Originally posted by Jeannie in March 2003 WFD THread
VENISON JERKY
1/2 c. soy sauce
1/2 c. Worcestershire sauce
2 tsp. Accent
2 tsp. seasoned salt
2/3 tsp. garlic powder
2 tsp. onion powder
2/3 tsp. black pepper
Mix well. Cut meat into strips and place in large bowl,
pour mix over meat, marinate overnight stirring a few times.
Place strips on top oven rack, line bottom rack and bottom of oven with foil
to catch drippings. Bake at 150 degrees for 4 to 8 hours, depending on
thickness of strips and how dry you like it.
VENISON JERKY
Cutting with, not across, the grain of the meat, slice 5
pounds of lean venison into strips 1/4 to 1/2-inch thick, 1 to
1 1/2 inches wide, 4 to 12 inches long. Trim away all fat and
connective tissue. Lay strips out in a single layer on a
smooth, clean surface. If smoke flavor is desired, brush each
strip with a mixture of 1/2 teaspoon Liquid Smoke and 2 table-
spoons water. Sprinkle both sides of strips liberally with
salt. Add pepper to taste. If desired, garlic powder or
garlic salt may also be used. Place strips, layer on layer, in
a large bowl. Weight down and let stand in refrigerator 6 to
12 hours.
Remove strips and blot dry with paper towels. Stretch
meat strips on racks that have been removed from the oven.
Edges of the meat strips may touch but should not overlap. So
that air can circulate in the oven, leave some space free on
the racks. Place the racks of meat strips in an oven heated to
140 degrees and let them dry about 11 hours. Keeping the oven door
ajar facilitates drying. Covering a rack with aluminum foil
and placing this rack near the bottom of the oven will help
catch drippings. Jerky dried to a low moisture content (so it
is chewy and leathery) may be stored in airtight containers at
room temperature several months. Moister jerky should be
stored in the freezer. Again, because the saltiness of the
product encourages rancidity, frozen jerky should be used
within two months.
