Venison Jerky Recipe For My BowHunting Friends
I'm starting some today.
12-03-2008 | 11:02 AM
#82
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Giant Nontypical
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From: Heaven is my home, temporarily residing in WNY :)
RE: Venison Jerky Recipe For My BowHunting Friends
BUMP 
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.
[/quote]
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.
[/quote]
12-03-2008 | 11:10 AM
#84
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From: Heaven is my home, temporarily residing in WNY :)
RE: Venison Jerky Recipe For My BowHunting Friends
ORIGINAL: buckmaster
LOL I beat you by 19 seconds!!!
LOL I beat you by 19 seconds!!!
12-03-2008 | 02:21 PM
#86
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From: Heaven is my home, temporarily residing in WNY :)
RE: Venison Jerky Recipe For My BowHunting Friends
ORIGINAL: IL_BOW_MAN
I just polished off a bag I had at my desk this morning!! MMMMMMMMMMMM good.
I just polished off a bag I had at my desk this morning!! MMMMMMMMMMMM good.
Glad you enjoyed it, Bro
12-03-2008 | 02:26 PM
#87
Nontypical Buck
Joined: Aug 2007
Posts: 2,760
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From: SOUTH Carolina--I've moved!
RE: Venison Jerky Recipe For My BowHunting Friends
Tony!! I made a batch of your jerky this past weekend...great stuff man!! For some odd reason, everybody wants some! Thanks again buddy!
Thanks again buddy!
12-03-2008 | 02:42 PM
#88
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From: Chatsworth IL USA
RE: Venison Jerky Recipe For My BowHunting Friends
ORIGINAL: PreacherTony
Hey Mitch! My mail lady musta stole the stuff you sent me [8D]
Glad you enjoyed it, Bro
ORIGINAL: IL_BOW_MAN
I just polished off a bag I had at my desk this morning!! MMMMMMMMMMMM good.
I just polished off a bag I had at my desk this morning!! MMMMMMMMMMMM good.
Glad you enjoyed it, Bro
12-03-2008 | 02:53 PM
#89
Nontypical Buck
Joined: Feb 2003
Posts: 1,673
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From: Michigan
RE: Venison Jerky Recipe For My Bow Hunting Friends
Tony, how thick do you cut your pieces of meat? Ive been looking for a good recipe to use instead of my mediocre tasting jerky, and I think i found a winner. Thanks!
12-03-2008 | 03:40 PM
#90
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From: Heaven is my home, temporarily residing in WNY :)
RE: Venison Jerky Recipe For My BowHunting Friends
ORIGINAL: NCRemington700
Tony!! I made a batch of your jerky this past weekend...great stuff man!! For some odd reason, everybody wants some! Thanks again buddy!
Tony!! I made a batch of your jerky this past weekend...great stuff man!! For some odd reason, everybody wants some!
Thanks again buddy!
ORIGINAL: IL_BOW_MAN
I have 3 more bags at home tony...send me your address and I will be more then happy to send you some!! A form of payment so to say for your recipe!!
I have 3 more bags at home tony...send me your address and I will be more then happy to send you some!! A form of payment so to say for your recipe!!
ORIGINAL: kdsberman
Tony, how thick do you cut your pieces of meat? Ive been looking for a good recipe to use instead of my mediocre tasting jerky, and I think i found a winner. Thanks!
Tony, how thick do you cut your pieces of meat? Ive been looking for a good recipe to use instead of my mediocre tasting jerky, and I think i found a winner. Thanks!