Saturday, November 20, 2010

Deer Jerky

My 16 year old son shot his first doe last weekend and he had some of the deer meat processed into backstraps/loin so we could make jerkey. After looking online for some deer jerky recipes, the only ingredient that I didn't have in my pantry was liquid smoke. It dawned on me that the ingredients used for the jerky marinade were similar to the ingredients in Tastefully Simple's EVERYDAY GRILLING SEASONING -  including the natural smoke seasoning!  Here's the recipe. Your house will smell so good while the jerky is cooking!
2 pounds deer roast or loin - cut into thin strips 3 to 4 inches long
4 tablespoons Everyday Grilling Seasoning
3 tablespoons Worcestershire sauce

Mix enough water with the above ingredients to totally immerse meat.
Let meat stand 6-7 hours room temperature
Put meat on paper towels and allow to dry off
Hang strips on oven racks or broiler pan and set oven on very low heat (200 degrees or less)
Crack open oven door to allow moisture to escape
Leave meat in oven at least 4 hours, and recheck every hour until you get the desired meat consistency.