Dex sent this recipe to his Dad:
"This is the one we use but we use our
Big Chief to dry it. and we put pink salt in ours. The
best venison jerky recipe ever!!!!"
|
3 pounds |
Venison sliced
1/4 " thick by 3/4" wide |
|
1/4 cup |
Liquid Smoke |
|
1/2 cup |
Soy Sauce |
|
1/2 cup |
Worcestershire
Sauce |
|
1/2 tsp |
Cayenne Pepper |
|
1 tsp |
Accent Meat
Tenderizer |
|
1tsp |
Garlic Powder |
|
2 tsp |
Onion Powder |
|
1/2 cup |
Warm Water |
|
suit to your taste |
Chili pepper
seeds |
Mix ingredients together well and soak meat in it for 24 hours
(a zip lock bag works great). Insert toothpicks through top of
meat slices and hang on oven grates. Heat oven to 190 degrees
and prop oven door open slightly and slow cook jerky for 5 hours
and 15 minutes.
