Venison jerky

Venison jerky
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Venison jerky ingredients

  • 2 lb Sliced venison 1/8" thick
  • 2 T soy sauce
  • 1 T Ground red pepper
  • 1 c Corn whiskey
  • 2 T worchestershire sause
  • 1 T Salt
  • 2 Cloves garlic, sliced
  • 1 c water

Cooking Venison jerky

1. Slice the meat when it is lightly frozen.
2. The cuts should be long, thin and with the grain.
3. Cut across the grain if you want more tender, but more brittle jerky.
4. Trim off all of the fat. Marinatei strips in a glass container overnight.
5. You may substitute 2 cups of red wine for the corn whiskey and water.
6. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap.
7. Cook at minimum heat (150°F) for 6 hours.
8. Leave oven door ajar to allow moisture to escape.
9. Meati should be dark, dry and store jerky in a cool, airtight container.

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