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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Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1Mix all ingredients for the mop. If mop is to thick to brush, add more soy sauce and worchestershire sauce and pepper to taste.

2The 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.

3Prep 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!

4Put a few shakes of pepper on both sides also. Let it set close to 2 hours to soak in.

5Start your smoker and follow directions. Lay meat on racks.

6Smoke 4 or 5 hours or until you turn it and then mop one side heavy (Mop both sides if you want it hot)

7Smoke 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