Beef or Venison Jerky

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Beef or Venison Jerky
from Steve Herrick, 05-14-92

  • 8 lb Venison/Beef Roast
  • 1 tablespoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 teaspoon White Pepper
  • 1/2 teaspoon Red Pepper
  • 1 teaspoon Meat Tenderizer
  • 2 tablespoons Seasoned Salt
  • 2 teaspoons Accent
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Kitchen Bouquet
  • 2 tablespoons Morton Tender Quick
  • 1/3 cup Worcestershire Sauce
  • 1/3 cup Soy Sauce
  • 1/3 cup Barbecue Sauce
  • 1/3 cup 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, worchestershire sauce, soy sauce, berbecure 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. Ovens with polot lights work especially well.

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