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Oven-Cured Venison Jerky

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Oven-Cured Venison Jerky Recipe | Hunting Magazine

Oven-Cured Venison Jerky Recipe | Hunting MagazineWild Game Recipe: Oven-Cured Venison Jerky

Ingredients

1 lb. venison meat
1 tsp. garlic powder
2 T. Morton tenderquick salt
2 T. brown sugar
¼ tsp. black pepper
¼ tsp. dried red pepper
Liquid smoke

Directions

  1. Slice meat into long, thin ¼ -inch strips, working with the grain, not across.
  2. For every pound of meat, prepare a mixture of the above ingredients. (May double, triple, etc.)
  3. In a glass or stainless steel container, place strips in layers, one strip thick.
  4. Sprinkle each layer with liquid smoke and then 2 to 3 tablespoons of the salt mixture.
  5. Cover and refrigerate meat 24 to 48 hours.
  6. Drain and lay each meat strip separately on a cookie sheet.
  7. Place in a 150-degree oven with the door open for good air circulation for 10 to 12 hours, or until thoroughly dry.
  8. Seal in tight, plastic bags. This Venison Jerky Keeps or freezes well.

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I’m an editor, hunter, writer, author, and photographer who lives and breathes the hunting lifestyle. The Out of Doors is my playground. I specialize in the daily management of the Hunting Magazine, publishing hunting industry-related content to the digital pages of our hunting journal.

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