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Old 01-22-2005, 11:51 PM   #1
Senior Cook
Join Date: Jun 2002
Location: Eastern Kansas
Posts: 148
Jerky Recipe

A friend brought me some venison a couple of weeks ago. This is what I plan to do with part of it. If I can find some suet, I want to make some of the jerky into pemmican.

-Jim Ramberg (Outdoor editor, Topeka Capital-Journal)

Though I usually make jerky from venison, I’ve used this recipe with geese, ducks, just abut anything. The secret is to trim all fat from the meat.

Slice the meat into thin strips. For 2 pounds of meat, make the following marinade:

1 tsp salt
1 tsp garlic powder
1 tsp pepper
2 Tbsp Worcestershire sauce
4 Tbsp liquid smoke
½ C soy sauce

Lay the strips of meat in the sauce and let sit in the refrigerator for several hours. I usually make up the marinade in the morning and do the cooking at night—when I’m asleep.

Dry the meat with paper towels and then lay the strips on the baking racks. Set the oven at 125 F. Make sure the strips of meat don’t touch each other. Crack the oven door open about an inch or two.

This is important because that’s how the moisture escapes. When you wake up, the jerky will be done, but you might want to test a piece to make sure you got the texture right.


I said and SAID last summer: "We need to bottle some of this and save it for later." But did anybody listen? Noooooooo!!
leigh is offline   Reply With Quote
Old 01-24-2005, 08:54 AM   #2
Head Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Thanks Leigh for that recipe. We have venison every year and I have always wanted to try jerky.
thumpershere2 is offline   Reply With Quote


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