 Spicy Venison Jerky Ingredients: 4 lb. venison roast 1/2 c brown sugar 1/4 c salt 1 c water 1 c red wine 1/2 tbs onion powder 1/2 tbs pepper 1/2 tbs garlic powder 1/2 tbs Tabasco sauce Smoke flavoring if not using smoker Preparation: 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. You can hang the meat off of the oven racks, using tooth pics, heat oven to the lowest setting. Prop the oven door open, just a crack, and dry to your desired dryness. When you dry in an oven and prefer a smoky flavor add some smoke flavor to the marinade.In the oven cook/dry for 5-8 hours depending on what you like. Do not be afraid to experiment to get a flavor that you prefer. In a Smoker dry for 12 to 16 hours depending on degree of desired dryness. Use approximately 3 pan fulls of hickory or cherry wood chips to add flavor.  |
