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Recipes

Venison Jerky – Southern California version

May 21, 2012 by CouesWhitetail in Recipes with 0 Comments

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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