Description
I am a hunter and i love jerky. I came up with this recipe from about 3 others that i like.
Ingredients
- Venison
- Liquid Smoke
- A.1. Original Sauce
- Worcestershire Sauce
- Fresh Ground Pepper
- Salt
- Onion Powder
- Garlic Powder
- Soy Sauce
- Whiskey
Instructions
- Take your meat to the local butcher and have it cut thin
- You can do this yourself by semi-freezing your meat then cut it into 1 / 4-inch strips
- Combine everything but the meat in a large bowl and stir well
- Marinate meat over night in the refrigerator, then drain
- To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours
- To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours
- Turn at least once during drying
- They are ready when the jerky bends without breaking
- Let cool, seal tight, and refrigerate for long-term storage