Venison Jerky

Name: Venison Jerky Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 24
Ingredients: 3 lbs of venison cut 1/4 thick; 1/2 cup Soy Sauce; 1/2 cup Worcestershire Sauce; 2 tbls. Liquid Smoke (0ptional); 2 tbls. Garlic powder; 2 tbls. Onion powder; 2 tbls. Accent; 2 tbls. Black pepper

Minutes to Prepare: 15
Minutes to Cook: 240

Number of Servings: 24

Ingredients

3 lbs of venison cut 1/4" thick1/2 cup Soy Sauce1/2 cup Worcestershire Sauce2 tbls. Liquid Smoke (0ptional)2 tbls. Garlic powder2 tbls. Onion powder2 tbls. Accent2 tbls. Black pepper

Directions

Soak meat overnite in refridgerator. Dry in a dehydrator at 145 degrees for about 4-6 hours. Turn meat over after 3 hours to dry evenly. Meat can be dried in an oven on a lightly sprayed cookie sheet at the ovens lowest setting with the door cracked open about an inch.

Number of Servings: 24

Recipe submitted by SparkPeople user BECCALOU3.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 97.8
Total Fat: 1.4 g
Cholesterol: 44.5 mg
Sodium: 445.0 mg
Total Carbs: 2.8 g
Dietary Fiber: 0.3 g
Protein: 17.7 g

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Member Reviews

ATHOMPSON32
what is accent - is it a seasoning? i have never heard of it. - 9/14/10

Reply from BECCALOU3 (9/14/10)
Yes it is a seasoning main ingredient is monosodium glutamate
*MADGE*
Have you ever used this with ground venison and used the jerky gun? I don't see any reaason why this wouldn't work, but would like some feedback, if you have it.
I am very glad you posted this---it looks like the recipe I used to use all the time but misplaced it years back. - 12/15/08

Reply from BECCALOU3 (12/15/08)
Yes I have. You may have to decrease the meat to 2 pounds to maintain the flavor.