Venison Jerky Recipe

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Venison Jerky

deb baldwin

By
@messinthekitchen

This is a recipe that my dad gave me.(L McDonald) I remember that it was quite tasty..


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Prep:

1 Hr

Cook:

10 Hr

Method:

Smoke

Ingredients

MOP

1 -32 oz. bottle
catsup
1/2 -5 oz. bottle
worchestershire
1- 2 oz. bottle
tobasco sauce
2/3- 5 oz. bottle
soy sauce
1 tsp
oregano, dried
2 tsp
mustard seed
6 to 10
shakes of black pepper
2 Tbsp
garlic salt
1/2 oz
ketchen bouquet
1/4 -5oz bottle
a-1 steak sauce
1 tsp
red pepper

Directions Step-By-Step

1
Mix all ingredients for the mop. If mop is to thick to brush, add more soy sauce and worchestershire sauce and pepper to taste.
2
The amount of tabasco sauce and red peper I have down will make her pretty hot. I'd add these last, at least the red pepper, so you could just add to taste.
3
Prep meat. Salt both sides, about twice as much as you would to fry meat if it's thick slices. If it is thin, 1/2 or 3/4 of an inch, just salt one side.
DON'T USE IODIZED SALT!
4
Put a few shakes of pepper on both sides also. Let it set close to 2 hours to soak in.
5
Start your smoker and follow directions. Lay meat on racks.
6
Smoke 4 or 5 hours or until you turn it and then mop one side heavy (Mop both sides if you want it hot)
7
Smoke till it's hard: approximately 10 to 14 hours in a small smoker, Chief-hickory....etc.

About this Recipe

Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Hashtags: #venison, #jerky