Darn Good Venison Jerky
by Scott Gale
A friend of mine turned me on to some fresh venison cuts last month.
I love jerky, and I've made beef jerky many times, but never venison. So I decided to give it a shot.
I sliced 4 pounds of roast (don't know the cut) into pieces of suitable size and thickness, getting rid of all the fat. I just threw a marinade together using my imagination, and ended up with a phenominal recipe. Here's what I used:
1/2 cup soy sauce
1/2 cup water
1 tablespoon HP Sauce (a British condiment)
1 tablespoon Worchestershire Sauce
1/3 cup brown sugar
1 teaspoon Accent
2 tablespoons Montreal Steak Seasoning
3 teaspoons Colgin pecan liquid smoke (I wanted to use apple, but I only had hickory, mesquite and pecan, and I figured the other ingredients would go better with the pecan.)
I let the meat marinate overnight, about 12 hours in a zip-lock bag in the refrigerator. I removed it from the marinade, pressed out the excess liquid through a strainer, and laid it out evenly on my five-tray dehydrator.
I made sure I rotated the trays every hour or so until I thought it was sufficiently dried. That took just over eight hours.
Let me tell you, it was the best jerky I have ever tasted, let alone made myself. I took some to the office, and it was gone in less than 15 minutes, and I've got loads of requests from people that want me to make a batch for them.
If you try it, I hope you like it. Thanks for letting me share.
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