/4 cup soy sauce 1/4 cup worcestershire sauce 1/2 tsp liquid smoke 1 tsp brown sugar 1 to 1/12 tsp seasoned salt 1/2 tsp garlic powder 1/4 tsp curry powder 1/4 tsp black pepper 1 tsp Accent 1/8 to 1/4 tsp cayenne pepper

Directions:	Directions: Trim any fat from the meat. Cut into strips with the grain approximately one fourth inch by one half inch wide. Put meat and marinade into a strong plastic bag or marinating container. Marinate about 24 hours, turning several times. Oven Method: Lay foil in bottom of oven to catch drippings. Lay strips over oven racks. Cook at 140 to 160 degrees for six to eight hours. Leave oven door open a crack for air circulation. Smoker Method: You may want to delete the liquid smoke from marinade. Lay meat on smoker racks, process according to smoker directions or at approximately 100 degrees for about two days. When jerky is done it will break when bent. Will keep for several months without refrigeration.

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Venison Jerky Recipe

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Directions:

Directions: