Venison Jerkey

[VermontHunter]

VENISON JERKY
Ingredients:

2 pounds of very lean Venison
¼ C Worcestershire Sauce
¼ C Soy Sauce
1 Tablespoon tomato sauce
1 tablespoon vinegar
1 tablespoon sugar
¼ teaspoon dried chopped onion
¼ teaspoon dried chopped garlic
1 teaspoon salt

Trim all traces of fat from meat. Freeze until firm and solid enough to slice into very thin ¼ slices. Then cut slices into 1-1 ½ strips. Combine all the above ingredients together in a blender or shake in a jar. Pour over meat strips that have been arranged in rows in a shallow baking pan or a marinating container, refrigerate over night. ( Occasionally mix contents to allow marinating of meat. Cover dehydrator trays with venison strips making sure that they are not touching each other to allow for proper air flow. Dry for 4 hours at 140- 150 degrees. At this time rotate the trays and dry for another 6 to 8 hours. Well-dehydrated venison should be dark and fibrous and brittle enough to splinter when bent in half.

[VermontHunter]

Hahaha.. carefull there save room for the Holiday Treats...I know what it's like to be addicted to this stuff tho..once you start, you just can't seem to stop.. hope you enjoy this little twist in the jerky recipe.

[VermontHunter]

Sounds good to me....Yummy...

[Swamphunter]

You guys need to send out some "free" samples!!

[VermontHunter]

[ QUOTE ]
You guys need to send out some "free" samples!!

[/ QUOTE ]

This is something that could be arranged....

[billygoat]

Luke... do you ever try marinating in a food vacuuming container (food saver)... just wondering how long I would have to Marinade to get the same flavor?

[VermontHunter]

[ QUOTE ]
Luke... do you ever try marinating in a food vacuuming container (food saver)... just wondering how long I would have to Marinade to get the same flavor?

[/ QUOTE ]

I never tried the vacum marinader,but would suspect that as long as the meat is fully penatrated with marinade the flavor would be the same if not better...because of the full penatration due to the vacum pulling it all the way threw the meat....
If you try it let me know what the results were I would be very interested....

[AJ]

I have used the vacuum sealer for marinating meat in the past. It works great! I left the meat set in the marinade for 30 minutes with vacuum and it had better penetration than when it sat in the fridge over night. If your marnade is just to flavor, it will be fine. If you use vinegar, cider, or other liquid to help break down the meat fibers, longer soaking is required. I have soaked a steak in natural apple cider marinade using the vacuum sealer and left it go overnight. That thing was so tender!!!

[billygoat]

Thanks AJ... guess I might have to fire up the smoker this week!