Spicy Cajun Deer Jerky --JC's Recipe

by JC Biggs
(Goldsboro NC)

1-1.5 lb of venison (a leg or shoulder is perfectly fine, save the straps =)

1/4 cup soy sauce

1/4 cup worchestersire sauce/distilled water mix (50/50.. i didnt have much left, i got it all outta the bottle with water and it worked lol)

1/4 cup distilled water (tap has calcium, flourine etc)

1 tsp meat tenderizer (has MSG built in and gets rid of chewiness)

1 tsp Granulated Garlic Powder

1/4 cup distilled water to rinse mixing bowl

***for the cajun and the spicy add the following...adjust to suit. this is a mild, slightly salty taste***

1 tsp tony catchtore's Creole seasoning

1 tsp fresh ground black pepper (approx 25 twist in grinder)

1/8 tsp chili powder


p>combine ingredients in mixing bowl...mix WELL..pour into quart zip-lock bag, use last 1/4 cup of water to rinse bowl, get all the remaining ingredients and rinse water in bag as well.

pnow cut your choice of meat..i like to cut with the grain, DEEP down inside the muscle, i dont use the surface stuff, or anything with and tears or bullet damage...make sure you get all the fat and silver skin from in there. Sometimes its hidden quite deep in there. 1/4 strips with a 1/8th inch +- variance usually work quite well for me.

pmarinate meat for minimum 36 hours. turn frequently. i like to use a vacuum bag, it sucks the marinade into the meat, if you do this, you can cut marinate time to 12-16 hours. still massage the meat in the bag frequently to get the mixture all over the meat.

p>dehydrate till done (5-6 hours normally) rotate trays every hour, and after the first hour blot jerky with a paper towel to remove the oils it excretes....ive never used a smoker with this recipe, so if you do, let me know how it works!


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