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venison jerky

(1 rating)
messinthekitchen avatar
Recipe by
deb baldwin
@messinthekitchen
blanchard, ID

This is a recipe that my dad gave me.(L McDonald) I remember that it was quite tasty..

(1 rating)
prep time 1 Hr
cook time 10 Hr
method Smoke

Ingredients For venison jerky

  • MOP
  • 1 -32 oz. bottle
    catsup
  • 1/2 -5 oz. bottle
    worchestershire
  • 1- 2 oz. bottle
    tobasco sauce
  • 2/3- 5 oz. bottle
    soy sauce
  • 1 tsp
    oregano, dried
  • 2 tsp
    mustard seed
  • 6 to 10
    shakes of black pepper
  • 2 Tbsp
    garlic salt
  • 1/2 oz
    ketchen bouquet
  • 1/4 -5oz bottle
    a-1 steak sauce
  • 1 tsp
    red pepper

How To Make venison jerky

  • 1
    Mix all ingredients for the mop. If mop is to thick to brush, add more soy sauce and worchestershire sauce and pepper to taste.
  • 2
    The amount of tabasco sauce and red peper I have down will make her pretty hot. I'd add these last, at least the red pepper, so you could just add to taste.
  • 3
    Prep meat. Salt both sides, about twice as much as you would to fry meat if it's thick slices. If it is thin, 1/2 or 3/4 of an inch, just salt one side. DON'T USE IODIZED SALT!
  • 4
    Put a few shakes of pepper on both sides also. Let it set close to 2 hours to soak in.
  • 5
    Start your smoker and follow directions. Lay meat on racks.
  • 6
    Smoke 4 or 5 hours or until you turn it and then mop one side heavy (Mop both sides if you want it hot)
  • 7
    Smoke till it's hard: approximately 10 to 14 hours in a small smoker, Chief-hickory....etc.
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