Smoked oriental venison jerky
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | venison roast |
| ¼ | cup | salt |
| ¼ | cup | brown sugar |
| 2 | cups | water |
| 1 | cup | apple cider/or cider vinegar |
| ½ | cup | soy sauce |
| 2 | ounces | bourbon or brandy |
| ½ | teaspoon | onion powder |
| ½ | teaspoon | garlic powder |
| 1 | teaspoon | grated ginger |
| 1 | teaspoon | grated orange peel |
| 6 | white cloves (optional) | |
Directions
Serves many people.
Trim fat from venison and cut into ¼- to ½-inch thick slices. Place meat into the marinade made by combining the above ingredients in a glass or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a rack and allow to air dry until they become glazed. Do not rinse. Smoke for 12 to 16 hours depending on degree of desired dryness. Use approximately 3 panfuls of hickory or cherry wood chips to add flavor.
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