Recipe of the Week:

Jackie’s Venison Jerky

2 to 2-1/2  pounds venison roast, fat trimmed, sliced very thin  (an electric slicer works well for this)

Ingredients for marinade:
11/3 tsp. garlic powder
4 tsp. onion powder
1 -1/3 tsp. black pepper
4 tsp. Lawry’s Seasoned salt
4 tsp. Accent
Dash of meat tenderizer
1 cup Kikkoman low-sodium teriyaki marinade and sauce or regular soy sauce depending on how much salt you want to add
1 cup Lea & Perrins Worcestershire sauce

Add dry ingredients to a large bowl. Add the teriyaki sauce and Worcestershire sauce. Stir with whisk until well blended. Add sliced venison to marinade, cover and refrigerate overnight or 8 hours. After 8 hours, remove venison from marinade one slice at the time and place on dehydrator tray. When trays are full (usually 3 or 4 trays), set dehydrator to highest setting or 155 degrees Fahrenheit. Cook for approximately 4-5 hours, checking meat frequently during last hour. (High humidity may prolong dehydrating time.) Jerky can be kept refrigerated in Ziploc bags for several weeks, if it lasts that long!

Chef’s Notes: This recipe should work equally well with meat from deer, elk or antelope.


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