Jerky Ambrosia

Name: Jerky Ambrosia
Ingredients: 3 lbs venison (deer, elk, moose, caribou, or beef); 16 ounces light soy sauce; 16 ounces water; 1 tablespoon liquid smoke; 12 cup brown sugar; 1 tablespoon cajun seasoning; 2 tablespoons salt; 2 tablespoons crushed garlic (optional); 15 -20 drops hot pepper sauce (optional)

9 ingredients

9 steps

Ingredients

3 lbs venison (deer, elk, moose, caribou, or beef)
16 ounces light soy sauce
16 ounces water
1 tablespoon liquid smoke
12 cup brown sugar
1 tablespoon cajun seasoning
2 tablespoons salt
2 tablespoons crushed garlic (optional)
15 -20 drops hot pepper sauce (optional)

Directions

1

Slice the meat into 1/4 inch thick strips.
2

Mix together soy sauce, water, liquid smoke, salt, brown sugar,Cajun seasoning and optional ingredients in a non-reactive bowl (non-metal).
3

Place the meat into the marinade and refrigerate for 24-36 hours.
4

Remove meat and pat dry.
5

Discard the marinade.
6

Heat oven to 145 degrees F (with the oven door left open about one inch; this is to allow for air circulation) and place meat on oven rack or a baking rack placed in the oven.
7

Spread foil on lower rack to catch drippings.
8

(Our oven will only heat as low as 170 degrees F and jerky was done in 5-5 1/2 hours.)
9

At 145 degrees F, jerky will be done in 6-8 hours.