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Deer Jerky

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Warmers for deer jerky.

Recipe # 1

INGREDIENTS

1 pound boneless venison roast 4 tablespoons soy sauce 4 tablespoons Worcestershire sauce 2 tablespoons liquid smoke flavoring 1 tablespoon ketchup 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion salt 1/2 teaspoon salt

DIRECTIONS

Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade. Preheat oven to 160 degrees. Place a pan on the bottom of oven to catch drips, or line with aluminum foil. 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.

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Recipe #2

INGREDIENTS

1 lb. ground venison (the less fat the better) 2 tsp. salt 1/4 tsp. cayenne pepper 1/4 tsp. white pepper 1/2 tsp. garlic powder 1 tsp. dry mustard 2 Tbsp. brown sugar 3 tsp. liquid smoke 2 tsp. cure (optional)

DIRECTIONS

Combine ground venison and all spices. Mix VERY THOROUGHLY. Roll mixture out between 2 sheets of plastic wrap or wax paper until it is about 1/8 inch thick. Use a butter knife and cut meat into 1 inch wide strips 4-6 inches long.

Place strips on a rack or broiling pan (something that can drain) and dry in the oven at 150 degrees for about 10 hours, turning after the first 2 hours. Prop the oven door open about 3 inches with an oven mitt 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 chewey, not mushy, not brittle.

If you are using a dehydrator, set to 140 degrees F; it should take about 6-8 hours.

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