A SEASON OF WILD GAME
(Page 5 of 5)
October/November 1994
Anne Vassal
Venison Jerky
RELATED CONTENT
Every year my relatives in Green Bay, Wisconsin, prepare this jerky immediately after dressing the deer, using up the small scraps. The meat needs to marinate 24 hours before baking.
Marinade:
1/4 cup tamari soy sauce 1 tablespoon Worcestershire Sauce 1/4 cup A-1 Steak Sauce1 teaspoon liquid smoke (hickory flavor) 1/2 teaspoon garlic powder 1/2 teaspoon salt1/2 teaspoon ground pepper 1/2 teaspoon onion powder
Whisk ingredients together. Set aside.
You'll need 1 1/2 pounds of venison meat, trimmed of all fat and connective tissues. Partially freeze the meat. Slice (along the grain) 1/4-inch slices that are about 4 to 6 inches long. Lay the strips in a crisscross pattern in a large zipper-seal freezer bag or covered plastic container. Pour the marinade over the venison. Marinate 24 hours, turning the meat over at least twice. Remove from the bag and drain on the paper towels. Lay the slices on a meat rack or on the oven rack with a drip pan or heavy duty foil underneath it. Bake at 200°F for about 4 hours until firm. (The meat gets harder after it cools.) Store in a covered jar in the refrigerator.
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