+- Fishing Forum (https://bigfishtackle.com/forum)
+-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395)
+--- Forum: Game recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=117)
+--- Thread: VENISON JERKY (/showthread.php?tid=128422)
VENISON JERKY - tubeN2 - 04-29-2004
VENISON JERKY
Makes about four dozen strips.
2 pounds venison
1/2 cup sherry or white wine
1/2 cup soy sauce
1/8 cup vegetable oil
2 cloves garlic, minced
2 teaspoons ginger, finely grated
2 teaspoons black pepper
1 tablespoon brown sugar
Slice venison along the grain into 1/8-inch-thick strips. (This is easier when it’s still slightly frozen.) Mix marinade ingredients thoroughly and bring it to a boil. Let it cool before pouring it over the meat. Refrigerate for 12 to 48 hours.
Preheat oven to 250 degrees. Dry the slices between paper towels, then drape them over the roasting rack in the center of the oven. After 15 minutes, lower heat to 140 degrees. Allow jerky to slowly dry for 8 to 10 hours, until stiff. It should bend but not snap. Let cool, then store in plastic bags in the refrigerator.
[signature]