Recipe 4 All: Beef or Venison Jerky Recipe — Every recipe in the World on this site.

Recipe 4 All: Beef or Venison Jerky Recipe

Beef or Venison Jerky

Yield: 1 Servings
8lb Venison/beef roast
1tablespoon Salt
¼teaspoon Black pepper
1teaspoon White pepper
½teaspoon Red pepper
1teaspoon Meat tenderizer
2tablespoon Seasoned salt
2teaspoon Accent
1teaspoon Garlic powder
1tablespoon Kitchen bouquet
2tablespoon Morton tender quick
1/3cups Worcestershire sauce
1/3cups Soy sauce
1/3cups Barbecue sauce
1/3cups Liquid smoke

Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine salt, peppers, meat tenderizers, seasoned salt, accent, garlic and onion powders, kitchen bouquet, morton tender quick, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. Marinate meat in sauce for 24 hours in a sealable plastic bag. Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting. Continue to dry in warm oven if necessary. Oven's with pilot lights work especially well.

From: Steve Herrick Date: 05-14-92

Your Beef or Venison Jerky is ready. Buon appetito!

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