Jerky
"This is an exceptional recipe that I make every hunting season. If there is a season for this (thought there were only 4 but actually there are 6) don't forget fishing season!!! As for the servings, it is hard to say how many depending on how much you make."
- Ready In:
- 6hrs 10mins
- Ingredients:
- 7
- Yields:
-
45 lots
ingredients
- 5 5 lbs moose or 5 lbs venison, works for all
- 1 cup water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder or 2 garlic cloves, if you like garlic
- 1⁄3 cup sugar
- 1 1⁄2 cups soy sauce
- 2 teaspoons Tabasco sauce (to taste)
directions
- Mix all the marinade together and add the meat. Refrigerate for 6-12 hours.
- Drain on paper towel, then lay strips on oven racks or if you have a dehydrator on the shelves.
- Dry meat till it is still bendable not crunchy--keep checking; It should be about 6-9 hours depending on the thickness of the meat.
- If using an oven, turn it to about 200°F so it dries evenly.
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RECIPE SUBMITTED BY
mmlwjr
Canada
My DH & i moved closer to where he works, next door to his parents so we are there to help them when they get older.
I like to cook experiment with foods, so i will have more time for this.
I really do like this site & the support we get from friends we do not know.
