Wayne's Jerky
Recipe: #3718
December 27, 2011
Categories: Snacks, Native American, Canning/Preserving, Game/Sports Day, Picnic, more
"This is a jerky recipe my husband put together a while back when trying to use up the leftover venison we had in the freezer before heading out for the new hunt; trying to make room for the new catch. This is now an annual ritual. You can make this with any game meat or red meat."
Ingredients
Nutritional
- Serving Size: 1 (330.2 g)
- Calories 366.5
- Total Fat - 7 g
- Saturated Fat - 2.5 g
- Cholesterol - 214.4 mg
- Sodium - 2790.1 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 0.6 g
- Sugars - 7.8 g
- Protein - 60.9 g
- Calcium - 26.6 mg
- Iron - 8.9 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Cut meat into 1 inch by 4 inch pieces.
Step 2
Place meat one piece at a time, in between two pieces of plastic wrap and pound each piece until nice and thin.
Step 3
Pour remaining ingredients into a large Ziploc bag.
Step 4
Add meat pieces and swish together making sure all pieces are coated; marinate refrigerated overnight.
Step 5
Place meat pieces in a single layer in food dehydrator and allow drying for 3 1/2 to 4 hours until dried thoroughly at 150 degrees Fahrenheit.
Step 6
Remove from dehydrator and allow to cool completely.
Step 7
Store in an airtight container or Ziploc bag.
Tips
No special items needed.