Menu Ireland Calls

Recipe for 'The Best Jerky' by 'Skeets'

This is the best jerky recipe I have found to date, it works well with beef or elk and maybe for moose though I've never tried it with moose, and of course deer.

5 lbs venison
1 cup soy sauce
1 cup Worcestershire sauce
1 cup of apple juice (I have tried orange juice and it works well but not realy to my taste)
1/4 cup of brown sugar (you can use white if ya has to)
1T. liquid smoke (you really dont need this if your going to do it in a smoker, but it gives it a little smokey flavor if your not)
1 1/2 tsp. garlic salt
3/4 tsp. garlic powder
1 tsp. mustard powder
1 tsp. onion powder
1/2 tsp. red pepper (you can use regular black pepper if you don't have red on hand and you can add more or less as you like, I kind of like it on the mild side).

Slice partialy frozen meat into 1/4 inch slices (you might be able to get the butcher to do this on a slicer). Combine all ingredients and marinate meat in the refrigerator over night (I use a gallon zip lock bag put the meat in the marinate zip it shut after you squeez out all the air and toss it on the shelf. Doing it this way you can pick the bag up and turn it over and move the meat around to get every thing coated). Place the meat in your smoker and leave the vents open for maybe 30 minutes smoke it for 2 1/2 to 3 hours. If your useing a dehidrator lay the meat on the racks and set on high, keep moving the racks from top to bottom each in turn for maybe 12 hours. The jerky will benc and be hard when done if it brakes into little pieces, well puppy treats. LOL Peace Skeets