Recipes
Venison Jerky – Southern California version
By Tim Wilhite
- 1/2 C soy sauce
- 1 1/4 tsp onions
- 5 Tbsp. Worchestire sauce
- 1 tsp nutmeg
- 1 1/2 tsp black pepper
- 1 tsp ginger
- 4 garlic cloves – pressed
- 10 tsp liquid smoke (but Tim recommends only using 2)
- 5 tsp dried pepper (Tim recommends only using 2 1/2)
Marinate the venison for 12-24 hours. Smoke the jerky in a smoker for several hours (usually 2-3 hrs) until it reaches desired dryness. You can also use a dehydrator or an oven set to a low temperature.
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