Venison Jerky Recipe For My BowHunting Friends
02-18-2008, 12:04 PM
#73
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RE: Venison Jerky Recipe For My BowHunting Friends
ORIGINAL: LittleChief
Strange that this should pop up right now. Just finished drying new batch yesterday. It's so good.......
Strange that this should pop up right now. Just finished drying new batch yesterday. It's so good.......
Have you changed it up at all?
03-28-2008, 09:49 AM
#74
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RE: Venison Jerky Recipe For My BowHunting Friends
I've had a few guys request this again .... lots of new guys on here as well..... so I am bumping this for them ..... ENJOY! 
Tony’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.
Tony’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.
03-28-2008, 09:54 AM
#76
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RE: Venison Jerky Recipe For My BowHunting Friends
ORIGINAL: mobow
Dude, would this work for ground venison as well?
Dude, would this work for ground venison as well?
Mobo .... did you ever end up making it last time?
03-28-2008, 12:52 PM
#78
Join Date: Mar 2004
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RE: Venison Jerky Recipe For My BowHunting Friends
ORIGINAL: PreacherTony
Absolutely .... it would be more pungent, tho .... you may have to make a few adjustments .... like using garlic powder to reduce the salt in the garlic salt ....
Mobo .... did you ever end up making it last time?
ORIGINAL: mobow
Dude, would this work for ground venison as well?
Dude, would this work for ground venison as well?
Mobo .... did you ever end up making it last time?
03-28-2008, 05:54 PM
#79
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RE: Venison Jerky Recipe For My Bow Hunting Friends
ORIGINAL: ozbowhunter
probably a silly question but wont it cook in the oven and not dry out ?or am i missing something ?
probably a silly question but wont it cook in the oven and not dry out ?or am i missing something ?
