Spicy Lemon Venison Jerky Recipe
3 lb Venison sliced thinly
4 oz Liquid Smoke
1/4 C Water
1 tsp Salt
1 Tsp Black Pepper
1 tsp Onion powder
1 tsp Lemon Pepper
1 tsp Garlic powder
1 tsp Paprika
1 tsp cayenne pepper
Preparing the jerky: Trim as much fat from the meat as possible. Freeze venison until firm but not hard; then cut into 1/8-inch-thick slices. In a medium-size glass, stoneware, plastic or stainless steel bowl, combine all ingredients except venison and mix thoroughly. Add venison and mix until all surfaces are thoroughly coated. If needed, add a bit more water to ensure that all meat is coated. Cover tightly and refrigerate for 12-18 hours, stirring every few hours, recovering tightly after stirring.
Drying the jerky: Remove the venison from bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks. Dehydrator or oven drying: Arrange trays according to manufacturer’s directions (if using a dehydrator) and dry at 150-degrees until a piece of jerky snaps, when bent (6-8 hours; let jerky cool for 5 minutes before testing). Let venison jerky cool completely on racks; remove from racks and store in an airtight, insect proof containers in a cool, dry place; or freeze or refrigerate however keep in mind that cold jerky will collect moisture from the air when taken out of cold storage. .
Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator, up to 8 months in freezer.
Like this post? Tip me with bitcoin!
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.