Venison Jerky Recipe For My BowHunting Friends
08-23-2007, 09:29 AM
#31
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RE: Venison Jerky Recipe For My BowHunting Friends
ORIGINAL: PreacherTony
Y'all that make up a bunch of that jerky feel free to ship the author of the recipe some
Y'all that make up a bunch of that jerky feel free to ship the author of the recipe some
08-23-2007, 09:34 AM
#32
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RE: Venison Jerky Recipe For My BowHunting Friends
ORIGINAL: ladybowhntr
Is the mustard dry or liquid? Sounds like a great recipe. I'll try it next time I make some. Have a ton of jerky all ready for this season. But in the dead of winter, when the season is over, I'll be making more. Thanks Tony.
Is the mustard dry or liquid? Sounds like a great recipe. I'll try it next time I make some. Have a ton of jerky all ready for this season. But in the dead of winter, when the season is over, I'll be making more. Thanks Tony.
08-23-2007, 09:38 AM
#33
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RE: Venison Jerky Recipe For My BowHunting Friends
ORIGINAL: hardcorehunter
Give you all you can eat for free, you have to visit in person though.
ORIGINAL: PreacherTony
Y'all that make up a bunch of that jerky feel free to ship the author of the recipe some
Y'all that make up a bunch of that jerky feel free to ship the author of the recipe some
08-23-2007, 10:08 AM
#36
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RE: Venison Jerky Recipe For My BowHunting Friends
you are all very welcome .... this is a chewy sweet, spicy, totally addicting recipe ........remember ..... you have been warned!!!
JA = Jerkyholics Anonymous [8D]
JA = Jerkyholics Anonymous [8D]
08-23-2007, 04:23 PM
#37
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RE: Venison Jerky Recipe For My BowHunting Friends
I'll bump this one more time for the guys who log on after work and actually do what they get paid for
PreacherTony’s Venison Jerky
2 c Worcestershire sauce
2c cup Soy sauce
½ c Liquid Smoke
1 c Red Hot Sauce
6 TB Honey
3 TB Mustard
6 TB Garlic Salt
2 TB Pepper
4 TB Onion Powder
1 c Brown Sugar
To Add HEAT[/b]
2 ½ TB Crushed Red Pepper or
¼ c Tabasco sauce
Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays
(bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145’ for the first 4 hours then set oven to 130’ until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.
PreacherTony’s Venison Jerky
2 c Worcestershire sauce
2c cup Soy sauce
½ c Liquid Smoke
1 c Red Hot Sauce
6 TB Honey
3 TB Mustard
6 TB Garlic Salt
2 TB Pepper
4 TB Onion Powder
1 c Brown Sugar
To Add HEAT[/b]
2 ½ TB Crushed Red Pepper or
¼ c Tabasco sauce
Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays
(bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145’ for the first 4 hours then set oven to 130’ until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.
Another MLB BKS
08-23-2007, 04:38 PM
#40
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RE: Venison Jerky Recipe For My BowHunting Friends
ORIGINAL: arkansasbowhunter
the 1 c of red hot sauce is that tabasco?
the 1 c of red hot sauce is that tabasco?
