Native Americans and early settlers lacked the luxury of today’s modern appliances, so they would make jerky. By drying the meat, it could be stored and carried for long distances. Traditionally, jerky is smoked, but it’s just as easy to marinate the meat and then dry it in a dehydrator or a cool oven. Much thanks to Greg Newman for giving me this recipe. Enjoy!
2 cups of Worcestershire
1 cup Soy Sauce
½ cup Dales (optional if you don’t want too much sodium)
4 tablespoons granulated garlic
2-4 tablespoons brown sugar
2-4 tablespoons course ground black pepper
1 tablespoon chili powder
½ teaspoon dill weed
1 tablespoon lemon pepper
¼ teaspoon ground cumin
1-2 tablespoons onion powder
Cut up some lean venison (or beef) into 6 × 1 × ¼-inch strips. Mix the marinade in a large nonmetallic bowl. Add about 40 meat slices to the marinade, cover with plastic wrap and refrigerate overnight.
Oven Method: Place strips on oven racks (spray rack with cooking spray) or hang from oven racks, using toothpicks. Place oven on lowest setting (about 120°F) and prop door open about 6 inches with a wooden spoon. Dry for about 3 to 4 hours. Check them around 3 1/2 hours. They should be dry, but not brittle.
Dehydrator: Place strips in the dehydrator and use the recommended drying settings. Remove them after the recommended drying time until dry, but not brittle.
Once they are done, I like to put them in a plastic Ziploc. This makes for an excellent trail snack.