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

OVEN DRYING:

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)

IN MICROWAVE:

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!