Posted By: Gary Makely (VIEW COUNT: 8520) PRINT
8 lbs. Boneless Venison
1 recipe Marinade
1 recipe Seasoning Powder
Use only quality low fat cuts of venison (not scraps). Cut the venison into strips approximately 1/4" thick, 1" wide and 6" long. Make sure to remove all sinew, fat and membranes from the meat. This is very important and will make a significant difference in the quality of the jerky.
To make the marinade, combine the liquid ingredients, add the salt and mix well.
To make the Seasoning powder, Combine the remaining dry ingredients and mix well.
Pour the marinade over the venison strips and mix, ensuring that all of the venison strips are thoroughly coated with the marinade. Cover the container and place it in the refrigerator. Allow the venison to marinate for 3 or 4 days stirring at least twice daily. Place the venison strips in the dehydrator making sure that the pieces do not touch. Fill a shaker type bottle (a large salt/pepper shaker or an empty spice bottle works well for this) with the seasoning mixture and season the strips by liberally sprinkling the seasoning mixture over them. Place the trays on the dehydrator and dry for approximately 24 hours (until leathery). This recipe fills 8 - 10 dehydrator trays. The time and number of trays will vary with different dehydrators.
- Add Â½ cup honey or brown sugar to the marinade.
- Add Â¼ to Â½ cup Horseradish to the marinade.
- Replace the Water/Burgundy with:
- Pineapple Juice.
- Your favorite dry red wine.
- Replace the Prepared Yellow Mustard with:
- Your favorite Spicy/Specialty Mustard.