This recipe calls for marinating the meat in these spices for 24 hours. During that time, the deer meat REALLY absorbs the mixture.
I usually use light soy sauce (~50% less salt than regular product). This is a personal choice, because MDH and I don’t need the salt. Just want you to know that you have some options.
5 lbs. sliced deer meat
1 Tbsp. fine black pepper
3 Tbsp. coarse black pepper (often called ‘restaurant-style’)
1 Tbsp. salt
2 tsp. Accent tenderizer
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/2 cup soy sauce
to taste – crushed red pepper
Marinate 24 hours in the refrigerator.
Smoke 2 to 4 hours.
Dry in oven @140 degrees F., or in a hydrator.
Well, that’s the recipe. Here’s a bit more info if you are new to drying meat:
Dry – do not bake – in the 140 degree oven (or use a hydrator). If the oven is too hot, leave door ajar slightly. Drying time will vary depending on the humidity, thickness of the slices and fat content of the meat.
When removed from the oven, cool and store jerky in an open container to allow drying to continue. Seal container to prevent further drying. Refrigerate for long storage.
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* MDH = My Deer Husband; also known as “He Who Likes to be Obeyed” – sadly he rarely is.
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