Spicy deer jerky
Ingredients
1 TB mint sauce
2 TB Lea & Perrins steak sauce
1 bottle Allegro hot & spicy marinade
2 TB molasses
1/4 cup ground cayenne pepper
1/8 cup garlic salt
1/8 cup onion salt
2 TB seasoned meat tenderizer
1 tsp. dried mint crushed
8 tsp teriyaki sauce
3 TB McCormick Caribbean jerk seasoning
3 TB brown sugar
1/4 cup white vinegar
8 tsp worcestershire sauce
Directions
- Combine all ingredients in a plastic container and shake well.
- Place in fridge overnight and occasionally shake to keep ingrediants mixed.
- Take a deer backstrap and slice into 1/4 inch thick strips going with the grain. A fillet knife works well for this. Place venison in marinade and shake well to coat.
- Place in fridge overnight. Remove from marinade and place in dehydrator for approximately 5 hours.
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