by Tina Vinluan

Created on: February 22, 2010

Now that you have bagged your deer, you need a way to preserve your bounty and share with others. This jerky recipe is the one I have been using and tweaking for a few years and everyone seems to like it. You can also get one of those jerky pistols. Just follow the directions that come with it and you will do fine. It is good to have one because it comes with attachments so you can make snack sticks, sausage and other things. Cool tool! My husband bought mine at Cabela's. You can use it with any meat. Moose, beef ,caribou. What ever you have. If you are into fishing,hiking,camping or hunting this jerky is a great snack to take along as it does not spoil fast.

VENISON JERKY

3 lbs venison or beef ( hind quarter ) cut into strips 1/8 - 1/4 thick

1/4 cup Soy Sauce

1/2 cup water

1/3 cup Worcestershire Sauce

2 tsp. Accent seasoning

2tbls Liquid Hickory Smoke

2/3 tsp Garlic Powder

2/3 tsp Onion Powder

1 tsp Pepper

1 tbs Cajun Spice ( optional )

Marinate meat in sauce 48 hours

You can add a little Maple syrup if you want a sweet taste.

Place on tooth picks and hang on oven rack in oven at 175 degrees for 4-5 hours

I place a spoon in the door to leave it open a crack. I also lay a sheet of foil on the bottom of the oven to catch the sauce that will drip. You can cook it a little longer if you want it more dry. Do not over cook or it will be too dry. The jerky does shrink so don't make the strips too small. You can freeze it if you will have it for a long period of time. It doesn't last that long around my house.

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