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Venison Jerky #1

Ingredients:

1/4 cup cider vinegar

4 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1-teaspoon salt

1 teaspoon dried garlic powder

1/2 teaspoon ground pepper

1 to 2 pounds raw lean venison strips

Partially freeze meat so it can be cut easily into ¼ inch strips. Dump remaining ingredients in bowl or big cake pan and mix well. Marinate meat in mixture covered in refrigerator for at least a day, turning now and then to coat meat evenly. Shake excess moisture from marinated strips. Place in dehydrator at a maximum of 150F until completely dry, approximately 8 hours.

Venison Jerky #2 - Sugar Cured Venison Jerky

Ingredients:

5 lb venison roast

1 oz liquid smoke

1 1/2 cups sugar

2 teaspoons garlic

1 teaspoon brown sugar

3 teaspoons seasoning salt

15 teaspoons salt

1 teaspoon black pepper

Serves several people.

Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put in large mixing bowl and add sugar a little at a time. Be sure to mix well. Mix brown sugar and all other spices and mix all together. Put in refrigerator approximately 6 to 8 hours. Take out and lightly pepper. Place in dehydrator at a maximum of 150F until completely dry, approximately 8 hours.

Venison Jerky #3

Ingredients:

5 lb venison, boned

1/2 cup light corn syrup

3 teaspoons Tender Quick

1/2 teaspoon garlic salt or powder

2 teaspoons black pepper

1/2 teaspoon onion salt or powder

1 teaspoon liquid smoke

2 pinches tarragon

1/2 cup spicy brown mustard

1 teaspoon Worcestershire sauce

Cut venison into fairly thick slices. Mix remaining ingredients. Lay strips of venison on broiler pans. Coat with sauce, salt and pepper to taste. Flip, coat with sauce, pepper and salt again to taste. Bake approximately 6 hours at 150F. Flip and continue to bake another 4 hours. Allow to cool, and then place in covered container or plastic bags. Flavor will "peak" in a day or two.

Venison Jerky #4

Ingredients:

4 lb venison

1/2 teaspoon Italian seasoning

4 tablespoons onion powder

1 cup Worcestershire sauce

1 1/2 teaspoons black pepper

1 cup soy sauce

1 1/2 teaspoons garlic powder

1 teaspoon Texas Pete

2 pinches salt

Cut venison into 1/3-inch strips or less, cutting with the grain. Combine rest of ingredients. Place meat in pan or dish and pour marinade over meat. Let stand 24 hours in refrigerator. Place in dehydrator at a maximum of 150F until completely dry, approximately 8 hours.

Venison #5 - Smoked Spicy Venison Jerky

Ingredients:

4 lb venison roast
1/2 teaspoon onion powder
1/2
cup brown sugar

1/2 teaspoon pepper

1/4 cup salt

1/2 teaspoon garlic powder

1 cup water

1/2 teaspoon Tobasco sauce

1 cup red wine

Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place meat into the marinade made by combining the above ingredients in a glass or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a rack and allow to air dry until they become glazed. Do not rinse. Place in dehydrator at a maximum of 150F for 12 to 16 hours depending on degree of desired dryness. Use a bit of liquid smoke to add some extra flavor.

Venison Jerky #6 - Smoked Oriental Venison Jerky

Ingredients:

4 lb venison roast
2 oz bourbon or brandy
1/4 cup salt

1/2 teaspoon onion powder

1/4 cup brown sugar

1/2 teaspoon garlic powder

2 cup water

1 teaspoon grated ginger

1 cup apple cider or cider vinegar

1 teaspoon grated orange peel

1/2 cup soy sauce

6 white cloves (optional)

Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place meat into the marinade made by combining the above ingredients in a glass or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a rack and allow to air dry until they become glazed. Do not rinse Place in dehydrator at a maximum of 150F for 12 to 16 hours depending on degree of desired dryness. Use a bit of liquid smoke to add some extra flavor.