With several jerky recipes in our 301 Venison Recipes cookbook, which was created from user submissions, you’re sure to find one with a nuance that you might like.
This particular recipe was submitted by Ralph Krepp of Franklin, Pa., and includes Tabasco sauce, onion powder, garlic powder and liquid smoke. That’s a nice combination of flavors that, if you don’t go crazy with the ingredients, should provide some super jerky snacks.
Virtually all of the jerky recipes in the book mention cutting or slicing the meat into strips. You could certainly use the Weston Venison Jerky Kit to accomplish that, as well. It includes the tools you need, instructions and all you need to do is provide the deer meat!
Check out Ralph’s jerky recipe and give it a try:
Slice lean meat not more than 1/4-inch thick
For 1 pound of meat mix:
- 1/2 teaspoon salt
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 3 drops of Tabasco sauce
- 1/2 teaspoon onion powder
- 4 teaspoons vinegar
- 1/4 teaspoon garlic powder
- 1 teaspoon liquid smoke
Dissolve in just enough water to cover meat. Weight down and refrigerate 24 hours. Drain and pat dry with paper towel. Lay on oven rack and bake at 150 degrees with oven door slightly ajar. When dry, store in airtight containers.
Will keep a year.
The 301 Venison Recipes book is available here but is sometimes sold out. The CD is available here and is often on sale. And you can get the Weston Venison Jerky Kit here for summer fun before deer season opens.
You can get a PDF all of the jerky recipes, plus sausage (24 recipes in all), in the 24 Venison Sausage and Jerky Recipes download here.
SEE ALSO: For more great venison jerky recipes and other great wild game recipes, visit blog.westonproducts.com today and you’ll be amazed at the variety!