Deer Jerky
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Venison (boneless roast)4 tbsps
Soy Sauce4 tbsps
Worcestershire Sauce2 tbsps
Liquid Smoke (flavoring)1 tbsp
Ketchup1 tsp
Pepper1 tsp
Garlic Powder1 tsp
Onion Salt1 tsp
SaltDirections:
1
Slice meat into long strips, 1 inch wide and 1/8 inch thick
2
In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt
3
Place meat in, and close bag
4
Refrigerate overnight
5
Knead occasionally, to evenly distribute marinade
6
Preheat oven to 160 degrees F (70 degrees C)
7
Place a pan on the bottom of oven to catch drips, or line with aluminum foil
8
Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved