cracked black pepper venison jerky
First time I have tried making Jerky. Everyone loved it and it wasn't that hard to make!! will be making it again next year!! I found this recipe on free venison recipes.com. they have others that look good too.
prep time
cook time
method
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yield
Ingredients
- 5 - pounds sliced venison. mine came out just right. not to thin and not too thick. make sure they are all the same thickness or as close as you can get so get done at the same time. next time i might partially freeze the meat before slicing.
- MARINADE
- 1 cup worcestershire sauce
- 1/4 cup soy sauce
- 2 tablespoons canning salt
- 3 tablespoons fine grind black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 1/2 teaspoons mortons tender quick curing mix
How To Make cracked black pepper venison jerky
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Step 1Combine the marinade with the meat. allow to marinate for 24 hours.
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Step 2Remove from fridge and place the strips on paper towels. Gently squeeze as much moisture as possible out of the meat
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Step 3Preheat oven to 170 degrees
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Step 4Line the bottom oven rack with tin foil. Insert toothpics into the ends of the strips of marinated venison and hang each one from the top rack. -
Step 5LEAVING THE DOOR OPEN SLIGHTLY (for air circulation and to let moisture escape) cook the strips for 4 to 6 hours until they are thoroughly dry but not brittle or mushy. when you bend the meat it should seperate but not break.
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Step 6Store in airtight container or resealable bags!!! ENJOY!! You can also make this jerky in your dehydrator. following the manufacture directions
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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