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| Sweet and Hot Venison Jerkey http://whitetailkillers.com/boards/viewtopic.php?f=31&t=408 |
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| Author: | #1 Son [ Sun Oct 14, 2012 9:00 am ] |
| Post subject: | Sweet and Hot Venison Jerkey |
Ingredients 1 Box of toothpicks (if using oven option) 1 Tablespoon Onion Powder 1 Tablespoon Garlic Powder 2 Teaspoons Black Pepper (or to taste) 2 Tablespoons Montreal Steak Seasoning (optional) 3 Tablespoons Honey 1 Pound Sliced Venison (approx. 1/8 inch thick strips) 1/2 Cup Brown Sugar (Light or Dark) 2/3 Cup Soy Sauce 1/4 Cup Teriyaki Sauce 1/4 Cup Worcestershire Sauce 1/3 Cup Balsamic Vinegar (or Apple Cider Vinegar) 3 Tablespoons Liquid Smoke (If you dont have a smoker or you want to cook in an oven) 1/2 Cup Pineapple Juice 1 Teaspoon Red Pepper Flakes (or to taste) I use more and I use a chopper to chop the flakes into smaller pieces. Then I throw a shot of Cayenne Pepper in to spice it up even more. 1. In a bowl, mix together onion powder, garlic powder, black pepper,Montreal steak seasoning (if used) and crushed red pepper flakes. Use a little to half of this mixture to season the meat. Save the rest. Place the seasoned meat into the refrigerator. 2. In a saucepan over medium heat mix together brown sugar, soy sauce, teriyaki sauce, worcestershire sauce, vinegar, liquid smoke (if used) pineapple juice and honey. Heat until brown sugar completely dissolves. Pour mixture over meat, mix untill meat is all coated then seal in a ziplock bag or a sealable plastic container. Let the meat marinate 24 hours. I usually marinate the meat for 3 days for a stronger flavor. 3. Take meat out of marinade and sprinkle the rest of the dry spice mixture over the meat. 4. If using an oven cover bottom rack with aluminum foil then move rack to lowest position in oven. Place the top rack on the higest setting. Then stick a toothpick through the top of the strip of meat and hang off of top rack letting the drippings fall to the aluminum foil wrapped bottom rack. Once all the meat is hung on the rack set oven to lowest heat setting and let dry for 3-6 hours or until dry (depending on your ovens lowest heat setting and how thick the meat was cut) * If using a dehydrator arrange meat in trays and dehydrate accordingly. ** If using a smoker you can hang the strips of meat like in the oven directions or just lay the meat directly on the racks. Then smoke to perfection. 5. ENJOY |
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| Author: | dive2125 [ Sun Oct 14, 2012 2:28 pm ] |
| Post subject: | Re: Sweet and Hot Venison Jerkey |
Sounds Good ,will be trying soon...TY #1 |
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