There are seven jerky recipes in our 301 Venison Recipes book, which was created from user submissions, and each of them has a nuance that you might like.
This particular recipe, sent in by Ralph Krepp of Franklin, Pa., includes Tabasco sauce, onion powder, garlic powder and liquid smoke.
Virtually all of the jerky recipes in the book mention cutting or slicing the meat into strips. You could certainly use the Weston Jerky Gun to accomplish that, as well.
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.
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.