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| CARL'S VENISON JERKY | |
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SPICES: 2 tbsp. black pepper, coarse 1 1/2 tbsp. onion powder 1 1/2 tsp. garlic powder 1 tsp. crushed red pepper (optional) 1 tsp. celery salt Pinch of mustard seed (optional) MARINADE: Venison, sliced in 1/4 inch strips 1 to 1 1/2 qt. water 1 1/2 to 2 c. vinegar 1/2 c. brown sugar 1/3 c. Worcestershire sauce or soy sauce 1/2 c. salt Combine all ingredients and add venison strips. Let venison strips stand in marinade for 6 hours to overnight (longer if you wish). After marinating, set strips on cookie sheet and roll with rolling pin or glass to take out all liquid. Preheat oven to 150 degrees. Set foil on bottom of oven floor. Set venison on oven racks (toothpicks). Prop oven door open (very important). Let jerky dry 2 to 6 hours. Some pieces may take longer to dry. | |
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recipe reviews #183796
Glenn Coenen (Wisconsin) says:
I have been using this recipe for years. Each year I tweak it a bit. I love it cause it is 'somewhat all natural"!! This year, I used 6 punds of venison and I used no water and I 4x'ed the ingredients, instead of 2 cups of brown sugar I did 1 cup brown sugar and 1 cup of maple syrup. Thanx for the recipe and the road kill in front of my house!!
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