Doug’s Venison Jerky Recipe submitted by Doug
Doug’s Venison Jerky Ingredients:
4 pounds venison
4 tablespoons salt
4 tablespoons course black pepper
2 1/2 tablespoons paprika
1/2 tablespoon MSG (optional)
1 tablespoon Morton Nature’s Seasons
1/2 tablespoons garlic powder
3 tablespoons Lawry’s Seasoned Salt
1 cup Lea & Perrins Worcestershire Sauce
4 cups red wine vinegar
cayenne pepper (to taste)
Doug’s Venison Jerky Directions:
Mix ingredients and let meat soak for 4 hours or more I prefer to smoke mine until dry but can be dehydrated in oven or dehydrator Seal in plastic bags if there’s any left enjoy!
Cut venison into thick strips.
Mix all the ingredients except the venison strips, into a container and blend well.
Add the venison strips to the marinade and allow to marinate for 4 or longer hours in the refrigerator.
Remove venison strips from marinade (drain, but don’t rinse).
I prefer to smoke mine until dry, but the venison can be dehydrated in oven or dehydrator if preferred.
Place in plastic bags for storage.
Lady Lake, FL
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