Venison Jerky Recipe For My BowHunting Friends
06-21-2007, 07:45 AM
#1
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Venison Jerky Recipe For My BowHunting Friends
To all those guys I promised the venison jerky ...... here it is. I reccommend making it exactly like the recipe, with heat, and adjusting to your taste ......
Tony's Venison Jerky
2 cup Worcestershire sauce
2 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
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 cup Worcestershire sauce
2 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
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.
Last edited by PreacherTony; 10-31-2009 at 05:49 AM.
06-21-2007, 07:49 AM
#3
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RE: Venison Jerky Recipe For My Bow Hunting Friends
Johnny ...... everyone that has tried it up here, says it's the best they have ever had .... make it with the heat!!! It's not too hot and it adds great flavor .....
06-21-2007, 08:24 AM
#5
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RE: Venison Jerky Recipe For My Bow Hunting Friends
Sounds great Preach. I am not usually too fond of jerky recipes with a lot of"wet" seasonings but I will definitely give this one a try. I like to use the red pepper for heat as well. Have you ever tried powdered Red Pepper instead of the crushed? I use that and I sprinkle it right on top about 1/2 way through the dehydrating, adds great flavor and plenty of heat. How many pounds of meat is this recipe good for(approx)?
06-21-2007, 08:39 AM
#6
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RE: Venison Jerky Recipe For My Bow Hunting Friends
ORIGINAL: NEW61375
Sounds great Preach. I am not usually too fond of jerky recipes with a lot of"wet" seasonings but I will definitely give this one a try.
Sounds great Preach. I am not usually too fond of jerky recipes with a lot of"wet" seasonings but I will definitely give this one a try.
I like to use the red pepper for heat as well. Have you ever tried powdered Red Pepper instead of the crushed? I use that and I sprinkle it right on top about 1/2 way through the dehydrating, adds great flavor and plenty of heat.
How many pounds of meat is this recipe good for(approx)?
06-21-2007, 08:44 AM
#7
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Join Date: Dec 2006
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RE: Venison Jerky Recipe For My Bow Hunting Friends
You macho guys out there could use habanero sauce to really kick it up a notch .... yaknow, you that shoot over 55#s 
06-21-2007, 01:05 PM
#10
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RE: Venison Jerky Recipe For My Bow Hunting Friends
Thanks PT,
Always looking for something to do with the meat after the season.
Don't want to buy a dehydrator yet, but wanted to make some jerky.
Like with most things, I wont say anything if good and will take all the credit, but if it sucks, well . . .
you'll be hearing from me.
Always looking for something to do with the meat after the season.
Don't want to buy a dehydrator yet, but wanted to make some jerky.
Like with most things, I wont say anything if good and will take all the credit, but if it sucks, well . . .
you'll be hearing from me.