Grab 2 lbs. of ground Venison from your meat cache
Place the venison in large glass bowl
1 tsp of Liquid Smoke--or as much as you see fit.
Add enough Worcestershire Sauce to make the meat moist but don't over do it.
2 to 3 tbsp of Soy Sauce.
cover with garlic powder or fresh minced garlic (not garlic salt!!!)
cover with onion powder
sprinkle liberally with favorite season salt--I like Johnny's All purpose or Alpine Touch.
sprinkle with lemon pepper
sprinkle well with black pepper
I like to add a little jalapeno salt for a little kick.
MIX WELL by Hand then cover bowl with plastic wrap.
Let mixture sit overnight.
REMIX before placing in jerky gun or patting out strips--important
Get out your dehydrator and place meat in strips on the racks.
I like rotate the racks after the first couple of hours and flip the jerky strips
I let mine cook overnight but the cooking time will vary and depends on your dehydrator and your preferences.
Note* Use your oven at a lower heat for a few hours if you don't have a dehydrator
This recipe is delicious and virtually impossible to mess up.
You can add other ingredients to the recipe if you like but don't get carried away the salts.
Sit back and enjoy one of life's simple pleasures--fresh homemade jerky.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment