Sunday, November 11, 2007

Cambridge Cooks: Venison Jerky Cambridge Cooks: Venison Jerky

Photos: Debra Pearlman

November brings hunting season to New York and Vermont so I thought I'd put my recipe for venison jerky.

2 lb. venison
4 oz. bottle Liquid Smoke
2 oz. white wine or beer
1 tbsp. Worcestershire sauce
2 tbsp. A-1 sauce
1 tbsp soy sauce
1/2 tsp garlic salt
1/2 tsp. onion salt
1 tsp. black pepper
1/4 c cayenne pepper (optional if you want it hot) or dash of Tabasco
Old Bay (optional for a different flavor - amount to taste)

Cut venison in narrow strips (1/2 inch wide x 1/4 inch thick x 2-5 inches long)
Mix in other ingredients
Marinate in refrigerator overnight


Heat oven to 300 degrees
Lay Jerky on oven racks
Open door 1 inch to let moisture out (put a drip pan below jerky strips)
Dry in oven for several hours (depending on thickness and degree of desired dryness)


Lay strips on microwave safe plate
dry at lowest temp. setting for 1.25 hours, rotating every 20-30 minutes

The secret to good jerky is in the spicing so don't be afraid to experiment with your favorite flavors.

Good luck neighbors!


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