Back country venison jerky recipe

Back Country Venison Jerky

Ingredients
3/4 cup Catsup
1/2 cup Soy Sauce
1/3 cup Worstershire Sauce
3 cloves Garlic (Crushed)
1/2 cup Balsamic Vinegar
1 cup Brown Sugar
1/2 tsp Black Pepper
2 Tbsp Mustard
1/2 tsp Chili Powder
1 tsp Hot Pepper (to taste)

Directions:
Mix ingredients thoroughly and place sliced meat (this recipe works well with beef as well) to nearly fill a 1-gallon bag. Use about 1 to 1 1/2 cups of the marinade per bag (this recipe should work for two bags of marinating venison). Evacuate excess air out of bag and ensure the bag is sealed. Turn over several times and work the meat around in the marinade to ensure an even coating. Place the bag flat on shelf in refrigerator and rotate meat in the bag 3 or 4 times a day for 2 days. After marinating is complete, remove the venison ad place the marinated meat in single layer on dehydrator trays (if that is your methodology). Dehydrate according to manufacturer’s instructions, or until meat is hard but still pliable, it could be up to 12-16 hours in some dehydrators. You may also use a cookie sheet lightly coated with vegetable oil in a 165 degree oven for 12-16 hours.

Storage: Jerky can be frozen for extended storage or kept for four weeks in the refrigerator or sealed, dark, dry container.

No tips yet.
Be the first to tip!

Like this post? Tip me with bitcoin!

1BmRE6ZvFHxN5Z9x83yKtuw4XapToD2VXB

If you enjoyed reading this post, please consider tipping me using Bitcoin. Each post gets its own unique Bitcoin address so by tipping you're not only making my continued efforts possible but telling me what you liked.

Leave a Reply

Your email address will not be published. Required fields are marked *