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| Home -> [Asian, Chinese, Ethnic, Game, Meats, Venison] -> [Venison jerky Recipe] |
Venison jerky
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Asian, Chinese, Ethnic, Game, Meats, Venison |
Rating: |
no rating. |
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Ingredients:
| 2
| lbs | Sliced venison 1/8" thick | | 2
| tbsp | Soy sauce | | 1
| tbsp | Ground red pepper | | 1
| cup | Corn whiskey | | 2
| tbsp | Worcestershire sauce | | 1
| tbsp | Salt | | 2
| | Cloves garlic, sliced | | 1
| cup | Water |
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Procedures:
| 1 | Slice the meat when it is lightly frozen. | | 2 | The cuts should be long, thin and with the grain. | | 3 | Cut across the grain if you want more tender, but more brittle jerky. | | 4 | Trim off all of the fat. | | 5 | Marinate strips in a glass container overnight. | | 6 | You may substitute 2 cups of red wine for the corn whiskey and water. | | 7 | Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. | | 8 | Cook at minimum heat (150°F) for 6 hours. | | 9 | Leave oven door ajar to allow moisture to escape. | | 10 | Meat should be dark, dry and store jerky in a cool, airtight container |
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