Posted By: Gary Makely (VIEW COUNT: 19280) PRINT
INGREDIENTS
8 lbs. Venison
1 recipe Marinade
1 recipe Seasoning Powder
Marinade
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1½ cups Water or Wine (Burgundy)
1 Cup Soy Sauce
½ Cup Hienz 57 Sauce
1 Cup A-1 Sauce
¼ Cup Liquid Smoke
½-1 Cup Hot Sauce (Durkee's Red Hot)
¼ Cup Worchester Sauce
¼ Cup Prepared Yellow Mustard
¼ Cup Lemon Juice
¼ Cup Salt
Seasoning Powder
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4-8 Tbs Ground Black Pepper
4-8 Tbs Ground Red Pepper
1 Tbs Ground Mustard
2 Tbs Garlic Powder
2 Tbs Onion Powder
4 Tbs Wasabi Powder
Directions
Process the Venison
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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.
Make the Marinade
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To make the marinade, combine the following ingredients and mix well.
1½ cups Water or Wine (Burgundy)
1 Cup Soy Sauce
½ Cup Hienz 57 Sauce
1 Cup A-1 Sauce
¼ Cup Liquid Smoke
½-1 Cup Hot Sauce (Durkee's Red Hot)
¼ Cup Worchester Sauce
¼ Cup Prepared Yellow Mustard
¼ Cup Lemon Juice
¼ Cup Salt
Make the Seasoning Powder
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To make the Seasoning powder, Combine the following ingredients and mix well.
4-8 Tbs Ground Black Pepper
4-8 Tbs Ground Red Pepper
1 Tbs Ground Mustard
2 Tbs Garlic Powder
2 Tbs Onion Powder
4 Tbs Wasabi Powder
Note: this is also an excellant seasoning for the grill!
Make the Jerky
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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 (the more you sprinle, the spicier it gets). Place the trays in 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.
Variations:
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- Add ½ cup honey or brown sugar to the marinade.
- Add ¼ to ½ cup Horseradish to the marinade.
- Replace the Water/Burgundy with Pineapple Juice or your favorite dry red wine.
- Replace the Prepared Yellow Mustard with your favorite Spicy/Specialty Mustard.
- Replace the venison with your favorite lean cut of beef(round works well).
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