... came from Preacher Tony. Tony, that is absolutely the very best jerky I have ever eaten. I was looking for a snack this afternoon and started on the jerky again. Took amazing willpower not to keep eating it until it was gone. I know you have posted the recipe somehwere and I will need to find it. I have never had the urge to make jerky as we use all the venison in meals but I am going to have to commit some to jerky now. My wife and daughter even loved it but I didn't tell them where it is hidden LOL. Thanks again for the terrific jerky my friend.
Thanks Bruce. It wasmy pleasure to send it to you For those interested ..... Tony's Venison Jerky 2 cup Worcestershire sauce 2 cup Soy sauce ½ c Liquid Smoke 1 c Red Hot Sauce 6 TB Honey 3 TB Mustard 6 TB Garlic Salt 2 TB Pepper 4 TB Onion Powder 1 c Brown Sugar To Add HEAT 2 ½ TB Crushed Red Pepper or ¼ c Tabasco sauce Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays (bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145"™ for the first 4 hours then set oven to 130"™ until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.
You must add the heat (peppers/tabasco). It is great that way. Nice, even burn the whole time you are eating it. Have cold beer handy LOL.
FYI... that batch was about 1/2 the red pepper flake the recipe called for ... I wasnt sure your heat tolerance so I made it kinda mild
We like things hot in this house. Like I said my daughter even liked it although I'm not sure she'll get anymore until we make some LOL. I'll have to make some like that for her and then more with all the red peppers for me and my wife. Once again, that is hands down the best jerky I have ever eaten and I have had more than my share of jerky.
Sounds good! We use a similar recipe but use ground venison instead of the strips. 3 1/2hrs in a dehydrator and you're done
tony thats almost identical to my recipe!! except i never boiled it or used liquid smoke, I will have to try the boiling thing. But i usually make it in 10 gallon batches lol` `
I believe I'm going to make a batch of this, this week also, I use ground venison though, I assume just let it soak? would it take more of the marinade since ground tends to "soak up" the liquids?
actually i would use less. bround will absorbe more of the actually liquid, then just using osmosis to even out salt content, and distributing flavor through the meat that way. I would actually tend to think you would need less saltyness as well with ground
