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Venison Jerky

post #1 of 4
Thread Starter 
Just messing around this weekend. trying to get ready to start spending a lot of time at the deer lease with my buds. Put together a little batch of venison jerky.

6 pounds venison; (up to 8)
1 tablespoon garlic powder
2 tablespoons liquid smoke
1 quart soy sauce; (up to 2)
1 tablespoon onion powder
2 tablespoons pepper
1 teaspoon Tabasco; (up to 2)
1 tablespoon MSG

Very simple recipe mix ingredients together in a zip lock 10 to 12 hrs. place on smoker at 210 deg till its the texture you like left these on for five hrs. Still a little chewy not dry and hard. I did not add liquid smoke. Good stuff...

post #2 of 4
Pardon me? ;{)

You should have deleted the L.S., used a cure, and trusted your smoker. But then again, it still was good I'm sure. You WERE however flirting with the "danger zone" there.

Personal pref I ALWAYS cure my jerky. And ANY sausage to be smoked or dried.
post #3 of 4
I always add some salt to my jerky. Guess that counts as a cure. Of course I dry mine in a Gardenmaster dehydrator. Oh, did I mention that I use ground elk or deer?icon_smile.gif
post #4 of 4
Hey... I'm not bad at jerky either yanno ;{) http://www.smokingmeatforums.com/for...70351#poststop
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