With God at the center of our lives, even the simplest of things are infused with peace and joy!

Saturday, October 31, 2009

Venison Jerky

Venison Jerky

Add ingredients to a sealable plastic bag or container with a snap lid:
1 cup soy sauce
¼ cup Worcestershire sauce
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. liquid smoke
¼ cup steak sauce
¾ cup brown sugar
1 cup water
1 tsp. coarse black pepper
1 tsp. red pepper flakes
Dash of hot red pepper sauce

Cut backstrap into thin strips (1" × 3" × . "). Marinate strips in the mixture for at least 12 hours. Shake around in bag at least once to distribute meat into seasoning mix. Cover oven racks with heavy aluminum foil. Remove strips from marinade and lay on the upper oven rack. Use a fork to poke small holes in the upper covered rack. Leave bottom rack covered with no holes in foil to catch drips and keep the juices from dripping on the oven floor and smoking or burning. Bake at 200 degrees for 4-6 hours. Check hourly. Jerky should be dry but not hard or brittle.

This jerky has no preservatives or nitrites. You can keep it refrigerated in small sealed bags. This also freezes well.

1 comment:

Suburban Hooker said...

Good Sunday Morning Laura!!
Sorry I haven't been by to comment chat with you. I worked kinda hard this past week on a witch costume. I like dressing up for halloween and then going about my daily things like paying bills and grocery shopping. Last year I went to the zoo...LOL. Anyhow...I haven't spent too much time visiting my friends and I apologize!!

Thanks for all the tasty recipes, have to try that apple pie and the shortbread sticks!! Nice pic of the deer too!!

Have a wonderful Sunday pretty lady!!