Smoked Venison Jerky

Recipe Description

Purchased from the Rosenthal Estate in Montgomery, Alabama in 1989. Notation on card indicates this is a World War II recipe, exact date unknown. My uncle makes this recipe every year after Deer hunting and he gets rave reviews.

Ingredients

  • 5 pounds lean venison (he uses the shoulder)
  • 1/3 cup granulated sugar
  • ¼ cup kosher salt
  • 2 cups soy sauce
  • 1 cup water
  • 1 cup red wine
  • ½ teaspoon Onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 2 tablespoons cayenne pepper (more if you want it extra spicy)
  • 3 tablespoons of your favorite hot sauce (he uses tabasco)

Directions

  1. Trim all fat from meat.
  2. Slice meat in ½" slices.
  3. Place venison in cool marinade and leave overnight.
  4. Remove from brine and allow to air dry without rinsing.
  5. Place mesquite chips in smoker and smoker venison for 16 hours.
  6. == [http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group]
This article uses material from the "Smoked Venison Jerky" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License