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Recipe Categories : | Venison
| Jerky | MAIN
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Ingredients :
- 1 lb. ground venison (the less fat the better)
- 2 tspn salt
- ¼ tspn cayenne pepper
- ¼ tspn white pepper
- ½ tspn garlic powder
- 1 tspn dry mustard
- 2 tbsp brown sugar
- 3 tspn liquid smoke
Preparation and Cooking Instructions :
- Combine ground venison and all spices, mix thoroughly. Roll mixture
out between 2 sheets of plastic wrap or wax paper until it is about
1/8" thick. Use a butter knife and cut meat into 1" wide strips
4-6 inches long.
- Place strips on a rack or broiling pan (something that can drain)
and dry in the oven at 150ºF for about 10 hours, turning after
the first 2 hours. Prop the oven door open about 3" with a wooden
spoon to promote better circulation and drying. Periodically blot the
jerky strips with a paper towel if beads of grease appear.
- Test the jerky after 8 hours or so by taking a piece out of the oven
and letting it cool. Take a bite and test for texture. It should be
good and chewy - not mushy, not brittle.
- If you are using a dehydrator, set to 140ºF; it should take
about 6-8 hours.
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