Blade’s Valley Style Venison Jerky Recipe submitted by Mike Fourney (aka Blade)
Blade’s Valley Style Venison Jerky Ingredients:
5 pounds of venison
1 1/2 cups soy sauce
1 teaspoon nutmeg
5 tablespoons
1 teaspoon ginger
5 teaspoons black pepper
10 teaspoons Colgin Liquid Smoke
4 garlic cloves, pressed
5 teaspoons crushed peppers, dried
1/4 teaspoon powdered onion (hot or mild)
Blade’s Valley Style Venison Jerky Directions:
Cut venison into thick strips.
Mix all the ingredients, except the venison strips, into a container and blend well.
Add the venison strips to the marinade and allow to marinate for 12 to 24 hours in the refrigerator.
Remove venison strips from marinade (drain, but don’t rinse).
Place venison strips on racks in dehydrator and allow to dry until cured.
All the ingredients can be adjusted to taste.
I like black pepper, so the amounts listed might be reduced to 2-2 tablespoons for those that don’t have the same palate for its’ flavor.
Enjoy,
Blade
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