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buckee
03-26-2005, 09:15 AM
..........Kane's (buckee's) Jerky...........

- 10 lbs. deer roast - cut 1/4" thick(cut with grain)(trim all fat)(easiest to slice while slightly frozen)
- 1/2 cup worcestershire sauce
- 1 cup soya sauce
- 1/2 cup black bean sauce W/garlic
- 10 garlic cloves minced very fine(can replace with garlic powder)
- 1 tsp. fresh ground black pepper
- 10 tsp. table salt or pickling salt
- 2 tsp. ginger (ground)
- 2 small finely chopped onions (can replace with onion salt)
- 2 tsp. margoram
- 3 tsp. cardomom
- 3 or 4 cups of demarara (dark brown) sugar
Optional - 1 tsp. crushed fine dried chili peppers or 1/2 tsp chili powder
11/2 + cups of water as needed to cover meat.
Let sit and marinade overnight in tub, large enough as not to pack the meat to tight.
Mix up and stir meat around at least once while marinading.
Lay out on smoking racks and Smoke untill dry and sticky BUT NOT CRISP.
Alternate racks while smoking for uniform curing.
If Jerky is crisp....Heat is too high
Store in air-tight containers and it will keep a long time (of course, you'll have it all eaten by then)

This is my own recipe, but everytime I make it, my daughter steals all the Jerky....LOL.