Spicy Whisky Venison Jerky
Spicy Whisky Venison Jerky recipe
Yield
10 servingsPrep
20 minCook
6 hrsReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
venison
sliced |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
red pepper flakes
ground |
|
| 2 | cloves |
garlic
sliced |
|
| 1 | cup |
whiskey
corn |
* |
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
venison
sliced |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
red pepper flakes
ground |
|
| 2 | cloves |
garlic
sliced |
|
| 237 | ml |
whiskey
corn |
* |
| 237 | ml |
water
|
|
Directions
Slice the meat when it is lightly frozen.
The cuts should be long, thin and with the grain.
Cut across the grain if you want more tender, but more brittle jerky.
Trim off all of the fat.
Marinate strips in a glass container overnight.
You may substitute 2 cups of red wine for the corn whiskey and water.
Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap.
Cook at minimum heat (150 degrees F) for 6 hours. Leave oven door ajar to allow moisture to escape.
Meat should be dark, dry and store jerky in a cool, airtight container.
