Venison Jerky

Name: Venison Jerky
Ingredients: 1 c. apple juice; 1/4 c. cider vinegar; 2 c. soy sauce; 4 Tbsp. garlic; 4 Tbsp. black pepper; 1 pile deer meat, cut into long strips and narrow widths (not over 1/4 inch thick); 1 c. lemon juice; 2 c. Worcestershire sauce; 4 Tbsp. crushed red pepper; 4 Tbsp. liquid smoke

10 ingredients

9 steps

Ingredients

1 c. apple juice
1/4 c. cider vinegar
2 c. soy sauce
4 Tbsp. garlic
4 Tbsp. black pepper
1 pile deer meat, cut into long strips and narrow widths (not over 1/4 inch thick)
1 c. lemon juice
2 c. Worcestershire sauce
4 Tbsp. crushed red pepper
4 Tbsp. liquid smoke

Directions

1

Soak venison overnight in salt, water and vinegar.
2

Next morning, wash and then parboil for 10 to 15 minutes.
3

Get bacon or fatback; cut up small and fry crisp.
4

Season venison good with salt, lots of pepper, garlic and meat tenderizer.
5

Then fry in bacon fat to brown.
6

Put in 2 cups of water, cut up 1 or 2 onions and 1 bell pepper and add to meat.
7

Cook until tender, then add celery and carrots.
8

Make sauce with barbecue sauce and pour gravy in pot off.
9

Add barbecue sauce and put in oven or simmer in pot until done.