Smoked spicy venison jerky
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | pounds | venison roast |
½ | cup | brown sugar |
¼ | cup | salt |
1 | cup | water |
1 | cup | red wine |
½ | teaspoon | onion powder |
½ | teaspoon | pepper |
½ | teaspoon | garlic powder |
½ | teaspoon | tabasco sauce |
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 to flavor.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000