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Deer Jerky




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Stuff doesn’t last long though…kids salivate like rabid dogs while it is drying…if you try it, let me know what you think.Yields 1/4 lb of jerky.



List of Ingredients




Frontier Jerky

1 tsp salt
1/4 tsp fresh ground pepper
1 tsp garlic powder
2 tbsp Worcestershire sauce
2 tbsp liquid smoke
1/2 tsp tabasco sauce
1 lb lean meat thinly sliced(3/16 to 1/4 inch thick)


Recipe



In a small bowl, combine all ingredients except meat.
Stir to mix well.
Place meat 3 or 4 layers deep in a glass, stoneware, plastic, or stainless steel container, spooning liquid mixture over each layer.
Cover tightly.
Marinate minimum 12 hours in the fridge, stirring occasionally and keeping the mixture tightly covered.
I use a dehydrator to dry it, but you could use a smoker from here too.
I usually triple this up and get near 1 lb of jerky per drying session with 5 trays on the dehydrator.