Sheridan County Jerky Recipe
This venison jerky recipe was developed, after much trial and error, with a bunch of my old hunting buddies.
Back in the day, a motley group of us got together and built a meat processing kitchen in one of our garages. Every fall after deer hunting season, we would gather and have a communal sausage making and jerky drying session (or sessions).
It took us a while to come up with a recipe that everyone could agree on, but after a couple of years we produced a winner.
This is a whole muscle jerky. Make sure the meat is very well trimmed of all fat, cut with the grain, and no more than 1/4 inch thick.
We used a commercial sized smoker to dry our jerky, but you can use the method of your preference.
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- 5 to 6 lbs of lean venison, sliced into 1/8 to 1/4 inch thick strips
- 3 tablespoons kosher salt
- 3 tablespoons fine ground black pepper
- 1 tablespoon garlic powder
- 4 tablespoons Lawry's seasoning salt
- 3 tablespoons paprika
- 2 teaspoons ground cayenne
- 1 teaspoon prague powder #1 or Instacure #1
- 2 tablespoons liquid smoke (omit if you are adding natural smoke in the meat smoker)
- 1 cup cold water
- 1 cup worcestershire sauce (any brand)
3 cups rice wine vinegar
- Combine all ingredients except the meat in a large non-reactive pot.
- Heat the marinade to just below boiling, remove it from the heat and let it come back to room temperature or below (you can speed this up by using refrigeration).
- Pour the cooled marinade over the prepared strips of meat and let stand (covered) in the refrigerator for at least 6 hours.
- Remove your jerky from the marinade, drain it well, and dry it by your favorite method.
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